Serves 4
Ingredients
For the cakes:
- 100g caster sugar
- 100g dairy free spread
- 2 eggs
- 100g gluten free self raising flour
To decorate the cakes:
- 100g icing sugar
- 50g dairy free spread
- 2 tablespoons raspberry jam
- 40 dairy free white chocolate cigarellos cut in half (click here for a handy guide on how to make them)
- 4 tablespoons fresh raspberries
Directions
- Grease four individual Victoria sandwich tins
- Preheat the oven to 180 oC
- Whisk together the dairy free spread and caster sugar until light and fluffy
- Whisk in the eggs one at a time
- Stir in the flour
- Divide between the four cake tins and bake in the oven for 20 minutes
- Allow the cakes to cool completely
- Cut in half and spread with the raspberry jam
- Sandwich the cakes back together
- Make the buttercream by beating together the icing sugar and dairy free spread
- Spread the buttercream over the top and sides of the cakes
- Place the cigarellos round the outside of the cake
- Top with the fresh raspberries and refrigerate until you are ready to enjoy