Michelle's Freefrom Sultana and Chocolate Chip Cake

Gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

A slightly odd combination of flavourings that actually works very well.

Serves 6

Sultanaa choc chip cakeIngredients

  • 150g / 5½ oz dairy-free spread (we used Pure Organic)
  • 100g / 3½ oz caster (fine white) sugar
  • 1 tsp caraway seeds
  • 3 eggs
  • 150g / 5½ oz gluten and wheat-free self raising flour or
    75g / 2½ oz each gram and rice flour
    add 1 tsp gluten/wheat free baking powder (baking soda) - if you do not use self-raising flour
  • 70g / 2½ oz dairy-free dark (bittersweet) chocolate, drops or slab
  • 70g / 2½ oz sultanas (golden raisins)


  1. Heat the oven to 180C/350F/Gas mark 4.
  2. Beat the spread with the sugar and caraway seeds in an electric mixer until they are pale and creamy.
  3. Mix in the eggs, one by one with the flour.
  4. Break up the chocolate, if it is in a slab, into small chips – do not grate it if you want decent size lumps – and stir into the cake mix along with the sultanas (golden raisins).
  5. Turn into a well greased cake tin (pan) with a removable bottom and bake for 30 minutes or until a skewer comes out clean.
  6. Cool on a rack (grid).

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