Sponsored. This post is made in collaboration with Bosch.
Evening babes! It is finally time for me to announce the winner of my Bosch giveaway (again, so sorry about the delay) AND for me to share the recipe for this beyond delicious and very pink raspberry & white chocolate cake with raspberry greek yoghurt frosting and raspberry/white chocolate donuts! I made the cake and donut batter + the frosting with my new Bosch kitchen stand mixer and I must say it really makes baking a total breeze. As I have shared before I never really used to care for baking, but I am slowly starting to enjoy it more and with this new kitchen gadget, then I am not only enjoying baking, but it is making everything a whole lot easier! It has multiple attachments, a built in weight, several automatic programmes, a timer and a very powerful engine, seriously I am so impressed! Especially the built in weight is such a neat feature, I love that you can just add and weigh the ingredients directly into the mixing bowl!
I used the stand mixer to make not only this colourful raspberry & white chocolate cake with raspberry greek yoghurt frosting, but also a big batch of healthified baked donuts using the same batter recipe – I love finding multiple uses for recipes!! I served both at a little get together to celebrate that I am finally done with most of the larger projects that have been causing me so much stress lately. Haha as if I really needed an excuse to eat cake ;)
Winner of the giveaway!
Aaaaaand it is finally time to announce the winner of the giveaway! A big congratulations to Ingrid, you have won the Bosch OptiMUM kitchen stand mixer and the Bosch Vivastyle blender! I will send you an email, so I can get your address and get your prizes on their way asap ❤︎
Raspberry & white chocolate cake + donuts
– Yields 1 cake/6-8 slices or 8 donuts
1 deciliter (about 0.4 cup) greek yoghurt
1.5 deciliter (about 0.6 cup) buckwheat flour
1 deciliter (0.4 cup) almond flour
1 deciliter (about 0.4 cup) coconut sugar
1 teaspoon pure vanilla powder
1 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons coconut oil, melted
75 grams white chocolate, chopped
125 grams raspberries
Raspberry greek yoghurt frosting
150 grams greek yoghurt
150 grams chopped raspberries, fresh or frozen (thawed)
1-2 tablespoons honey or maple sirup
1/2 teaspoon pure vanilla powder
1 tablespoon coconut oil, melted
2-3 tablespoons coconut flour
Start by preheating your oven to 175 c / 350 f.
Make the cake or donut batter by simply adding all the ingredients (except the raspberries and chocolate) to a stand mixer or a bowl and mix until you have a thick smooth batter. Gently fold in the chopped raspberries and white chocolate. To make the cake, grease a springform cake tin (the one I used are 20 cm in diameter) with a little coconut oil and pour the batter into the tin. To make the donuts, grease a donut pan (I use this one) with a little coconut oil and add the batter. Bake the cake for about 35-40 minutes, but keep an eye on it, it is done when a tester comes out clean. Bake the donuts for about 15-18 minutes until they are very lightly golden.
Make the frosting by simply adding all ingredients to a stand mixer or a bowl and whisk everything together until you have a thick fluffy frosting. If you do not use a stand mixer with a whisk attachment like I did, then I recommend mashing the raspberries first. Set the frosting aside to set and thicken up while the cake or donuts cool off.
Top the cooled cake or donuts with the frosting and decorate it with raspberries, white chocolate, freeze dried raspberry and edible flowers, enjoy! ❤︎