How To Guides / Recipes

Gluten Free Raspberry & White Chocolate Cake for Christmas

Christmas is one of those times of the year when people visit. You visit people, people visit you all delivering Christmas presents and festive cheer. This easy (so easy, it’s practically cheating) and quick cake will ensure you have something tasty, gluten free and one of your 5  day (it’s got raspberries in!) to serve to any festive visitors.

So, you will need:

– Marks & Spencer “Made Without Wheat: Victoria Sponge Cake Mix
– 2 eggs
– Fresh Raspberries
– White chocolate chips
– 50ml Milk
– 125g melted butter or marg
– 1 greased or lined loaf tin
– 1 large mixing bowl
– 1 wooden spoon (for mixing)

I used Arla Lactofree milk and lactose free spread, but you can use regular milk/butter. You could also switch the cake mix out for any other cake mix, or if you are feeling fancy you could obviously make the whole thing from scratch (don’t though, this is way easier).

So, following the handy instructions on the packet, I preheated the oven to Gas Mark 4 and lined my loaf tin with greaseproof paper.


I then emptied the contents of the cake mix bag into a bowl and added the eggs and milk and gave it a good stir.

I then melted the butter and stirred that into the mix as well. There was brief panic when it looked like the butter was never going to mix in and I wasn’t sure what I would do, but after some frantic stirring, it all came together!

Once sufficiently mixed, I added in most of the raspberries and all of the chocolate chips and gave it another really good stir.

I wanted to break the raspberries up a bit, so I did some more frantic stirring until the ch0colate chips and raspberries were well mixed in. I kept back some of them to drop whole on the top of the cake mix once it was in the loaf tin.

The packet mix advises around 20 – 25 minutes in the oven, bear in mind that the timings on the packet are for a victoria sponge so the mix has been spread (without the chocolate or fruit) into two shallow tins so they don’t need as long to cook. If you make it like I did with the extra ingredients and in a loaf tin, the cake is alot denser and will take around 30 – 35 minutes to cook through. You can check if it’s cooked by sticking a knife in – if cake mix comes out on the knife, then give it another 5 or so minutes.

Once cooked, I popped it out of the oven and once the tin had cooled a little, I used the excess greaseproof paper lining to pop the cake out of the tin and onto a wire rack to cool.


Once it had cooled completely, I gave some to Neil to try, he approved and asked if I could make it every week!

If I do say so myself, this was a very tasty little cake, the raspberries add a really nice sharpness to it. The cake mix is really easy to use and the instructions are nice and clear. For very little effort you get a really easy cake to make that including cooking time, takes less than an hour to whip up, so ideal for short notice Christmas visitors!

What goodies will you be serving up this Christmas? Let me know below.



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