Ingredients
For the cake:
- 350 g gluten free self-raising flour
- 285 g caster sugar
- 285 g dairy free spread
- 5 eggs
- 3 tablespoons dairy free milk
For the white chocolate frosting:
- 150 g dairy free white chocolate melted
- 175 g icing sugar
- 45 g dairy free spread
- 3 tablespoons dairy free milk
Other:
- 4 tablespoons raspberry or strawberry jam
- 75 g strawberries halved
- 75 g raspberries
- 4 squares dairy free white chocolate melted
Instructions
- Preheat the oven to 150 oC
- Grease a 8″ round cake tin
- Place the flour, sugar, dairy free spread, eggs, and dairy free milk
- Beat for a couple of minutes until light and fluffy
- Pour into the cake tin and bake in the oven for 90 minutes
- Remove from the cake tin and allow to cool completely
- Make the frosting by whisking together the melted chocolate, icing sugar, dairy free spread and milk until smooth and creamy
- Slice the cake in half and sandwich together with the white chocolate frosting and jam
- Top the cake the strawberries and raspberries
- Drizzle over the melted white chocolate
