Raspberry White Chocolate Bundt Cake
This raspberry white chocolate bundt cake is gluten-free and dairy-free. It is filled with white chocolate chips, fresh raspberries, and raspberry jam swirled in the center. The white chocolate ganache on top adds the best flavor! It's perfect for Valentine's Day, too.
Equipment
- 1 Bundt Cake Pan
- 1 Electric Hand Mixer (or stand mixer)
- 3 Mixing Bowls
Ingredients
Raspberry White Chocolate Cake
- 1 tablespoon lemon juice
- 1 cup unsweetened plant milk
- 2 ¾ cups gluten-free 1:1 flour with xanthan gum
- 2 teaspoons baking power
- 1 teaspoon salt
- 1 cup vegan butter softened
- 1 ¼ cup cane sugar or granulated
- ½ cup coconut sugar
- 3 eggs room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup vegan white chocolate chips
- 6 ounces fresh raspberries (about 1 ¼ cup)
- ½ cup raspberry jam see notes for recipe
White Chocolate Ganache
- ½ cup vegan white chocolate chips
- ¼ cup unsweetened plant milk
- 1 ⅔ cup powdered sugar
Instructions
Making the Cake
- Preheat the oven to 350 degrees Fahrenheit. Thoroughly grease your bundt pan with softened vegan butter, using a pastry brush to brush it in all the crevices. If using a non-stick cooking spray, generously spray the pan and then lightly coat it with flour.
- Add the lemon juice to the plant milk and stir to combine. Set this aside for 10 minutes to create vegan buttermilk.1 tablespoon lemon juice, 1 cup unsweetened plant milk
- In a large bowl, stir together the gluten-free flour, baking powder, and salt. In a separate bowl, toss the fresh raspberries with 2-3 tablespoons of flour to coat them. Set aside.2 ¾ cups gluten-free 1:1 flour, 2 teaspoons baking power, 1 teaspoon salt, 6 ounces fresh raspberries
- In a large bowl, use an electric hand mixer to beat the vegan butter, cane sugar, and coconut sugar until fluffy, about 2-3 minutes. Add in the eggs and vanilla extract and beat until smooth.1 cup vegan butter, 1 ¼ cup cane sugar, ½ cup coconut sugar, 1 teaspoon pure vanilla extract, 3 eggs
- On low speed, alternate adding the dry ingredients with the buttermilk. First, add a portion of the dry ingredients and mix until almost combined. Then add a portion of buttermilk until just combined. Repeat this process, ending with the dry ingredients. Do not over mix.
- Gently fold in the white chocolate chips with a spatula. Then fold in the raspberries, being careful not to overmix and crush the berries.¾ cup vegan white chocolate chips, 6 ounces fresh raspberries
- Pour half of the batter into the greased bundt pan. Use a spoon to add the raspberry jam to the pan, keeping it in the center of the cake. Then pour the remaining batter into the pan, on top the jam.½ cup raspberry jam
- Bake the cake for 60-70 minutes, or until a knife inserted in the center comes out clean, or with a few moist crumbs. Let it cool in the pan for 10 minutes.
- Carefully use a knife to loosen the edges of the bundt cake from the pan. Place a cooling rack on top of the pan, flip it over, and gently lift the pan off of the cake. Gently wiggle it side to side to encourage it to slide out. Let cool completely before glazing.
Glazing the Cake
- Add the white chocolate and plant milk to a small saucepan and warm over low heat, stirring until the chocolate is melted. Be careful not to scorch the chocolate on high heat.½ cup vegan white chocolate chips, ¼ cup unsweetened plant milk
- Once melted, remove from the heat and whisk in the powdered sugar until combined. For a thinner glaze, add more plant milk one teaspoon at a time. For a thicker glaze, add more powdered sugar.1 ⅔ cup powdered sugar
- Pour the glaze over the bundt cake. Garnish with fresh raspberries if desired. Slice and enjoy!
Notes
Store the cake in an airtight container in the fridge to keep for 3-5 days.
You can freeze the cake in individual slices. Wrap each slice in plastic saran wrap and place in an airtight container in the freezer. It will keep for 2-3 months.
Recipe for homemade raspberry jam