11 ingredient Oreo Cake (grain, egg, and sugar free)

by purelytwins

No sugar, gluten-free, egg-free, grain-free chocolate oreo cake with dairy-free frosting.

We grew up cookie girls. We grew up dessert girls. We get that from our mom and grandpa.

Oreo cookies were one of our favorite cookies growing up.

We were not big fans of oreos dipped in milk. Instead, we adored them blended with ice cream or made into a cake. We were all over those kinds of oreo desserts.

Another big thing we liked doing with our oreos was separating the oreos and swiping the creamy filling with a pretzel. Ya we did that too.

Anyone else swipe the creamy filling of an oreo with a pretzel??


11 ingredient healthy sugar-free, egg-free, grain-free oreo cake



When we were younger we would ask our older sister when she was going to make us that famous oreo cake again.

If we weren’t begging her to make us mint chocolate chip cookie sandwiches or homemade cinnamon rolls we were requesting oreo cake 🙂

The cake that she would make would always  be perfect! Moist. Creamy. Heavenly. The ultimate to-die-for oreo filled cake!


Wasn’t oreo cake every child’s dream cake.

No? Yes? Just us?

Okay maybe not everyone’s dream. Maybe you dreamed of a cake that involved chocolate, some peanut butter thrown in and perhaps some candy then that would be a mother’s worst nightmare dream cake! 😉


Now we are older and a little wiser with what we put in our mouths (most of the time).

We are excited to have an oreo cake inspired recipe we do not have to feel guilty about eating as it’s made from just 11 real ingredients.

Come see how easy it is to make this homemade gluten-free, sugar-free, vegan oreo cake

Click here to watch recipe video on youtube.

If you enjoyed this video please pass this around to your friends and family. Thank you! 

Ready to dive in to make this cake yourself?

You’re just a few steps away from having this AMAZING, super delicious sugar-free rich chocolate OREO cake.



This recipe was inspired by our sugar-free yellow cake.

And being the chocolate lovers we are – we KNEW we needed a sugar-free chocolate cake recipe.

This recipe is easy to make, like many of our recipes, so no excuses not to make this simple chocolate cake. Promise you will be glad you did! 


A secretly healthy sugar-free chocolate cake with a dairy-free frosting.


11 ingredients is all that is needed to make this rich fudgy brownie oreo cake with a creamy filling.

You’re welcome!

Great dairy-free cashew coconut frosting recipe:

1 1/4 cups raw cashew pieces

2 tablespoons coconut butter, softened

2-3 teaspoons vanilla extract

6-7 tablespoons water

25-30 drops stevia*

*if you want to use maple syrup add 4 tablespoons and slowly add in the water. Omit stevia.

Frosting directions:

Soak cashews in water from 20 – 1 hour. Rinse well then place the soaked and rinsed cashews in the blender.

Add in coconut butter, vanilla, and sweeter of choice.

Blend until smooth. Slowly add in water to help it smooth but don’t want it runny.

It will get thick!

Note – The recipe listed below is for one 9 in cake.


Healthy Oreo Cake (grain, egg, and sugar free)

A healthy super delicious chocolate oreo cake. Gluten-free grain-free egg-free dairy-free and no sugar added chocolate cake with a cashew coconut frosting. A secretly healthy chocolate cake that you won’t feel guilty about eating!

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: makes one layer (repeat again to make the second cake layer) 1x



ingredients for one cake layer

  • 1 green-yellow plantain ( 8oz weighed raw, about 1 1/3 cups plantain cut into large cubes)
  • 1/2 cup applesauce (4 oz)
  • 1/4 cup coconut oil, liquid (2 oz)
  • 2 tablespoons coconut butter (1 1/4 oz)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt (optional)
  • 4 tablespoons protein powder (1 oz)
  • 2/3 cup raw cacao powder (2 1/2oz)


  1. Preheat oven to 350 degrees.
  2. Peel and chop up plantains.
  3. Place 1/4 cup coconut oil, 2 tbsp coconut butter, 8 oz plantain and 1/2 cup applesauce into blender.
  4. Blend together.
  5. Next add in 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp sea salt, 4 tbsp protein powder and 2/3 cup cocoa powder.
  6. Blend until everything is well blended and smooth.
  7. Lightly grease a 9 in circle cake pan.
  8. Pour cake batter into pan.
  9. Set aside while you make the second layer.
  10. Make second cake layer. Repeat the previous steps.
  11. Pour into the second 9 in circle cake pan that has been greased.
  12. Bake in oven for about 25 minutes.
  13. Make frosting while cakes bake. Frosting is above.
  14. Let cool in pans before removing.
  15. Carefully remove from pans.
  16. Spread the frosting on one of the cakes.
  17. Carefully top the second cake on top.


