• 5oz self raising flour
  • 6oz sugar
  • 6 eggs
  • 1oz ground almonds
  • 1 punnet raspberries
  • 150g cream cheese alternative
  • 140g icing sugar
  • 30ml coconut milk (I used alpro)
  • 1 tin peaches (in juice)
  • 2 generous tablespoons of raspberry jam


  • STEP 1
    Whisk eggs and sugar until beaters leave trails in the mix (when you lift it over itself it leaves a mound), it should be at least double its original volume.
  • STEP 2
    Mix flour and almonds together and fold in to whisked eggs and sugar mix (being careful not to knock out too much air, I would recommend a silicon spatula for this!)
  • STEP 3
    Pour mix into two 20cm cake tins and cook at 160C for 25-30 minutes. Then leave to cool.
  • STEP 4
    Then to make the icing whisk the dairy free cream cheese in a bowl until creamy and smooth. Then add the sieved icing sugar and coconut milk and whisk again until smooth place in the fridge to set.
  • STEP 5
    Turn out the cakes. Place one on a plate bottom side up then ice it with jam and place on a layer of thinly (but not too thinly!) chopped peaches and raspberries (about 5mm thick), then fill in the gaps with half the cream cheese icing.
  • STEP 6
    Place the other cake on top and ice with the remainder of the cream cheese icing, then top with sliced peaches and whole raspberries.

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