Double Stuffed Oreo Cake

YouTube video

Double Stuffed Oreo Cake

Jill Dalton
One of the thrilling discoveries many people make when they go vegan is that Oreo cookies are technically vegan, but when they realize Oreo cookies are total and utter junk food with no redeeming qualities whatsoever, sadly the thrill is gone… until now!
This recipe has instantly become one of my Top 5 Favorites because it has all the scrumptious flavor of a giant Oreo cookie but is whole food, plant based, gluten-free, and refined oil free AND refined sugar free! Heck even the recipe and this video are free! How is this possible you ask? Make the cake and find out for yourself! It is a great cake to make for birthdays, special occasions, or any and every day of the week.
4.60 from 10 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 421 kcal

Ingredients
 
 

Cake

Frosting

Instructions
 

  • Preheat oven to 350°.
  • Place the almond flour, oat flour, baking powder, baking soda and cocoa powder into a bowl and use a whisk to stir.
  • Add the dates, vanilla and soy milk to a blender and blend until there are no date chunks left.
  • Pour mixture into the flour mixture and stir well.
  • Pour equally into two round parchment lined cake pans.
  • Bake for 35 minutes.
  • Take cakes out of oven and let cool.
  • Place the frosting ingredients into a blender and blend until smooth.
  • Once cakes are cool, place the first cake onto a cake stand or plate.
  • Pour half of the frosting onto the cake and spread almost to the edge.
  • Place the other cake on top and pour the remaining frosting on the cake.
  • Spread frosting to the edge of the cake.
  • Keeps in the fridge for 4-5 days

Nutrition

Calories: 421kcalCarbohydrates: 55gProtein: 13gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 216mgPotassium: 671mgFiber: 9gSugar: 27gVitamin A: 282IUVitamin C: 6mgCalcium: 199mgIron: 5mg

59 thoughts on “Double Stuffed Oreo Cake”

      1. You can use whatever cocoa powder you have but if you want that familiar oreo taste and look then the black cocoa is the magic ingredient. You can buy it on Amazon.

      2. I have used Dutch Cocoa in the past. It’s not as bitter and darker than regular cocoa. I purchased it from Costco but Bulk Barn sells it as well.

  1. Can you replace the almond flour with whole wheat flour. I don’t use almond flour? I’d add a little extra milk. Thoughts?

      1. FRANCES–I would love to hear how it turns out. We’re nut free so I am trying to figure out substitutions as well.

      2. Hello! Great recipe. What size tray do you use (inches)? Also, do you have a vanilla sponge recipe?
        Thank you x

  2. Hi Jill,
    I’ve already ground a bunch of rolled oats into flour. Do you know how much flour 2 cups of rolled oats will make?
    Thanks and I can’t wait to make this later today!

  3. I ran chronometer on this cake vs oreo cookies and these are the highlights: 9 1/4 oreo cookies = 1/10 of the cake for the same calories 496.
    Sugars: 38g in cake (from dates mostly), vs 44g in cookies (added sugar and high fructose corn syrup)
    Saturated fat: 3.3g in cake (from cashews/almonds mostly) vs 6.3g in cookies (from palm and canola oil)
    Protein: 14.1g in cake vs 4.9g in cookies
    Fiber: 11.9g in cake vs 3.4g in cookies
    Most Minerals: much higher in cake
    Most Vitamins: much higher in cake
    Sodium 252mg in cake vs 432mg in cookies
    Phytonutrients and antioxidants – much higher in cake
    Safe to say the cake is much healthier than oreo cookies by a considerable margin.

  4. Loved this. I was worried when I saw the note on the back of the cocoa: “this product is … coloring agent…Use brown cocoa for flavor.” But no need to worry…so good.

    1. I love the dessert recipes ! We all have occasions with no. Plant based eaters and these always pass the test ! I love all the recipes I have tried !! The coffee smoothie is my favorite as my son is a coffee roaster here locally . We are all coffee lovers , I can’t wait to try hummingbird cake at holiday as that used to be our go to dessert ! My daughter loves Oreos so you know what cake she is getting on her bday 🙂 thank you for all you do !

  5. I am amazed how often desserts are the main deal here. Too many sweets just arent good for us (including dates) and all the nuts in these recipes too too much’ so many calories!
    would like to see more truly healthy options

    1. You’re right Bonnie, we should all limit the amount of desserts, but isn’t it nice to know where to find a good dessert recipe for that special occasion, when it comes around. And so nice to have a variety to choose from!

