White Chocolate and Raspberry Cakes (Gluten Free, Dairy Free)
Ingredients
- 100 g caster sugar
- 100 g dairy free spread
- 2 eggs
- 100 g gluten free self raising flour
- 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
For the cakes:
To decorate the cakes:
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
gluten free baking recipes, baking recipes, dairy free baking recipes
Read it online:
https://freefromfavourites.com/recipe/white-chocolate-and-raspberry-cakes-gluten-free-dairy-free/