Name: White Chocolate and Raspberry Cakes (Gluten Free, Dairy Free)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 100 grams caster sugar; 100 grams dairy free spread; 2 eggs; 100 grams gluten free self raising flour; 100 grams icing sugar; 50 grams dairy free spread; 2 raspberry jam; 40 dairy free white chocolate cigarellos cut in half; 4 tablespoons fresh raspberries

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White Chocolate and Raspberry Cakes (Gluten Free, Dairy Free)

Author: Fiona Kennedy Cooking Method: Baking Cuisine: British Courses: Cakes Recipe Keys: Dairy Free Gluten Free Mixing

Difficulty: Advanced Prep Time 30 mins Cook Time 25 mins Total Time 55 mins

Servings: 4

Best Season: Summer

Ingredients

Servings

For the cakes:

100 g caster sugar
100 g dairy free spread
2 eggs
100 g gluten free self raising flour

To decorate the cakes:

100 g icing sugar
50 g dairy free spread
2 tablespoons raspberry jam
40 dairy free white chocolate cigarellos cut in half (*)
4 tbsp fresh raspberries

Instructions

Grease four individual Victoria sandwich tins
Preheat the oven to 180 oC
Whisk together the dairy free spread and caster sugar until light and fluffy
Whisk in the eggs one at a time
Stir in the flour
Divide between the four cake tins and bake in the oven for 20 minutes
Allow the cakes to cool completely
Cut in half and spread with the raspberry jam
Sandwich the cakes back together
Make the buttercream by beating together the icing sugar and dairy free spread
Spread the buttercream over the top and sides of the cakes
Place the cigarellos round the outside of the cake
Top with the fresh raspberries and refrigerate until you are ready to enjoy

Note

click here for a handy guide on how to make them https://www.cakecentral.com/tutorial/133/how-to-make-chocolate-cigarellos-natis-way

Keywords: gluten free baking recipes, baking recipes, dairy free baking recipes

File under Baking

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