Vegan White Chocolate and Raspberry Cake

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This White Chocolate and Raspberry Cake is the perfect plant based celebration cake.

Prep Time15

Cook Time45

Decorating time30

Total Time1 30

Course: Dessert

Cuisine: British

Diet: Vegan

Keyword: raspberry, raspberry jam, vegan white chocolate

Servings: people

Calories: 753.94kcal

Pre-heat your oven to 180C / 350F / gas mark 4
Line two 7 inch cake tins with grease proof paper and place to one side.
Add the dairy free spread, caster sugar and vanilla paste into a mixing bowl and beat well until creamy.
Continue to beat whilst adding the milk in a little at a time.
Add the flour and baking powder to the mixing bowl and fold in gently until it has all been incorporated.
As soon as a smooth batter has formed, stop folding and divide between the cake tins.
Place into the centre of your oven and cook for 45 minutes or until the edges of the cakes start coming away from the sides of the tins.
Leave the cakes to cool in the tin for 5-10 minutes before transferring out on to a wire rack to cool completely.

Beat together the dairy free spread and the icing sugar until smooth.
Melt the white chocolate then beat into the buttercream mix.
Add the milk a little at a time while continuing to beat - do this until you have a smooth, pipe-able buttercream. (You may need more or less milk depending on your buttercream).
Spread a little buttercream on a cake board or cake plate and place down the first layer of sponge cake.
Fill an icing bag with a quarter of the icing and carefully pipe a ring of buttercream around the top of the sponge cake layer.
Fill the middle of the buttercream ring with the raspberry jam.
Place the sponge layer on top and press down gently.
Pipe buttercream around the outside and top of the cake until covered.
Using a spatula, start covering the sides of the cake with buttercream trapping in as many crumbs as possible.
Using a large, offset spatula run it around the outside of the cake and on top of the cake until it is smooth.
Divide the remaining buttercream into two bowls and colour one light pink and the other dark pink.
Using a smaller spatula, add blobs of the two shades of pink around the cake at random.
Take the large spatula and again run it around the outside of the cake until smooth
Place an open star nozzle into a second piping bag and fill with the remaining buttercream.
Pipe swirls on the top of the cake then finish with fresh raspberries.