Gluten Free Oreo Cake

If you're looking for a delicious and indulgent dessert that's perfect for a birthday celebration or any special occasion, you can't go wrong with a Gluten Free Oreo Cookie Cake. Who doesn't love a cookie as a Birthday Cake? This cookie cake is the perfect combination of a delicious gluten-free oreo cookie bar and tangy cream cheese frosting. Whether you're gluten intolerant or just looking to cut back on gluten in your diet, this cake is a fantastic option that doesn't compromise on taste or texture.

This show-stopping Gluten Free Oreo Cake will for sure impress your guests and satisfy your sweet tooth. Plus it is a small-batch recipe!

Recipe Ingredient Notes

Gluten Free Flour: I have tested this recipe for Gluten Free Oreo Cake with Bob's Red Mill 1-to-1 and my homemade gluten-free flour blend. Both flour blends produced a tender, moist crumb, and exceptional flavor. I am not saying other brands will not work in this recipe. I just have not tested them in this application. (All blends mentioned do contain xanthan gum. If you use a blend without xanthan gum, please add ½ teaspoon)

Gluten Free Oreos: Gluten-free oreo cookies are widely available in the US but feel free to use Kinnikinnick KinniTOOS or Glutino Chocolate Vanilla Creme Cookies. It's important to note, however, that only the original Oreo flavor is available in a gluten-free version.

Cream Cheese: In this cookie cake recipe I use full-fat cream cheese (not the spreadable cream cheese sold in tubs) My brand of choice if Philadelphia which is gluten-free according to the Kraft-Heinz website. I always recommend checking the packaging or the manufacturer’s website to ensure the products used are celiac safe.

White Chocolate: I use white chocolate chunks (a chopped-up white chocolate bar) here. If you use white chocolate chips, I highly recommend Ghiradelli or Guittard White Chocolate Chips.

How to make a Gluten Free Oreo Cookie Cake

To make this small batch recipe for Gluten Free Oreo Cookie cake make sure the butter and the egg are at room temperature. This recipe calls for a standard loaf pan (8.5 x 4.5 inches). But it can easily be doubled and baked in an 8x8 square pan or a 9" round cake pan. Please adjust the baking time accordingly. One can make this recipe with an electric hand mixer or a stand mixer.

Step 1: Start by preheating the oven to 350F and positioning the wire rack in the middle of the oven. Next, take a standard loaf pan that measures 8.5 x 4.5 inches and line it with parchment paper. Be sure to leave some overhangs on the sides of the pan, which will make it easier to remove the bars from the pan.

Step 2: In a medium bowl, combine the gluten-free multi-purpose flour, cornstarch, baking powder, baking soda, and kosher salt. Mix the ingredients together thoroughly. Give 5-6 gluten-free Oreos a rough chop or use a rolling pin to break them into smaller pieces.

Step 3: To a stand mixer bowl fitted with a paddle attachment or a large mixing bowl, add the room temperature unsalted butter, light brown sugar, and granulated white sugar. Cream the butter and sugar together at a medium speed for 2-3 minutes until they become light and fluffy. Remember to pause halfway through the creaming process and scrape down the sides of the bowl.

Step 4: Add the egg and vanilla extract and mix until fully incorporated.

Step 5:  Mix in the dry ingredients and blend until the flour disappears into the butter mixture and a dough forms.

Step 6: Add in the chopped Oreos, white chocolate, and mini chocolate chips. Blend them into the gluten-free cookie dough for 5-10 seconds. You can also fold them in with a rubber spatula.

Step 7:  Transfer the cookie cake batter to the prepared pan, smoothing out the top with the back of a spoon or an offset knife in an even layer. At this point, the oreo cookie cake dough can be stored in the fridge for up to 48 hours.

Step 8: Top with additional broken-up Oreos and chocolate if you like and bake at 350F for 27-30 minutes. The gluten-free oreo cookie cake is ready when the edges are set and golden brown and a toothpick or skewer inserted into the center comes out mostly clean. I recommend under bake slightly than overbaking this cake.

Step 9: Remove the pan from the oven, place it on a cooling rack, and allow the cookie bars cool in the pan for about an hour before removing and frosting.

Small Batch Cream Cheese Frosting

I first tried this recipe for Gluten Free Oreo Cookie Cake with a traditional American buttercream frosting. While this may sound delicious, it was way too sweet and took away from the Oreos. So I tried it with Cream Cheese Frosting. Perfect! The tangy flavor of the frosting helps to cut through the sweetness. This makes the combination of Oreo and cream cheese frosting more balanced and satisfying. One can use plain cream cheese frosting or fold some oreo cookie crumbles into the frosting for a little extra.

Make sure the unsalted butter and the cream cheese are at room temperature. Especially the cream cheese or you will end up with lumps of cream cheese in the frosting.

Step 1: In the bowl of the stand mixer or a large bowl combine the unsalted butter, powdered sugar and a pinch of kosher salt. Mix for 2 minutes until light and fluffy. Make sure to start the mixer at a low speed or there will be powdered sugar coating your kitchen counter.

Step 2: Add the room-temperature cream cheese and vanilla extract and beat until you have a smooth, creamy thick cream cheese frosting. Don't forget to scrape the sides of the bowl with a flexible spatula to make sure there are no pockets of sugar or butter on the bottoms of the bowl.

Step 3: Optional - remove the filling from ONE Oreo Sandwich Cookie. Finely chopped the two cookies and stir them into the cream cheese mixture. Make sure the cookies are fine crumbs.

Step 4: Transfer the oreo buttercream to a piping bag fitted with a standard piping tip and decorate the fully cooled Gluten Free Oreo Cake. Top with additional Oreo Cookie Crumbs and Mini Chocolate Chips. Store any leftover cream cheese frosting in the fridge up to 10 days (this buttercream makes a delicious topping for my Gluten Free Chocolate Cake Cupcakes!)

