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–+ servings

Vegan Vanilla Raspberry Cake with Oreos

Author: Sarah Smith
This Vegan Vanilla Raspberry Cake with Oreos is soft, sweet, and party-ready, with tender vanilla cake layers, fluffy vegan frosting, fresh raspberries, and a playful crushed Oreo filling.
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Prep Time:40 minutes
Cook Time:30 minutes
Total Time:1 hour 10 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: Dairy-Free Cake, Oreo Cake, Raspberry Oreo Cake, Small Vegan Cake, Vegan Birthday Cake, Vegan Layer Cake, Vegan Vanilla Raspberry Cake
Servings: 8 servings
Calories: 455kcal

Equipment

  • Two 5-inch or 6-inch cake pans
  • Parchment paper
  • Medium mixing bowl
  • Second mixing bowl
  • Sifter
  • Whisk
  • Cooling rack
  • Offset spatula or butter knife
  • Serving plate

Ingredients

Vanilla Cake

  • 1/2 cup all-purpose flour
  • 1/2 cup plus 2 Tbsp cake flour
  • 3/4 cup vegan granulated sugar
  • 1 tsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 3/4 cup almond milk or any non-dairy milk
  • 6 Tbsp vegetable oil
  • 2 tsp vanilla extract
  • 1 1/2 Tbsp lemon juice

Filling and Frosting

  • 1 cup fresh raspberries plus a few extra for topping if desired
  • 1 cup crushed Oreos plus extra for decorating if desired
  • 1 recipe vegan vanilla frosting about 2 cups

Instructions

  1. Preheat the oven to 350°F. Grease two small 5-inch or 6-inch cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, combine the all-purpose flour, cake flour, vegan sugar, cornstarch, salt, baking soda, and baking powder.
  3. Sift the dry mixture to remove any lumps and help distribute the ingredients evenly.
  4. In another bowl, combine the almond milk, vegetable oil, vanilla extract, and lemon juice.
  5. Add the liquid mixture to the dry ingredients and whisk just until everything is moistened and no large lumps remain.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean and the sides are lightly golden brown.
  8. Let the cakes cool in the pans for about 15 minutes.
  9. Remove the cakes from the pans, peel away the parchment paper, and transfer them to a cooling rack to cool completely.
  10. To assemble, place one cake round on a serving plate. Trim off the rounded top if desired for a flatter layer.
  11. Spread a generous layer of vegan vanilla frosting over the first cake layer.
  12. Add fresh raspberries over the frosting, then scatter crushed Oreos over the raspberries.
  13. Before adding the second cake layer, flip it over and spread frosting on the bottom side of the round.
  14. Invert the second cake layer onto the raspberry and Oreo filling, pressing down gently so the layers settle together.
  15. Frost the sides of the cake with the remaining frosting.
  16. Decorate with the remaining cookies around the cake, then top with a few raspberries and candles if serving for a celebration.

Notes

Let the cake layers cool completely before frosting so the buttercream stays fluffy and smooth instead of melting into the cake.
Sifting the dry ingredients helps keep the small cake layers tender and evenly textured.
Whisk the batter only until the ingredients are combined. Overmixing can make the cake less soft.
Trimming the rounded top of the first layer makes the cake easier to stack and gives it a cleaner finish.
Frosting the bottom of the second cake layer before placing it on top helps the raspberries and Oreos stay tucked into the center.
This is a small two-layer cake, perfect for birthdays, small gatherings, or a sweet weekend dessert.

Nutrition

Calories: 455kcal | Carbohydrates: 58g | Protein: 3g | Fat: 24g | Saturated Fat: 6g | Sodium: 315mg | Potassium: 120mg | Fiber: 2g | Sugar: 39g | Vitamin C: 8mg | Calcium: 55mg | Iron: 2mg