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Ivana Drinjovski Emmelkamp

Reviewed by:
On October 23, 2014
Last modified:October 23, 2014


Keep the cake in the fridge until you have to use it. The best is to stay overnight.

It is the end of October and my father-in-law’s birthday. Last year I’ve made him this Lemon Cake but this year I’ve decided for this Chocolate Oreo Cake. Because… well… chocolate and oreos!

I have decided to try this fondant everyone is talking about. So this was the first time I’ve been using it. It did not go the way I’ve pictured it but I am definitely going to work with fondant again! 

The cake was a real surprise for my father-in-law. I posted a picture on my Facebook  account and got loads of rection! Thank you all!

I am sorry that we didn’t get a picture of him with the cake. We were also a little bit late to take photos of the inside of the cake. This only means that everyone liked it! It was delicious!

Choholate Oreo Cake
Yields 14
Write a review
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
469 calories
40 g
46 g
34 g
3 g
14 g
103 g
141 g
20 g
1 g
17 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 469
Calories from Fat 300
% Daily Value *
Total Fat 34g
Saturated Fat 14g
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 46mg
Sodium 141mg
Total Carbohydrates 40g
Dietary Fiber 2g
Sugars 20g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. For the cake
  2. 200 gr flour
  3. 100 gr sugar
  4. 90 gr cacao
  5. 1 vanilla pod
  6. 1 teaspoon cardamom, speculaas spice
  7. 200 ml coffee
  8. 2 tablespoons agave syrup
  9. 150 ml oil
  10. 2 handful dried cranberries
  11. 1 tablespoon baking powder
  12. pinch of salt
  13. 2 tablespoons apple cider vinegar
  14. For the frosting/filling
  15. 300 gr butter
  16. 1 tablespoon sugar
  17. 350 gr ground oreos
  1. About 600 gr yellow fondant
  2. 50 gr dark chocolate melted
  3. 100 gr red fondant
  4. and a bit of green fondant for the leaves
  1. First make the chocolate part. Start with coffee because it needs to cool down before you use it.
  2. Next preheat the oven to 180 C.
  3. Now mix all dry ingredients in a bowl: flour, sugar, baking powder, cacao, vanilla, spices, salt and cranberries.
  4. Add the oil and coffee and mix it all together.
  5. Now add agave syrup.
  6. And as the last, add 2 tablespoons apple cider.
  7. Pour the mixture in a round shape baking tray with parchment paper. The best is with loose bottom.
  8. Bake it for 30 – 40 minutes on 180 C. Make sure the top is not too dry or over baked. You will need to cut the cake in the middle lengthwise.
  9. Let the cake cool down before you cut it.
  10. Make the filling in the meantime. Using a mixer, combine soy butter with sugar and slowly add ground oreos one by one spoon.
  11. When it’s done, finish the cake. Cut the cake lengthwise and carefully remove the top part. It will probably break a bit but that is not going to be a big problem.
  12. Smear the filling over the bottom of the cake and slowly put the cover back. If it breaks a lot, try to “glue” it together with your hands. And then quickly cover the cake with the rest of the filling. Chill it in the fridge for a few hours and only then apply the fondant.
  13. Keep the cake in the fridge until you have to use it. The best is to stay overnight.
  1. How to decorate the cake? Roll out the yellow fondant in a round shape, as much as you can. Cover the cake with it and smooth it with the fondant smoother or your hands. Don’t press too much. To prevent that the fondant is sticking to rolling pin or surface, use a bit of corn starch.
  2. To make roses roll the red fondant and use a round shape cookie cutter. I “reshaped” my Easter egg cookie cutter as I didn’t have a round shape. LOL! For each rose you will need about 7 – 8 circles. Fold the first one in half and then place the others around, one by one. In the end you will need to cut the bottom but make sure not to cut too much as it can happen that the rose hips start falling off. Place the roses in the fridge while you finish the cake or place them immediately on the cake and then in the fridge,
  3. Before applying the roses, melt the chocolate and decorate the cake making thin lines lengthwise and crosswise.
Adapted from Flexible Vegan
Adapted from Flexible Vegan
FlexibleVegan https://ivanashares.wpengine.com/

 I hope you like this Chocolate Oreo Cake recipe. If you do, let me know and don’t forget to share it with others. Sharing is caring! 🙂 

And if you are new to vegan food and can’t find your way in the loads of information, then Flexible Vegan for Everyone is the book for you. You will find a simple guide based on my personal experience to simple cooking, shopping and saving with (flexible) vegan diet. Plus a bunch of unique recipes available ONLY in this ebook. You can get your copy here

Happy cooking! 🙂

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Keep the cake in the fridge until you have to use it. The best is to stay overnight.

Author Flexible Vegan

Hi! My name is Ivana, Flexible Vegan, and I am an animal lover, wife, daughter, sister, friend, teacher and amateur chef. I come from Serbia, live in the Netherlands and write in English. Welcome to my Kingdom of good, tasty, vegan food.

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