Go Back
–+ servings
side on hero shot of a slice removed from the raspberry white chocolate loaf cake to show the tender internal structure studded with raspberries and white chocolate chips.

Raspberry and White Chocolate Loaf Cake (Eggless Pound Cake with Raspberry White Chocolate Ganache)

Sweet, tender, and studded with deliciously tart berries, this Raspberry and White Chocolate Loaf Cake is the easy dessert you need in your life right now. This loaf-shaped eggless pound cake is topped with raspberry white chocolate ganache for a rich dessert that's perfect for keeping your budget in check! Adapted from this delicious Vegan Pound Cake recipe by Organically Addison.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Brunch, Dessert
Cuisine American, Cakes
Servings 8
Calories 388 kcal

Equipment

Ingredients
  

Raspberry Pound Cake

Raspberry White Chocolate Ganache (Optional)

Optional Decorations --> Ai, use whatever you think will look best in photos, or omit if you think that looks best!

Instructions
 

Make Raspberry Pound Cake

  • Preheat oven to 350F. Use the remaining butter on the wrapper to grease your loaf tin on the skinny sides, then add a parchment paper sling with an overhang on either broad side to help you lift the loaf out of the tin.
  • Using a hand or stand mixer, cream the butter and sugar together.
  • Add the almond and vanilla extracts plus the Greek yogurt, mixing to combine. Be sure to scrape down the sides of the bowl for full incorporation. The batter will look a little curdled at this point.
  • In a small bowl, mix together the flour, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients, mixing until no pockets of flour remain. The dough will be quite thick.
  • Fold in the white chocolate chips.
  • Using a spoon or damp fingers, add a few dollops of dough to the prepared pan, using damp fingers to help spread it out over the bottom. Sprinkle in about ⅓ of the raspberries. Add more dollops of dough and more raspberries, repeating until all the dough and berries are used up. TIP: Try to end with a few dollops of dough on top so the raspberries don't get too dried out during baking.
  • Bake in preheated oven for 38-48 minutes, until a toothpick comes out clean. Remove the cake from the oven, allowing it to cool for about 10 minutes in the tin before moving it to a cooling rack to cool completely.

Make Raspberry White Chocolate Ganache (If Using)

  • Meanwhile, purée the berries for the ganache using an immersion blender and a tall glass or a food processor.
  • Strain the purée through the mesh strainer to remove the seeds, adding it directly to a small saucepan.
  • Add the cream and a pinch or two of salt to the pan with the raspberry purée and stir to combine. Set over low-medium heat, stirring occasionally, until the mixture is steaming and beginning to bubble around the edges.
  • While the raspberry cream heats up, chop or break the white chocolate into small pieces and add them to a shallow bowl (e.g. a pasta bowl).
  • Pour the heated cream mixture over the white chocolate and let it sit for a few minutes to melt, then stir or whisk to combine. Set aside until the cake is fully cooled.

Glaze Cake

  • When the cake is fully cooled, place it on a piece of parchment and pour the cooled and slightly thickened ganache over the top, gently coaxing it over the sides to make a pretty drip pattern. Feel free to add any optional decoration here.
  • Allow to set up for about an hour, then dig in!

Notes

Nutrition facts do not include raspberry white chocolate ganache. If you use it, the total calorie content jumps to 524 per slice.
Recipe Tips:
  • Make sure to use real white chocolate for the ganache. Many white baking chips don't have any cocoa butter, so the ganache doesn't quite turn out right!
  • Use your fingers to pinch small pieces of dough to cover the raspberries as you layer the cake into the pan. If you try to fold the raspberries in, they'll get crushed and leave streaks through the batter.
  • DON'T OVERMIX THE BATTER. Be gentle as you're adding the white chocolate chips. Overmixing will cause the cake to collapse.
Optional Variations: 
  • Vegan - Use plant-based butter, coconut or soy-based greek yogurt, and coconut cream (the hard stuff at the top of a can of coconut milk) to make this recipe entirely plant-based.
  • Gluten-Free - Feel free to swap in your favorite measure-for-measure gluten-free flour blend (preferably one with xanthan gum) for all-purpose. Make sure to let your batter rest for about 30 minutes before baking to let the flour rehydrate properly, otherwise you might end up with a grainy texture.
  • Swap Your Chocolate - This flavorful egg-free pound cake with raspberries would also be delectable with milk chocolate, semi-sweet chocolate, or dark chocolate chips and a true chocolate-raspberry ganache.
  • Try Different Berries - Blackberries, boysenberries, blueberries, or even chopped strawberries would also be delicious here!
  • Add Sliced Almonds - Feel free to add some extra texture to the loaf cake by adding up to ½ cup of sliced almonds to the batter, plus some toasted sliced almonds as decoration across the top.
  • Raspberry Lemon Loaf - Omit the almond extract and either swap in the juice and zest of one small lemon or use lemon extract in its place.
  • Raspberry White Chocolate Muffins - Divvy the batter into lined muffin tins and decrease the baking time accordingly (about 18-22 minutes).

Nutrition

Calories: 388kcalCarbohydrates: 57gProtein: 7gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 34mgSodium: 362mgPotassium: 105mgFiber: 4gSugar: 35gVitamin A: 366IUVitamin C: 6mgCalcium: 138mgIron: 1mg
Keyword Cheap, Chocolate, Easy, Fruit, Gluten Free, Vegan
Tried this recipe?Let us know how it was!