vegan cookies & creme cake
Prep time
Cook time
Total time
Recipe type: Cakes
Serves: 8
  • *for the cake*
  • 1¼ cups all-purpose flour
  • 1 cup white granulated sugar
  • ½ cup cocoa powder {dark is better if you have it!}
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsweetened almond milk
  • ⅓ cup vegetable oil
  • 2 tbsp white vinegar
  • ½ tsp vanilla extract
  • *for the frosting*
  • ½ cup EarthBalance
  • ½ cup butter Crisco
  • 10 Oreos, finely crushed
  • 2 cups powdered sugar
  • ½ tsp vanilla extract
  • small splash of milk, if needed
  1. Preheat the oven to 350F. Spray two 5-inch round cake pans with nonstick spray, and set aside.
  2. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
  3. Add in the milk, oil, and vanilla, and mix everything together. Add in the vinegar, and mix until just combined.
  4. Divide the batter evenly between the two pans, and bake until a toothpick inserted in the center comes out clean, 25-28 minutes.
  5. Place the cakes on a cooling rack and let them come to room temperature, then turn them out of the pans and let them cool completely before frosting.
  6. In a medium bowl, beat the EarthBalance and Crisco together with a hand mixer until smooth and creamy. Add in the crushed Oreos {I just crushed them in the blender}, and beat in.
  7. Add in the vanilla and then the powdered sugar, about ½ cup at a time, until the frosting is thick but not too hard. If it's a little too thick to handle, add in a small bit of milk.
  8. Frost the cake as desired, and top with additional halved Oreos for decoration.
Recipe by The Baking Fairy at