Gluten free Oreo cake recipe made from scratch (no food color)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Oreo cookies

🥗Healthier: homemade chocolate cookies

💰Cheaper: generic sandwich cookies

Generic cookies can be more budget-friendly while still providing a similar texture.

Add gluten-free flour and almond flour to a bowl and sift.

Add sugar and brown sugar without sifting.

Add black cocoa powder, baking powder, baking soda, and salt, and sift again.

Mix the dry ingredients together.

Turn on the mixer to low and add dairy-free butter, mixing until just incorporated.

Add eggs one at a time, mixing well after each addition.

Slowly add in vanilla extract and coffee.

Add vegan buttermilk slowly to incorporate evenly.

Grease the pan with oil spray.

Fill the cookie cake pan half an inch under the edge with batter.

Spread and level the batter, then bang the pan to release air bubbles.

Bake the cookie pans on a tray at 350°F for 36 to 40 minutes.

Pour remaining batter into a 6-inch pan and bake at 335°F for 26 to 30 minutes.

Check if the cake is done with a toothpick; it should have a few streaks but no crumbs.

Let the cakes cool for 15 minutes before leveling off the domes with a knife.

Flip the cakes out while warm using a cutting board for easier release.

Let the cakes sit for five minutes before moving them to release them slowly.

Frost the first layer of the cake to help the center cake attach.

Add a round cake to the middle and frost around it, keeping it clean.

Add a thin layer of buttercream on top before placing the final cookie layer.

Continue to frost and clean up the edges, adding sprinkles for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens