Double Stuffed Oreo Cake

by 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.

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Double Stuffed Oreo Cake

Print Recipe
Serves: 10-12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.6/5
( 63 voted )

Ingredients

Cake
1 cup almond flour
2 heaping cups rolled oats, lightly ground into flour (over grinding will prevent cake from baking through)
1 1/2 teaspoon baking powder
1 teaspoon baking soda
3/4 cups black cocoa powder
1 1/2 cups pitted dates
1 teaspoon vanilla extract
3 cups soy milk (or plant milk of your choice)

Frosting
2 cups cashews  (soaked for 2 hours)
1 cup pitted dates
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup water

Instructions

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

Colleen September 26, 2020 - 11:57 am

Is it 3/5 cup cocoa powder or 3/4 cup? Thanks

Reply
Jill Dalton September 26, 2020 - 12:21 pm

3/4

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Colleen September 28, 2020 - 7:40 pm

Thanks! I have made the cake and eating it right now – another home run recipe. Thanks for all you do.

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Janet October 12, 2020 - 8:29 am

WHAT is black cocoa powder and can I substitute regular vegan cocoa powder?

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Jill Dalton October 14, 2020 - 10:08 am

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.

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Frances September 26, 2020 - 1:29 pm

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

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Frances September 26, 2020 - 1:33 pm

Also, can you replace the cashews with Mori nu tofu?

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Jill Dalton September 28, 2020 - 5:09 pm

I haven’t tried it but I think it would work.

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Kaitlin October 9, 2020 - 7:56 pm

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

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Janet October 12, 2020 - 8:31 am

Can i substitute white beans for the cashews ?

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Jill Dalton October 14, 2020 - 10:06 am

Hmmmm, I’m not sure. I haven’t tried that.

Ani October 20, 2020 - 8:50 am

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

Reply
Jill Dalton October 22, 2020 - 6:55 pm

Sorry, I don’t have a vanilla cake recipe. The cake pans are 9 inch

Doug Miller September 26, 2020 - 3:04 pm

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!

Reply
Jill Dalton September 28, 2020 - 5:09 pm

Just a little less than 2 cups. More than 1 3/4 cups

Reply
Yolie September 26, 2020 - 5:44 pm

Hello! What brand of raw cashews do you use! Thank you!☺️

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Jill Dalton September 28, 2020 - 5:08 pm

I buy the 365 brand at Whole Foods.

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Janine September 27, 2020 - 11:38 am

Do you measure the cashews before or after you soak them? Does soaking make them swell much?

Reply
Jill Dalton September 28, 2020 - 5:07 pm

measure before soaking.

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Brian September 27, 2020 - 5:35 pm

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.

Reply
Katrina October 4, 2020 - 7:06 pm

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.

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Tammy October 10, 2020 - 7:58 pm

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 !

Reply
Bonnie Coe October 6, 2020 - 4:40 pm

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

Reply
Janine Waters October 8, 2020 - 1:02 pm

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!

Reply
Connie Geidenberger April 30, 2021 - 6:29 pm

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.

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Becky October 8, 2020 - 1:59 pm

Hi Jill,
Can you use all oat flour instead of almond and oat flour?
Thank you!

Reply
Jill Dalton October 11, 2020 - 9:11 am

I think it would still work, you might have to add a little more liquid because I think it might be a bit dry.

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D October 12, 2020 - 11:41 am

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?

Reply
Jill Dalton October 14, 2020 - 10:05 am

I think it would freeze well.So glad you all enjoyed it =)

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D October 14, 2020 - 11:34 am

Thank you!

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Christine Turner October 16, 2020 - 8:07 pm

Just about to make this for my son’s 17th birthday today. I am sure it will be delicious!

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Sheryl Greenberg October 18, 2020 - 3:22 pm

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

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Jill Dalton October 22, 2020 - 6:58 pm

9 inch

Reply
cvelpula October 20, 2020 - 3:36 pm

What size cake pan did you use

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Jill Dalton October 22, 2020 - 6:54 pm

9 inch

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cvelpula October 20, 2020 - 3:38 pm

Thinking of baking for my son’s 16th birthday, what size cake pan did u use?

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Jill Dalton October 22, 2020 - 6:54 pm

9 inch

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Elisabeth October 25, 2020 - 1:59 am

Another delicious cake, Jill! Thanks for sharing your creativity with us! 🙂🍰

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Yelena October 27, 2020 - 11:46 am

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

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marycallanyoga November 5, 2020 - 6:49 pm

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!

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SandraM November 7, 2020 - 10:14 am

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. 😉

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Ru January 11, 2021 - 7:12 pm

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?

Reply
Jill Dalton January 12, 2021 - 9:56 am

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”.

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Ru January 12, 2021 - 10:19 am

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

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Rachel March 14, 2021 - 3:12 pm

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!

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Megan Huddleston April 23, 2021 - 2:21 pm

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

Reply
Angela July 1, 2021 - 11:47 pm

What size pan did you use?

Reply
Jill Dalton July 2, 2021 - 9:47 am

9 inch round

Reply

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