Raspberry & White Chocolate Summer Cake: A Perfectly Sweet and Tart Delight

This Raspberry & White Chocolate Cake is an absolute dream for anyone who loves the combination of sweet and tart flavors. The fluffy, tender cake is bursting with juicy raspberries and rich, creamy vegan white chocolate chips, creating a perfect balance between sweet indulgence and fruity freshness. The zesty lemon juice preserves the vibrant color of the raspberries, while the flour ensures that each berry stays suspended beautifully throughout the cake. Finished with a luscious vegan cream cheese frosting, this cake is ideal for summer snacking, special occasions, or simply enjoying throughout the week.

Why You’ll Love This: You’ll love this cake for its incredible texture and flavor. The raspberries add a delightful tartness, while the white chocolate chips provide a creamy sweetness that melts perfectly into the cake. This cake has a light and fluffy crumb, making it irresistible to bite into, and the subtle lemony tang helps enhance the raspberry flavor while keeping the berries from sinking. Plus, the vegan cream cheese frosting adds a luxurious finish, balancing the sweetness and giving the cake an elegant, creamy touch. Whether you’re vegan or not, this cake will impress with its vibrant flavor and beautiful presentation.

Perfect Occasion: This cake is perfect for summer gatherings, picnics, or as a treat for family and friends. Its light, fruity flavors make it ideal for warm-weather occasions, such as summer birthdays, barbecues, or garden parties. It’s also a great cake for casual snacking throughout the week, offering a refreshing, fruity option when you’re craving something sweet. Since it’s relatively easy to make, you can prepare it ahead of time and bring it along to any event for a crowd-pleasing dessert. It also pairs wonderfully with a cup of tea or lemonade, making it the perfect cake for an afternoon treat.

Decoration Tips: To elevate the presentation of this cake, consider adding some extra flair with your decorations. You can garnish the frosted cake with a handful of fresh raspberries on top for a pop of color and extra fruitiness. A light dusting of powdered sugar over the frosting will give the cake a polished, elegant look. You can also add a few white chocolate shavings on top for a hint of indulgence. If you want to enhance the summery vibe, try adding thin lemon slices or zest around the edges of the cake to complement the citrus notes from the lemon juice in the berries.

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour (240 g)
• 1 cup sugar (200 g)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients:

• 1 cup dairy-free milk
• ½ cup vegan yogurt
• ½ cup olive oil
• 2 teaspoons vanilla extract

To Fold In:

• 1 ¼ cups raspberries (fresh or frozen)
• ¾ cup vegan white chocolate chips
• 1-2 tablespoons flour
• Juice of ½ lemon

Frosting:

• ¾ cup powdered sugar (100 g)
• ¼ cup vegan butter (57 g), softened
• 2 tablespoons vegan cream cheese
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Prepare Your Pan:
   Preheat your oven to 350°F (180°C). Grease your loaf pan with oil and line it with parchment paper, making sure the parchment extends slightly over the edges for easy removal later.
2. Mix the Wet and Dry Ingredients:
   In a large mixing bowl, whisk together all of the wet ingredients: dairy-free milk, vegan yogurt, olive oil, and vanilla extract. In a separate bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, whisking until the batter is smooth and free of lumps.
3. Prepare the Raspberries:
   In another bowl, toss the raspberries in the fresh lemon juice. This step helps preserve their bright red color during baking. Then coat the lemon-soaked raspberries in 1-2 tablespoons of flour. This keeps the berries from sinking to the bottom of the cake while baking.
4. Fold in the Raspberries and White Chocolate Chips:
   Gently fold the coated raspberries and vegan white chocolate chips into the batter. Be careful not to overmix so the berries stay intact and the batter remains light.
5. Bake the Cake:
   Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake the loaf in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. The exact baking time may vary depending on your oven, so keep an eye on it after 50 minutes.
6. Make the Frosting:
   While the cake is baking, prepare the frosting. Using an electric mixer, beat the softened vegan butter until creamy. Add the vegan cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Mix on medium speed until the frosting is smooth and fluffy.
7. Cool and Frost the Cake:
   Once the cake has finished baking, remove it from the oven and allow it to cool completely in the pan. It’s important that the cake is fully cooled before frosting, as any residual heat will cause the frosting to melt.
8. Frost and Serve:
   Once the cake is completely cooled, remove it from the pan and spread the cream cheese frosting evenly over the top. Slice the cake and serve, enjoying the sweet, tart, and creamy flavors in every bite!

Enjoy!