Pre heat your oven to 180°C and grease and line 2 20cm round cake tins.
To a large bowl add caster sugar and dairy free butter, beat until creamy. Add the eggs one at a time continuing to whisk between each addition. Add the vanilla extract and whisk again.
Add the gluten free self raising flour, baking powder and xanthan gum. Mix well until fully combined.
Divide the mixture between the 2 cake tins, level with a knife and bake in the oven for around 20-22 minutes or until the cakes are golden brown and an inserted skewer comes out clean. Set aside to cool completely.
Once cool make the buttercream. Add the dairy free butter block to a large bowl and beat until creamy. Gradually add the icing sugar, continuing to beat until fully combined and creamy. The buttercream will take a little while to come together so keep mixing!
Spread one of your cakes with the buttercream and the other with jam and sandwich together. Sprinkle the top with icing sugar and decorate with fresh raspberries.