Double Chocolate Cookies and Cream Loaf

Chocolate Cake Base Topped with Vanilla Frosting

If you ever have leftover Oreos laying around this is the recipe to make! The chocolate cake base is super fluffy, light, and delicious. This loaf isn’t super sweet and overpowering. The frosting combines it all together to be the perfect loaf.

This loaf is super customizable and can be altered to your preference. If you prefer a vanilla base, just leave out the cacao powder. You can substitute the Oreos and chocolate chips for any add-ins you want.

I’d love to hear any fun ways you guys use this recipe! Feel free to DM me or tag me on Instagram!

Sugar: I used coconut sugar to keep this recipe refined-sugar-free. Any granulated sugar will work. Be sure it is granulated, liquid sweeteners such as maple syrup won’t work.

Vegan butter: any vegan butter will work. If you aren’t vegan traditional butter also works. You could also use liquid oil.

Applesauce: I always use unsweetened applesauce. If you don’t want to use applesauce, you could use mashed banana, pumpkin, mashed sweet potato, or oil. I wouldn’t recommend substituting the applesauce though

Almond flour: I haven’t tested any other flours. The closest flour would be oat flour.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk also works.

All-purpose flour: I haven’t tested any other flours. You could probably use a 1:1 gluten-free flour.

Oreos: you can use any kind of cookie you want.

Frosting: I used store-bought vanilla frosting. Any frosting at all will work.

Chocolate chips: any chocolate chips will work. You could even chop a chocolate bar.

Ingredients:

• Vegan butter

• Sugar

• Applesauce

• Nondairy milk

• Baking powder

• All-purpose flour

• Almond flour

• Cacao powder

• Chocolate chips

• Oreos

• Frosting

Recipe:

• 3 tablespoons vegan butter

• 1/3 cup sugar

• ½ cup applesauce

• ¼ cup nondairy milk

• 2 teaspoons baking powder

• 2/3 cup all-purpose flour

• 1/3 cup almond flour

• 1-3 tablespoons cacao powder (depending on your preference)

• 1-3 tablespoons water (ONLY use if batter becomes too thick)

• 6-8 Oreos (or however many you want)

• ½ cup chocolate chips

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit.

2.    Spray a baking pan with cooking spray or use parchment paper.

3.    In a bowl melt the butter. Add in the sugar, applesauce, and nondairy milk. Stir well.

4.    Add in the baking powder, all-purpose flour, cacao powder, and almond flour. Stir until a batter is formed.

5.    Fold in the Oreos and chocolate chips.

6.    Transfer to the baking pan.

7.    Bake for 30-40 minutes.

8.    Optional: top with frosting and extra crushed Oreos.

Be sure to store the donuts in the refrigerator or freezer. The donuts should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!