Gluten and Dairy Free Chocolate & Vanilla Battenberg Cake

Serves 8


For the cake:

  • 175g dairy free spread
  • 175g caster sugar
  • 3 eggs
  • 175g gluten free self raising flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon vanilla extract

To assemble:

  • 1 tablespoon cocoa powder
  • 250g icing sugar
  • 125g dairy free spread
  • 1 sheet of ready roll marzipan


  1. Preheat the oven to 180 oC
  2. Grease an 8″ by 6″ cake tin, this great video shows you how to line it
  3. Beat 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 the cake mix in half
  7. Stir in the vanilla to one half of the mix and the cocoa powder into the other half
  8. Carefully spoon the vanilla mix into one half of the cake tin and the cocoa into the other half
  9. Bake in the oven for 30 minutes
  10. Remove from the cake tin and allow to cool completely
  11. Trim the edges of each cake and then cut each cake in half length ways so you have four equal sized pieces of cake
  12. Make the buttercream by beating together the dairy free spread, cocoa powder and icing sugar until thick and creamy
  13. Assemble the cake by smoothing buttercream on the long edge of one chocolate piece and stick it onto a vanilla piece
  14. Place buttercream on top of the two pieces of cake you have just stuck together
  15. Spread the buttercream on the long edge of the remaining vanilla piece and stick to the remaining chocolate piece.
  16. Place on top of the first layer of assembled cake so the colours match diagonally, see the picture
  17. Coat the outside of the cake with the remaining buttercream
  18. Roll in the marzipan and trim the edges to neaten the cake