Storage & Freezing

Store the Gluten Free Oreo Cookie Cake in an airtight container for up to 3 days. It is generally safe to leave a cake with cream cheese frosting out overnight since the sugar in the frosting acts as a preservative. However, if your kitchen is particularly warm, it's better to err on the side of caution and refrigerate the cake to prevent spoilage. Therefore I DO recommend storing it in the fridge. (Rather be safe than sorry). Should you decide to skip the cream cheese frosting, the cookie cake can be stored at room temperature.

If you decide to freeze this oreo cookie cake with frosting, make sure to store it in a freezer-safe container. Freeze for up to 1 month. Thaw at room temperature when ready to eat.

To freeze the plain gluten free oreo cookie cake, remove it from the cake pan and wrap it with plastic wrap, and place it in a ziplock bag. Freeze for up to 2 months. Thaw at room temperature before decorating and serving.

FAQ Gluten Free Oreo Cookie Cake

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📖 Recipe

Yield: 4-6 pieces (small batch recipe)

Gluten Free Oreo Cake

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Loaded with chunks of the classic cookie and topped with a creamy frosting, this gluten free oreo cake is a must-try for any Oreo fan.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 45 minutes

Ingredients

Gluten Free Oreo Cookie Cake

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• 140 grams gluten free multipurpose flour
• 10 grams cornstarch
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt (3 grams)
• 55 grams unsalted butter, room temperature
• 50 grams light brown sugar
• 25 granulated white sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 5-6 Gluten Free Oreos, roughly chopped
• 50 grams white chocolate chunks
• 25 grams mini chocolate chips

Small Batch Cream Cheese Frosting

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• 55 grams unsalted butter, room temperature
• 113 grams cream cheese, room temperature
• 50 grams powdered sugar
• ½ teaspoon vanilla
• pinch of kosher salt
• optional: finely crushed up Oreo cookie (without cream filling)

Garnish

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• Additional Oreos, White Chocolate and Mini Chocolate Chips

Instructions

Gluten Free Oreo Cookie Cake

1. Preheat the oven to 350F and position the wire rack in the middle of the oven.
2. Take a standard loaf pan that measures 8.5 x 4.5 inches and line it with parchment paper. Be sure to leave some overhangs on the sides of the pan, which will make it easier to remove the bars from the pan.
3. In a medium bowl, combine the gluten-free multi-purpose flour, cornstarch, baking powder, baking soda, and kosher salt.
4. Give 5-6 gluten-free Oreos a rough chop or use a rolling pin to break them into smaller pieces.
5. To a stand mixer bowl fitted with a paddle attachment or a large mixing bowl, add the room temperature unsalted butter, light brown sugar, and granulated white sugar. Cream the butter and sugar together at a medium speed for 2-3 minutes until they become light and fluffy. Pause halfway through the creaming process and scrape down the sides of the bowl to ensure everything is combined properly.
6. Add the egg and vanilla extract and mix until fully incorporated.
7. Mix in the dry ingredients and blend until the flour disappears into the butter mixture and a dough forms.
8. Add in the chopped Oreos, white chocolate, and mini chocolate chips. Blend them into the gluten-free cookie dough for 5-10 seconds. Don't overmix them.
9. Transfer the cookie cake batter to the prepared pan, smoothing out the top with the back of a spoon or an offset knife in an even layer. At this point, the oreo cookie cake dough can be stored covered in the fridge for up to 48 hours.
10. Top with additional broken-up Oreos and chocolate if you like and bake at 350F for 27-30 minutes. The gluten-free oreo cookie cake is ready when the edges are set and golden brown and a toothpick or skewer inserted into the center comes out mostly clean. I recommend under bake slightly than overbaking this cake.
11. Remove the pan from the oven, place it on a cooling rack, and allow the cookie bars cool in the pan for about an hour before removing and frosting.

Small Batch Cream Cheese Frosting

1. In the bowl of the stand mixer or a large bowl combine the unsalted butter, powdered sugar and a pinch of kosher salt. Mix for 2 minutes until light and fluffy. Make sure to start the mixer at a low speed or there will be powdered sugar coating your kitchen counter.
2. Add the room-temperature cream cheese and vanilla extract and beat until you have a smooth, creamy thick cream cheese frosting. Don't forget to scrape the sides of the bowl with a flexible spatula to make sure there are no pockets of sugar or butter on the bottoms of the bowl.
3. Optional - remove the filling from ONE Oreo Sandwich Cookie. Finely chopped the two cookies and stir them into the cream cheese mixture.
4. Transfer the oreo buttercream to a piping bag fitted with a standard piping tip and decorate the fully cooled Gluten Free Oreo Cake. Top with additional Oreo Cookie Crumbs and Mini Chocolate Chips.

Notes

Cornstarch: Can be replaced with equal amounts of gluten free multi purpose flour

Cream Cheese Frosting: Store any leftover cream cheese frosting in the fridge up to 10 days (this buttercream makes a delicious topping for my Gluten Free Chocolate Cake Cupcakes!)

Storage: Store the Gluten Free Oreo Cookie Cake in an airtight container for up to 3 days. It is generally safe to leave a cake with cream cheese frosting out overnight since the sugar in the frosting acts as a preservative. However, if your kitchen is particularly warm, it's better to err on the side of caution and refrigerate the cake to prevent spoilage. Therefore I DO recommend storing it in the fridge. (Rather be safe than sorry). Should you decide to skip the cream cheese frosting, the cookie cake can be stored at room temperature.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 300

Calories are a guestimate and randomly generated.

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