Suitable from 18 months. 
Dairy free. 
Gluten free/wheat free. 
Freezes. 
Keeps in an airtight container for 5 days.

Ingredients:

• 7 oz dairy-free butter alternative
• 10 oz oat flour – gluten free oats, oats that have been ground to a flour in the blender. Weigh after grinding.
• 1 oz corn flour
• 7 oz caster sugar
• 1 tablespoon of chia seeds mixed with 3 tablespoon of water and set aside for 10 min
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp vanilla extract
• 4 oz dairy free yoghurt
• 3½fl oz dairy free milk, soy works best
• ½ tsp apple cider vinegar

Method:

• Line two 8 inch cake tins with parchment
• With an electric whisk, mix the dairy free spread and sugar until its light and creamy.
• Add all the other ingredients and mix together to a smooth batter.
• Divide between the 2 tins, smooth the top
• Place in the oven and bake for approx. 25 mins
• Cool for 15 mins in the tin, place on a wire wrack to get completely cold.
• Sandwich the cakes together with raspberry jam

Pre-heat oven to 180 Degrees Celsius (170 fan oven)