Preheat your oven to 350°F (175°C).

Grease and line an 8-inch round cake pan with parchment paper.

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

In another bowl, mix the applesauce, plant-based milk, melted coconut oil, and vanilla extract until smooth.

Add the wet ingredients to the dry ingredients, mixing until just combined.

Pour the batter into the prepared pan and spread it evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Melt the dairy-free white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Let it cool slightly.

In a large bowl, whip the dairy-free whipping cream until soft peaks form.

Gently fold the melted white chocolate into the whipped cream until combined.

Swirl the mashed raspberries into the mousse mixture, creating a ripple effect.

Place the cooled vanilla sponge layer on a serving plate or cake stand.

Spread the raspberry ripple mousse evenly over the sponge layer.

Refrigerate the cake for 2-4 hours to allow the mousse to set.

Place the dairy-free white chocolate chips in a heatproof bowl.

In a small saucepan, heat the coconut milk until it just begins to simmer.

Pour the hot coconut milk over the white chocolate chips and let it sit for 2-3 minutes.

Stir until the chocolate is melted and the ganache is smooth. Allow it to cool slightly until it thickens but is still pourable.

Drizzle the white chocolate ganache over the top of the mousse.

Decorate with fresh raspberries.

Slice and enjoy this beautiful and refreshing dessert!