Simple Sultana and Chocolate Chip Cake
Prep time
Cook time
Total time
Not to be stopped at just gluten- and dairy-free, this cake is also corn-free, soy-free, nut-free, and nightshade-free (yes, surprise surprise, no eggplants in this baby!). If gluten-free is not your concern, then feel free to substitute your favorite baking flour in equal amounts.
Serves: 1 cake
  • 6oz dairy-free spread (we used Pure Organic, in the US, try Earth Balance)
  • 4oz castor sugar
  • 1 teaspoon caraway seeds
  • 3 eggs
  • 6oz gluten and wheat-free flour or 3oz each gram and rice flour (we used the Doves Farm self-raising gluten-free flour)
  • 1 teaspoon gluten/wheat free baking powder (if you do not use self-raising flour)
  • 3oz dairy-free dark chocolate, drops or slab
  • 3oz sultana 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.
  5. Turn into a well greased cake tin with a removable bottom and bake for 30 minutes or until a skewer comes out clean.
  6. Cool on a rack.
Recipe by Go Dairy Free at