Super rich and tender white chocolate raspberry cake is the ultimate summer cake indulgence! With the most perfect texture, sweet vanilla and white chocolate notes, and bursting with fresh berries, this white chocolate cake is perfect for any summer birthday, graduation, wedding, and more! Topped with a white chocolate buttercream and guess what?! This cake is entirely and undetectably vegan and dairy free!

Amazing White Chocolate Raspberry Cake (Vegan + Eggless!)

Why you’ll love this white chocolate raspberry cake

If you’re a lover of white chocolate, then this is absolutely the cake for you.

This cake is made with super rich and tender white chocolate layers, bursting with fresh raspberries, and with the perfect balance of sweet vanilla notes and classic white chocolate. The crumb texture is absolutely perfect, not too dense, not too dry, and the white chocolate buttercream is out of this world.

I do love chocolate and raspberry together, but white chocolate and raspberry is so underrated! It’s the perfect cake for weddings, anniversaries, graduations, birthdays, Fourth of July, or any holiday get together! This raspberry cake is elegant and classy without being overstated.

Oh, and guess what? This white chocolate raspberry cake is entirely vegan, eggless, dairy free, and can be gluten free! Yes, you read that right! But if you’ve stumbled upon this recipe and you’ve never made a vegan cake before, don’t worry. It’s actually so much easier than regular baking- trust me!

You’re just going to love this white chocolate vegan raspberry cake!

white chocolate cake decorated

What is vegan white chocolate?

If you’ve never had vegan white chocolate before, it’s probably a good thing that you’ve waited until now. The reason being is that 21st century vegans get to enjoy a lot of awesome food products that taste as good as (and sometimes even better than!) the non-vegan versions.

There are several vegan white chocolate brands on the market, but the only one that is worth your time is Pascha Organics. You can buy them on their website, Amazon, or in Whole Foods. I personally just order directly from their website because their packing is really good, especially when you’re ordering chocolate during the hotter months of the year. Their white chocolate is the closest I’ve tasted to real white chocolate (and it completely fooled my family, so that’s saying something!).

Now, what is vegan white chocolate made of that could make it taste like the regular dairy version? Well, white chocolate in general consists of cocoa butter, sugar, milk solids, and vanilla (and yes, it is considered real chocolate!). Vegan white chocolate is not too far off from this (except, you know, it’s dairy free ha!). With vegan white chocolate, it’ll vary from brand to brand, but Pascha Organics uses cocoa butter, sugar, rice milk solids, and vanilla. So actually quite similar!

sliced vegan raspberry cake

How to make the best white chocolate raspberry cake

This white chocolate cake was such a success with my family. They absolutely loved the white chocolate flavor- and it’s naturally dairy free! I actually based this recipe off of two of my favorite cake recipes on the blog: the vegan vanilla cake and the vegan white chocolate cake. But with a few tweaks of course!

The full written recipe and instructions is found down below in the recipe card at the bottom of this post. However, we’re going to go over some of the basics here so that you’re prepared to make the cake!

slice of white chocolate raspberry cake

The white chocolate and raspberry cake

Making this cake is actually quite easy and straightforward! It’s not too far off from our vegan vanilla cake actually. The only real difference is that we’re adding in some vegan white chocolate (that’s been melted and cooled- important here!) and folding in raspberries!

Before making the batter, though, you’ll need to prep the vegan buttermilk mixture, make sure your white chocolate has been melted, and toss the raspberries in the flour. Some people say you don’t need to coat berries in flour when adding them to a cake, but I don’t want to risk them sinking to the bottom of the cake. You’ll especially need this is you’re using frozen raspberries (more on that below!).

vegan raspberry cake layers

For the cake size, you can use 6″ cake pans, 8″ cake pans, or 9″ cake pans. You can also even make this a four layer cake instead of three! Just keep in mind that the cakes will need varying bake times that differ from the recipe card below. So plan accordingly!

The white chocolate buttercream

Another one of my favorite parts about this vegan raspberry cake is the dairy free white chocolate buttercream. It’s absolutely incredible.

The most crucial part about this buttercream is that you really allow the white chocolate to be at room temperature. Anything warmer, and you risk ruining your vegan buttercream. But you should have enough time to bring the white chocolate to room temperature, as the cakes will definitely need time to cool as well!

Can I use frozen raspberries for this vegan raspberry cake?

Personally, I try to use fresh fruit whenever possible, which means I’m really only baking these berry cakes when the berries are in season. However, it is possible to use frozen fruit in this cake.

I would not recommend thawing the raspberries before using them though. Simple coat the raspberries in the flour and use as intended. You might need to bake the cakes a bit longer, so keep an eye on them and use the toothpick test to check the bake.

Can I make this recipe into a white chocolate raspberry bundt cake?

