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Updated: Aug 17, 2021

Sweet dreams are made of this. Chocolate dreams, that is. VEGAN CHOCOLATE CAKE COVERED IN WHIPPED CHOCOLATE FROSTING AND MINT OREOS.

This is my decadent Vegan Birthday Cake recipe, but now covered in festive Mint Oreos. You know, because it's the holidays! This cake is remarkably spongy, and it's covered in a delicious mousse-like frosting that is to die for! You can opt for dark chocolate for a deeper, richer flavor.



For the Whipped Ganache Frosting:

  • 1 & 2/3 cups (283 grams) semi-sweet vegan chocolate, chopped or chips

  • 1 cup canned full-fat coconut milk

  • Up to 1/4 teaspoon salt

For the Cake:

  • 1 & 1/2 cups water or plant milk

  • 1 & 1/2 teaspoons apple cider vinegar

  • 1/2 cup olive oil

  • 2/3 cup coconut sugar

  • 1/2 cup granulated or raw sugar

  • 2 teaspoons vanilla extract

  • 1 & 1/2 cups flour (I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)

  • 1/2 cup cocoa powder

  • 1 & 1/4 teaspoons baking soda

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon salt

  • Oreos for decorating (I used Mint Oreos)


  1. Prepare the frosting first as it needs to chill for about two hours.

  2. In a medium or large sauce pot, mix together the chopped chocolate and coconut milk. Turn the heat to low and melt the mixture, stirring occasionally. When no more lumps remain, stir in the salt. Place the pot on a trivet and put in the refrigerator to chill for 1 1/2 - 2 1/2 hours or until the mixture is cold and has thickened quite a bit (so that it's no longer pourable).

  3. Prepare the cake:

  4. Preheat the oven to 350 °F and grease two 8" round cake pans with baking spray or oil.

  5. In a large bowl, stir together the water or milk, vinegar, oil, coconut sugar, granulated sugar, and vanilla extract.

  6. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Add this to the wet mixture and stir just until combined. The mixture will be quite liquid, that’s okay.

  7. Divide the batter between the two pans (filling each pan halfway) and bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Let cool for 5 minutes and then turn out onto a wire rack to cool completely.

  8. Once cooled, finish making the frosting.

  9. Remove the chilled ganache from the refrigerator and using an electric mixer, beat the ganache until light and fluffy, about 2 minutes.

  10. Spread about 2/3 cup of frosting between the two layers of cake, 1/2 cup on top and the remaining on the sides. There should be about 2 cups of frosting.

  11. Decorate with chopped and/or halved Oreos

  12. Store covered in the refrigerator for up to 3 days... like it will last that long!

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