  • Serving Size: serves 6 -8

And for substitutes:

For the plantains you can use a GREEN unripe banana.

For the protein powder we used hemp protein. You can use any protein powder just know it might change the flavor and texture.

For the coconut butter you can use any nut or seed butter.


Don’t forget to pin this so you can make cake over and over again.

Do you like oreos? What was your favorite way to eat them?

Do you like chocolate or vanilla cakes? Do you like the cake or the frosting better?

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Debbie September 3, 2014 - 9:56 am

Ooh wee, I can’t wait to try!!!! I have a stupid question – since this makes 2 cakes, are the ingredients you have listed for just one cake? Or do we half the amount when we blend it?

purelytwins September 3, 2014 - 12:48 pm

Debbie the ingredients listed is for one cake, so you have to repeat it.

AMy April 23, 2015 - 3:16 pm

where is the frosting recipe?

purelytwins April 23, 2015 - 8:56 pm

We list a few options right above the recipe

Robin September 3, 2014 - 10:35 am

Can you substitute the protein powder with anything?

purelytwins September 3, 2014 - 12:48 pm

Robin yes any flour.

Abbey August 6, 2015 - 11:11 pm

Even almond or coconut flour?

purelytwins August 7, 2015 - 10:49 am

Yes almond would be fine, with coconut flour you just have to be careful as it absorbs liquid.

Caitlin September 3, 2014 - 11:12 am

looks delicious, ladies! thank you for making it vegan!

purelytwins September 3, 2014 - 12:49 pm

Thank you Caitlin!

Linda @ Fit Fed and Happy September 3, 2014 - 12:02 pm

Whoa, that’s unreal! It’s paleo friendly 🙂

purelytwins September 3, 2014 - 12:49 pm

Yes it is Linda.

Laura @ Sprint 2 the Table September 3, 2014 - 1:40 pm

OMGOMGOMG. I want to face-plant into this 1st birthday style.

RH September 3, 2014 - 2:02 pm

This looks good, but your instructions are really confusing. You advise hungry cake-lovers to put a lot of ingredients in the blender and pour into a cake pan for the first cake, then to set aside while you work on the second. So are the ingredients you’ve listed for one cake only? Because you never instruct us to halve it and reserve the rest for the top layer of the cake.

purelytwins September 3, 2014 - 2:48 pm

Rachel above the recipe we list that the recipe is just for one cake. In the instructions we mention you will have to repeat it for the second cake.

Kate March 13, 2017 - 8:47 pm

I think it would be far less confusing if the instructions state that the ingredients are for “one layer”, not “one cake”…. as most folks in general conversation use the term “cake” to refer to the entire dessert, filling and all, not just one of its layers.

purelytwins March 15, 2017 - 1:22 am

Got it, thanks we will make the wording change. thanks.

Samantha September 3, 2014 - 6:58 pm

Yummyyyy can’t wait to try it this weekend!

purelytwins September 3, 2014 - 7:31 pm

we hope you like it! it’s a new favorite of ours 🙂

Megan July 30, 2015 - 5:52 am

How do you typically store your plantain baked goods?

purelytwins July 30, 2015 - 9:17 am

Most of them in the fridge. But they freeze well too.

Linz @ Itz Linz September 3, 2014 - 10:10 pm

this looks way healthier than the real oreo’s i’ve been eating lately…. lol

purelytwins September 4, 2014 - 6:37 am


Sam @ PancakeWarriors September 3, 2014 - 11:51 pm

I must try plantains in my baked goods because this looks so good! I was wondering what the ingredients might be as I was scrolling down and you did not disappoint! I cannot wait to get in the kitchen and try baking with plantains! Thanks for sharing

purelytwins September 4, 2014 - 6:38 am

thanks Sam! Oh yes we love our plantains, they are the best to bake recipes with!

Connie Mar June 1, 2015 - 10:02 am

I’m allergic to bananas/plantains. Is there a good substitute? Thanks!

purelytwins June 1, 2015 - 8:12 pm

You could try doing 3/4 cup to 1 cup of a ‘flour’.

