Tunis Christmas cake: Ingredients

300g dairy-free margarine (alternative suggestion: Avocado Oil spread available at Waitrose)

300g gluten-free plain flour

300g golden caster sugar

2 tsp vanilla paste

200g soya yoghurt

2 tbsp gluten-free baking powder (suggested: Dr. Oetker or Dove Farm)

½ teaspoon xanthan gum

3 tbsp soya milk

For the chocolate:

200g dark chocolate

100ml soya cream

2 tbsp corn flour (to thicken, if required).

For the icing:

1 packet of ready to roll coloured icing (recommended: Dr Oetker)

Tunis Christmas Cake: Method

  1. Preheat the oven to 180ºC / Gas mark 4. Line an 8-inch cake tin with greaseproof paper

  2. In a bowl, beat the vegan margarine and sugar until light and fluffy. Add the vanilla paste and yoghurt and mix well.

  3. Sieve the flour into the bowl and stir in the baking powder and xanthan gum.

  4. Add the soya milk and blend with an electric whisk or a spoon for 1 – 2 minutes until smooth.

  5. Put the mixture into the cake tin and place on the middle shelf of the oven for 35 - 40 minutes. Test if the cake is done by inserting a skewer, if this comes out clean, it is ready.

  6. Leave the cake to cool on a wire rack for approximately 1 hour.

  7. Fill a small pan with a little water and place your chocolate in a bowl on top of the water – leave to melt for 5 minutes. Add soya cream to make your chocolate creamy.

  8. Once melted, remove the chocolate from the heat and leave to cool for 5 minutes.

  9. To thicken the chocolate mixture, use a whisk and add some corn flour.

  10. Once the mixture resembles whipped double cream, pour the chocolate evenly over top of the cake.

Tunis Christmas Cake: To decorate

  1. Roll out your green icing and cut out holly leaf shapes – either using a holly cutter or by drawing a holly stencil on some card. Shape the icing into holly leaves, using a knife. Create berries by rolling the red icing into small balls.

  2. Arrange the holly leaves and berries in a wreath around the edge of the cake.

This recipe was created by Rosie Henley for our #GiftsForYourGut campaign. Follow @rosiesfreefromlife on Instagram.