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If you want a really simple Easter bake which looks like a showpiece, you'll love this gluten free Mini Egg loaf cake.
This simple gluten free chocolate cake is topped with rosettes of Mini Egg marbled buttercream and of course extra Mini Eggs.
It's such a simple gluten free cake to make and I have some tips and tricks to make the marbled icing - quite literally - a piece of cake.
Don't be put off by the effect as it's very simple to achieve and perfect for beginners to gluten free baking.
This is also a great gluten free Easter baking recipe to make with kids over the holidays!
I've popped plenty of detailed tips and ideas for ingredients substitutions in the blog post below or hit the 'jump to recipe' bottom at the top to get straight to it.
Mini Egg Loaf Cake Ingredients
There's a full printable recipe card below with the method and quantities, but here's a few pointers on the ingredients used in this recipe.
I always use the gluten free self-raising flour from FREEE but if you can't find it, simply use a plain gluten free flour and add 1 tsp baking powder per 100g.
If using a plain flour blend I'd also recommend adding ¼ tsp xantham gum as it will help with the texture.
It's not essential but personally I find it improves the texture of the cake.
If you don't have buttermilk you can easily make your own too and this is essential as it keeps the cake lovely and moist.
Simply mix 100ml milk with 1 tbsp lemon juice and stir - leave it a few minutes to curdle et voila, you have buttermilk!
I used milk chocolate in this recipe (I used the Tesco baking chocolate as it's gluten free with no may contains) but dark chocolate works well for a less sweet version.
How to make marbled buttercream
I have detailed these steps in the recipe below but I wanted to just go into the buttercream side of the cake a bit more here.
It can look daunting to create the Mini Egg marble effect but trust me, it's easy!
To make the buttercream you'll need some piping bags and a nozzle - I used a 1M Nozzle to create these cute rosettes.
Firstly you'll need to make the base of your buttercream - always do this with room temperature butter for the best consistency and easy mixing.
Once made, divide the buttercream into three bowls and add your food colouring to each.
I used purple, pink and yellow, adding just a small amount to create the lovely Mini Egg pastel colours.
Then, the easiest way to lay these into a piping bag is as follows:
Firstly, lay out a sheet of clingfilm on the table.
Second, spoon the first colour into a rough sausage shape, not longer than the piping bag.
Spoon the second colour into a sausage next to it, and the third next to that, so the three colours are lined up together.
(You can do this by piping the colours onto the clingfilm but I find this wastes too many piping bags and it doesn't have to be perfect!)
Roll the colours up together using the clingfilm, so that you have one, long, fat sausage shape - then simply drop this into your piping bag with the short, open end nearest the nozzle.
Squeeze the colours down to the nozzle so you can pipe perfect marbled buttercream with ease!
And don't worry if that sounds complicated - it's not - and I have a handy video tutorial which explains it all much better here:
My Mini Egg Loaf Cake Recipe
Here it is, my super simple gluten free Mini Egg Loaf Cake, the dreamiest Easter baking recipe!
This makes enough for a 2lb loaf cake - and if you have any leftover Mini Eggs why not whip up my Gluten Free Mini Egg Fudge after?
Any leftover buttercream could also be used to create my Gluten Free Mini Egg Cupcakes recipe as well - the more cake the better!
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.
Mini Egg Loaf Cake
This gluten free Mini Egg Loaf Cake is the perfect Easter treat! A chocolate cake with Mini Egg swirled buttercream on top - and of course plenty of extra Cadbury's Mini Eggs!
For the cake:
- 175 g self-raising gluten free flour
- 30 g cocoa powder
- 150 ml vegetable/rapeseed oil
- 100 ml buttermilk
- 175 g caster sugar
- 3 large eggs
- 100 g milk chocolate, (melted and cooled)
For the buttercream:
- 175 g unsalted butter, (at room temperature)
- 350 g icing sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- Purple and pink food colouring
- 1 x pack of Mini Eggs
To make the cake:
- Preheat the oven to 180’C/ Fan 160C / Gas Mark 4. Line a 2lb baking tin with a baking liner and set to one side.
- Melt the chocolate over a bowl of hot water until smooth, then remove from the heat. Leave to stand and cool slightly while you begin the cake batter.
- Add the oil, sugar and buttermilk to the bowl and beat together for 30 seconds using an electric whisk. Add the eggs and beat for another 30 seconds.
- Sift in the gluten free flour and cocoa powder then beat the mixture again until there are no lumps of flour.
- Pour in the melted chocolate and fold in with a spatula or wooden spoon. Once mixed, pour into the lined loaf tin and bake for 50-60 minutes, until a skewer inserted in the middle comes out clean. Remove and cool completely.
To make the frosting:
- Beat the butter, icing sugar, milk and vanilla extract together in a mixing bowl until pale and smooth.
- Spoon the frosting into three separate bowls and then add food colouring to each - I used pink, purple and yellow. Mix well until there are no streaks of colour.
- Lay a sheet of clingfilm out on your work surface. Spoon the first colour onto the clingfilm into a rough sausage shape, not longer than the piping bag.
- Spoon the second colour into a sausage next to it, and the third next to that, so the three colours are lined up together. (You can do this by piping the colours onto the clingfilm but I find this wastes too many piping bags and it doesn't have to be perfect!)
- Roll the colours up together using the clingfilm, so that you have one, long, fat sausage shape - then simply drop this into your piping bag with the short, open end nearest the nozzle.
- Squeeze the colours down to the nozzle.
- If your cake has risen a lot, you can trim the top with a large, serrated knife, to flatten it. Once ready and the cake has cooled, take it out of the tin.
- Pipe the buttercream onto your cake however you like - I used a 1M Piping Nozzle to pipe these little rosettes all over mine.
- Decorate with a variation of whole and crushed Mini Eggs and then slice up and serve!
Serving Size:10 Servings
Amount Per Serving: Calories: 435Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 80mgSodium: 48mgCarbohydrates: 65gFiber: 2gSugar: 50gProtein: 5g
Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free Easter baking recipes on the blog?
Give some of these other gluten free bakes and creations a try and see what you think!
There are plenty to choose from depending what sort of bake you fancy:
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!
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