Yanet September 4, 2014 - 12:52 am

Silly question, What can I use instead of cocoa powder, not a fan of chocolate. , I know, lame. .. love your work ladies

purelytwins September 4, 2014 - 6:37 am

you can use carob powder to replace cocoa.

CARLA September 4, 2014 - 7:51 am

SO SO SO CANNOT WAIT TO TRY THIS (she shouts tired of her child begging for the premade oreo cake at the grocery).

Laura September 4, 2014 - 7:49 pm

What can you substitute for coconut oil? I am allergic to coconut 🙁

purelytwins September 4, 2014 - 8:20 pm

you can use olive oil or butter (ghee)

Nicole @ Fitful Focus September 5, 2014 - 12:54 pm

This looks unreal!!! I can’t wait to try it! Question, can I use bananas instead of plantains?

purelytwins September 5, 2014 - 1:20 pm

if you use bananas we recommend green unripe bananas as they are closer to the starch level of plantains than ripe bananas, and using bananas the texture will be different

Marie September 5, 2014 - 4:15 pm

Why not double the cake recipe and split the batter? Or is it better to make them separately?

purelytwins September 5, 2014 - 6:16 pm

We found in easier to just make one then repeat for the second. Easier to blend in blender — to make sure all the ingredients get well blended.

Alexis September 5, 2014 - 7:27 pm

This looks awesome!! Do you know how many servings it makes and how many carbs per serving? Wondering if it could be suitable for a diabetic. Thanks!

Cathleen March 25, 2015 - 10:12 am

I am a diabetic so I would count the total carbs in the plankton & applesauce subtract the fiber then U have the net carbs for the whole cake then just divide by servings so for 4 servings + that many carbs & half those carbs if you have 8 slices per cake,

Andy September 5, 2014 - 8:12 pm

Making this right now!!! Wheeeeee, can’t wait to taste this ingeniousness! Smelling great at my house…. Thank you both.

Kelsey September 6, 2014 - 5:42 am

Yes, please!

Jenna September 6, 2014 - 3:05 pm

Dang… This one takes the cake! *eh-hem*

I’m not vegan, but some of my family is… and they’re going to love this! (and so will i, honestly. lol)

purelytwins September 6, 2014 - 5:19 pm


Nancy September 7, 2014 - 9:39 am

This looks great. I’m not real familiar with using plantains, so not sure what green/yellow looks like lol. I would love to see a mocha filling, peanut butter filling, or a peanut butter cake with chocolate filling.


purelytwins September 7, 2014 - 2:43 pm

Nancy check out this video here where we go over plantains http://bit.ly/1bMPzHE

gabriela September 7, 2014 - 2:51 pm

What can i use as substitute of the protein powder?? Lovely recipe . You have a fan in Brazil !!!!:D

purelytwins September 7, 2014 - 4:47 pm

Any flour or nut meal will work!!

Michelle @ Vitamin Sunshine September 8, 2014 - 9:22 am

Looks incredible! I love your plantain recipes.

Jennifer McLeland September 9, 2014 - 12:53 pm

Hi! So excited to make this for my BDay this week!! What would you suggest to sub out the applesauce? Mashed ripe bananas perhaps? Thx!!

purelytwins September 9, 2014 - 4:42 pm

ya you can try a banana

Ioana September 23, 2014 - 12:33 pm

Hi! This looks delicious!Can you tell me the ingredients for the frosting please? Thanks.

purelytwins September 23, 2014 - 12:51 pm

we give links to a frosting recipe that are very similar

Rebecca October 14, 2014 - 12:11 pm

Don’t eat chocolate or carob. Any alterations you recommend, like reducing a certain amountof liquid? Or would you recommend another substitution?

purelytwins October 14, 2014 - 3:56 pm

you would probably due better with our no sugar vanilla cake as it doesn’t contain cocoa or carob. Here’s the link to that recipe http://bit.ly/1hozN7Q

Natalie October 19, 2014 - 11:09 am

How do you think this cake will hold up to a 3rd layer? Easy the cake easy to cut? Are the layers really thick? Do you think the frosting will ooz out the sides & make a mess or that the layers might crumble? Thinking about making this as a birthday cake for a party with several guests who have health/diet issues.

purelytwins October 19, 2014 - 3:04 pm

the cake will hold has 3 layers, it’s pretty sturdy. for the frosting it is a little messy, so you can just add in more coconut oil or butter to help make it less messy when cutting when it’s slightly chilled.

