Method (sponge)

1. Preheat your oven to 180°C fan and line a 8 inch loose base / push up cake tin with greaseproof paper.
2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
3. In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
4. Add the oil into the ‘buttermilk’ along with the vanilla and whisk to combine.
5. Add the wet ingredients into the dry ingredients and mix.
6. Fold in the freeze dried raspberries.
7. Pour the batter into the lined cake tin. Make sure to tap the tin on the worktop to remove any air bubbles.
8. Pop the cake into the centre of the preheated oven and bake for around 25-30 minutes. You will know it’s done when you put a knife or skewer in to the centre of the cake and it comes out clean and it’s springy to the touch.
9. Place the cake on a cooling rack and allow to cool fully in the tin, as we’ll be layering the mousse in the tin.
10. To store, cover the top of the cake with some grease proof paper then place in a sealed container while in the tin. I like to store the cake overnight so its 100% cool before adding on the cream layers.

Method (raspberry mousse)

1. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free white chocolate into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat-proof spatula. Remove from the heat and allow to cool for a few minutes while you whip the cream.
2. Add the whipping cream into a stand mixer fitted with balloon whisk attachment. Whip the cream on high speed for 5-8 minutes or until it holds a stiff peak. The Coconut Collaborative double cream will whip up very thick!
3. Once thick and the chocolate has cooled down, pour the chocolate into the cream along with the freeze dried raspberry powder and whip to combine. Optional: Add a drop of red / pink food gel to enhance the colour. You could also use natural beet powder.
4. Spoon and spread the thick raspberry layer to the cake base. Chill in the fridge before adding on the next layer on top.

Method (cream layer and decoration)

1. In a stand mixer add in the whipping cream and whip until thick and holds a stiff peak.
2. Spoon and spread the whipped cream on top of the raspberry mousse in an even layer.
3. Add the raspberry jam into a piping bag and snip off the tip. Pipe lines across the cream, then use a skewer to drag it through in the opposite direction. This creates a decorative feathered effect (watch video for example). 
4. Decorate the top edge of the dessert with fresh raspberries and white chocolate. 
5. Chill the dessert in the tin overnight in the fridge.
6. Once the dessert looks set, carefully use the loose base of the tin to push the dessert out of the tin and onto a serving plate, carefully peeling away any grease proof paper.
7. Use a knife sharp knife to cut the cake into servings.
8. Serve and enjoy. Optional: serve with a drizzle of melted white chocolate!
9. Any questions, leave in the comments below and I’ll get back to you!