Dark Chocolate Vegan Oreo Graveyard Cake
This spooky chocolate Oreo graveyard sheet cake is a rich, tender vegan chocolate cake topped with creamy Oreo frosting, crushed Oreo cookie “dirt,” and spooky graveyard decorations. Easy to make and perfect for Halloween parties, this festive sheet cake is as delicious as it is delightfully creepy!
Servings 12
Ingredients
Chocolate Cake
- 310g (2 ½ c) All Purpose Flour
- 80g (⅔ c) Dutch-processed Cocoa Powder sifted
- 1 tsp Baking Powder
- 1½ tsp Baking Soda
- ½ tsp Salt
- 480ml (2 c) Almond Milk
- 10g (2 tsp) Apple Cider Vinegar
- 200g (1 c) Vegan Granulated Sugar
- 110g (½ c) Brown Sugar
- 200ml (¾ c + 1 Tbs) Canola Oil
- 13g (1 Tbs) Vanilla Extract
Oreo Frosting
- 226g (1 c) Vegan Butter, room temp for 10 minutes block style
- 420g (3 ½ - 4 c) Powder Sugar sifted
- 75g (¾ c) Chocolate Oreo Sandwich Cookies (about 6) + 3 more cookies for the "dirt" pulsed in food processor
- 1 tsp Vanilla Extract
- 12 Chocolate Tombstone Cookies or Candies for decoration
Instructions
Chocolate Cake
- Preheat oven to 350℉ and line a 9x12 cake pan with a parchment paper sling and spray the pan.
- In a large mixing cup, whisk the almond milk and apple cider vinegar together. Set aside.
- In a medium bowl sift the flour, cocoa, baking powder, baking soda and salt.
- To the bowl of a stand mixer using the whisk attachment or a large mixing bowl, add the sugar, brown sugar, canola oil and vanilla extract and mix well.
- Next, in two alternating additions, add half of the flour mixture and then half of the almond milk mixture, mixing in between additions. Scrape the sides of the bowl to make sure everything is incorporated. Mix just until you reach a smooth batter, some small lumps are okay. Be careful not to overmix.
- Pour the cake batter into the prepared pan. Turn the pan half way thru baking to ensure a level cake. Bake for 26-32 minutes, or until a tester comes out clean. Cool in the pan for about 30 minutes. Remove from the pan using the parchment sling and allow cake to cool completely before decorating.
Oreo Frosting
- In the bowl of a stand mixer with the whisk attachment, beat vegan butter on med-high speed just until smooth and creamy.
- Switch speed to low and add sifted powder sugar ½ cup at a time. Once all of the powder sugar is incorporated, turn up the mixer to high and whip for 2-3 minutes.
- Add in the vanilla extract and continue to whip for 1 more minute on high.
- Scrape the sides of the bowl and make sure everything is fluffy and whipped together properly. Then, fold in the Oreo cookie crumbs. Wrap up the frosting and store in the fridge until ready to use.
Assembly
- Place the cake on a cake board or serving tray and slide the parchment paper out. Cut individual slices, if desired. For clean slices, freeze the cake for about 15 minutes before slicing. Wipe the knife between each cut for a clean slice. Pull out the prepared Oreo frosting and re-whip until light and fluffy. Using a pastry bag with a large round open tip, pipe 12 large mounds evenly over each cake slice. Press a tombstone cookie or Oreo cookie into each mound. Sprinkle with Oreo cookie crumbs for the "dirt". Add edible flowers or edible flower petals to each grave, if desired.
- Alternatively, you can spoon on the frosting in swirls over the top of the entire cake. Add any additional decorations like Halloween sprinkles, vegan candy or more Oreos.