Looking for the softest, fluffiest and most vanilla flavoured cake, you are going to LOVE my Vegan Golden Oreo Cake. 3 layers of light vanilla sponges, filled with crushed Golden Oreo cookies, with a delicious cream cheese frosting topped with Golden Oreo crumbs and cookies. Vegan, No-Egg and No-Dairy!
Vegan Golden Oreo Cake
Indulge in the ultimate vegan treat with this Vegan Golden Oreo Cake! This dreamy cake combines soft, fluffy vanilla cake layers with a luscious cream cheese frosting, all made without dairy or eggs. Each bite is packed with vanilla bean flavour and crushed vanilla golden Oreo cookies for sweetness. Whether you’re celebrating a special occasion or simply satisfying a sweet tooth, this decadent yet easy-to-make cake is guaranteed to be a crowd-pleaser. Get ready to impress—no one will believe it’s 100% vegan!
Looking for more cake recipes? Check out my:
- Vegan Chocolate Raspberry Cake
- Vegan Chocolate Chip Cookie Cake
- Viral Vegan Pistachio Cake
- Vegan Peach Cobbler Cake
- Vegan Strawberry Tiramisu Cake
Why you’ll love this cake
- Completely vegan – This recipe is free from any animal derived ingredients such as dairy and eggs. Made using dairy-free and egg-free alternatives like soya milk, dairy-free cream cheese and apple cider vinegar.
- Fluffy & moist – Soft vanilla cake layers that are light yet super indulgent.
- Perfect vanilla flavour – Flavoured with vanilla bean paste and golden Oreo cookies for the ultimate vanilla flavour!
- Easy to make – Simple ingredients and no complicated techniques required. Great for any baker / skill level!
- Dairy-free cream cheese frosting – A rich and creamy dairy-free cream cheese frosting fills and coats the cake. It’s super light and creamy!!
- Perfect for any occasion – This cake is great for special occasions, birthdays, parties, or simply when you want a delicious slice of cake!
- Unbelievably vegan – SO delicious, no one will be able to tell it’s vegan! It’s a cake everyone will love, vegan or not!
Ingredients you’ll need
- Dairy-free milk – You can use any dairy-free milk, BUT unsweetened soya milk works best and helps to create a thick buttermilk.
- Apple cider vinegar – This is used alongside the milk to create a vegan buttermilk, a great egg replacer for the sponge.
- Self-raising flour – Helps to make the sponge super light and fluffy.
- Caster sugar – Use a fine white sugar or golden caster sugar. Granulated may make the sponges gritty.
- Baking powder + bicarbonate of soda
- Sunflower oil – You want to use a neutral flavour oil for the sponge, sunflower works best!
- Vanilla – Use vanilla bean paste or seeds from vanilla pods for best flavour. Alternatively you can use vanilla extract, just make sure it’s good quality for ultimate vanilla flavour.
- Golden Oreo cookies – Use roughly chopped in the cake, ground for decoration, as well as whole cookies for on top of the cake.
- Dairy-free butter – My go-to vegan / dairy-free butters are Naturli Vegan Block, Flora Plant Butter, Miyoko’s and Foragers Project Plant Based Butter Alternartive.
- Dairy-free cream cheese – My to-go vegan dairy-free cream cheese are Violife Original Creamy, Philadelphia Plant Based Almond & Oat Cream Cheese, Daiya Plant Based Cream Cheese and Miyoko’s Plant Based Cream Cheese.
- Powdered / icing sugar – Make sure to sieve before using in the frosting to prevent lumps. I like to sieve a few times.
Layers of a Vegan Vanilla Oreo Cake
- Sponge : For the sponge, it’s just my go-to / basic vanilla sponge with added roughly chopped golden Oreo cookies. I also added in some vanilla extract to enhance the tasty flavour of the cake, making a delicious sponge to pair with the sweet frosting. The cake is light and fluffy due to using self-raising flour along with raising agents (baking powder and bicarbonate of soda).
- Frosting : You can’t have an Oreo cake and not have cream cheese frosting. The tangy flavour of the cream cheese pairs perfectly with the sweetness of the sponge and cookies. It’s light, creamy and airy, spread in between each cake layer as-well as coating the cake and swirled on top of extra decoration.
- Golden Oreos : The cake is filled with layers of crumbled golden Oreos, as-well as coated in the Oreo crumbs, with whole golden Oreos on top. The creamy vanilla flavour from the cookies is simply scrumptious!
