Gluten Free Summer Berry Cake

Oh my goodness - we were watching TV this morning and I immediately fell in love with Lisa Faulkner's Fantasy Cake - and wanted to eat it right then... I couldn't of course as it was full of gluten and nuts.

So, I scurried away and had a think. Then recreated it as a deliciously gluten, dairy and nut free version. We used Strawberries and Raspberries as that's what we had in the fridge, but I believe a mix of any lovely soft fruits would work.

I initially intended to stack this cake with cream (as it would look so delicious, but then realised it's supposed to be eaten slightly warmed!) Suits us better to be honest as the littlest boy can't eat raw dairy anyway! 

You Need:

2 x 7 inch cake tins (or if larger just adjust cooking time), some parchment to line the tins, mixing bowl, electric whisk and spatula.


180g dairy free spread

150g unrefined golden caster sugar

250g gluten free SR flour - we used dove farms freee

2tbsp of gluten free flour 

3 medium eggs

1 teaspoon vanilla bean paste

1 teaspoon almond essence 

250g mixed berries - washed and chopped into small pieces


Grease and line the tins. Pop the oven onto 170C. Wash and chop the fruit into little pieces and add the 2 tbsp. of flour to them and mix to coat. This helps the fruit to stay in the cake evenly and not sink to the bottom.

Cream the margarine and sugar until light and fluffy. Add the 3 eggs, flour, vanilla and almond essence. Whisk until combined. Mix 3/4 of the berries into the batter and give it a good stir so that the juices change the colour of the mix to a pinky, yellowy colour. Split between the two tins (a little tip to get even sized cakes - is to weigh the tins at this point to ensure they are the same weight) then press the rest of the fruit into the top. The batter should be quite thick and hold it's shape - see the picture below.

Place in the oven for 20 minutes, then check with a skewer to see if cooked through. If not give it five more minutes. 

Turn out to cool on a wire rack. As it starts to cool to room temperature, slice and serve as desired. We used mini meranges and berries, along side a lightly whipped chantilly cream (cream mixed with a bit of vanilla and icing sugar). Our littlest had his with Swedish glace ice cream. 

If you bake it - show us your pics! 

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