Super Easy Chocolate Oreo Torte

Alice's Vegan Chocolate Oreo Torte

I chose to make this decadent torte for our Viva! Bake Off because it was the first dessert I made as a vegan and continues to be a staple at home. The recipe is super simple and such a crowd-pleaser for both vegans and non-vegans!

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Preparation time

15 min

Cook time

4 hr

Total time



  • vegan-desserts





  • 30 Oreo cookies
  • 85g/⅜ cup vegan butter/spread, melted (eg Naturli)

Ganache filling

  • 170g/6 oz vegan dark chocolate (plus a little extra for topping)
  • 170g/6 oz vegan milk chocolate
  • 250ml/1 cup vegan double cream (eg Elmlea Plant)
  • 55g/4 tbsp vegan butter/spread



  1. Pulse Oreo cookies in a food processor until finely ground, or alternatively place in a sandwich bag and crush using a rolling pin.
  2. Transfer crumbs to a medium bowl, add the melted butter then mix thoroughly until combined and moistened.
  3. Press the mixture onto the bottom of a 9-inch (23cm) round cake tin. A cake tin with a detachable base works best for this recipe.
  4. Place the tin in the fridge for 30 minutes.


  1. Whilst the base is chilling, make the filling. In a medium heatproof bowl, place chopped dark and milk chocolate and set aside.
  2. In a small saucepan, heat the cream and vegan butter to a low boil.
  3. Remove from the heat and pour the mixture over the chocolate. Let it stand for one minute then stir the mixture until melted, combined and smooth.
  4. Pour the filling mixture over the chilled Oreo crust and refrigerate until set – for a minimum of four hours or overnight.
  5. Using a grater or vegetable peeler, grate the remaining chocolate over the top of the finished torte for decoration.

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