Mini Double Chocolate Berry Cakes

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Course: baking
Cuisine: British
Keyword: baking, berry, cake, chocolate,


For the cakes:

  • 150 g caster sugar
  • 150 g dairy free spread
  • 3 eggs
  • 150 g gluten free self raising flour
  • 1 tablespoon cocoa powder

To decorate:

  • 2 tablespoons raspberry jam
  • 200 g icing sugar
  • 100 g dairy free spread
  • 1 tbsp cocoa powder
  • 200 g fresh mixed berries


  • Preheat the oven to 180oC
  • Grease an line an individual cake mould tray
  • Whisk together the caster sugar and dairy free spread until light and fluffy
  • Beat in the three eggs one at a time
  • Stir in the gluten free flour and cocoa powder
  • Three quarter fill each of the moulds with the cake mixture
  • Bake in the oven for 20 minutes
  • Remove from the oven and cake moulds
  • Allow to cool completely
  • Make the frosting by whisking together the icing sugar, dairy free spread and cocoa powder until light and fluffy
  • Cut each mini cake in half and spread the top half with the frosting and the bottom half with the berry jam
  • Sandwich the cakes back together
  • Spread some frosting on the top of each cake and top with mixed fresh berries

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