Preheat the oven to 180oC
Grease an line an individual cake mould tray
Whisk together the caster sugar and dairy free spread until light and fluffy
Beat in the three eggs one at a time
Stir in the gluten free flour and cocoa powder
Three quarter fill each of the moulds with the cake mixture
Bake in the oven for 20 minutes

Remove from the oven and cake moulds
Allow to cool completely
Make the frosting by whisking together the icing sugar, dairy free spread and cocoa powder until light and fluffy

Cut each mini cake in half and spread the top half with the frosting and the bottom half with the berry jam
Sandwich the cakes back together
Spread some frosting on the top of each cake and top with mixed fresh berries