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I’m really enjoying taking my baking right back to basics at the moment – and it doesn’t get more elementary than my gluten free fairy cakes!
This recipe is a basic, vanilla-flavoured, gluten free fairy cakes recipe, topped with a simple icing and sprinkles – just like I used to make when I was a kid.
It’s the perfect child-friendly gluten free recipe. To top it off, I’ve even included an egg-free, easily-made-vegan version which I tried and was really pleased with!
Making gluten free fairy cakes
So how do you make gluten free fairy cakes? Don’t worry, it’s very simple – probably one of the easiest gluten free baking recipes out there!
You’ll need to make sure you have the following ingredients:
- 125 g caster sugar
- 125 g unsalted butter, (softened)
- 2 large eggs (see blog above for substitution)
- 125 g self raising gluten free flour
- 1/4 tsp xanthan gum
- 1 tsp vanilla extract
- 2-3 tbsp milk
You’ll also want to make sure you can get hold of the following ingredients for the easy icing:
- 120g icing sugar
- 3 tsp cold water
- Rainbow sprinkles
Be aware that some sprinkles are not gluten free, so you’ll have to make sure you check the pack. I used the Dr Oetker Unicorn Confetti Sprinkles as they’re the brightest I could find and they’re gluten free.
Many supermarket sprinkles are gluten free though, so definitely have a good rummage around the baking aisle to see what you can find!
Gluten and EGG FREE fairy cakes
No eggs? No problem! I also tried-and-tested a gluten free, egg free fairy cake recipe – which you could easily make dairy free and vegan as well!
The basic recipe is exactly the same as the gluten free fairy cakes, just with a few adjustments.
For an egg free version of these gluten free fairy cakes, mix 2 tbsp chia seeds with 2/3 cup of water and leave for 10-15 minutes until it goes gloopy – kind of like frogspawn!
Add this at the same time as the eggs in the recipe. These may bake for a little longer, around 22-25 minutes. Check out how good they look in the pic below!
Can you make these fairy cakes dairy free?
The simple answer is YES!
If you want to make this recipe dairy free as well, you can replace the butter with Stork baking block and the milk with a dairy free alternative. Simple.
Just be aware a lot of cake decorations contain egg, so you may have to hunt around for these or just omit them and perhaps play with some food colouring in the icing instead.
Either way, these are a great base recipe to have fun and get super creative – I’d love to see how you decorate your gluten free fairy cakes!
Need some more topping variations?
If you’re making these gluten free fairy cakes with kids and want some ideas for how to jazz them up, you could try some of these tips:
Grab some ‘writing icing’ from the supermarket and once you’ve put on the white base icing, doodle on your own drawings.
Add some choc chips to the cake mixture so you have a chocolatey treat when you bite into them!
Or maybe you fancy some chocolate icing? Mix 4 squares of melted chocolate into the icing mixture for a super scrummy chocolate icing.
For something super pretty, add drops of food colouring to the icing and swirl them to create a marble effect before spreading it onto the fairy cakes.
Basically, use this gluten free fairy cakes recipe as a base to get as inventive and colourful as you like!
My gluten free fairy cakes recipe
Right, let’s rock and roll on these gluten free fairy cakes! This recipe makes 12 fairy cakes (don’t forget to check the blog post above if you need to substitute the eggs!).
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes! And please do leave a review to let others know you loved it too! It would mean the world to me.
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Gluten free fairy cakes
Want to make gluten free fairy cakes? These easy gluten free cakes are so simple to make and a great baking idea for children. Includes an egg-free option in the blog post above and recipe notes too! This recipe makes 12 fairy cakes.
Ingredients
For the fairy cakes:
- 125 g caster sugar
- 125 g unsalted butter, (softened)
- 2 large eggs (see blog above for substitution)
- 125 g self raising gluten free flour
- 1/4 tsp xanthan gum
- 1 tsp vanilla extract
- 2-3 tbsp milk
For the icing:
- 120g icing sugar
- 3 tsp cold water
- Rainbow sprinkles, (double check they're gluten free)
Instructions
- Preheat the oven to 180'C (170'C fan) / Gas 4. Fill a 12-hole baking tin with fairy cake cases and set aside while you make the cake batter.
- Add the butter, sugar and vanilla extract to a large mixing bowl and beat with an electric whisk until pale and creamy. (TIP: If the butter is hard, zap it in the microwave for 10-15 seconds before adding it to the mixing bowl to make it easier!)
- Crack the eggs into the mixing bowl and beat again for 30 seconds to combine. Scrape down the sides of the bowl using a spatula.
- Sift in the self-raising gluten free flour and xantham gum and then beat together with the electric whisk until everything is fully combined. Add the milk 1 tbsp at a time, mixing in between. You want a fairly thick batter which drops from the spoon easily, so you may need either 2 or 3 tbsp of milk - this can depend on which gluten free flour you're using as some are more absorbent than others.
- Spoon the mixture evenly between the cake cases and then place in the centre of an oven and bake for 20 minutes. The cupcakes are done when they are well-risen, golden on top, and a skewer inserted in the middle comes out clean.
- Once cooked, remove from the oven and place on a cooling rack. Cool in the tray for 10 minutes before removing the cakes from the tray to cool completely before icing.
To decorate
- Add the icing sugar to a bowl and then add the water one spoon at a time, mixing in between. Keep mixing with a spoon until it forms a thick paste. You want the icing to be a little runny, but thick enough that it doesn't go transparent when it's put on the cakes.
- Spread the icing onto the cakes, splitting the amount evenly between them, and then finish by sprinkling with sprinkles before the icing sets. Leave to set for 15 mins before eating.
Notes
- These gluten free fairy cakes will keep for around 3 days in an air-tight container. You can also freeze the cakes BEFORE frosting and defrost and decorate as desired.
- For an egg free version, mix 2 tbsp chia seeds with 2/3 cup of water and leave for 10-15 minutes until it goes gloopy - kind of like frogspawn! Add this at the same time as the eggs in the recipe. These may bake for a little longer, around 22-25 minutes.
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Nutrition Information:
Yield:
12Serving Size:
1 fairy cakeAmount Per Serving: Calories: 211Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 54mgSodium: 18mgCarbohydrates: 29gFiber: 0gSugar: 20gProtein: 2g
Need some more gluten free baking inspiration?
If you want to have a go at some of the other gluten free baking recipes on the blog, why not give some of these a try? They’re perfect for baking away all of your troubles.
- Triple chocolate gluten free muffins
- Easy gluten free flapjacks
- Basic gluten free triple chocolate brownies
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!
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