Raspberry White Chocolate Cake

Get ready for a Raspberry + White Chocolate Cake that’ll take you on a nostalgic flavor journey! 🍰

Raspberry White Chocolate Cake

Raspberry White Chocolate Cake


  • 3/4 cup (175g) coconut yogurt
  • 1/2 cup (100g) Biscoff
  • 1/3 cup (75g) coconut sugar
  • 1/3 cup (100g) maple syrup
  • 6 tbsp (90ml) almond milk
  • 2 cups (240g) GF plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 3.5 oz (100g) white chocolate, chopped
  • 1 cup (100g) frozen raspberries
  • Frosting:
  • 1/2 cup (100g) dairy-free butter
  • 1/3 cup (60g) melted white chocolate
  • 1/2 cup (75g) pure icing sugar


  1. Preheat the oven to 170°C and grease and line a rectangular cake tin with baking paper.
  2. In a large bowl, whisk together yogurt, Biscoff, sugar, maple syrup, and almond milk until smooth.
  3. Add the flour, baking powder, and bicarbonate soda; mix until there are no lumps.
  4. Gently fold in the chopped white chocolate and raspberries into the batter.
  5. Pour the batter into the prepared tin, spreading it out evenly.
  6. Bake for 25-35 minutes, or until golden, then set aside to cool.
  7. For the frosting, beat together butter and melted white chocolate in a medium bowl using a handheld beater.
  8. Once combined, add the sugar and beat again until light and fluffy.
  9. Spread the frosting over the top of the cake evenly, then add fresh raspberries, crushed freeze-dried raspberries, and white chocolate shavings.
  10. Slice and enjoy the delightful flavors!

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