Raspberry White Chocolate Bundt Cake

Step 1

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.

Step 2

Add the lemon juice to the plant milk and stir to combine. Set this aside for 10 minutes to create vegan buttermilk.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Gently fold in the white chocolate chips with a spatula. Then fold in the raspberries, being careful not to overmix and crush the berries.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

Pour the glaze over the bundt cake. Garnish with fresh raspberries if desired. Slice and enjoy!