So many of you loved the Oreo element to my vegan red velvet cake so I thought to myself, what if I make a loaf cake that is all about Oreos and nothing else? Well here it is. Say hello to this eggless Oreo cake!
Oreos are vegan here in the U.K and while that is awesome, I completely understand that they may not be in other countries. If that is the case where you live, substitute them for your favourite vegan chocolate cookies!
If you love all things Oreo, also check out my vegan oreo cheesecake.
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INGREDIENTS FOR THIS RECIPE
- Soy milk – In my opinion, this is the best plant milk for baking vegan cakes.
- Apple cider vinegar – Mix it into the soy milk to create your vegan ‘buttermilk’.
- All-purpose flour – This is the best type of flour for this recipe.
- Cocoa powder – Giving your cake its chocolatey flavour.
- Brown sugar – Demerara sugar works the best for this recipe.
- Baking powder & Baking soda – These are the super-important leavening agents that you'll need.
- Salt – Fine sea salt works best.
- Rapeseed/Canola oil – These are both the same type of oil.
- Vanilla – Lifts the cake's flavours.
- Oreos – These will be used for both the cake batter and as a topping.
- Vegan butter block & Powdered sugar – For the buttercream.
HOW TO MAKE MY EGGLESS OREO CAKE LOAF
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
STEP BY STEP INSTRUCTIONS
Crush the Oreos until they're fine enough to fit through a sieve.
Mix the apple cider vinegar together with your soy milk until it curdles.
Combine all of your dry ingredients in a large bowl.
Next, pour your curdled ‘buttermilk’ into the dry ingredients.
Once you have poured in the vegan ‘buttermilk’, add all of the remaining wet ingredients.
Now fold the dry ingredients into your wet ingredients. Don’t mix at all. Just continue to fold until the mixture is well combined and there are absolutely no pockets of flour.
Carefully pour the folded mixture into two greased loaf pans. Bake in the preheated oven for 20 minutes.
Take the two cakes out from the oven and allow them to cool fully.
For instructions on how to make the glaze and buttercream frosting, see the full method on the recipe card at the bottom of the page.
TIPS FOR MAKING AN EGGLESS CAKE
- Pre-heat your oven for at least 15-20 minutes before you start baking. Prior to baking, it is really important that you make sure that the oven has already reached the required temperature. This will allow your cake to bake to the correct consistency.
- Use two loaf pans (20cm x 10cm). You should end up to two cake halves. Spread buttercream on the flat sides.
- Make vegan buttermilk instead of adding ingredients separately. In order to make vegan ‘buttermilk’ you need to add apple cider vinegar to soy milk, then mix. Buttermilk has a high level of acidity which then gives a vegan cake a yummy, fluffy texture and a delicious crumb. Buttermilk also breaks down gluten.
- Instead of mixing, fold instead. Over-mixing gives a cake an undesirable texture so I usually advise to not mix the batter at all. When I'm making one of my cakes, I just fold the mixture delicately over itself until there are no pockets of flour remaining. Having patience in this will give you the final result that you want!
- Each oven is different! Depending on their age, some ovens will heat up to inaccurate temperatures. There isn’t much you can do but be sure to know that when a skewer/toothpick comes out of your cake completely clean, it’s ready.
FREQUENTLY ASKED QUESTIONS
Are Oreos vegan?
In the U.K, Oreos are vegan but apparently the recipe differs in different countries.
HOW TO STORE MY EGGLESS OREO CAKE LOAF
I really recommend that you store this yummy Oreo cake inside an airtight container at room temperature for up to three days. If not, store in the fridge for up to 4 days (in an airtight container). Do not freeze.
Eggless Chocolate Oreo Cake Loaf
For the cake:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 175 g all-purpose flour sifted
- 25 g cocoa powder
- 150 g brown sugar
- 45 g oreo crumbs sifted (see notes)
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50 ml rapeseed/canola oil
- 1 teaspoon vanilla extract
For the oreo buttercream:
- 225 g vegan butter block* see notes
- 240 g powdered sugar* see notes
- 75 g oreo crumbs* sifted (see notes)
For the topping:
- Crushed Oreos to taste
Chocolate Oreo Cake:
- Pre-heat your oven to 177 Celsius (350 Fahrenheit). Grease two 20cm x 10cm cake loaf tins with vegan butter then set aside.
- Make your vegan buttermilk. Measure out the soy milk then add the apple cider vinegar to it. Give it a mix then set aside for 7-8 minutes until it curdles. Measure out the other ingredients while you wait.
- To a large mixing bowl, add the flour, cocoa powder, sugar, oreo crumbs, baking powder, baking soda & salt. Mix well.
- Next, pour in the curdled soy milk, oil & vanilla. Don't mix at all. Using a wooden spoon, fold the ingredients together by slowly scooping the mixture over itself. Keep folding the dry into the wet until there are no more pockets of flour. This takes a little longer than mixing but it results in a much better cake. Patience is key!
- Equally divide the cake batter between the two greased loaf tins and bake in the centre of the preheated oven for 20 minutes. A skewer should come out clean at this point.
- Remove your cakes from the oven and let them cool in the tins for 15 minutes. Then remove the cakes from the tins and transfer them to a cooling rack to cool fully. Don't apply anything to the cakes until they have completely cooled down.
- Add the vegan butter block to a stand mixer or a large bowl and cream for 2 minutes.
- Next add half of the powdered sugar. Beat the buttercream mixture until it is fully combined and has began to thicken. Then add the rest of the powdered sugar and the oreo crumbs. Beat again until your buttercream is nice and thick.
- Spread half of the buttercream in between the cake halves and spread the other half on top. Sprinkle the crushed Oreos over the top of the buttercream. Enjoy!
- Make sure that you have crushed your Oreos/cookies fine enough so that they can fit through a sieve.
- Use a block of vegan butter instead of spread. I love to use the Flora plant butter block and the Naturli vegan block. These create a much thicker vegan buttercream than a spread.
- Not all powdered sugar is vegan. Be sure to check.