ingredients for the cake:

200g gluten free flour

200g Dairy free butter

200g caster sugar

4 eggs, equivalent in egg replacer powder

1/2 Cup of cocoa powder

ingredients for the icing:

200g Icing sugar

200g Dairy free butter

1/2 cup cocoa powder

small punet of raspberries

Recipe:

cream the butter and sugar together till pale light and fluffy

pour in the egg mixture in thirds mixing in slowly each time

sieve in the cocoa powder and fold in gently

fold in the flour in thirds.

• if using a mixer mix on a low speed for 30 secs then 1min on a high speed

split into two small round tins and bake in the middle of a preheated oven at 180°c for 20 mins. cover with tin foil after 10mins as this mix can form a crust.

For the icing

Place the dairy free butter in a mixing bowl, sieve in the icing sugar and cocoa powder together, blend until smooth. I use Pure sunflower dairy free butter as this tends to stand more heat than most and can be worked with well.

when the cakes have cooled cover the bottom later in 1/4 of the icing and raspberries, place top layer on and cover the entire cake in icing. smooth around the edges and top.

pipe rosettes on the top and add a raspberry to each one, dust a little gold sugar on the top and all done!