This Vegan Oreo Mousse Cake is the ultimate cookies and cream dessert. Delicious Oreo loaded sponge is topped with a chocolate and oreo cream mousse. Vegan, no-egg, no-dairy and easy to make. See recipe card at the bottom of the page for ingredients and instructions.
Vegan Oreo Mousse Cake
My easy vegan oreo mousse cake is a luxurious dessert that blends rich flavours and textures. The base features a delicate cookies and cream vanilla sponge with a light crumb, loaded with chopped oreo cookies for a black and white speckled effect. This sponge cake layer is complemented by layers of rich oreo mousse made with dairy-free whipped cream resulting in a creamy and airy filling. The cake is elegantly finished with a layer of ground oreo cookies which both visually stunning and indulgently delicious, making it a perfect centrepiece for any special occasion. You’ll love it!
Looking for more Oreo recipes? Check out my:
- No-Churn Oreo Ice-cream sandwiches
- Vegan Golden Oreo Cake
- Vegan Oreo Puff Pastry Swirls
- Easy Vegan Oreo Tiramisu
- Vegan Oreo Cupcakes
- Viral Mini No-Bake Oreo Cheesecakes
Why you’ll love this recipe
- Delicious cookies and cream flavour: The oreo sponge and mousse layer deliver a scrumptious cookie and cream taste without any artificial flavours or colours.
- Luscious texture: Experience the perfect balance between the fluffy sponge and the creamy, melt-in-your-mouth cookies and cream ombre mousse.
- Visually stunning: The vibrant black and white speckled hue and elegant presentation make it a showstopper for any occasion.
- Fully vegan: No need for any animal ingredients to make this show-stopping dessert. Enjoy all the indulgence of a traditional mousse cake, but entirely plant-based!
- Easily made gluten-free: Switch out the plain flour for a gluten-free blend and use gluten-free oreos!
- No artificial colours: Made with no artificial colours or preservatives!
- Versatile: Perfect for any occasion including birthdays, dinner parties, or as a special treat to enjoy anytime.
- Easy to make: Simple preparation steps ensure that you can create this delightful dessert with ease, great for any skill level!
Layers of a oreo mousse cake
This dessert might look tricky to make, but it is possibly the easiest dessert you can make.
- Firstly is the cake – This cake is filled with roughly chopped oreo cookies making it super rich, crunchy and indulgent. Each bite is filled with cookies and cream flavour.
- Next up is the mousse layers – The mousse is two layers going from a cookies and cream mousse to whipped vanilla cream. It’s made using melted dairy-free chocolate alongside oreo cookies and vegan cream (I use double cream from The Coconut Collaborative). This cream is thick, creamy and whips up to stiff peaks, which is crucial for this dessert. If you were to use a single cream or poor quality cream, it won’t hold it’s shape or create the right mousse like texture!
- Decorative topping – To finish off the dessert and to add even more wow factor to this spectacular dessert, add a simple layer of ground oreo cookies. It adds so much more depth of flavour and shows what flavour this dessert is!
Oreo mousse cake FAQ
- Can this be made gluten-free? You can swap the flour in the cake base for a high quality gluten-free flour. The only change, it may make the cake more crumbly / alittle gritty. Swap the oreos for gluten-free oreos / cookies and cream cookies.
- Why didn’t my mousse set? The main cause is not having the right cream. The cream you use is crucial to a mousse texture which sets firm. The ONLY cream I would recommend for this recipe is The Coconut Collaborative Double Cream. This is the thickest dairy-free / vegan cream and it’s delicious. If you find a similar vegan whipping cream to those specifics, use that!
- How to get even layers of mousse? In order to get clean, clear layers of mousse, you want to chill each layer before adding the next on top.
- Cutting the mousse: You’ll want to use a sharp flat knife to slice this cake into servings. Don’t use a serrated knife of it could catch on the oreo cake base and create lines throughout the mousse slice. You can also gently heat up the flat knife in some warm water, wipe clean then cut. This will result in super neat slices.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram, TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Oreo Mousse Cake
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
The ULTIMATE Cookies and cream dessert – Oreo mousse cake will satisfy all sweet cravings with its light cookie and cream sponge cake, and Oreo cream layers! Easy to make and delicious!
Ingredients
Scale
Ingredients for the sponge
- 240ml of dairy-free milk (soya milk works best)
- 1 teaspoons of apple cider vinegar
- 210g of self raising flour
- 150g of caster sugar
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 60ml of sunflower oil
- 1 teaspoon of vanilla extract
- 1 pack (154g) of of oreo cookies roughly chopped
Ingredients for the oreo mousse layer
- 220ml of dairy-free whipping cream
- 15og of dairy-free white chocolate
- 1 pack (154g) of oreo cookies (ground)
Ingredients for the cream layer
- 220ml of dairy-free whipping cream
+
- 100g of oreo cookies (ground)
Instructions
Method (sponge)
- Preheat your oven to 180°C fan and line a 8 inch loose base / push up cake tin with greaseproof paper.
- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
- Add the oil into the ‘buttermilk’ along with the vanilla and whisk to combine.
- Add the wet ingredients into the dry ingredients and mix.
- Fold in the roughly chopped oreo cookies.
- Pour the batter into the lined cake tin. Make sure to tap the tin on the worktop to remove any air bubbles.
- Pop the cake into the centre of the preheated oven and bake for around 25-30 minutes. You will know it’s done when you put a knife or skewer in to the centre of the cake and it comes out clean and it’s springy to the touch.
- Place the cake on a cooling rack and allow to cool fully in the tin, as we’ll be layering the mousse in the tin.
- To store, cover the top of the cake with some grease proof paper then place in a sealed container while in the tin. I like to store the cake overnight so its 100% cool before adding on the cream layers.
Method (oreo mousse layer)
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free white chocolate into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat-proof spatula. Remove from the heat and allow to cool for a few minutes while you whip the cream.
- Add the whipping cream into a stand mixer fitted with balloon whisk attachment. Whip the cream on high speed for 5-8 minutes or until it holds a stiff peak. The Coconut Collaborative double cream will whip up very thick!
- Once thick and the chocolate has cooled down, pour the chocolate into the cream along with the ground oreos and whip to combine.
- Spoon and spread the thick oreo layer to the cake base. Chill in the fridge before adding on the next layer on top.
Method (cream layer)
- In a stand mixer add in the whipping cream and whip until thick and holds a stiff peak.
- Spoon and spread the whipped cream on top of the oreo mousse in an even layer.
- To add some decoration to the top of the dessert, sprinkle ground up oreo cookies all over the top of the dessert in an even layer.
- Chill the dessert in the tin overnight in the fridge.
- Once the dessert looks set, carefully use the loose base of the tin to push the dessert out of the tin and onto a serving plate, carefully peeling away any grease proof paper.
- Use a knife sharp knife to cut the cake into servings.
- Serve and enjoy. Optional: serve with a drizzle of melted white chocolate!
Notes
To store: You want to keep the mousse chilled, so store in a air tight / sealed container in the fridge. Enjoy directly from the fridge. Best enjoyed within 2-3 days of making.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
Hi!
This recipe looks so awesome!
Any idea what I could substitute the whipping cream with if I can’t get that?
Coconut cream? Silken tofu? Milk with starch ?
Thanks! x