Chocolate Peanut Butter and Oreo Vegan Cake

This is a comforting and decadent recipe for a vegan chocolate and peanut butter cake with Oreos!

The cake layers are vegan chocolate cake. The frosting is vegan peanut butter made with coconut oil and peanut butter. And there are also Oreos thrown into the frosting which gives this cake a real cookies and cream feel. Because YES Oreos are vegan. When I learned that, my mind was blown.

Then the whole cake is topped with a glossy vegan chocolate ganache, dollops of peanut butter frosting, and mini oreos.

I’m pretty sure any vegan or even non vegan would love this cake!

Chocolate Peanut Butter and Oreo Vegan Cake

Cake:

1 cup oat milk (or other vegan milk)

1 tablespoon white vinegar or lemon juice

2 cups all purpose flour

1 cup cocoa powder

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup white sugar

1/2 cup brown sugar

1/2 cup boiling water

3/4 cup vegetable oil

1/2 cup hot coffee

1/2 cup applesauce

coconut oil for greasing pans

Instructions:

Preheat oven to 350 degrees. Use coconut oil and flour to grease and flour 3 six inch cake pans.

Combine milk and vinegar and set aside to curdle into vegan buttermilk.

In a large mixing bowl combine all dry ingredients (flour, cocoa powder, salt, baking powder and soda, sugar). Whisk together to incorporate all ingredients.

In a separate mixing bowl combine oil and applesauce. Add to dry mixture. Also add boiling water and coffee and whisk until just combined. Pour into prepared pans and bake for 2 to 25 minutes. Cool for 10 minutes on a wire rack. Invert and let cool then cut each layer in half. You will only use 4 layers for this cake, so you will have 2 layers leftover.

Frosting:

1/2 cup peanut butter

1/3 cup virgin coconut oil (not liquid but not super hard)

5 cups powdered sugar

1 to 2 tablespoons oat milk

1 snack size pack of mini oreos (or a few large oreos chopped up and

Instructions:

In a stand mixer bowl combined peanut butter and coconut oil. Use whisk attachment to beat on high speed for 2 to 3 minutes. Slowly add powdered sugar as you go, wiping down the sides of bowl with spatula as needed. Add oat milk as needed to thin frosting. Use to frost in between cake layers and on the outside.

Ganache:

1/3 cup vegan chocolate chips

1/3 cup oat milk

1 tablespoon coconut oil

Instructions:

In a medium saucepan over low heat combine all ingredients. Whisk until everything is melted and combined together and glossy. Pour over top of cake and garnish with dollops of peanut butter frosting and mini oreos.