Mini Victoria Sandwiches with Chocolate Cream (Gluten Free, Dairy Free)

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins
Servings: 4
Best Season: Suitable throughout the year

Ingredients

For the sponge:

For the chocolate buttercream:

Instructions

  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
Keywords: gluten free baking ideas
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