Get ready to experience a dessert that shatters every vegan baking stereotype! This White Chocolate Raspberry Cake is not just a recipe—it's a culinary revolution that proves plant-based desserts can be mind-blowingly delicious. Imagine a moist, tender cake bursting with sweet white chocolate notes and tangy fresh raspberries, all crafted without a single animal product. Whether you're a committed vegan or just someone who loves extraordinary desserts, this recipe will transport your taste buds to a realm of pure bliss.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 1 cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup coconut sugar
- 1/2 cup vegan white chocolate chips
- 1 cup almond milk
- 1/4 cup vegetable oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, coconut sugar, baking powder, baking soda, and salt. Whisk together until well mixed and there are no lumps.
- In another bowl, mix the almond milk and vegetable oil together. If your vegan white chocolate chips are solid, you can melt them in a microwave-safe bowl in 20-second intervals, stirring in between until fully melted and smooth.
- Add the melted white chocolate and the almond milk mixture to the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can make the cake dense.
- Gently fold in the fresh raspberries, taking care not to break them up too much. This will help distribute the raspberries throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The edges should be lightly golden.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once the cake is completely cool, you can frost it if desired, or simply dust it with powdered sugar and serve with additional fresh raspberries on the side.
- Enjoy your delicious vegan white chocolate raspberry cake!
Tips
- Use room temperature ingredients for smoother mixing and better cake texture
- Do not overmix the batter - this prevents a tough, dense cake
- Fold raspberries gently to maintain their shape and prevent color bleeding
- Check cake doneness with the toothpick test - it should come out clean
- Allow the cake to cool completely before frosting or serving to maintain structural integrity
- For extra moisture, you can brush the cake with a light simple syrup after baking
- Store leftover cake in an airtight container in the refrigerator for up to 3 days
- Consider adding a vanilla extract for enhanced flavor depth
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 3g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 0mg