    2. Connie Geidenberger

      People are free to ignore dessert recipes if they don’t want to eat them. Personally, I really appreciate having healthier dessert options available on the rare occasions when I do indulge in desserts. Do I eat desserts regularly? Never. But my hobby was baking 20 years ago when I first went on a vegan diet and I found it easy to substitute for the butter, eggs, and milk while still continuing to use refined sugar and flour, and vegetable shortening. I wish I had such vastly more healthful dessert examples, such as those found here, back then. I just didn’t know better. Most vegan dessert recipes I find on the web to this day are not whole food plant based. And actually, dates are high in calories but are otherwise very nutritious and low on the glycemic index. A serving of dates counts as a serving of fruit. A palmful of nuts per day is also perfectly healthy. People who eat nuts live longer than those who don’t. Thanks, Jill, for your wonderful recipes and videos.

    1. Hi Jill, I loved this cake. So did my husband, friend, and my friend’s young child (all omnivores). It’s hard to find truly WFPB desserts (so many others use maple syrup or coconut sugar), so I REALLY appreciate your recipes. Was wondering if you’ve tried freezing this cake? Thought that may help the frosting firm up and hold better (the top layer slid as I transported it in a container) but maybe the frosting wouldn’t freeze well?

  6. Sheryl Greenberg

    Just made it but haven’t assembled yet. Can’t believe that black cocoa powder! Smells and looks like crumbled oreos. I think my cake pans are too large – what size did you use?

    Thank you

  7. I made this cake twice and follow the recipe, it takes much longer to bake it, the toothpick test failed. And after I used cream, the middle part is very mushy

  8. Wow! Thank you for this. It’s great to have a healthy treat like this once in a while! Looking forward to trying it – love your you tube channel!

  9. Oh my goodness! Made this for my hubbies birthday and it turned out great. Didn’t have black cocoa (but will get it for the next time ’cause I do believe that would put it over the top! ?
    I’m going to freeze pieces of it for future treats. ?

  10. Jill – something went horribly wrong for this recipe AND the vegan blondies!! They were both RAW and goopey. When you measure your dates, do you pack them in the cup? Any chance you have how much weight the dates should equal versus the cup amount? Also, for the frosting on this recipe, it was too chunky despite blending for minutes. Any tips on how to get the frosting a bit lighter? Or, do you have another recipe that has a different type of frosting that might be more whipper?

    1. Hello Ru, I don’t pack the dates and my other guess would be that you might have ground the oats a little too fine. My husband just made the blondies last night and had a similar result and that was the only thing that we could figure out that he did differently. Unfortunately, with these plant based frostings, they are a bit on the heavy side. Without using sugar or shortening it is difficult to achieve the “light and fluffy”.

      1. It makes me feel SO much better that your husband ended up with the same results (sorry for you guys though!). Thanks so much for the reply and for making these recipes! They are a GOD SEND. One thing I’d really love to see added to future recipes would be the weight measurements (I think I mentioned that before) – you may already do that. It makes it so much easier to replicate!! Thanks again <3

  11. We loved this cake so much!! I added a little bit more lemon juice and that was good too. I also subbed an equal weight of whole wheat flour for the oats and a tablespoon of flax meal. The texture was so moist and spongey. Yum yum triple yum! Thank you Jill!

  12. Megan Huddleston

    You’re killing me! I’ve made this, the Thin Mint Cake and the African Peanut Stew this week. I’m lucky I haven’t gained a pound because it’s all so darn good

  13. Rhonda Bichard

    My cream is nowhere near White. And it doesn’t really taste like cream it tastes quite frankly like dates. That probably works great with the turtle cake but not so much with the Oreo. Did I do something wrong?

    1. Hmmm, the only thing that I think it could be is the dates themselves. I use deglet dates now because they are much more affordable, but I think they are a bit more mild in flavor and sweetness than medjool dates.

  14. I don’t have 2 cake pans but I do have one. I’m gonna half the recipe and make one cake with the frosting. Do you think it’ll still work and be good? Love all ur recipes btw (17 y/o) 🙂

  15. Only have one cake pan can I half the recipe and just make one cake ya think Itd still be good?

    (Second time commenting it wouldn’t work)

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