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–+ servings
A large slice of red velvet cake with a whole oreo placed on top.
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5 from 2 votes

Eggless Red Velvet Cake Loaf With Oreos

This is by far my favourite red velvet cake recipe yet! I hope you love it as much as I do!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Bakes
Cuisine: Red Velvet Cake
Servings: 1 Cake
Author: DJ

Ingredients

For the cake:

  • 200 ml soy milk
  • 1 teaspoon apple cider vinegar
  • 190 g all-purpose flour sifted
  • 1 Tablespoon cocoa powder
  • 150 g granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 50 ml rapeseed/canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon red gel food colouring* see notes

For the vegan buttercream:

  • 225 g vegan butter block* see notes
  • 240 g powdered sugar* see notes

For the topping:

  • Crushed Oreos* to taste, see notes

Instructions

Red Velvet 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, baking powder, baking soda & salt. Mix well. 
  • Next, pour in the curdled soy milk, oil, vanilla & the red gel food colouring. 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 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.

Vegan buttercream:

  • 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. 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!

Notes

  • If you want your red velvet cake to have a nice colour that isn't brown, always use a red gel food colouring. These give your cake a brighter red and ultimately, your red velvet cakes look much more appetising as a result. 
  • 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.
  • Oreos are vegan in the UK. If this doesn't apply to where you live, you can replace them with a cookie of your choice!