175g gluten free self-raising flour
140g caster sugar
50g cocoa powder
140g lactose free butter, softened
½ tsp vanilla extract
2 large egg
4 tbsp rice milk
140g raspberry, fresh or frozen
For the frosting
280g icing sugar
85g butter, softened
4 tbsp raspberry coulis, from a bottle or fresh
Fresh rasberries, to decorate
Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases.
Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy. Gently fold in the raspberries.
Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool.
Beat together the icing sugar, lactose free butter and raspberry coulis to make a light, fluffy icing. Spoon or pipe onto the cakes and top with raspberries.
Recipe adapted from: Good Food