Skip to main content

White Choc and Raspberry Cake

Serves: 14 Prep: 5 minutes Cook: 40 minutes


1 cup quick oats

½ cup almond meal

½ cup gluten-free plain flour

2 scoops Noway Vanilla (or 2 x White chocolate mousse sachets)

¼ cup coconut sugar

1 tsp baking powder

Pinch of salt

3 eggs

¼ cup milk

2 tbs coconut oil, melted

60g fresh raspberries, dusted in GF flour

60g white chocolate, chopped (optional)

Mousse Frosting:

1 sachet white choc Noway Mousse

½ cup thickened coconut cream or dollop cream.


  1. Preheat the oven to 180C. Line a loaf tin with baking paper.
  2. In a large bowl mix all dry ingredients together (except raspberries and white chocolate).
  3. In a seperate bowl, whisk together eggs, milk, and coconut oil. Pour wet mixture into dry ingredients and combine well.
  4. Add white chocolate and raspberries and fold them into the mixture.
  5. Pour mixture into the loaf tin and spread evenly.
  6. Bake for 30-35 minutes or until golden on top and cooked through.
  7. Allow to cool in the tin for 5 minutes, then cool on a wire rack.
  8. For frosting, mix together mousse and cream in a small bowl, until smooth. Place in the fridge. Once the loaf is cool, spread across the loaf and decorate with extra raspberries and white chocolate if desired.