Allergen Friendly Oreo Cake Recipe

Dairy free, nut free, egg-free. Contains Soybean oil and Soy lecithin

Making a cake with dairy alternatives is easy, unless one of your friends is allergic to eggs, nuts, and legumes. Every dairy alternative I would have used to bake a cake would have caused a severe allergic reaction. Despite this, I still did some research to come up with a solution, so here is what you will need.

What you will need

  • Box of white cake mix
  • Bob’s Redmill egg replacer
  • Regular-sized pack of Oreo
  • Vegetable oil
  • Vanilla extract
  • Oatmilk – Chobani sugar free
  • Sugar-free Vanilla Pudding Mix
  • Baking chocolate (any would work, I used a bar of semi-sweet chocolate for this recipe).
  • Dairy-free cream cheese (I used Simple Truth for this recipe).

Frosting

This needs to be made in advance so the frosting can set. You can let it sit overnight or an hour.

Ingredients

  • 8 Oz of room temp dairy free cream cheese
  • 1 box of sugar free vanilla pudding
  • Vanilla flavoring
  • ¼ cup of powder sugar
  • 1 cup of oatmilk
  • ¾ cup of crushed oreo

Instructions

Tip: pour hot water into a metal mixing and let sit for five minutes. After dumping the water, place the cream cheese into the bowl. This added heat will help with the mixing process, especially with dairy free cream cheese.

  1. Place cream cheese into the bowl and beat for thirty seconds
  2. Add vanilla, milk, pudding and mix
  3. Add the powder sugar (make sure to break any clumps by sifting it into the bowl)
  4. Fold in oreo chunks
  5. Cover bowl with cling wrap and let sit overnight

Cake Assembly

You are more than welcome to make your own rather than use a boxed mix. If you do opt for a boxed mix, I recommend swapping the water for milk and adding an extra “egg”. Bob’s Redmill egg replacer is a 1:1 ratio with normal eggs and works well with baked goods.

  • After the cakes have been baked and are cooling off, take the frosting out of the fridge to bring to room temperature. You may have to heat it up in the microwave in fifteen second increments and add a few splashes of milk.
  • Spread a layer of frosting in the middle of the cake before stacking the second one on top.
  • Spread a thin layer of frosting all around the cake to create a crumb coat and place back in the fridge for twenty minutes to let the frosting harden.
  • After twenty minutes, finish spreading the frosting all around the cake.
  • Take crushed oreos and coat the sides of the cake with it.
  • In a separate bowl, melt a bar of baker’s chocolate in thirty second increments. Once melted, add the second half. Add a splash of milk and two to three scoops of the frosting. Let this chocolate mixture drip down the sides before spreading on top.
  • Finally, decorate the top however you like. I sprinkled crushed oreo and placed oreo halves in the center.