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If you’re after a cake recipe that screams summer and is a real crowd-pleaser, my gluten free white chocolate and raspberry cake recipe is the one for you.
With tangy bursts of raspberry and a sweet white chocolate ganache, this is a rich and decadent cake. It’s so easy to make too!
I’m absolutely in love with the combination of white chocolate and raspberries. There’s nothing better, especially in the summer!
I loved them in my gluten free white chocolate and raspberry muffins and this cake takes it to a whole new level.
The cake itself is swirled with a tangy, homemade raspberry coulis before baked.
Then it is sandwiched with more coulis, plus a rich, white chocolate ganache. Topped with fresh raspberries it’s just the perfect combination and sweet and sharp.
I did contemplate putting white chocolate chips in the cake batter, but the white chocolate ganache is pretty sweet and I didn’t want it to be too overbearing.
The result is a light and delicious cake which would be an amazing centrepiece at a party!
I added the finishing touch with a dusting of edible glitter, but of course this cake is just wonderful as it is!
The secret to great gluten free cakes
Now I’ve discovered the secret to the perfect gluten free cake texture, I’m on a roll with making all the gluten free cakes of my dreams!
How do you make a gluten free cake super moist? Buttermilk!
This magic and cheap ingredient has absolutely transformed my cake recipes.
It gives them an incredible texture and I’ve been so pleased with the response from my gluten-eating friends and family.
I basically discovered this when creating my gluten free chocolate cake recipe – but then I wanted to try it in other recipes too.
When the buttermilk also transformed my gluten free coffee and walnut cake I realised it was the perfect ingredient!
I just buy a basic buttermilk tub in Sainsbury’s and it works an absolute dream.
If there are any other gluten free cakes you really miss then do let me know in the comments and I’ll see if I can create a recipe for them next!
My gluten free white chocolate and raspberry cake recipe
So if you want a cake which is an absolute dream to make and even more fun to eat, this gluten free white chocolate and raspberry cake recipe is the one.
Sweet, tangy and delicious, everyone will love it!
If you do give this recipe a go then make sure you let me know by tagging me on social media and using #theglutenfreeblogger – I love to see your creations!
Gluten free white chocolate and raspberry cake
A delicious, sweet and tangy gluten free cake with swirls of fresh raspberry coulis and lashings of white chocolate ganache.
Ingredients
For the cake:
- 230 g golden caster sugar
- 175 g unsalted butter
- 110 ml buttermilk
- 3 large eggs
- 200 g self raising gluten free flour
- 1/4 tsp xanthan gum
For the raspberry coulis:
- 250 g fresh raspberries
- 1 lemon, (juice only)
- 250 g granulated sugar
For the ganache:
- 400 g white chocolate , (chopped into small pieces)
- 200 ml double cream
- 1 handful fresh raspberries, (to decorate)
Instructions
First make the coulis:
- Place all of the coulis ingredients into a saucepan and bring to the boil. Cook for 10-15 minutes on a medium heat, stirring occasionally, and then turn off the heat and cool completely. It should thicken as it cools.
Next make the ganache:
- Next you want to make the ganache so it has time to cool completely before decorating your cake. Break the chocolate into small pieces in a mixing bowl. Add the double cream to a small saucepan and heat until just before boiling. Then pour over the chocolate and stir until melted. Place in the fridge to cool completely for 1-2 hours.
To make the cake:
- Preheat the oven to 180'C/Gas 4. Grease and line two 20cm round baking tins and set aside while you make the cake batter.
- Add the sugar, butter, eggs and buttermilk to a large mixing bowl and beat with an electric whisk for 1-2 minutes. Don't worry if it separates a little - it'll come together in the next step!
- Sift in the flour and xanthan gum and beat again until smooth. Pour the cake batter evenly between the two tins. Next take half of the (cooled) coulis and spoon dollops evenly between each tin. Use a knife or skewer to swirl the mixture, then bake in the oven for approx 25-30 minutes. They're ready when a skewer inserted in the centre comes out clean.
- Place the cake tins on a cooling rack for approx 10 mins, then turn out the cakes and remove the paper. Let the cakes cool completely on the rack before decorating.
To assemble:
- Place one cake on a stand, then spread half the ganache on top, right out to the edges. Spread the remaining coulis on top, then place the second cake on top, gently sandwiching them together. Spread the remaining ganache on top and then decorate with fresh raspberries.
Need some more gluten free baking inspiration?
If you want to have a go at some of the other gluten free cake recipes on the blog, why not give some of these a try? They’re perfect to satisfy any cake cravings!
- Gluten free chocolate cake recipe
- The best gluten free coffee and walnut cake
- Gluten free white chocolate and raspberry muffins
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. And if you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!
Like this recipe? Make sure you pin this recipe card below for later!
Oh, wow! Thank you for this amazing recipe!  I can’t believe how easy it is to make!
Hi Sarah,
This cake looks so fabulous! Do you prefer a particular brand of GF SR flour in your recipes. I live in Australia so brands may be different over here.
I use a brand called Doves Farm but have others I use too – I’d imagine any general gluten free flour brand would work? 🙂
Thanks for letting me know. I have White Wings here in Australia so will use that. I don’t have a mixer so will try and convert to using my Thermomix to make it. Birthday week this week and this will be lovely cake to celebrate with!
Hi Sarah, this looks great! I’m going to bake it for my Godson’s christening cake as his mum needs it to be gluten free but I haven’t done a lot of GF baking before. Is the Xanthan Gum absolutely necessary? Would it still work without it? Thanks! Nadia
Hi! It’s not 100% necessary, I think it helps to improve the texture a little but it would be perfectly fine without! 🙂
Hi how long does the cake keep for please?I want to make this as a birthday cake but would need to make it a day or two in advance. Would it be good still?
I think a day or two would be fine but wouldn’t leave it longer than that – especially when using fresh raspberries. I’d perhaps make the sponges and freeze them wrapped in clingfilm if you want to make in advance. Then defrost and decorate the day before if you can?
Hi I’ve made a similar cake but like the idea of buttermilk. But I have a question about the ganache. Are you supposed to whip this after it’s been in the fridge? Thanks!
Nope, no whipping required! You can do if you want a thicker, lighter texture, however this creates a lovely, silky smooth ganache!
Hi, Am looking to make this for my 1st wedding anniversary as reminds me of our wedding cake but wondered if you can use strawberries instead? And does it have to be self raising flour (everywhere seems to only have plain at the moment). Thanks.
I would love to try this beautiful yummy looking cake. We don’t have GF send rising flour here so how much baking soda or baking powder & salt would I use? I’m excited to try this for Easter
No problem – just add 1 tsp baking powder per 100g of plain/all purpose gluten free flour 🙂
To make SR flour you can simple mix 1 tsp baking powder per 100g gluten free plain (or all purpose) flour 🙂
What is the oven temp in Fahrenheit temps?