Tools you’ll need
I’ve linked the tools you’ll need in order to make this cake below (contains aff links*).
- Mixing bowl
- Spatula
- Kitchen scales
- Measuring spoons
- Piping bags
- Star tip piping nozzle
- Mini blender / food processor
- 8” loose base cake tins
- Cake scraper
- Off-set spatula
- Stand mixer or electric hand whisk
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Print
Vegan Vanilla Oreo Cake
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
The BEST Vegan Vanilla Cake – packed full of vanilla flavour, cream cheese frosting and golden Oreo Cookies! You wont be able to tell this cake is vegan!!
Ingredients
Scale
Ingredients for the sponges
- 480ml of dairy-free milk (unsweetened soya milk works best)
- 2 teaspoons of apple cider vinegar
- 400g of self raising flour
- 300g of caster sugar (fine white sugar)
- 1 teaspoon of baking powder
- 1 teaspoon of bicarbonate of soda
- 120ml of sunflower oil
- 2 teaspoons of vanilla extract
- 6 golden Oreo cookies (roughly chopped)
Ingredients for the cream cheese frosting
- 530g of dairy-free butter (I used Flora block butter)
- 60g of dairy-free cream cheese
- 500g of powdered / icing sugar
- 1/2 tablespoon of vanilla bean paste / seeds from 1 vanilla pod
- Dairy-free milk (if needed)
- +
- Vanilla Oreos (whole and ground for decoration)
Instructions
Method (Cakes)
- Preheat your oven to 180°C fan and line three, 8 inch loose base / push up cake tins with greaseproof paper. If you don’t have 3 cake tins you will have to bake the cakes separately. Just cover the unused batter with a damp tea towel until you’re ready to use it.
- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
- Add the oil into the ‘buttermilk’ along with the vanilla and whisk to combine.
- Add the wet ingredients into the dry ingredients and mix. Don’t over-mix!
- Fold in the roughly chopped golden Oreo cookies.
- Pour equal amounts of batter into the lined cake tins. Make sure to tap the tins on the worktop to remove any air bubbles.
- Pop the cakes into the centre of the preheated oven and bake for around 25-30 minutes. You will know they are done when you put a knife or cake skewer in to the centre of the cake and it comes out clean and they are springy to the touch.
- Place the cakes on a cooling rack and allow to cool slightly before removing them from the tins. Leave the cakes to cool fully on the cooling rack. Once cool, pop them into a sealed container to keep them fresh before frosting.
Method (frosting)
- In a large mixing bowl, add in the dairy-free butter and cream cheese, whip until light and creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
- Sift in the icing sugar and add in the vanilla. Whip on high speed for around 5 minutes to incorporate it. Add a splash of dairy-free milk if needed. If the frosting is too thick, add some more chunks of butter. If it’s too soft, add more icing sugar. You want it smooth, creamy and airy. If it ever looks like it’s split, add some more chunks of butter to get it to the right consistency .
- Transfer 3 heaped tablespoons into a piping bag fitted with a large star tip nozzle. Set aside.
- Place one of the cakes on a serving plate or cake stand. Dollop or pipe some of the vanilla buttercream on top and spread out until even using an off-set spatula or pallet knife.
- Optional step: Add some golden Oreos into a small blender and blitz until fine crumbs. Sprinkle the cookie crumbs over the buttercream.
- Place the second cake layer on top. Press it down gently so it sticks, repeat for the third cake with the cookie crumbs in between each layer. Coat the whole cake with a thin layer of buttercream. This creates a crumb coat.
- Place the cake into the fridge to set for 15-20 minutes. You want the buttercream frosting to be firm, this will make the final coat and applying the decorations easier.
- Remove the cake from the fridge and apply a second/final coat, this time making it thicker, then using a cake scraper to make the edges of cake smooth.
- Use your hand to press the golden Oreo cookie crumbs over the entire cake (refer to video for example).
- As buttercream wont pipe / stick to the cookie crumbs, use a spoon to carve out of the buttercream then pipe the swirl over top.
- In between each swirl, add a whole golden Oreo cookie.
- Slice and enjoy!
Notes
To store: Store this cake in a sealed container in the fridge. Best eaten within 3 days of making.
Remove from the fridge and leave at room temperature for 15 minutes before serving.
Un-iced cakes can be stored in a sealed / air-tight container at room temperature for 2 days.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
