Vegan Vanilla, Raspberry, & Oreo Cake

I almost couldn’t believe it myself. I actually made a cake. A cake! But not just any cake. Ohh no. This is a Vanilla, Raspberry, & Oreo cake. Vanilla insides smothered in vanilla buttercream, filled with fresh raspberries and crushed Oreos, and topped with the same. It’s a work of art.

The sad (but not really sad) thing is that I am totally one of those people who makes a birthday cake for my dog. Yep, I said it.

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

My excuse is that it was also my birthday recently, so I made a cake for myself and for the dog. But the reality is that it definitely wasn’t ready for my birthday. That may have been due to the amount of Smirnoff Ice I drank on my birthday, but still. It wasn’t ready.

So instead I decided to make a cake for the pup. She is definitely way more deserving of this cake than I am, and could even use the extra calories around her waistline, unlike me. [[Don’t worry, I didn’t actually feed the cake to her.]]

Today is the day that my puppy turns two. Two! I can’t even describe how she has changed my world since we got her back in October of 2013. She is this constant presence, even when she’s not physically there, that makes me smile throughout the day. Dedas is a rather emotional pup. She’s not like a lot of other dogs that are just happy all the time. She has definite moods, which makes for a really interesting experience.

Sometimes she is grumpy, especially when we are not playing with the ball. She is happy when she’s around Phil, my parent’s dog, but would rather be playing with the ball. She’s entirely ecstatic whenever anything is happening with the tennis ball, and even more ecstatic if you are throwing it a long, long ways away. And then she is lazy. So, so lazy. Lazy dog comes out when I am at home working during the day (cause I do that now!!). She won’t even get up to get a bit of food I offer her. She lays in her bed and sleeps all. day. Unless, of course, I make any mention of or any move toward the – you guessed it – tennis ball.

She also gets scared rather easily, as evidenced by the photo below. All we wanted to do was take her outside to get some photos, but she thought we were taking her outside for slaughter. And then, you can tell AJ picked up a tennis ball and head it behind my head. She would never look so attentively at the camera otherwise.

But emotions and all, she really is my best little bud. Aside from AJ, that is.

Ok, cake. Cake! If you can’t tell from the photos, cake decorating is definitely not my forte. I can never seem to get the frosting to be all smooth and professional-looking like some other bloggers, but I find ways to hide my weaknesses. On this cake? The answer was Oreos. Delicious, chocolately, cream-filled Oreos. If you are vegan, you’ve likely heard that Oreos are vegan. And when you heard this, you broke out in song thanking the heavens above. Because let’s be real – who doesn’t love Oreos?

To hide my lack of skill in cake decorating, I used some crushed Oreos and some patience with a spoon to press the crumbs onto the side of the cake. It took a while (maybe 5 minutes?) to go around the whole cake, but I actually thought it made such a pretty and delicious end result.

And then I added candles. 2 pink ones for Dedas, and another 4 purple ones to represent the big two-four that I turned on Friday. We seem to lack any sort of normal candle-lighting tool, so AJ headed to the garage and got his blow-torch. Never a dull moment around here!

In all, I’m pretty proud of making myself (and the dog) a birthday cake this year. I feel like I always say I am going to do something like that and then miss the opportunity entirely. But this time, I kind of made it. Good enough for me!

I’m trying to be more active on Twitter and Instagram. I’d love it if you could give me a follow! XO


Prep time:  
Cook time:  
Total time:  
Serves: 6 SERVINGS
This vegan vanilla, raspberry, & Oreo cake recipe is perfect for a birthday celebration. Easy & delicious.


  • ½ cup all-purpose flour
  • ½ cup + 2 Tbsp cake flour
  • ¾ cup white granulated sugar
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • 1 tsp cornstarch
  • ¾ cup almond milk
  • 6 Tbsp vegetable oil
  • 2 tsp vanilla extract
  • 1½ Tbsp lemon juice
  • 1 cup fresh raspberries
  • 1 cup crushed Oreos
  • 1 recipe vegan vanilla buttercream frosting


  1. Preheat your oven to 350F. Grease two small 5″ or 6″ cake pans (I used springform pans – they work great!) and line the bottoms with parchment.
  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, then combine with the dry ingredients. Whisk just until all the ingredients are moistened and no large lumps remain.
  4. Divide the batter into the two cake pans, then 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 5 minutes before inverting them onto a rack. Peel the parchment from the bottom, then let cool completely.
  6. While the cakes cool (or the next day), make a batch of the buttercream frosting.*
  7. 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, as shown. Add a layer or Oreos on top of the raspberries.
  8. Before adding the next layer of cake, flip it over and add a layer of frosting to the bottom of the round. Then invert it onto the raspberry&oreo; layer. Frost all around the cake as best you can.
  9. Finally, use a spoon to scoop up some Oreos, then gently tilt it toward the side of the cake and press the pieces on. Most will fall off and down to the bottom, but that’s okay. Do this all the way around the cake. Top with a few raspberries and some candles, then enjoy!