Mum's 70th Birthday Cake (Gluten & Dairy Free)

A white chocolate and raspberry birthday cake
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Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 8 people


For the cake:

  • 200 grams dairy free spread
  • 200 grams caster sugar
  • 4 eggs
  • 200 grams self raising gluten free flour
  • few drops of red food colouring optional
  • 3 tablespoons raspberry jam

For the frosting:

  • 125 grams dairy free spread
  • 250 grams icing sugar

For the decorations:

  • 50 dairy free white chocolate cigarillos*
  • floral cake decorations


  • Preheat the oven to 180 oC
  • Grease and line four 5" cake tins
  • Beat together the caster sugar and the dairy free spread until light and fluffy
  • Add the four eggs individually, beating well between each addition
  • Add in the flour and food colouring, if using
  • Mix until well combined
  • Split the mixture between the four cake tins
  • Bake in the centre of the oven for 15 minutes
  • Remove from the oven and allow to cool before you start decorating
  • Sandwich the cakes together with the raspberry jam and place on a cake board
  • Spread the frosting on top of and around the sides of the cake
  • Place the white chocolate cigarillos round three quarters of the cake
  • Place your selected floral decorations on top of the cake and down the side

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