Vegan Vanilla Raspberry Cake with Oreos – Fun Flavors for Any Celebration

Hi, my name is Raquel and I made a birthday cake. For my dog.

Vertical image of a decorated cake with white text on a dark pink background.

The sad (but not really sad) thing is that I’m totally one of those people who makes completely unnecessary homemade treats for my pet.

Yep, I said it.

My excuse is that it was also my birthday recently, so I made one for myself, and a chocolate-free canine-friendly version for the dog (not pictured – she gobbled up the whole thing!).

Vertical image of sifting together dry ingredients in a glass bowl.

I usually struggle with making desserts like this, so I almost couldn’t believe that I made one that any human with a sweet tooth would love to eat. And it’s not just a plain little treat…

Vertical image of a whole cake and a slice on white plates with a fork on a wooden surface covered with a blue-striped towel.

This is a vegan vanilla, raspberry, and Oreo cake! Fluffy vanilla layers smothered in buttercream, filled with fresh raspberries and crushed Oreos, and topped with more cookies. It’s a work of art.

Vertical image of a metal mixing bowl with white frosting on a blue-striped towel.

I even used raspberries that I picked fresh from the garden. To flex your own green thumb, you can learn how to grow your own raspberries from our sister site, Gardener’s Path. They are the perfect vibrant, juicy addition to this dessert!

Horizontal images of a measuring cup filled with raspberries and a bag of crushed chocolate cookies.

If you can’t tell from the photos, decorating is definitely not my strength. I can never seem to get the frosting to be all smooth and professional-looking like other bakers, but I find ways to hide my weaknesses.

Like Oreos. Delicious, chocolaty, cream-filled Oreos.

Vertical top-down image of a decorated dessert topped with raspberries.

If you don’t consume animal products, you’ve likely heard that Oreos are vegan. And when you heard this, you probably broke into song, thanking the heavens above. Because, let’s be real – who doesn’t love these crispy chocolate sandwich cookies?

Vertical image of one round layer covered in frosting and topped with raspberries on a blue-striped towel.

To hide my lack of skill in decorating, I used some crushed Oreos, and a bit of patience, to press the crumbs onto the sides. It took a while (maybe five-ish minutes?) to go around the whole thing, but it made such a rustically pretty end result.

Horizontal images of the decorating and layering process of a small cake.

And then I added candles. Two pink ones for the pup, and another four purple ones for me. We seem to lack any sort of normal candle-lighting tool, so AJ headed to the garage and got his blowtorch.

Horizontal images of colorful candles lit on top of a cake covered in cookie crumbles.

Never a dull moment around here!

Print
Horizontal close-up image of a decorated dessert with white icing, three raspberries, and cookie crumbles covering the sides.

Vegan Vanilla Raspberry Cake with Oreos


  • Author: Raquel Smith
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 small, 2-layered cake (8 servings)
  • Category: Cake
  • Method: Baking
  • Cuisine: Dessert

Description

For the perfect ending to a birthday party, make this vegan vanilla cake with fluffy buttercream, fresh raspberries, and crushed Oreos.


Ingredients


Instructions

  1. Preheat your oven to 350°F. Grease two small 5-inch or 6-inch cake pans and line the bottoms with parchment paper.
  2. Combine all the dry ingredients in a medium bowl. Sift the mixture to get rid of any lumps and distribute the ingredients evenly.
  3. Combine the almond milk, vegetable oil, vanilla extract, and lemon juice in another bowl. Add the liquid mixture to the dry mixture. Whisk together just until all the ingredients are moistened and no large lumps remain.
  4. Divide the batter into the two prepared cake pans. Bake for 25-30 minutes. A toothpick inserted into the middle should come out clean, and the sides should be a light golden brown.
  5. Let the cakes cool for about 15 minutes before removing them from the pans. Peel the parchment from the bottom, then let cool completely on a cooling rack.
  6. To assemble, place one of the cake rounds on a plate and cut off the rounded top, if desired. Cover with a good layer of frosting, then place some raspberries on top. Add a layer of Oreos on top of the raspberries.
  7. Before adding the next layer of cake, flip it over and add a layer of frosting to the bottom of the round. Invert it onto the raspberry and cookie layer, pressing down gently. Frost the sides of the cake.
  8. Garnish with the remaining cookies around the cake. Top with a few raspberries and some candles.

Keywords: cake, frosting, vanilla, raspberry, vegan

Step Outside of Your Comfort Zone, and Make Something Delicious

All in all, I’m very proud that I made myself (and the dog) a perfectly pretty birthday cake this year.

Vertical image of lit candles on top of a decorated cake on a white plate.

I feel like I always say I am going to do something like this and then miss the opportunity entirely. But this time, I did it!

I urge all of you readers out there who are a little fearful of making a cake to take the leap! Even if your decorating is a little messy like mine, there’s nothing to worry about. It’ll still taste amazing.

Even if you think it is beyond ruined (like the layers turned out flat when you baked it, or if you accidentally drop it, or if your dog finds a way to take a few licks of it – uh oh!), there are plenty of ways to salvage your dessert.

I like to crumble up the pieces and make a beautiful trifle. Or, make cute handheld pops!

Vertical image of a small slice of cake with a raspberry on a white plate, with a fork and serving knife.

And for my birthday next year, I’ll definitely study Foodal’s articles for basic decorating techniques, and all the essential tools I’ll need to make my dessert as beautiful as it can possibly be.

I like to think I get a little wiser each year… maybe…

Do you enjoy decorating cakes? What are your best tips for someone like me? I’ll gobble up all of your advice below in the comments section!

Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by on June 4, 2015. Last updated: November 7, 2018 at 15:15 pm. With additional writing and editing by Nikki Cervone.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Raquel Smith

Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now being merged into Foodal).

For the perfect ending to a birthday celebration, serve this tasty vegan dessert. It's a fun combination of vanilla cake layers, fluffy buttercream, fresh raspberries, and crushed Oreos. Once the candles are blown out, everyone will want a slice. Foodal shares the recipe now. #vegan #cake #vanilla #raspberries #oreos #foodal

25 thoughts on “Vegan Vanilla Raspberry Cake with Oreos – Fun Flavors for Any Celebration”

  1. I love the idea of placing raspberries between the two layers of cake. I’ve been planning on making a smash cake for my nephew, and I think that might be the trick to making the cake look awesome as he rips it apart.

  2. I tried this cake and it nearly exploded on my oven. Whoever reads this, Don’t try this cake. All of her other recipes are great but this, don’t bother

    • Wow, Mia, I am so sorry you had a bad experience with this recipe. I didn’t have any issues with explosion, so I have no idea what could have happened! Can you explain exactly what you mean by “almost exploded”? What size baking pans did you use?

      • Hi there, I want to make this as a much bigger birthday cake for my friend’s birthday. Would doubling it work in 9in cake pans? Cheers!

      • Hi Raquel. I tried this with 8″ and 9″ pans. I doubled the recipe for 8″ pans and baked for 35-40 mins. Then multiplied all ingredients by 2.25 times for 9″ pans and baked for 40-45 mins. Both turned out great!

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