- 150g dairy-free spread
- 150g caster sugar
- 2 tsp vanilla extract
- 2 eggs
- 150g self-raising GF flour
- 3 tbsps rice milk
- Preheat the oven to 190°C
- Cream the butter and sugar together until light and fluffy
- Add the vanilla and eggs, beating all the time
- Mix in the flour and the milk
- Divide the mixture between 2 well-greased 8″ baking tins
- Bake for 15-20 minutes
- Leave to cool before decorating or serving
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