Joan October 30, 2014 - 3:00 pm

can you subsitute the applesauce with perhaps a different purée like pumpkin?thanks so much!!

purelytwins October 30, 2014 - 6:31 pm

ya banana or pumpkin should be fine

Nafise December 29, 2014 - 10:15 am

Hello twins!

I love this cake! and made it 3 times, but I used ground flex seed instead of the protein powder! It turn good, actually I don’t know the protein powder is good for body or not!? is it professed food? It is substitute of any protein?


Eleanor December 29, 2014 - 7:09 pm

I made the cake yesterday, and unfortunately it turned out a little dry and flavorless. I used green bananas instead of plantains, and mashed banana in place of applesauce. I did not expect it to be very sweet, but it didn’t have much flavor and was not sweet at all. I wonder if I did something wrong? I would have expected it to have come out moist due to the coconut oil…

Tammy November 4, 2015 - 11:41 am

I have found that anytime you deviate from the recipe as written you must be prepared for the outcome to be different. Applesauce has more moisture than bananas and this may be why your cake was dry.

Kari Ryan February 2, 2015 - 10:11 pm

Could I freeze the Oreo Cake after baking? Thanks! Can’t wait to try it!

purelytwins February 3, 2015 - 10:23 am

yes you can, it might be a little dry when defrosted so make sure it is at room temperature before enjoying to help.

Mrs Mom February 4, 2015 - 2:39 pm

I made this cake x 1.5, and used a bigger spring form pan. I did add 1 tsp of vanilla, and 2 T honey. It is still definitely not sweet, but it is OK for me. I probably didn’t bake it enough, but love it that way, it is kind of mud cake/truffle consistency. I would recommend using sweeter filling in it, I made cashew banana cream filling from your site. It is a good companion with my afternoon coffee. I better go and get another cup and a piece of oreo cake Thanks!

purelytwins February 4, 2015 - 8:48 pm

Glad you liked it! Glad your changes came out!

Francis February 20, 2015 - 11:49 am

Do you think this will work for cupcakes?

purelytwins February 20, 2015 - 1:58 pm

we think so?!?! not really sure, they might be more dense as this is a dense cake not a super light and fluffy one

Rebecca June 1, 2015 - 8:19 am

I’ve never used plantains before. Are they similar to green bananas in taste/texture? Is there another sub? This looks delicious though! I saw it and thought of my Oreo-loving friend 🙂

purelytwins June 1, 2015 - 8:11 pm

they are similar but a little different in our opinion. A sub for the plantains if not using a green unripe banana is doing 3/4 cup – one cup of ‘flour’ of choice.

Sabrina July 21, 2015 - 5:05 pm

Would coconut flour work? I’ve heard if you do coconut flour you have to have eggs. Is that true?

purelytwins July 22, 2015 - 9:28 am

coconut flour is a very unique flour, usually it works best with eggs. we have done a few recipes using coconut flour with no eggs and they turned out pretty good. not sure how it would work in this recipe.

Sabrina July 21, 2015 - 2:26 pm

What am I doing wrong? I have made this twice and both times this cake is rocksolid and taste like cardboard. Are my plantains not ripe enough? Can I substitute banana? Is it 8 ounces of plantains after peeled?

purelytwins July 22, 2015 - 9:27 am

it might be the ripeness of your plantain, maybe try a yellow black spotted one and see if that helps. You can try using a banana instead, we have not tested it so unsure of the texture it will provide the cake. and yes the weight of the plantain is once it has been peeled.

Misty August 5, 2015 - 11:17 am

There is both coconut oil and coconut butter in this cake. Aren’t they the same thing? I thought coconut butter is coconut oil that adopted a solid consistency after getting cold.

Also, can you do this with a food processor instead of a blender?

purelytwins August 5, 2015 - 1:58 pm

yes you can use a food processor, coconut oil and coconut butter are different. Coconut butter has both the flesh meat of coconut and oil in it, where the coconut oil is just oil no flesh.

Misty August 6, 2015 - 12:18 pm

Ok, thanks. I’m new at this and I’m kind of overwhelmed by how many subproducts can come out from a single ingredient – today I learnt that there is cacao powder, butter and paste/liquor. So many things to learn!

