Description
This ridiculously moist white chocolate raspberry cake is made with a soft, fresh raspberry swirled vanilla sponge cake topped with a creamy white chocolate cream cheese frosting swirled with even more fresh raspberry preserves. It’s made with just a bowl and a whisk, no eggs, no dairy- so yeah, it’s all vegan, and couldn’t be easier!
Ingredients
Raspberry Preserves:
- 10 ounces fresh or frozen raspberries
- 1/3 cup (75 g) granulated sugar
- 2-3 tbsps lemon juice
Vegan Raspberry Cake
- 1 1/4 cup (300 mL) dairy free milk, room temperature
- 1 3/4 cup (360 g) granulated sugar
- 1 cup (225 g) neutral cooking oil
- 1 cup (240 g) dairy free yogurt, room temperature
- 2 tbsp vanilla extract
- 3 1/2 cups(420 g) cake flour
- 3 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
Vegan White Chocolate Buttercream:
- 1 cup (226 grams) vegan butter, room temperature
- 4 cups (500 grams) powdered sugar, sifted
- 3 ounces vegan white chocolate, melted and cooled
- 1 tsp vanilla extract
Instructions
- Prep: Preheat the oven to 350F and grease a 9×9″ cake pan with olive or coconut oil and line with parchment paper. I recommend making the raspberry preserves first, following the instructions in the link in the ingredients section. You can either make it right before the cake or the day before.
- Make the raspberry preserves: In a medium saucepan, heat all raspberry jam ingredients on high heat until the mixture starts to bubble. Stir constantly then reduce to a simmer, and let simmer for 10 minutes. The mixture should begin to thicken up but still be slightly drippy. Remove from heat and let set aside to cool.
- Make the cake batter: In a large bowl, add in the neutral cooking oil, dairy free yogurt, sugar, vanilla extract and sea salt. Whisk until combined. Then add in the baking powder and baking soda, and whisk again. Finally, add in the flour and dairy free milk, and whisk just until combined.
- Swirl in the raspberries: Add in 2/3 of the raspberry preserves to the batter, and swirl with a butter knife throughout the batter.
- Bake: Pour the cake batter into your prepared pan and bake for 50-55 minutes or until the toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a drying rack to cool completely before frosting.
- While the cake is baking: I like to melt the vegan white chocolate so that it’s cool yet still in liquid form to be integrated into the frosting. You can do so either with the microwave or via stovetop.
- Make the vegan white chocolate frosting: When ready to frost the cakes, add vegan butter to a large bowl or stand mixer and cream for 2-3 minutes. Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream. Add in the vegan white chocolate and vanilla extract, and continue to beat until desired texture.
- Frost the cake: Spoon and spread the white chocolate frosting over the cooled cake, and top with pools of raspberry preserves.
- Serve and enjoy! Serve the white chocolate raspberry cake or store in the fridge until ready to serve. Slice and enjoy! Store any leftovers in an airtight container and in the fridge for up to 1 week.
Notes
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.