Serves 4


For the cakes:

  • 100g caster sugar
  • 100g dairy free spread
  • 2 eggs
  • 100g gluten free self raising flour

To decorate the cakes:


  1. Grease four individual Victoria sandwich tins
  2. Preheat the oven to 180 oC
  3. Whisk together the dairy free spread and caster sugar until light and fluffy
  4. Whisk in the eggs one at a time
  5. Stir in the flour
  6. Divide between the four cake tins and bake in the oven for 20 minutes
  7. Allow the cakes to cool completely
  8. Cut in half and spread with the raspberry jam
  9. Sandwich the cakes back together
  10. Make the buttercream by beating together the icing sugar and dairy free spread
  11. Spread the buttercream over the top and sides of the cakes
  12. Place the cigarellos round the outside of the cake
  13. Top with the fresh raspberries and refrigerate until you are ready to enjoy

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