This Raspberry Jelly and White Chocolate Swirl Cake is a delightful vegan treat that combines the tartness of raspberry jelly with the sweetness of white chocolate in a moist and fluffy cake. Using a blend of all-purpose and almond flours, this recipe creates a soft texture that pairs beautifully with the richness of the white chocolate and the vibrant bursts of raspberry flavor. The swirling technique not only infuses each bite with a perfect balance of flavors but also makes for an impressive visual presentation.
Why You’ll Love This
This cake stands out for its unique flavor combination and visually appealing swirls that make each slice a work of art. The use of vegan butter and nondairy milk ensures that the cake is light yet indulgent, suitable for those following a vegan lifestyle or anyone looking to reduce dairy intake. The raspberry jelly adds a bright, tangy contrast to the sweet, creamy white chocolate, offering a refreshing twist to a traditional cake. It’s a simple recipe with extraordinary results, ideal for impressing guests or treating yourself.
Perfect Occasion
This cake is perfect for a variety of occasions. Serve it at brunches, tea parties, or as a dessert at family dinners. It’s particularly suited for celebrations like birthdays, Mother’s Day, or anniversaries where you want to offer something special and a bit different from the usual. The elegant swirls and the sophisticated flavor profile make it a great choice for festive gatherings and holiday meals.
Decoration Tips
To enhance the presentation, consider adding a sprinkle of powdered sugar on top of the cake once it has cooled. You can also garnish with fresh raspberries or small dollops of additional raspberry jelly to reinforce the flavor theme. For a more decadent touch, drizzle melted white chocolate over the top just before serving. If you’re feeling creative, use raspberry coulis to create additional swirls on the serving plates for an artistic touch.
Ingredients:
- 3 tablespoons vegan butter
- 1/3 cup sugar
- 1/3 cup applesauce
- ¼ cup almond milk
- 2 teaspoons baking powder
- 2/3 cup all-purpose flour
- ¼ cup almond flour
- ½ cup white chocolate chips
- 3-4 tablespoons raspberry jelly
Instructions:
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a 9×5 inch baking pan with parchment paper or spray it with cooking spray.
- Melt the vegan butter in a small bowl.
- Transfer the melted butter to a large bowl, then add the sugar, applesauce, and almond milk. Stir well to combine.
- Incorporate the baking powder, all-purpose flour, and almond flour into the wet ingredients. Mix until you have a smooth, clump-free batter.
- Fold in the white chocolate chips.
- Pour half of the batter into the prepared baking pan. Drop 2 tablespoons of raspberry jelly over the batter and use a toothpick to create swirls.
- Add the remaining batter over the top and repeat the swirling process with the remaining jelly.
- Optionally, sprinkle more white chocolate chips on top for extra sweetness and texture.
- Bake in the preheated oven for 34-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before slicing. This ensures the jelly and chocolate set properly and the flavors meld together.
Store the cooled cake in an airtight container in the refrigerator for up to one week. Enjoy this beautiful and delicious Raspberry Jelly and White Chocolate Swirl Cake as a special treat!
