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Matushka Kathryn's Lenten Oreo Sheet Cake

Yield: 16 Servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

A favorite at our local parish. This vegan sheet cake will satisfy your sweet tooth, the delightful dairy free sponge is topped with a fluffy vegan buttercream frosting and garnished with Oreo cookie pieces (Indeed plain Oreo cookies are vegan). Astound your tastebuds and delight the Sunday "coffee hour" crew, by preparing both the chocolate and golden variations. Makes a great birthday (or un-birthday) treat. Many years to Mat. Kathryn who provided the details for this treat!


  • 1 Cup Soy Milk
  • 1 Tsp Apple Cider Vinegar
  • 3/4 Cup Granulated Sugar
  • 1/3 Cup Canola Oil
  • 1 1/2 Tsp Vanilla Extract
  • 1 Cup All-Purpose Flour
  • 1/3 Cup Cocoa Powder*
  • 3/4 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1 Cup Oreo Cookies, Coarsely Chopped
  • 1/2 Cup Non Hydrogenated Shortening (frosting)
  • 1/2 Cup Non Hydrogenated Margarine (frosting)
  • 3 1/2 Cups Powdered Sugar (frosting)
  • 1 1/2 Tsp Vanilla Extract (frosting)
  • 1/4 Cup Plain Soy Milk (frosting)
  • 1/2 Cup Oreo Cookies, Coarsely Chopped (frosting)


  1. Preheat oven to 350 degrees (f). Lightly grease and flour an 8 x 8 casserole pan with margarine.
  2. Combine the wet ingredients in a large bowl. Whisk together, the soy milk and vinegar and then set this mixture aside, for several minutes to curdle.
  3. Mix the dry ingredients: flour, cocoa powder*, baking soda, baking powder and salt together in a separate bowl. *omit the cocoa powder to instead create a vanilla cake.
  4. Once the soy milk has curdled, add the sugar, oil, and vanilla extract. Mix these aggressively until frothy. Now, little by little, add in the previously mixed dry ingredients beating well until no large clumps remain.
  5. Add 1 cup of chopped Oreo cookies to the batter. Use chocolate Oreo cookies if you are making a chocolate cake and golden Oreo cookies for a vanilla cakes.
  6. Pour the completed batter into your greased cake pan and move to the warmed oven to bake for 18-20 minutes. When a toothpick, inserted into the center of the cake, can be withdrawn clean - your cake is done. Remove from the oven and allow to cool, leaving in your casserole dish.
  7. Make up the buttercream frosting. Beat the shortening and margarine together until fluffy. Add the sugar and beat for several minuets more. Now add in the vanilla and soy milk, keep beating for another 4-8 minutes or until fluffy.
  8. Once the cake has cooled, frost liberally and decorate with 1/2 cup of chopped sandwich cookies. Use chocolate Oreo cookies if you are making a chocolate cake and golden Oreo cookies for a vanilla cakes. Serving suggestion: Cut into sixteen, two-inch squares... our priest would argue that nine, three-inch squares is more in line with church tradition.
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