Gluten and dairy-free!
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I don’t have access to scales, couldn’t be bothered looking inside that cupboard. So I decided to just wing it. We’ve all been told by our mums that we can’t deviate from baking recipes too much without total distruction and cake annihilation. I’ve been cooking sans gluten for quite a while now, but baking is pretty new to me. I know it’s only fairy cakes but it’s a shame not to pass on the recipe for something so simple yet moreish.
I was genuinely surprised by the family’s approval, who are not ones to hold back on their opinions. I thought the sunflower spread would leave a weird aftertaste in the cake mixture, or that I’d make them too sweet. But there were no complaints, except that I had left them in the fridge because of the icing. Nobody likes a cold cake!
The recipe~
12 tbs of flour (gluten-free, rice, brown rice, even white flour if you’re not celiac).
2 eggs
7 tbs of caster sugar
1 tbs of baking powder (gluten-free)
2-3 drops of vanilla extract
2-3 tablespoons of ‘milk’ – I used Almond rice milk because we had it in. But regular rice milk or other alternatives (excluding soya) will be fine.
6 liberal tbs of dairy-free spread (I used a sunflower spread for the cake mix and ‘Vitalite’ spead for the buttercream icing).
& bob’s your uncle.
Bake for 25 minutes in the oven at 190′.
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Allow the cakes to cool.
I made up three types of icing because I’m soo creative indecisive.
I didn’t use a specific amount of icing to spread ratio here so I can’t advise the units. But, the ‘buttercream’ icing tasted really good. I also added two drops of the ol’ vanilla essence for the white icing. The chocolate icing is exactly the same except… you guessed it, I added cocoa & lots of it too.
Lets just forget about the pink icing (sans spread) in the middle.
The way forward is adding dairy-free spread into the icing mixture which gives it a thicker texture and makes the cakes more appealing.
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These would keep in the fridge for a good four days or so – if you need four days to eat these.
