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 This gluten free white chocolate raspberry cake is the perfect spring cake! It’s made  with a moist almond flour cake, a raspberry filling, and a vanilla icing.

A slice cut out of a gluten free chocolate raspberry cake.

If you’re looking for the perfect gluten free cake, you truly just found it. I’ve been wanting to make a fluffy layered cake for spring and Easter and this one is just the ultimate. Truly, I started with wanting to develop a white chocolate brownie and accidentally wound up developing the most delicious white chocolate cake… and here it is! 

Not only is this recipe gluten-free, it’s grain-free, and it’s made with dairy-free white chocolate.

Why you’ll love this White Chocolate Raspberry Cake

  • A great gluten-free cake! Gluten-free baked goods can be tricky but this is fluffy and delicious!
  • Perfect for Easter or spring! As the season change, I love a fruity dessert! The white chocolate flavor cake pairs perfectly with raspberry flavor!

The Ingredients for White Chocolate Raspberry Cake

  • White Chocolate. I use these Enjoy Life chocolate chips for dairy free.
  • Ghee. You can sub coconut oil for dairy-free.
  • Eggs. I haven’t tried to make this cake without eggs and think it would be hard to do. If you want an egg-free cake, I would try this banana cake that is egg free!
  • Vanilla Extract and Baking Soda.
  • Golden Coconut Sugar. I use this golden coconut sugar!
  • Almond Flour. I haven’t been able to make the recipe with any replacement for almond flour.
  • Arrowroot Starch. You should be able to use tapioca starch in place.
  • Raspberry Jam. I use this raspberry jam in the recipe.
  • Vanilla Icing. I use this for dairy free.
  • Raspberries. Optional, but I like topping with fresh raspberries.

An entire gluten free chocolate raspberry cake that is iced and topped with raspberries.

How to Make White Chocolate Raspberry Cake

  • Step One. Melt the white chocolate and ghee together and allow to cool.
  • Step Two. Add the egg, egg yolks, vanilla, and coconut sugar.
  • Step Three. Combine the rest of the dry ingredients and then add to the wet ingredients.
  • Step Four. Pour the batter into baking pans and bake.

Photos before and after baking the cake.

  • Step Five. Allow to cool and then top one with raspberry jam and then add the second cake before icing.
  • Step Six. Allow to set in fridge and then add additional icing and raspberries and enjoy!

Tips & Tricks

  • Switch up the size/shape of the cake. You can use a larger cake pan to make a larger cake, but you’ll need to keep an eye on the cake while baking to make sure you don’t over or under bake it! 
  • Add a different filling. You can most definitely switch up the filling! Strawberry jam, or a homemade jam would both be great. 

Can you make this cake egg free?

I haven’t tried to make this cake without eggs, and it would honestly be a little hard to replicate egg free. However, I have banana cake that is egg free!

Can you make this cake without almond flour?

I haven’t tried to make this recipe without almond flour, but let me know if you try! 

A slice of gluten free chocolate raspberry cake on a plate ready to be eaten.

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White Chocolate Raspberry Cake (Gluten Free)

  • Author: Unbound Wellness
  • Yield: 8 servings 1x



For the cake

  • 1/2 cup white chocolate (I use these enjoy life chocolate chips for dairy free)
  • 3 tbsp ghee (sub coconut oil)
  • 2 eggs, room temperature
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 1/3 cup golden coconut sugar
  • 1 cup almond flour
  • 2 tbsp arrowroot starch
  • 1/2 tsp baking soda

For the filling/icing


  1. Preheat the oven to 350 F and grease two round 6” cake pans. Set aside.
  2. Combine the white chocolate and ghee in a glass bowl. Melt over a double boiler, or in 20 seconds intervals in the microwave, stirring until melted. Allow to cool for 5 minutes.
  3. Add the eggs and egg yolks and whisk well. Add the vanilla and coconut sugar and whisk well.
  4. In a separate bowl, combine the almond flour, arrowroot starch and baking soda. Whisk well then add to the bowl with the wet ingredients. Stir well to combine. 
  5. Pour half of the batter into each of the baking pans. Trasnfer to the preheated oven and bake for 18-22 minutes, or until the cakes are baked through and a tooth pick inserted comes out clean. 
  6. Remove from the oven and allow to cool for 5 minutes before adding to a cooling rack to cool completely.
  7. Place one of the cakes onto a large plate or cake stand and top with raspberry jam, evenly spreading. Add the other cake on top and spread the icing into a thin layer. Transfer the cake to the fridge to allow the first layer of icing to set for 5 minutes. Remove from the fridge and add another thin layer of icing. Top with raspberries and slice! 


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 serving
  • Calories: 358
  • Fat: 16.3g
  • Carbohydrates: 38.8g
  • Fiber: 1.9g
  • Protein: 5.4g