Nothing Bundt Cakes Major Style!

“Nothing Bundt Cakes” White Chocolate Raspberry Cake “Major Style”

White Chocolate:

4 oz. cacao butter (can be purchased here, it goes a LONG way!)

½ tsp. vanilla extract

8 T. powdered sugar

2 tsp. powdered rice milk (or you can do any powdered milk alternative you can find and tolerate!)

Melt the cacao butter in the microwave at 30-second intervals, stirring in between until all chunks are liquefied.  Next, mix all other ingredients into the melted cacao butter with a whisk until smooth.  Pour into a plastic container and allow to harden (this took about an hour at room temp.)  Once hardened, reserve ¼ of the white chocolate for melting into the icing. The remaining ¾ of the white chocolate, chop finely to put into the cake batter.

(Adapted from a recipe on www.chocolatecoveredkatie.com)

Cake:

1 pkg Duncan Hines yellow cake mix (or any other boxed cake mix that is safe, can use gluten free also)

1 pkg Jell-O White Chocolate pudding (not instant, read ingredients to be safe though!!)

¾ of the white chocolate, chopped finely

1 c. So Delicious Vanilla Cultured Coconut milk “yogurt”

4 large eggs (or egg replaced to equal 4 eggs)

½ c water

½ c oil (I used vegetable oil but you could use any neutral tasting oil!)

½ pint fresh raspberries, chopped

Preheat the oven to 350 degrees.  Whisk all ingredients together except the raspberries until thoroughly mixed.  Pour half of the batter into a Bundt pan that is greased with Pam or any type of spray oil (or really whatever works best for your allergy situation).   Next, sprinkle the chopped raspberries across the batter in the pan evenly, then gently spread the remaining batter over the top until all of the raspberries are hidden.  Bake for 45-60 minutes.  The cake is done when a cake tester comes out clean (may have some raspberry juice on it, that is ok!)

Frosting:

2 (8 oz) packages Daiya vegan cream cheese, softened

¼ of the white chocolate, melted

3-4 c powdered sugar (I use the kind from whole foods without corn starch, but use whatever is best for your family!)

1 T. vanilla extract

¼ tsp. almond extract

With the whisk attachment on a mixer, or a whisk, whisk together the softened Daiya and the white chocolate until thoroughly mixed.  Next, add the extracts and powdered sugar until you get a mixture that resembles soft cream cheese icing.  It will be kind of soft at this stage!  After the icing reaches the desired consistency, scoop it into a gallon sized plastic bag, seal, and then place in the refrigerator for an hour or 2, until it is firm.  Once the cake is completely cooled, cut the tip off of the bottom of the zip loc bag and pipe onto the cake as seen in the picture!

Note about the icing:  This is the only part of the cake that I didn’t just LOVE.  I am going to play with the recipe, maybe add half shortening or earth balance butter to see if that kind of neutralizes the pea proteiny taste in it, but my husband liked the icing and if you’re not picky like me it’s fine!