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Vegan Oreo loaf cake

Vegan Oreo Loaf Cake

Chocolate loaf cake with dairy-free vanilla buttercream

Course Dessert
Cuisine vegan
Keyword vegan oreo loaf cake
Prep Time 15 minutes
Cook Time 55 minutes
Servings 12
Calories 300 kcal

Ingredients

  • 250 ml Unsweetened soy or oat milk (1 cup)
  • 2 Teaspoons Apple cider vinegar (or white vinegar)
  • 200 g Self-raising flour (1+½ cups)
  • ¼ Teaspoon Baking soda
  • 3 Tablespoons Unsweetened cocoa powder
  • 200 g Caster sugar (1 cup)
  • 95 ml Vegetable oil (⅓ cup + 1 tablespoon)
  • 1 Teaspoon Vanilla extract
  • 70 g Oreo cookies, roughly crushed (roughly 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

  1. 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.

  2. Mix the soy/oat milk and vinegar together and set aside.

  3. In a large bowl, mix together the flour, baking soda, cocoa powder and sugar.

  4. 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.

  5. Add in the Oreo chunks and gently fold them into the cake batter.

  6. Transfer the mixture into your lined loaf tin and bake for around 50 minutes, or until a toothpick through the middle comes out clean.

  7. 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:

  1. Add the icing sugar and butter to a bowl. Gently mix it together until smooth.

  2. 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.

  3. Once the cake is completely cool, pipe or spread the buttercream on top.

  4. Sprinkle over the crushed Oreos and enjoy!

Recipe Notes

  • Store in an airtight container at room temperature for 4-5 days.
Nutrition Facts
Vegan Oreo Loaf Cake
Amount Per Serving (1 slice)
Calories 300 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 106mg5%
Carbohydrates 56g19%
Fiber 2g8%
Sugar 41g46%
Protein 3g6%
* All values are an estimate only and will vary depending on the food brands used.