I just saw in another one of your recipes that you posted a link to a video where you explain how to make coconut butter. I will definitely check it out.

Do you guys have something like a substitution guide? Seeing that a lot of people ask questions about how to swap one thing for another, I wonder if you have a post where you explain all the different variations that ingredients can have.

purelytwins August 6, 2015 - 8:20 pm

there are so many things, but take it slow. You’re doing great! Yes check it out, you will learn to love making it yourself, so easy 🙂 That is a great idea about the substitution guide- we will work on that! Thanks!

Misty August 7, 2015 - 5:18 am

I actually haven’t cooked anything yet XD I don’t have the equipment – I don’t own either a blender or a food processor, but I’ll be getting a processor soon 😉

For the time being I’m just familiarizing myself with sugar and gluten-free recipes to learn about techniques and ingredients. Just so you know, I started writing down all the tips I’m learning from you guys =) love your site!

purelytwins August 7, 2015 - 10:51 am

Awesome Misty!!!

Chelsea September 25, 2015 - 9:14 pm

Made this for the second time today. Last time was for my oldest sons 2nd birthday and this time for my youngests 1st birthday! Yumm!

purelytwins September 26, 2015 - 1:16 pm

awesome Chelsea so happy to hear it 🙂 xo

Carolyn Walden September 28, 2015 - 7:01 am

Hi there! Trying this one this weekend….did you use hemp protein or something else? Thank you!

purelytwins September 28, 2015 - 8:50 am

Yes we normally do hemp when we make chocolate recipes. Enjoy the cake!

Carolyn Walden October 4, 2015 - 7:36 am

Thanks ladies…attempting it today….I am going to swap the applesauce for pumpkin and the protein for chia meal. The frosting is the one from your cookbook that you top the carrot cake with…correct? I will keep you posted on the results 🙂 Have a great day!

purelytwins October 4, 2015 - 1:58 pm

that is correct Carolyn 🙂 Have fun baking!

Ren February 23, 2016 - 7:37 am

Hi, can I use banana, is it work too? Because here I can’t buy plantains.(Germany)



purelytwins February 23, 2016 - 8:36 am

You can try, not sure what the texture will be like, just make sure you use green unripe bananas so they are more starch.

Charlotte Callaghan December 20, 2016 - 10:53 am

I used banana and my cake came out really well – my favourite cake recipe!

purelytwins December 21, 2016 - 11:42 pm

Awesome Charlotte, so happy to hear this!! yay it’s one of our favs!

Christine May 14, 2016 - 12:52 am

I’m so excited to try this! I don’t have a cake pan, but do you think it would work in a muffin pan? Or a bread pan with a longer baking time?

purelytwins May 15, 2016 - 12:19 am

we think either would be fine, as in a bread pan you would need to bake it longer as the batter will be thicker.

Elena February 12, 2017 - 7:57 pm

Can’t wait to make this but what are the nutritional values? Calories, carbs, sugar, etc?

Anniy May 12, 2017 - 3:11 pm

How long can keep in the fridge ?

Thnak you.

purelytwins May 28, 2017 - 9:12 pm

For a few days, the cake can get a little dry so we suggest letting it come to room temperature for a little bit before you have a slice.

Katie February 21, 2018 - 4:43 pm

This looks amazing!! Do you have the nutritional breakdown, by chance??

Rachel March 9, 2018 - 3:38 pm

OMG! I want to lick the screen! That looks insanely good! Just need to find Plantanes in my town. I much prefer them to a green banana.

aqui March 20, 2018 - 1:41 pm

Excellent recipes, great to offer in the snack of friends, I will prepare.

Mary Jo Kohlhoff May 12, 2020 - 2:21 am

I am new at baking this way so I could use some help, please. I printed this recipe in Feb. 2016 and found it when I went through all my stacks of recipes. I am wondering which recipe is used for the cream filling in the oreo cake. It looks so fluffy so what measurements of ingredients would I need. I am also wondering if I could use something like cool-whip for the filling? Thanks for your help.

purelytwins May 13, 2020 - 7:23 pm

The recipe for the filling is 1 1/4 cups cashew pieces (soak for a 20 minutes or more, then rinse) blend with 2 tablespoons coconut butter, 2-3 tsp vanilla extract, 6-7 tablespoons water and you can use maple syrup to sweetened or 25 drops of stevia.

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