Eggless Chocolate Oreo Cake Loaf

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!

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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

STEP ONE

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

STEP TWO

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

STEP THREE

Combine all of your dry ingredients in a large bowl.

STEP FOUR

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

STEP FIVE

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

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.

STEP SEVEN

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

STEP EIGHT

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.

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