serves / makes 4 mini cakes
25 prep time
25 mins cooking time


Technically this is cheating a little as it isn’t a new recipe, its the same sponge mix as my victoria sandwich but rather than making a large cake with strawberries and cream I’ve made four mini cakes with chocolate cream.


For the sponge:

  • 125g dairy free spread
  • 125g caster sugar
  • 2 eggs
  • 115g gluten free self raising flour
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 2 tablespoon dairy free milk

For the chocolate buttercream:

  • 65g dairy free butter
  • 100g icing sugar
  • 25g dairy free cocoa powder


  1. Preheat the oven to 180 oC
  2. Cream the butter and sugar together for a couple of minutes until light and fluffy
  3. Add the eggs one at a time, beating well after each addition
  4. Add the flour, xanthan gum, baking powder and beat well to combine
  5. Add the milk and mix in
  6. Line an 8 inch round baking pan
  7. Pour the cake mix into the baking tin
  8. Smooth out the top of the cake with a spatula
  9. Place in the oven and bake for 25 minutes
  10. Remove the cake from the oven and cake pan and allow to cool on a wire rack
  11. To make the buttercream beat the butter, cocoa and icing sugar together until light and fluffy
  12. Using a cookie cutter, cut out four small cakes
  13. Slice the mini cakes in half and fill with the chocolate buttercream

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