Dairy and Egg Free Oreo Cupcakes

These Dairy and Egg Free Oreo Cupcakes are pretty much a marriage of all the things I love best haha!  How could you possibly go wrong with rich chocolate cupcakes, Oreo cookies and an almost-cream-cheese-icing with even more Oreo’s in it?  I’ve taken the old chocolate with vinegar cake recipe and given it a facelift for these as I find the taste a bit boring and not nearly chocolatey-enough for me.  I am really happy with the result..still really moist but actually tastes like chocolate!  

*note: My wheat-ok kids are ok with Oreo’s but my understanding is they are made on a line with other ingredients which may be an issue for some….my tree nut anaphylactic can’t eat wheat either so we haven’t tried these with her.  So obviously, make an informed choice.

Dairy and Egg Free Oreo Cupcakes

Dairy and Egg Free Oreo Cupcakes
Serves 20
Egg, dairy and nut free (check for 'may contains')
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Prep Time
45 min
Cook Time
20 min
Total Time
1 hr 5 min
Prep Time
45 min
Cook Time
20 min
Total Time
1 hr 5 min
391 calories
53 g
0 g
19 g
6 g
9 g
119 g
269 g
34 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 391
Calories from Fat 164
% Daily Value *
Total Fat 19g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 0mg
Sodium 269mg
Total Carbohydrates 53g
Dietary Fiber 3g
Sugars 34g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 packets Oreo Cookies
  1. 2 cups sugar
  2. 3 cups flour
  3. 6 Tablespoons cocoa powder
  4. 2 teaspoons baking soda
  5. 1 teaspoon salt
  6. 1 Tablespoon vanilla extract (I use the one with the seeds in)
  7. 2 T vinegar: I prefer to use balsamic vinegar
  8. 4 T chickpea brine (optional: this cake works fine without, I just think it has a slightly nicer texture with this addition)
  9. 1/2 cup oil: I used coconut oil
  10. 150g dairy free chocolate (I use Whittakers)
  11. 2 cups water
  1. 1 packet of firm tofu
  2. 1 tin coconut cream, refrigerated overnight
  3. 1 cup coconut yoghurt
  4. 1/2 cup icing sugar
  5. 200g dairy free margarine
  6. 100g icing sugar
For the cupcakes
  1. 1. Place the chocolate and oil in a dish together and melt. Set aside.
  2. 2. Sieve the dry ingredients into a large mixing bowl.
  3. 3. Make 3 holes in the dry mix: in one add the vanilla, in the second the vinegar, in the third the chocolate mix.
  4. 4. Pour over the water and chickpea brine and mix together until just combined. You may need to whisk it for a minute or two. It's important not to overwork the mix or the cupcakes will be dry.
  5. 5. Line cupcake tins with cupcake cases. Place one Oreo in the bottom of each one. Add the cupcake mix til three quarters full.
  6. 6. Bake at 175 degrees Celsius until just cooked through. Mine took 12 minutes. Leave to cool completely.
  1. 1. Cut the tofu into 8 pieces and leave in a strainer over a bowl to dry for 2 hours.
  2. 2. Whip the thick part of the coconut cream and whisk in the yoghurt. Return to the refrigerator.
  3. 3. Beat the margarine and second measure of icing sugar together until white and creamy.
  4. 4. Place the tofu (throw away the liquid) in a food processor and blend until completely smooth and creamy. This may take at least 5 minutes and you will need to scrape down the bowl a few times.
  5. 5. Add the first measure of icing sugar to the tofu and blend for a further minute.
  6. 6. Fold all the ingredients together until smooth. If it looks like it's going a bit lumpy, whisk in a bit of margarine gradually until it comes back together.
  7. 7. Return to the refrigerator for 1-2 hours until thick enough to pipe and hold its shape.
  8. 8. Grind the remaining Oreo cookies in a food processor or in a plastic bag and rolling pin. Add to the icing mix, reserving a small amount for decoration. Decorate with more whole Oreos if desired.
Fun With Allergy Kids http://allergykids.co.nz/


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