White Chocolate and Raspberry Cake
How could you go wrong with such a perfect sweet and zingy combination in this white chocolate and raspberry cake.
Prep time:
15 minutes
Serves:
12
Cook time:
30-35 minutes
Level:
Easy


This white chocolate and raspberry cake is so versatile and adaptable for dairy free and gluten free dietary requirements but it’s also great with an option for normal diets too.
Dairy and Gluten Free White Chocolate and Raspberry Cake
DF: Dairy Free
GF: Gluten Free
Ingredients
- 270 g Gluten free flour (or 300g normal flour for non Gluten Free option)
- 30 g Cornflour (omit for non Gluten Free option)
- 300 g Margarine
- 300 g Caster sugar
- 4 Eggs
- 50g White chocolate (or dairy free alternative)
- 60g Raspberries (fresh or frozen)
- 2 tsp Baking powder
- 1 tsp Xanthan gum omit for non-gluten free version
- Vegan ‘Buttercream’ Icing Recipe
- 5 tbsp Raspberry jam
- 50g White chocolate (or dairy free alternative)
- 1 tbsp Milk (or dairy free alternative)

Recipe Tips
This recipe has both gluten and dairy free options
A white chocolate and raspberry cake is a delightful combination of sweet, creamy white chocolate and tart, juicy raspberries, creating a symphony of flavours in every bite. This cake is perfect for any occasion, whether you’re celebrating a special event or simply craving a delicious treat. Plus, with recipe options to make it gluten and dairy-free, everyone can indulge in its decadent goodness.
Flour and fat choice
To start, let’s gather our ingredients. For the cake batter, you’ll need white chocolate, fresh or frozen raspberries, caster sugar, eggs, baking powder, and your choice of flour. For the gluten-free option, opt for gluten-free flour, xanthan gum, and cornflour. Additionally, use margarine instead of butter to keep it dairy-free.
Gluten Free and Normal Flour
The primary difference between normal flour and gluten-free flour lies in the presence of gluten, a protein found in wheat, barley, and rye. Normal flour, typically made from wheat, contains gluten, which provides elasticity and strength to dough, helping it rise and maintain its shape. This makes it ideal for traditional baking recipes like bread, cakes, and pastries, where a chewy texture and structure are desirable.
In contrast, gluten-free flour is formulated to cater to those with gluten intolerance or celiac disease. It is made from a variety of alternative grains and starches, such as rice flour, almond flour, coconut flour, or tapioca starch, and often includes a blend to mimic the properties of gluten. Because gluten-free flour lacks the binding and elastic properties of gluten, additional ingredients like xanthan gum or guar gum are often added to provide structure and prevent crumbling. This difference impacts the texture and consistency of baked goods, requiring adjustments in recipes to achieve similar results to those made with normal flour. If used correctly the results can both compete with and outweigh that of normal flour.
Margarine and Butter
I prefer baking with margarine over butter whether or not I’m baking a dairy free version. This is because
margarine offers the benefit of contributing to a lighter and airier texture in sponge cakes compared to butter, due to its higher fat content and lower water content, resulting in a more tender crumb.

How to Bake the White Chocolate and Raspberry Cake
Begin by preheating your oven and preparing your baking pans. Then, roughly grate the white chocolate into a bowl. In a separate bowl, cream together the margarine and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Now, it’s time to add the dry ingredients. For the gluten-free version, combine the gluten-free flour, xanthan gum, cornflour, and baking powder in a bowl. Gradually add this mixture to the wet ingredients, mixing until just combined. Be careful not to over mix, as this can result in a tough cake. Next, gently fold in the grated white chocolate until fully incorporated.
Once the batter is ready, gently fold in the raspberries until evenly distributed throughout the batter (break a few up into smaller chunks). Pour the batter into your prepared baking pans and smooth the tops with a spatula. Bake in the preheated oven until golden brown and a toothpick inserted into the centre comes out clean.

Finishing off the White Chocolate and Raspberry Cake
While the cake is baking, you can prepare the filling. I like to use raspberry jam and My Vegan ‘Buttercream’ Recipe. Start by melting the remaining white chocolate and mixing in the buttercream a little at a time until it’s fully incorporated and mix in a few drops of pink food colouring.
The cakes can be finished with a simple drizzle of melted chocolate.
Once cooled, slice and serve your white chocolate and raspberry cake, savouring each moist and flavourful bite. Whether enjoyed with a cup of tea for an afternoon treat or served as a decadent dessert at a gathering, this cake is sure to impress with its irresistible combination of flavours and its inclusive recipe options for those with dietary restrictions.

Try The Recipe
This recipe is so versatile and adaptable for dairy free and gluten free dietary requirements but it’s also great with an option for normal diets too.
Rebecca K.
Tried this recipe? Please leave a star rating
Raspberry and White Chocolate Sponge

How could you go wrong with such a perfect combination of raspberries and white chocolate!
- 270 g Gluten-free flour (Or 300g normal flour for non gluten free option)
- 300 g Caster sugar
- 300 g Margarine
- 30 g Cornflour/cornstarch (Omit if for non gluten free option)
- 4 Eggs
- 50 g White chocolate (Or dairy free alternate)
- 60 g Raspberries (Fresh or frozen)
- 2 tsp Baking powder
- 1 tsp Xanthan gum (Omit if for non gluten free option)
For the filling and icing
- 5 tbsp Raspberry jam
- My Vegan 'Buttercream' Recipe
- 1 tbsp Milk of your choice (Or dairy free alternate)
Preheat the oven to 190°C or 180°C fan. Grease and line two 8-inch cake tins.
Whisk together the sugar and margarine until smooth, light and fluffy.
Weigh out the dry ingredients and mix together in a separate bowl.
Finley grate the white chocolate.
Break apart the raspberries into smaller pieces, roughly 1/4 to 1/2 of the original size.
Whisk the eggs into the batter one at a time long with a table spoon of dry ingredients, allow to completely combine before adding another egg.
Sift in the remaining dry ingredients and mix gently by hand until fully incorporated.
Stir in the grated chocolate and raspberries.
Divide the batter amongst 2 8-inch cake tins. Bake at 190°C/180°C fan for 30-35 minutes until a skewer inserted into the middle of each cake comes out clean. Allow to cool before icing.
Ice the cakes with my My Vegan 'Buttercream' Recipe start by melting the remaining white chocolate an mixing in the buttercream a little at a time until its fully incorporated and mix in a few drops of pink food colouring.
Sandwich together with the buttercream and jam. Enjoy…
Nutritional information is an estimate and exact values may vary. Nutritional values without icing.
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