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    Home » Recipes » Baking Recipes

    Published: May 27, 2022 · Modified: Sep 22, 2022 by DJ · This post may contain affiliate links · 1 Comment

    Eggless Chocolate Oreo Cake Loaf

    Jump to Recipe·Print Recipe

    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!

    PREFER TO WATCH INSTEAD?

    INGREDIENTS FOR THIS RECIPE

    A shot of the ingredients required for making an eggless Oreo cake.
    • 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.
    An aerial shot of my vegan oreo cake. There's a thick layer or oreo buttercream in the middle.

    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

    STEP ONE

    Crush the Oreos until they're fine enough to fit through a sieve.

    An aerial shot of the oreo crumbs that will be mixed into the cake batter.

    STEP TWO

    Mix the apple cider vinegar together with your soy milk until it curdles.

    An aerial shot of curdled soy milk.

    STEP THREE

    Combine all of your dry ingredients in a large bowl.

    A photo of the dry ingredients, mixed.

    STEP FOUR

    Next, pour your curdled ‘buttermilk’ into the dry ingredients.

    A photo of the curdled soy milk being added to the dry ingredients.

    STEP FIVE

    Once you have poured in the vegan ‘buttermilk’, add all of the remaining wet ingredients.

    A shot of the remaining wet ingredients, now added to the bowl.

    STEP SIX

    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.

    The dry ingredients being folded into the wet.

    STEP SEVEN

    Carefully pour the folded mixture into two greased loaf pans. Bake in the preheated oven for 20 minutes.

    A photo of the eggless red velvet cake batter in the cake pans.

    STEP EIGHT

    Take the two cakes out from the oven and allow them to cool fully.

    A shot of the eggless red velvet cake after being in the oven for 20 minutes.

    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.
    A whole loaf of my eggless oreo cake. You can see the moist insides of the cake as the front has been sliced off.

    FREQUENTLY ASKED QUESTIONS

    Are Oreos vegan?

    In the U.K, Oreos are vegan but apparently the recipe differs in different countries.

    A forty-five degree angle shot of my vegan oreo cake.

    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.

    Print
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    A large slice of my eggless chocolate Oreo cake, filled with Oreo buttercream.

    Eggless Chocolate Oreo Cake Loaf


    • Author: Vegan Treats Blogger
    • Total Time: 40 minutes
    • Yield: 1 Cake 1x
    • Diet: Vegan
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    Description

    This chocolate loaf cake is Oreo heaven! Can't wait for you to try it!


    Ingredients

    Units Scale

    For the cake:

    • 200ml soy milk
    • 1 teaspoon apple cider vinegar
    • 175g all-purpose flour (sifted)
    • 25g cocoa powder
    • 150g brown sugar
    • 45g oreo crumbs (sifted) (see notes)
    • 2 teaspoons baking powder
    • 0.5 teaspoon baking soda
    • 1 teaspoon salt
    • 50ml rapeseed/canola oil
    • 1 teaspoon vanilla extract

    For the oreo buttercream:

    • 225g vegan butter block* (see notes)
    • 240g powdered sugar* (see notes)
    • 75g oreo crumbs* (sifted) (see notes)

    For the topping:

    • Crushed Oreos (to taste)

    Instructions

    Chocolate Oreo Cake:

    1. Pre-heat your oven to 177 Celsius (350 Fahrenheit). Grease two 20cm x 10cm cake loaf tins with vegan butter then set aside. 
    2. 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.
    3. To a large mixing bowl, add the flour, cocoa powder, sugar, oreo crumbs, baking powder, baking soda & salt. Mix well. 
    4. 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! 
    5. 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. 
    6. 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.

    Oreo buttercream:

    1. Add the vegan butter block to a stand mixer or a large bowl and cream for 2 minutes.
    2. 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. 
    3. 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!

    Notes

    • 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.
    • Prep Time: 20 minutes
    • Cook Time: 20 minutes
    • Category: Bakes
    • Method: Baking
    • Cuisine: Oreo Cake

    Nutrition

    • Serving Size: 1 Slice
    • Calories: 519
    • Sugar: 53.6 g
    • Sodium: 695.8 mg
    • Fat: 21.8 g
    • Carbohydrates: 80.1 g
    • Protein: 4.6 g
    • Cholesterol: 0 mg

    Keywords: oreo cake, vegan cakes, vegan bakes, vegan buttercream, loaf cake, vegan baking

    Did you make this recipe?

    Tag us in your photos @vegan_treats_blogger — I love seeing your creations!

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    Reader Interactions

    Comments

    1. Rita says

      June 07, 2022 at 8:57 pm

      Please send receipes

      Reply

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