Gluten and Dairy Free Blackberry & Raspberry Madeira Cake

Serves 8


For the cake:

  • 350g gluten free self raising flour
  • 280g caster sugar
  • 280g dairy free spread
  • 5 eggs
  • 50ml dairy free milk

For the frosting:

  • 250g icing sugar
  • 125g dairy free spread
  • blueberries and raspberries


  1. Preheat the oven to 150 oC
  2. Grease and line an 8″ round cake tin
  3. Place the flour, caster sugar, dairy free spread, eggs and milk in a large bowl and beat until light and fluffy
  4. Pour into the cake tin
  5. Bake in the oven for 90 minutes
  6. Remove from the oven and cake tin
  7. Allow to cool completely
  8. Make the frosting by whisking together the icing sugar and dairy free spread
  9. Spread on the top of the cake and top with the blackberries and raspberries