Gluten Free Oreo Birthday Cake


This is the cake my son requested for his fifth birthday family birthday party.  He’d seen an Oreo cake at Whole Foods, and he wanted one too. Now, his theme this year was Bones/Skeletons for his birthday party; and he wanted this cake to also reflect that. (We did a family birthday night and a kid birthday party too.). Anyway, we usually don’t eat this kind of thing, so I was at a loss. After hours of scouring Pinterest, this is what I came up with. He loved it.  Now, I know this is pretty much one of the first blog posts, and it’s not the healthiest of recipes, but honestly, it was his birthday and people keep asking me the recipe! So remember, this is a mish-mash blog. Haha, I will be posting the themed birthday parties we do, too.  Because they are fun, and they weren’t too much work. Here is the cake, it was apparently amazing, everyone had seconds.

So, you have TWO choices.  You can make this coconut flour/sugar chocolate cake or you can just go for it and use Pamela’s chocolate cake mix for the cake part.  <– What I did, because my sugar-loving extended family loves sugar. Like, a lot.  I posted my own recipe for the Coconut Flour Chocolate Cake with Coconut Sugar here, if you would rather that. Alos,


Gluten Free Oreo Cake

  • Servings: 12-16
  • Difficulty: easy
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One package of Pamela’s Gluten Free Chocolate Cake Mix or my recipe here. Make them in TWO 9″ baking pans, and let cool completely before frosting.

Icing and Filling

  • 12 gluten-free chocolate sandwich cookies
  • 8 oz. Cream Cheese, softened
  • 1/3 cup organic or GMO-free evaporated cane sugar
  • 1 cup heavy cream, whipped into 2 cups whipped cream

In a small bowl, smash 12 cookies and set aside. In a medium bowl, beat the cream cheese and sugar until light and fluffy. Fold in the whipped cream and cookie crumbs with a rubber spatula until well blended and the cookies are evenly mixed in.  Spread in between cooled cake layers and also on top of cake. Let it cool in refrigerator for an hour before topping.


  • one 3.5 ounce 72-85% chocolate bar
  • 2 or more reserved chocolate sandwich cookies, each cut in half or however you’d like them

In a small saucepan over very low heat or even better- in a double boiler, break chocolate into small pieces and melt slowly, using a rubber spatula to make sure the bottom doesn’t burn. Set aside to cool to room temperature or not much hotter. Pour over cake evenly to make a topping, then place cookie halves decoratively around the top. I also put the skeleton on there then, because the chocolate will harden a bit when it cools. Keep this cake in a cool place and refrigerate leftovers.