This cake is a super fluffy, moist and eggless tea cake that will be loved by everyone you make it for. The sweet white chocolate contrasted with the tart raspberries is a match made in heaven.
Some questions you may have about the recipe:
What can I use instead of Raspberries?
You can use strawberries or blueberries. I recommend using fresh if you can because frozen fruit will become mushy & the colour might bleed into the batter.
Do I have to make the crumble?
I highly recommend not skipping the crumble because it has a huge role to play in the flavour & texture of the cake.
Why do I have to use hot milk?
The hot milk helps to dissolve the sugar & emulsify the wet ingredients. Please do not use cold milk for this recipe.
Can I skip cornstarch?
No. It is an extremely crucial ingredient in this recipe and I do not have any substitutes.
What are rolled oats?
Rolled oats are also called old-fashioned oats. They are different from instant oats and are less processed. I will link the one I use below.
Can I use milk or dark chocolate instead of white?
Sure!
Why have you not put raspberries inside the cake? Like in the batter?
I wanted to increase the shelf life of this cake which is why I refrained from adding fruit (that is wet) inside the batter. You can do so (around 1/2 cup) if you want but the cake will last for around 2 days max depending on the weather where you live.
What is the shelf life of this cake?
Assuming that you make the cake my way, it should last for 3-4 days if you store it in an airtight container at room temperature (around 25 degree Celsius). You may refrigerate the cake to make it last longer, but the texture might change a bit.
Eggless White Chocolate & Raspberry Cake (with Oats Crumble)
Ingredients
Dry:
- 175 gram all purpose flour
- 20 gram cornstarch/cornflour
- 100 gram sugar (I used organic sugar, you may use caster sugar)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 75 gram white chocolate (chopped finely – you can increase or decrease the quantity by 20 grams)
Wet:
- 70 millilitre flavourless oil I used sunflower
- 200 millilitre milk (hot or warm helps to dissolve sugar better) full fat
- 1 teaspoon vinegar white or apple-cider
- 1/4 teaspoon vanilla extract (you may also use almond extract)
Crumble:
- 50 gram rolled oats
- 50 gram all-purpose flour
- 40 gram sugar (brown or white – preferably superfine)
- 1/4 teaspoon cinnamon powder
- 55 gram soft & room temperature butter (I used salted)
A few raspberries to place on top (read questions above recipe for substitutions)
Instructions
Make the crumble:
- Add all the ingredients for the crumble in a bowl (soft butter, sugar, oats, flour & cinnamon). Mix using hands or a spatula till it all comes together, it will form clumps when you pick some up and press it between your fingers). Set it aside.
Make the cake:
- Grease & line a 7 inch round cake pan and preheat your oven to 175C
- Sift the flour, baking powder, baking soda, salt, cornstarch in a bowl. Add the chopped white chocolate into this same bowl & set it aside.
- In a separate bowl, add the hot milk, sugar and oil. Whisk until well combined. The liquids should be emulsified – you won't be able to see oil & milk as separate, it needs to be mixed well.
- Once the sugar is well dissolved in the milk, add the vinegar & extract. Now stir one more time.
- Create a well in the bowl with the sifted dry ingredients and pour this wet mixture into it. Gently whisk until combined. Do not over mix.
- Pour this batter into the prepared pan. Now take bits of the crumble made earlier & sprinkle it on top (I used all of it). Now place some fresh raspberries on top here and there. Press it very gently into the batter.
- Bake at 175 C for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool inside the pan on a wire rack. Once it is cooled completely, slice and enjoy!
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