Chocolate & Vanilla Battenberg Cake (Gluten Free, Dairy Free)
Ingredients
For the cake:
To assemble:
Instructions
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Preheat the oven to 180 oC
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Grease an 8" by 6" cake tin, this great video shows you how to line it https://www.youtube.com/watch?v=8aYsfcKGAzA
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Beat together the dairy free spread and caster sugar until light and fluffy
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Whisk in the eggs one at a time
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Stir in the flour
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Divide the cake mix in half
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Stir in the vanilla to one half of the mix and the cocoa powder into the other half
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Carefully spoon the vanilla mix into one half of the cake tin and the cocoa into the other half
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Bake in the oven for 30 minutes
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Remove from the cake tin and allow to cool completely
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Trim the edges of each cake and then cut each cake in half length ways so you have four equal sized pieces of cake
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Make the buttercream by beating together the dairy free spread, cocoa powder and icing sugar until thick and creamy
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Assemble the cake by smoothing buttercream on the long edge of one chocolate piece and stick it onto a vanilla piece
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Place buttercream on top of the two pieces of cake you have just stuck together
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Spread the buttercream on the long edge of the remaining vanilla piece and stick to the remaining chocolate piece.
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Place on top of the first layer of assembled cake so the colours match diagonally, see the picture
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Coat the outside of the cake with the remaining buttercream
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Roll in the marzipan and trim the edges to neaten the cake
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