White Chocolate and Raspberry Cake

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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.

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

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.

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