This tender, flavorful, gluten free Oreo cake takes dessert to another level. With delicious bits of chocolate sandwich cookies scattered throughout and a rich chocolate drizzle on top, it’s the easiest dessert that everyone will fall in love with!
If you’re looking for a cake that’s impressive enough to serve to guests yet simple enough to make on a weeknight, this is your cake. There’s just 7 ingredients, including the silky chocolate glaze, so it comes together super quick and turns out delicious every single time. The recipe is dairy free as written (if you use Kinnikinnick or gluten free Oreo cookies) but with the flavor of this cake, you’d never know it wasn’t full of dairy!
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Why this recipe is the best!
I absolutely love this gluten free Oreo cake recipe because it is soft, moist, and full of cookies and cream flavor! Here are a few more great things about this cake:
- It’s super simple to prep using a boxed cake mix (and just 7 total ingredients)
- It can be made in just one bowl
- It’s both gluten and dairy free
- It's perfect for any get-together or just an everyday sweet treat
Pro tips for making this cake
This cake recipe is very simple if you keep a few important things in mind. These baking tips will ensure your gluten free Oreo cake is a success!
1. Use room temperature ingredients
Give your cold ingredients about 20 minutes to warm up before starting your cake batter. Letting your ingredients come to room temperature will ensure they are fully incorporated when mixing.
2. Let the batter rest for 30 minutes
It's important to let the cake batter rest so that the liquids and starches can integrate. This process adds to the light and airy texture of the cake. Find out more about why this is important with these baking tips.
3. Allow the cake to cool before decorating
Let the cake cool completely before decorating. If the cake is too warm, the chocolate glaze will melt.
Note: If you’d like to decorate this cake with more than just chocolate glaze and chocolate cream cookies, this buttercream frosting is amazing! Just be sure to use non-dairy butter if you need DF!
4. Helpful tools
Here are some tools that will help in prepping your gluten free Oreo cake:
- Stand mixer
- Plastic bag (for piping the glaze)
- Rubber spatula
- 10-inch bundt cake pan
- Wire cooling rack
- Small microwave-safe bowl
How to make this recipe
Ingredients & substitutions
- Gluten free yellow cake mix - This recipe was tested with the Betty Crocker brand gluten free yellow cake mix. While most cake mixes are the same size, they’re not all the same weight. If you choose another brand, look for a yellow cake mix that is 14 - 15 ounces in weight. Any larger and the cake may turn out a bit dry. Pick up a couple more cake mixes for these easy chocolate and strawberry cookies too!
- Vanilla instant pudding mix - I recommend using Jell-O brand pudding mix for this cake. Jell-O brand does not contain any dairy ingredients, however, there is a risk of cross-contamination. For a gluten and dairy free option, use the Simply Delish brand of pudding (1.7 ounce size).
- Vegetable oil - The vegetable oil in this cake can be replaced with melted coconut oil if desired.
- Eggs - This cake can be made using whole eggs or with egg whites only.
- Almond milk - The almond milk in this recipe can be substituted with regular dairy milk or another dairy free milk.
- Gluten free dairy free sandwich cookies - There is not a substitute for the cookies in this recipe. Kinnikinnick, K-Toos cookies or gluten free Oreos are both great options! Looking for more fruit filled cakes? Try this blueberry cake or these strawberry shortcakes.
- Dairy free chocolate chips - The Enjoy Life brand dairy free chocolate chips work well in this recipe.
Making the batter
Mixing up this gluten free Oreo cake batter is about as easy as turning on the mixer! Just place the cake mix, pudding mix, eggs, oil, and almond milk into the bowl of a stand mixer (step 1 above). Mix on low speed for about 30 seconds before stopping to scrape down the sides of the bowl. Then, turn the mixer on to medium speed and mix for 2 more minutes. The mixture should look very pale and resemble prepared pudding.
Next, place 20 chocolate sandwich cookies in a plastic bag (step 2) and lightly crush until there are ½ inch size pieces of cookie (step 3). Gently fold the cookie pieces into the cake batter with a rubber spatula (step 4) and let it rest for 30 minutes.
Baking and cooling
While the batter is resting, preheat the oven to 350°F. Lightly spray a 10-inch bundt cake pan with cooking spray. Spoon the batter into the prepared pan and smooth the top. Bake the cake for 55 - 60 minutes or until a toothpick inserted into the cake comes out clean. Cool the cake in the pan on a wire rack for 30 minutes. Then, turn the cake out onto the wire rack and let it cool completely.
Two things are really difficult about this cake - the long bake time and the cooling time. A full 60 minutes for each! It’s important to allow the cake to cool completely though, otherwise, it may stick to the pan when you go to turn it out onto the wire cooling rack.
After the cake has cooled completely, cut the remaining 4 cookies into quarters and set them aside. Melt the chocolate chips in a microwave-safe bowl. (Even dairy free chips melt the same way.) Microwave for 30 seconds at a time, stirring after each interval. They’re ready when there are still bits of chocolate visible. Remove it from the microwave and stir until completely melted.
Drizzle the chocolate over the cake. Decorate with the quartered cookies. Serve this delicious gluten free Oreo cake to eagerly waiting oooo’s and ahhh’s.
FAQ's about this recipe
Great news - this cake batter is versatile! If you’d like to make a dozen cupcakes instead, simply portion the batter into a paper-lined cupcake pan. Bake for about 20-30 minutes or until cake tests done. For a sheet cake, a 9” x 13” pan works great – bake for about 40 minutes or until cake tests done.
IF you have any of this cake left over, the best way to store it is to leave it on the serving plate and wrap the entire thing with plastic wrap or foil and leave it on the counter for up to 3 days. But like this strawberry cake, there never seems to be much left over!
Other recipes you may like!
Gluten Free Oreo Cake (Dairy Free)
- 1 package gluten free yellow cake mix 15 ounces size
- 3.4 ounce serving size vanilla instant pudding mix
- 1 cup vegetable oil
- 2 eggs or use 4 egg whites
- ½ cup almond milk
- 24 gluten free dairy free chocolate sandwich cookies, divided
- ½ cup dairy free chocolate chips
- In the bowl of a stand mixer, add cake mix, pudding mix, oil, eggs and almond milk.
- Mix on low speed for 30 seconds, stop the mixer and scrape down the bowl, then turn the mixer to medium and beat for 2 minutes.
- Place 20 chocolate sandwich cookies in a plastic bag and lightly crush until there are ½ inch size pieces of cookie.
- Fold cookie pieces into cake batter.
- Let batter rest for 30 minutes.
- Meanwhile, preheat oven to 350 F. Lightly spray a 10 inch bundt cake pan with cooking spray.
- Spoon batter into the prepared pan and smooth the top.
- Bake for 55 - 60 minutes or until toothpick inserted into the cake comes out clean.
- Cool in the pan on a wire rack for 30 minutes.
- Turn cake out onto the wire rack and cool completely.
- Melt chocolate chips in the microwave for 1 – 2 minutes.
- Use a spoon and drizzle the chocolate over the cooled cake.
- Cut 4 remaining chocolate sandwich cookies into quarters. Place cookies on cake and serve remaining pieces alongside each piece of cake.
- The Betty Crocker Gluten Free yellow cake mix was used in this recipe.
- Let ingredients come to room temperature for the best textured cake.
- Gently chop the cookies so they don't turn into crumbs.
- Cool the cake completely before decorating.
- Store decorated cake under a cake dome or sliced in a plastic container for up to 2 days.
Ready for more delicious gluten free desserts? Check out these recipes!