Ingredients
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
Instructions
- 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
