Vegan Oreo Confetti Cake

Vegan Oreo Confetti Cake

I had a request not long ago...

Soo I had a request for an Oreo Confetti Cake not too long ago – with one catch; the cake needed to be vegan. ::insert gulp::

I’m soo very definitely NOT an expert vegan baker, soo I quickly consulted a few vegan recipe sites to get an idea of how to substitute out the butter, eggs, and buttermilk that I usually use!

Be warned; follow the directions carefully on this one! I tried to use a bit more oil and less almond milk (because I was running out), and it completely messed up the cake texture and I had to start over. I definitely recommend just saving yourself the guesswork and the headache - and just follow the recipe! 


What do I need to make a Vegan Oreo Confetti Cake?  
  • No worries; you don't need a bunch of weird or obscure ingredients! I had to hunt a bit for vegan butter; it was stocked with the other non-dairy products at my grocery store. If you're new to vegan baking (like I was) you might feel a little weird adding lemon juice to your batter (like I did). But you'll still need a lot of the classic cake ingredients - flour, sugar, baking powder, salt, and oil. You'll also need a bit of non-dairy milk and some crushed Oreo cookies and Rainbow jimmies sprinkles. PLEASE note these are different from nonpareils!! Nonpareils are tiny sprinkles that are just color-coated and they will RUIN confetti/funfetti cakes (by turning them a hideous gray/brown/green color)! Your sprinkles should look oblong instead of tiny and round. 

  • For the frosting I used vegan butter, vegetable shortening, powdered sugar, vanilla, and enough almond milk to make it spreadable! Stir in more crushed Oreos and rainbow jimmies at the very end so the Oreo crumbs don't turn your frosting too dark brown. 
  • Substituting vegetable shortening for whipping cream makes an easy vegan chocolate ganache drip!  
"What if I've never added a drip to a cake before?"
  • Don't stress! It's easier than you probably think it is! 🙂 
  • My biggest tips - make sure you measure your chocolate and heavy cream accurately. Too much/little of either may affect your drip consistency. 
  • Make sure you try a test drip first! Don't pour the ganache over your whole cake until you're confident in the consistency of your ganache. 
  • I loved this YouTube tutorial by Sugar&Sparrow when I was new to cake drips! 

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Don't forget to pin for later!
Vegan Oreo Confetti Cake pinterest pin

Vegan Oreo Confetti Cake

Need a dairy or egg-free - but still delicious - Oreo cake? This Vegan Oreo Confetti Cake checks all the boxes!
Prep Time30 minutes
Cook Time28 minutes
Decorating time20 minutes
Total Time1 hour 18 minutes
Course: Dessert
Cuisine: American
Keyword: Vegan Birthday Cake, Vegan Oreo Confetti Cake, Vegan Oreo Funfetti Cake, Vegan Sprinkle Birthday cake
Servings: 16 servings
Calories: 879kcal
Author: Sarah H



Vegan Oreo Confetti Cake layers (inspiration from via Pinterest)

  • 3 ¾ cup all-purpose flour
  • 2 ¼ cup granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups non-dairy milk I used almond milk
  • 1 cup light oil I used vegetable oil; canola oil is another option
  • 2 teaspoons clear vanilla extract
  • 6 Tablespoons lemon juice or apple cider vinegar (⅜ cup; I used lemon juice)
  • 12 Oreo Cookies, crushed (Stir in at the end)
  • ½ cup Rainbow jimmies sprinkles (NOT nonpareils; the color will dissolve and turn the cake brown! Stir in at the end)

Vegan Oreo Confetti Frosting:

Drip & Decorations


Vegan Oreo Confetti Cake layers

  • Preheat oven to 350°F. Prepare three 8 inch round pans with baker's floured spray (or grease and line with parchment rounds).
  • Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle until fully combined.
  • In a separate medium bowl, combine non-dairy milk, oil, vanilla, and lemon juice or apple cider vinegar and stir until well mixed. Pour into dry ingredients and stir until just combined.
  • Stir in crushed oreos and rainbow jimmies – the I stirred as little as possible after this point, to keep the Oreo crumbs from turning my cake layers brown!
  • Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.
  • Bake for 20-28 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans – it helps to run an offset spatula or knife around the perimeter of the pan first. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to make your frosting!)

Vegan Oreo Confetti Frosting:

  • Cream together vegan butter and vegetable shortening until well-combined. Blend in powdered sugar alternating with vanilla extract (I added half at a time) adding almond milk if needed until a smooth and spreadable consistency is reached.
  • Gently mix in crushed Oreos and rainbow jimmies – stir as little as possible if you want your frosting to stay light in color!


  • Once your cakes are cool, level them (if needed). This can be done with a cake leveler or a large serrated knife and a ruler.
  • Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the layer with frosting. Repeat the process with your remaining cake layers.
  • Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer. I usually do this with my large offset spatula.
  • Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. As I worked through this part I had to pull out a few larger Oreo chunks that were getting in the way of smoothing my frosting. Fill in the holes with a bit of extra frosting and keep smoothing.
  • Once your sides are smooth, set the cake in the fridge or freezer for 10-15 minutes to set the frosting and chill the cake so your ganache drip will set.

Chocolate Cake Drip

  • Meanwhile, make your ganache. Place chocolate chips in a heat-proof bowl. Stir in vegetable shortening and microwave on half power in 20-second intervals, stirring in between until fully melted and smooth.
  • Allow to cool to a moderate temperature - the mixture should still be liquid but feel only slightly warm. Transfer drip mixture to a squeeze bottle or piping bag. (Or you can use a spoon; I've just found spoons to be a little bit more difficult to work with.)
  • Slowly drizzle ganache around the upper edge of your cake, pausing every inch or so to let more ganache fall in a drip down the side of the cake. Return cake to the fridge or freezer to set the drips.
  • Add several large frosting swirls to the top rim of the cake – I used my largest open star for this, so the Oreo chunks wouldn’t clog the piping tip.
  • Space Oreo cookies in between the frosting swirls, add some crushed Oreos and sprinkles to the tip and base rim of the cake – and you’re done! Enjoy!



Please note nutrition information is an estimate and may not be exactly accurate.


Serving: 1slice | Calories: 879kcal | Carbohydrates: 115g | Protein: 5g | Fat: 47g

Recipe credit: (inspiration from via Pinterest) 

Did you make this Vegan Oreo Confetti Cake? 

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