Vegan Oreo Loaf Cake
This vegan Oreo loaf cake is quick, easy and sure to impress a crowd! It’s a moist chocolate cake with Oreo pieces inside and is topped with dairy-free vanilla buttercream frosting.
It’s been quite a while since I posted my last recipe, my Biscoff and white chocolate cookies, but I’m finally back to blogging!
Because things in Scotland are starting to return to somewhat normal, I took a little bit of time out to enjoy a leisurely break. It rained the whole time of course, but it was great nonetheless!
After a short holiday from baking (and everything else), I’m feeling more motivated than ever to create even more delicious dessert recipes.
I thought I would start with this vegan Oreo loaf since it’s been on my to-do list for a while. My cake to cookie-baking ratio has been way off lately so I figured I’d better get baking some cakes to balance it out again!
Check out my other vegan Oreo dessert recipes:
This recipe was inspired by my chocolate sheet cake recipe, but I tweaked it a little and baked it in a loaf tin instead of a sheet pan. And rather than using chocolate ganache for the topping, I used vanilla buttercream frosting instead.
It’s a chocolatey loaf filled with pieces of Oreo cookies and it makes such a great lazy day bake or even a small birthday cake! Because it’s such an easy cake to make with simple flavours, it’s sure to be enjoyed by all.
How to make vegan Oreo loaf cake
Step 1:
Preheat your oven to 180°C/350°F and line a 2lb loaf tin with baking paper. I used this one from Tesco.
If you’re using a fan or convection oven, set the temperature to 160°C/325°F instead.
Step 2:
In a large bowl, mix 2 teaspoons of apple cider vinegar into 250ml (1 cup) of unsweetened soy milk. This will curdle and create a dairy-free alternative to “buttermilk”, which will help the cake to rise.
You can use another type of plant-based milk such as oat milk if you prefer. It may not curdle but don’t worry, it will still work in this recipe.
If you don’t have apple cider vinegar to hand, you can substitute it for white vinegar or lemon juice.
Step 3:
In a large bowl, mix together the following:
- 250g of self-raising flour (~2 cups)
- 1/2 teaspoon of baking soda
- 3 Tablespoons of unsweetened cocoa powder
- 180g caster sugar (3/4 cup)
Step 4:
Melt 150g of vegan margarine (1/2 cup + 2 tablespoons) and add it to the bowl with the dry ingredients, along with the “buttermilk” from earlier and 1 teaspoon of vanilla extract. Mix well until you have a smooth cake batter, making sure to scrape the bottom of the bowl to get any dry bits.
I recommend using the spreadable margarine type of dairy-free “butter” rather than the block. You could use a neutral tasting oil such as sunflower or rapeseed oil if you’re in a pinch but the flavour is not as bold.
Step 5:
Roughly crush or chop 7 regular-sized Oreo cookies and add them into the cake batter. Stir gently to combine.
Step 6:
Transfer the cake batter into your lined loaf tin and spread it out evenly using a wooden spoon or spatula.
Bake for 40-45 minutes, or until a toothpick through the centre comes out dry.
Let the cake cool in the tin for 5-10 minutes, then carefully flip it out onto a wire rack. Peel the baking paper off the bottom of the cake and leave it to cool completely.
For the vanilla buttercream
Add 250g of icing/powdered sugar (2 cups) to a large bowl. Gently mix 100g of vegan butter or margarine (~7 tbsp) into the icing sugar until smooth. Then stir in 1 teaspoon of vanilla extract.
Next, use an electric whisk or stand mixer and beat the buttercream for a few minutes until it becomes fluffy and pale.
If it’s too thick, add a small splash of plant-based milk to help loosen it. Or if you’d like it to be thicker, add some more icing sugar.
Once your cake is completely cool, spread or pipe the buttercream on top. I piped it on using a #32 Wilton star piping tip.
Crush up some more Oreos and sprinkle the pieces on top of the buttercream. I used mini Oreos to do this as I already had them lying around.
FAQ:
If stored appropriately, it should last around 4-5 days.
Store it at room temperature in an airtight container. It stays moist for longer if you keep it in a cool, dark place like a kitchen cupboard.
Yes. Use a 9×12″ baking tin and bake the cake for 25-30 minutes instead and you’ll be good to go!
Vegan Oreo Loaf Cake
Chocolate loaf cake with dairy-free vanilla buttercream
Ingredients
- 250 ml Unsweetened soy milk (1 cup)
- 2 Teaspoons Apple cider vinegar (or white vinegar)
- 250 g Self-raising flour (~2 cups)
- ½ Teaspoon Baking soda
- 3 Tablespoons Unsweetened cocoa powder
- 180 g Caster sugar (¾ cup)
- 150 g Vegan margarine (½ cup + 2 tablespoons)
- 1 Teaspoon Vanilla extract
- 70 g Oreo cookies, roughly crushed (around 7 regular-sized Oreos)
For the vanilla buttercream frosting:
- 250 g Icing sugar (2 cups)
- 100 g Vegan butter (approx 7 tablespoons)
- 1 Teaspoon Vanilla extract
- Splash Plant-based milk to loosen
To top:
- 2-3 Crushed Oreos (or a handful of mini Oreos)
Instructions
-
Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line a 2lb loaf tin with baking paper.
-
Mix the soy milk and vinegar together and set aside.
-
In a large bowl, mix together the flour, baking soda, cocoa powder and sugar.
-
Melt the margarine and add it to the bowl along with the milk mixture and the vanilla extract. Give everything a good mix until you have a smooth batter, making sure you get any dry bits left at the bottom of the bowl.
-
Add in the Oreo chunks and gently fold them into the cake batter.
-
Transfer the mixture into your lined loaf tin and bake for around 40-45 minutes, or until a toothpick through the middle comes out clean.
-
Let the cake rest in the tin for 5-10 minutes, then carefully flip it out onto a wire rack. Peel the baking paper off the bottom of the cake and leave it to cool completely.
For the vanilla buttercream frosting:
-
Add the icing sugar and butter to a bowl. Gently mix it together until smooth.
-
Add the vanilla extract then use an electric whisk or stand mixer to mix it in. Do this for a few minutes until it becomes pale and fluffy. If it's too thick, you can mix in a splash of vegan milk to loosen it.
-
Once the cake is completely cool, pipe or spread the buttercream on top.
-
Sprinkle over the crushed Oreos and enjoy!
Recipe Notes
- Store in an airtight container at room temperature for 4-5 days.
