Gluten and Dairy Free Raspberry Bakewell Cake

Gluten and Dairy Free Raspberry Bakewell Cake

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Course: baking
Cuisine: British
Keyword: bakewell, raspberry
Servings: 8 people


  • 250 g dairy free spread
  • 280 g gluten free self raising flour
  • 250 g caster sugar
  • 4 eggs
  • 150 ml dairy free natural yoghurt
  • 1 teaspoon almond extract
  • 4 tablespoons raspberry jam
  • 2 tablespoons flaked almonds
  • icing sugar for dusting


  • Preheat the oven to 180 oC
  • Grease and line a 9” round cake tin
  • Beat together the dairy free spread, gluten free flour, sugar, eggs, dairy free yoghurt and almond extract until smooth
  • Pour into the cake tin
  • Dot the jam over the top of the cake batter
  • Sprinkle on the flaked almonds
  • Bake for 35 minutes
  • Allow to cool and then dust with icing sugar before serving

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