Description
A monochrome take on this usual pink and yellow classic. Gluten-free and dairy-free.
Ingredients
- FOR THE CAKE:
- 175 grams Dairy Free Spread
- 175 grams Caster Sugar
- 3 Eggs
- 175 grams Gluten Free Self Raising Flour
- 1 Tablespoon Cocoa Powder
- 1 teaspoon Vanilla Extract
- FOR THE BUTTERCREAM:
- 125 grams Dairy Free Spread
- 1 Tablespoon Cocoa Powder
- 250 grams Icing Sugar
- FOR DECORATING:
- 1 Sheet (454g Size) Ready To Roll Marzipan
Preparation
Preheat oven to 180ºC (355ºF). Grease an 8 x 6 Battenberg cake tin.
Beat dairy-free spread and caster sugar until light and fluffy. Whisk in eggs one at a time. Stir in flour.
Divide cake mix in half. Stir in vanilla to one half of the mix and cocoa powder into the other half.
Carefully spoon vanilla mix into one half of the cake tin and the cocoa into the other half. Bake for 30 minutes. Remove from cake tin and allow to cool completely.
Trim edges of each cake and then cut each cake in half lengthwise so you have four equal-sized pieces of cake.
Make buttercream by beating dairy-free spread, cocoa powder and icing sugar until thick and creamy.
Assemble cake by smoothing buttercream on the long edge of one chocolate piece and stick it onto a vanilla piece. Place buttercream on top of the two pieces of cake you have just stuck together. Spread the buttercream on the long edge of the remaining vanilla piece and stick to the remaining chocolate piece. Place on top of the first layer of assembled cake so the colours match diagonally.
Coat the outside of the cake with remaining buttercream. Roll in marzipan and trim edges to neaten the cake.