You can absolutely use this cake recipe for a white chocolate raspberry bundt cake instead! Please keep in mind that the cake will definitely need longer to bake (closer to 60 minutes, as the white chocolate makes this cake super rich and moist).

Instead of using the vegan white chocolate buttercream to decorate, you can just drizzle more melted vegan white chocolate on top or use this vegan raspberry frosting!

slice of vegan white chocolate cake

You are just going to love this super moist and decadent white chocolate raspberry cake! If you make this cake recipe, please be sure to leave a review and a rating ⭐️⭐️⭐️⭐️⭐️ so that others may find this recipe more easily!

As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!

Happy cake baking!

More vegan cake recipes you’ll love:

Best Vegan Lemon Blueberry Cake

Amazing Vegan Coconut Cake

Vegan Apple Spice Cake

Ultimate Vegan S’mores Cake

Best Vegan Gluten Free Oat Flour Cake

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Amazing White Chocolate Raspberry Cake (Vegan + Eggless!)
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Amazing White Chocolate Raspberry Cake (Vegan + Eggless!)

Best Ever White Chocolate Raspberry Cake (Vegan + Eggless!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: BRITT BERLIN
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 18 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


Super rich and tender white chocolate raspberry cake is the ultimate summer cake indulgence! With the most perfect texture, sweet vanilla and white chocolate notes, and bursting with fresh berries, this white chocolate cake is perfect for any summer birthday, graduation, wedding, and more! Topped with a white chocolate buttercream and guess what?! This cake is entirely and undetectably vegan and dairy free!



Vegan White Chocolate Raspberry Cake

  • 1 cup (240 grams) unsweetened dairy-free milk, room temperature
  • 2 tsp apple cider vinegar
  • 2 ounces vegan white chocolate, melted + cooled to room temperature
  • 2 cups (340 grams) fresh raspberries + 2 tbsp flour
  • 3 2/3 cups (460 grams) all-purpose flour or gluten free 1:1 baking flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup (200 grams) granulated sugar
  • 3/4 cup (170 grams) salted vegan butter, room temperature
  • 3/4 cup (190 grams) unsweetened applesauce, room temperature
  • 1 tbsp vanilla extract or 1 tsp vanilla powder

Vegan White Chocolate Buttercream:

  • 1 cup (226 grams) vegan butter, room temperature
  • 4 cups (500 grams) powdered sugar, sifted
  • 2 ounces vegan white chocolate, melted and cooled
  • 1 tsp vanilla extract
  • Decorations: More white chocolate for decorative drip, raspberries, flowers, etc.


  1. Preheat the oven to 350 F. Grease three 6″ cake pans with cooking oil, and line them with parchment paper. Set aside.
  2. Make sure to measure and weigh out all ingredients before beginning. Prepare the vegan buttermilk. Combine the dairy free milk with the apple cider vinegar, and set aside to sit for 5-6 minutes. You can weigh and measure the remaining ingredients during this time. Make sure the vegan white chocolate is melted and set aside to cool. In a small or medium bowl, toss the raspberries with the 2 tablespoons of flour, and set aside. 
  3. Make the batter: In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside. In a stand mixer with paddle attachment or a large bowl with hand mixer, cream together the vegan butter and sugar until fluffy, about 2-3 minutes. Scrape down the sides as needed. Then add in the applesauce, melted vegan white chocolate and vanilla extract. Mix again on medium speed until combined, scraping down the sides and at the bottom of the bowl as needed. Add in about half of the dry mixture, along with half of the vegan buttermilk, and mix on medium speed until just combined. Add in the remaining dry mixture and vegan buttermilk, and mix on medium speed until there are just no more dry streaks. Make sure to scrape the bottom of the bowl as well as the sides. Remove the bowl from the stand mixer if using one and add in the raspberries. Use a rubber spatula to gently fold the raspberries into the cake batter, being careful not to over mix the cake.
  4. Divide the batter between the three cake pans evenly, and bake for 45 minutes in 6″ cake pans, or until the toothpick comes out clean. (for three 8″ cake pans, bake for 35-40)
  5. Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your white chocolate buttercream.

Vegan White Chocolate Buttercream:

  1. When ready to frost the cakes, make sure the additional white chocolate is melted and cooled. Add vegan butter to a large bowl or stand mixer and cream for 2-3 minutes.
  2. Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream.
  3. Add in vanilla and white chocolate, and continue to beat until desired texture.
  4. Frost cake and enjoy! 


Vegan White Chocolate: good tasting vegan white chocolate is really hard to find. You can make your own vegan white chocolate, but it will contain nuts. If you want a nut-free white chocolate, I recommend (and used!) Pascha Organics Vegan White Chocolate. It’s the closest to the real deal!

Cake Pans: you can make this into a 6″ cake or an 8″ cake.