I recently hit 30,000 followers on my Instagram page and wanted to celebrate by making a huge gluten and dairy free cake! I decided to make a lemon flavoured sponge sandwiched together with a dairy free butter cream and lemon curd, topped with fresh strawberries and blueberries! It was absolutely delicious and I’ve had lots of messages asking for the recipe so here goes! Scroll down for the recipe.
For the sponge:
335g dairy free butter
335g gluten free self raising flour (I used FREEE by Doves Farm)
335g golden caster sugar
Grated zest of 3 lemons
1 tsp baking powder
For the filling:
500g icing sugar
250g dairy free butter (I used the Stork original baking block which is dairy free and works really well for buttercream!)
1 jar lemon curd
For the decoration:
1 punnet of blueberries
1 punnet of strawberries
Preheat your oven to 180°C and grease & line 3 20cm cake tins with baking paper.
In a large mixing bowl add your butter, sugar and lemon zest and beat together with an electric whisk until soft and creamy.
Crack 2 eggs into the mixture and beat again with your electric whisk. Continue to add your eggs 2 at a time until they are all combined into the mixture.
Sift your flour and baking power into the mixture and fold in with a spoon (fold in gently so you don’t push out too much air from the mixture!).
Divide the mixture evenly between the 3 cake tins and bake in the oven for around 22-25 minutes until golden brown and cooked through.
Remove from the oven and transfer to a wire wrack. Leave to completely cool before you add the buttercream and toppings.
Once cool make your buttercream by adding your icing sugar and dairy free butter to a large mixing bowl. Using an electric whisk, slowly mix together until it forms a buttercream mixture (this may take a little while to come together).
Assemble your cake by spreading buttercream followed by lemon curd between each layer. Top with buttercream and fresh berries and enjoy!