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A front shot of a vegan white chocolate raspberry cake on a cake stand with fresh raspberries piled on top

Vegan White Chocolate Raspberry Cake

Vaishali · Holy Cow! Vegan Recipes
A fluffy, decadent Vegan White Chocolate Raspberry Cake with Buttercream Frosting is exactly what you need to treat yourself and your loved ones to this Valentine's Day--or anytime. It's way easier to make than you'd imagine, and it'll definitely make everyone who eats it fall in love with you. ;)
5 from 8 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Cake/Dessert
Cuisine Soy-free, Vegan, Vegan Desserts
Servings 20 slices
Calories 348 kcal


For the buttercream frosting


  • Preheat the oven to 350 degrees F.
  • In a double boiler, which is fancy speak for a bowl placed on top of a saucepan of water, melt the cocoa butter. Let it stand, warm, until you mix it into the batter because it will start to harden again as it cools.
  • In a bowl, sift the flour, baking soda, baking powder, tapioca starch or cornstarch, and salt. Mix with a whisk.
  • In a larger bowl, mix the oil, sugar, yogurt, melted cocoa butter, nondairy milk and vanilla and raspberry extracts until combined.
  • Add the flour to the wet mixture in two batches, mixing thoroughly with a spatula after each addition. If doing this in a stand mixer or with a hand mixer, don't beat for more than 15 minutes after each flour addition. Make sure you scrape the bottom and sides of the bowl after each addition.
  • Place the raspberries in a bowl and add the lemon juice and mix lightly with your fingers without crushing the berries. Mix gently into the batter, using just three or four strokes of the spatula until the berries are evenly suspended through the batter.
  • Prepare two 9-inch or 8-inch cake pans--or a bundt pan--by oiling or spraying with cooking spray. If using cake pans, line the bottoms with parchment and oil. Pour the batter into the pans or pan and smooth the top with a spatula.
  • Place in the oven and bake 30 minutes if using 2 cake pans, and 50 minutes if using one bundt cake pan. Insert a toothpick in the center and if it comes out dry, pull your cake/cakes out of the oven.
  • Place the cakes on a rack and unmold after 30 minutes by placing a plate on top and turning it over quickly. Be careful, and take care not to break the cake since it's quite tender, and especially so when still warm. The cake should come out very easily, but if you need help, run a knife gently along the edges of the pan.
  • The cakes will dome a little, and I don't mind that, but if you want your layers to be absolutely straight, use a serrated knife and carefully slide it just under the portion you want to trim off.

Make the frosting:

  • If using the cocoa butter, melt it in the double boiler.
  • Place the vegan butter in a bowl and add a cup of the powdered sugar and the nondairy milk as well as the raspberry and vanilla extracts. Beat until smooth and combined, then continue adding sugar, half a cup at a time, until you reach the desired sweetness.
  • If using cocoa butter, fold it into the frosting at the end. If the frosting looks a bit grainy, let it stand for a little bit to rest and beat it again until creamy.
  • Frost the cake after it has cooled thoroughly. For a two-layer cake, place one layer on a plate or cake stand, scoop our half the frosting over it, spread it evenly with a knife or an offset spatula. Carefully place the second cake on top and spread the remaining icing on top. Pile on some raspberries for a pretty look.


Calories: 348kcalCarbohydrates: 39gProtein: 4gFat: 17gSaturated Fat: 6gSodium: 197mgPotassium: 137mgFiber: 1gSugar: 23gVitamin A: 516IUVitamin C: 4mgCalcium: 51mgIron: 1mg
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