Preheat the oven to 160°C and grease and line three 6" baking tins.
In a stand mixer combine sifted flour, sugar, baking soda and salt.
Add the wet ingredients and mix until well combined.
Divide the batter evenly between the baking tins.
Bake for about 20 -25 minutes or until golden and a toothpick inserted into the cake comes out clean.
Allow the cake to cool completely.
To make the buttercream, start by taking the Oreo cookies and scrape the cream off and set aside.
Take the Oreo cookies and blitz in a food processor until they are like a powder.
In a stand mixer add the vegan butter and beat until light and airy.
Add the icing sugar and the Oreo cream and beat until everything is well combined.
Add the Oreo crumb and mix well.
Take your first cake layer and place on a cake stand or dish.
Place about 1/4 of the buttercream on the cake layer and spread evenly.
Add 5 tbsp of raspberry jam and spread evenly on top of the buttercream. Repeat once and then spread some buttercream on top of the cake.
Do a thick crumb coat all over the cake and chill for 20 minutes.
Frost and smooth the outside of the cake with about half of the remaining buttercream. Use the rest of it to create a wreath or dollops on top of the cake.
Decorate with fresh raspberries, flowers or sprinkles.
Serving Size 1