Delight in the irresistible combination of tangy raspberries and sweet white chocolate with this vegan raspberry bliss cake. The moist sponge is densely packed with juicy raspberries, creating a burst of fruity flavor in every bite. Enveloping this delectable sponge is a rich, creamy white chocolate frosting that adds a luxurious sweetness. This cake is not only a vegan treat but also incredibly easy to make, perfect for any occasion or simply as a delightful indulgence.
Ingredients:
- Cake:
- 360g self-rising flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 150g sugar
- 360ml dairy-free milk mixed with 1 tsp vinegar
- 90g dairy-free yogurt
- 50g neutral-tasting oil
- 200g raspberries
- Centre:
- 200g raspberry jam
- White Chocolate Frosting:
- 227g dairy-free butter, softened
- 420g powdered sugar
- 50g dairy-free white chocolate, melted
Method:
- Preheat the oven to 170°C.
- Line three 6-inch round cake tins.
- Mix dairy-free milk with vinegar and set aside to thicken.
- Stir in the other wet ingredients.
- Gently mix in the sifted dry ingredients.
- Divide the batter among the tins, gently folding in the raspberries.
- Bake for 20-30 minutes or until a skewer comes out clean.
- Cool the cakes completely before leveling them off.
- For the frosting, cream the dairy-free butter until light and fluffy, then gradually add powdered sugar. Mix in the melted white chocolate.
- Assemble the cake with layers of raspberry jam and white chocolate frosting.
Enjoy this heavenly raspberry and white chocolate cake, and feel free to share this delightful recipe!
