Gluten free & vegan chocolate ‘Oreo’ cupcakes.

So it’s been a long time since I created a cupcake recipe, and cupcakes are my absolute favourite treat to bake! Recently, I have been buying these Gluten Free Cocoa and Vanilla Cream Wheels from Morrisons, as they are just like mini Oreos (just without the gluten and vomit). They’re also milk free and suitable for vegans, yay!

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When they first came out earlier this year, I wanted to make cupcakes with these so bad, and I wanted to make them vegan, of course. So I am very glad to finally have the chance to have a go, and perfect the recipe to these little cuties! I also had a chance to try out the new Stork Coconut Oil baking block in this recipe, and was very impressed by it. I prefer it in a block, rather than in a jar, as it’s easer to cut a chunk of it, than try to melt it or scoop it out and inevitably bending your spoon.

This recipe calls for measuring things in cups, you can pick up a pack of baking cups in your local pound shop nowadays, and sometimes it’s easier than faffing about with weighing scales (gosh, if somebody in the 1920’s heard me say that?)

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Anyway, on to the cupcakes, I have combined a very rich chocolate and vanilla sponge with a simple buttercream, and topped them off with these little biscuits. They would make any cute afternoon tea treat, gift, or party cake, and because they’re Vegan and gluten free, it means more people can share them. And why wouldn’t people want these? Take a look and try my recipe below!!

Gluten Free & Vegan Chocolate Oreo Cupcakes

  • Servings: 8
  • Difficulty: easy
  • Print

Rich & moist chocolate cupcakes, topped with a classic buttercream and chocolate sandwich biscuits.



    For the cupcakes
  • 1 Cup Almond milk
  • 1 Tsp Apple Cider Vinegar
  • 3/4 Cup Caster Sugar
  • 1/3 Cup Olive/Coconut oil (melted)
  • 2 Tsp Vanilla extract
  • 1 Cup Doves Farm gluten free flour
  • 1 Tsp Xanthan gum
  • 1/3 Cup Cocoa powder
  • 1 1/2 Tsp Baking soda
  • 1/4 Tsp Salt
  • For the buttercream and biscuit topping
  • 1 Cup Vegan margarine (I used Pure Soya Spread)
  • 3 Cups Icing sugar
  • 4 Morrisons Free From Cocoa and Vanilla Cream Wheels


  1. Preheat the oven to 180°c
  2. Mix the Almond milk and the vinegar together, and leave to curdle.
  3. In a bowl, mix all of the dry ingredients together.
  4. Add the sugar, oil and vanilla to the milk and vinegar mixture, and whisk until bubbles form on top.
  5. Add the wet ingredients to the bowl of dry ingredients, and mix until a smooth batter forms.
  6. Add cupcake cases to a baking tray , and fill with the cake batter mix, 3/4 of the way up. Spreading the mix in the cupcake cases with a back of a spoon ensures the cakes have an even bake.
  7. Bake for 18-20 minutes. You will know they are done when you press down gently and they bring back up, or a skewer inserted comes out clean. Leave them to cool.
  8. For the buttercream, beat the margarine in a bowl.
  9. Once the margarine is softened, slowly beat in the icing sugar until you get a thick enough consistency.
  10. Transfer the buttercream to a piping bag with a wide round nozzle attached, or snip off the end of a piping bag if you don’t have a nozzle.
  11. When the cupcakes have cooled completely, pipe the buttercream on top.
  12. Carefully cut the chocolate biscuits in half (I used a knife with fine ridges in and gently added pressure as I cut them in a saw-like motion). Add one half on the top of each cupcake
  13. Gobble up and enjoy!

So there you have it! I hope you guys enjoy making these, and if you have any questions feel free to drop them in the comments below.

Let me know what you think! You can follow me on FacebookTwitter and Instagram for more updates.
Thank you for reading!
Georgina x

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