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Vegan Oreo Cupcake recipe

April 13, 2014 by rachel 8 Comments

Vegan Oreo Cupcake recipe
Vegan Oreo Cupcake recipe
By Rachel Howard on 04/13/2014
A vegan chocolate sponge with crushed up Oreo cookies and a light and fluffy vegan frosting with Oreo cookie crumbs

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 12

This is the third cupcake batch that I made last weekend. Vegan cupcakes were requested so I went to the trusty vegan cupcakes recipe book and chose the cookies and cream version of the chocolate cupcake.

I did a bit of research to check that Oreos really were vegan…I always have a worry that I am going to use something I shouldn’t when baking for vegans so I triple check everything! And yes – around this time last year they changed the recipe in the UK making them vegan.

This is a lovely recipe. The basic cupcake is the same one used in the Vegan Black Forest Gateaux Cupcakes I made a while back so I knew they worked well. The addition of Oreos to the sponge and frosting is brilliant. You wouldn’t know that these were vegan!

Vegan-oreo-cupcakes-on-plate-700

Ingredients for the Sponge:
  • 245ml soya milk
  • 1 tsp apple cider vinegar
  • 150g granulated sugar
  • 75g rapeseed oil
  • 1 tsp vanilla extract
  • 1/2 tsp chocolate extract
  • 140g plain flour
  • 35g cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 10 oreo cookies – chopped coarsely

Method:

  • Preheat the oven to 180C and line a muffin pan with cases
  • Whisk together the soya milk and vinegar in a large bowl, and set aside for a few minutes to curdle
  • Add the sugar, oil, vanilla extract and chocolate extract to the soya milk mixture and beat until foamy
  • In a seperate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt
  • Add in two batches to wet ingredients and beat until smooth
  • Stir in the crushed oreo biscuits
  • Pour into the liners filling three-quarters of the way
  • Bake for 18-20 minutes until a toothpick inserted comes out clean
  • Transfer to a cooling rack to cool completely

Vegan-oreo-cupcakes-2-700

Ingredients for the frosting and topping:
  • 115g vegetable fat (Trex)
  • 115g soya margarine
  • 560g icing sugar
  • 1 1/2 tsp vanilla extract
  • 60g soya milk
  • 5 oreo cookies – mashed into crumbs
  • 12 Mini oreo cookies (optional)

Method:

  • Beat the Trex and soya margarine together until well combines  and fluffy
  • Add the sugar and beat for another 3 minutes
  • Add the vanilla and soya milk, beat for another 5 to 6 minutes until fluffy
  • Stir in the cookie crumbs
  • Pipe your frosting onto cooled cupcakes and top with a mini oreo if desired

Vegan-oreo-cupcakes-3-700

Overall these went down really well – they were mostly eaten by non vegans which is a great compliment!

Filed Under: Cake, Cupcake, Vegan

« Easy chocolate and whipped cream cupcake recipe
Apple and Cinnamon Cake Recipe with a Crumb Topping »

Comments

  1. Carla says

    August 18, 2014 at 7:14 pm

    DO NOT ADD SOYA or any other kind of milk to the frosting. Not only is it fine without it but adding any kind of milk to it curdles the frosting and you’ll just waste time and ingredeints

    Reply
    • rachel says

      August 19, 2014 at 8:14 am

      Hi Carla – thanks for your comment. I have added soya milk on the 3 occasions that I made them and they worked fine but it’s good to know!

      Reply
  2. Emily bruchez says

    January 18, 2016 at 4:51 pm

    Can I use self raising flour instead of plain flour if I leave out the raising agents?
    Thanks

    Reply
    • rachel says

      January 19, 2016 at 11:17 am

      Yes I don’t see why not x

      Reply
  3. MsB says

    August 23, 2016 at 5:50 pm

    Are you sure mini oreo’s are vegan? I haven’t checked. I know that mini Jammie dodgers aren’t while the regular sized ones were(this has recently changed)

    Reply
    • rachel says

      September 22, 2016 at 3:11 pm

      Sorry – I know my reply is rather delayed! They look vegan to me…Ingredients:
      Wheat Flour, Sugar, Vegetable Oil (Palm), Fat Reduced Cocoa Powder 4, 6%, Wheat Starch, Glucose-Fructose Syrup, Raising Agents (Potassium Hydrogen Carbonate, Ammonium Hydrogen Carbonate, Sodium Hydrogen Carbonate), Salt, Emulsifiers (Soya Lecithin, Sunflower Lecithin), Flavouring (Vanillin) x

      Reply
  4. Lauren says

    May 1, 2017 at 7:23 am

    When you say grams of milk and rapeseed oil do you mean mls?

    Reply
    • rachel says

      May 2, 2017 at 9:02 am

      Hi Lauren – I know it’s odd but I weighed it in grams.

      Reply

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Welcome to Sunday Baking! I started this blog at the start of 2013 and it's taken me on a wonderful journey. A lot has changed in the last few years and you will now see more refined sugar free recipes (although don't worry....if you have a sweet tooth I will still be featuring regular sweet stuff too!).
I no longer post every Sunday, but the recipes I do post are 100% worth trying - if you sign up below I will email you every time I add a new recipe!
Happy Baking!
Rachel x

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