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40 mins

Gluten-, Nut-, Egg- & Dairy-Free Celebration Cakes
Makes a 20cm (8”) round cake or 27 large cupcakes
This recipe should be nut free, but always check that all of the ingredients are nut free.

Dairy-Free Buttercream
200g (7oz) dairy-free margarine
800g (1lb 12oz) icing sugar

1 Mix the icing sugar and any flavouring into the dairy-free margarine. Do not over-beat the mixture as it can split.
2 Stir in a few drops of water until it reaches the required consistency.

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© 2022 Gemma McFarlane · Reproduced with permission. · (Gluten-, Nut-, Egg- & Dairy-Free Celebration Cakes by Gemma McFarlane, B. Dutton Publishing, £16.99)
  • Step 1

    Line two 20cm (8”) round cake tins with silicone-coated parchment paper.

  • Step 2

    Preheat the oven to 180°C/350°F/gas mark 4.

  • Step 3

    Mix all of the dry ingredients together in a large bowl.

  • Step 4

    Measure together the wet ingredients, then stir into the dry ingredients. The mixture should be the consistency of a smooth, loose batter.

  • Step 5

    Divide the mixture equally between the cake tins and bake for about 30 minutes until firm to the touch or a knife inserted into the centre comes out clean. Leave to cool for 15 minutes in the tins before turning out first onto a plate then onto a cooling rack so it cools the right way up and doesn’t break in half.

    To make this recipe wheat and gluten free, substitute the self-raising flour and baking powder for Doves Farm self-raising gluten-free flour and gluten-free baking powder. You will need to add a little more water until it is the consistency of a smooth, loose batter.

    Top Tips
    When making vegan cupcakes I always use muffin cases, but if you want to use small cupcake cases then divide this mixture in half and reduce the baking time. The cakes should rise to just below the top of the cake cases. Cupcakes are at their best only for a day or two.
    Using soya milk gives the sponge more flavour but makes it rather dense. For a lighter sponge, use water instead.

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