Chocolate loaf cake with dairy-free vanilla buttercream
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/oat milk and vinegar together and set aside.
In a large bowl, mix together the flour, baking soda, cocoa powder and sugar.
Add the milk mixture along with the vegetable oil 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 50 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.
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!