It’s hard to resist a dainty fairy cake at a family gathering, however this recipe free from gluten and dairy means you no longer have to!
You will need…
- two medium free range eggs
- 100g dairy free sunflower spread
- 100g caster sugar
- 100g gluten free white self-raising flour
- half a teaspoon of gluten free baking powder
For the icing
- 100g icing sugar
- two teaspoons of dairy free spread
- one teaspoon of water (you may need to add more if necessary!)
- Dairy free chocolate/sprinkles or a glacé cherry – for the topping!
- 12 cup tart tin
- Fairy cake cases
- Wire rack
- Butter knife/metal spatula
- Wooden spoon
Preheat the oven to 170C/338F/gas mark 3 and fill a 12-cup tart tin with 9 fairy-cake cases.
Cream the dairy free spread and sugar in a bowl until it is smooth.
Then add the baking powder, eggs and flour and stir in the bowl until the mixture is light and fluffy.
Evenly distribute the cake mixture across the cake cases.
Pop the cakes in the centre of the oven and bake them for fifteen minutes until golden brown and then leave to cool on a wire rack.
Beat the icing ingredients together until you have a paste that is still runny enough to drop slowly off a spoon. You may need a tiny drop more water if the consistency is too stiff.
Spread the icing on to the cold cakes using a butter knife or metal spatula.
Top your cakes with grated dairy free chocolate, sprinkles or a glacé cherry – whatever takes your fancy!
TOP TIP: What you will need to watch out for when topping your cakes is that many makes of sugar sprinkles contain gluten in some form. But the long, thin sugar strands are better to use, but do check the labels before you buy!
I hope you enjoy making these delicious gluten free cakes!, I know I do! You can even tweet me your pictures of the finished goods @katie_baggott!
Until next time,