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Gluten Free Fairy Cakes

Makes 24 fairy cakes

Fairy cakes are one of the easiest home bakes to make. Store the cold cakes in a tin or freeze some without the topping for another day. We topped our fairy cakes with lemon icing and half a cherry but jam or chocolate spread are also good toppings.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • FAIRY CAKES
  • 150g butter
  • 150g caster sugar
  • 3 eggs
  • 150g FREEE Self Raising White Flour
  • 5 tbsp milk
  • ½ tsp vanilla extract
  • TOPPING
  • 100g icing sugar
  • 4 tsp lemon juice
  • 12 glacé cherries

Fairy Cakes

  1. Pre-heat the oven.
  2. Stand the fairy cake cases in the holes of the mini tart trays or on a large baking tray.
  3. Put the butter and sugar into a mixing bowl and beat together until light and fluffy.
  4. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
  5. Sieve the flour into the bowl then stir it into the mixture.
  6. Add the milk and vanilla and combine well.
  7. Divide the mixture between the prepared fairy cake cases.
  8. Bake for 18-20 minutes, until the sponge springs back when touched.
  9. Cool the cakes on a wire rack.

Topping

  1. Put the icing sugar into a bowl and add drops of lemon juice, a little at a time, stirring to make a stiff icing.
  2. Spread the icing over top of the cold fairy cakes.
  3. Cut the glacé cherries in half and press a half into the icing on each cake.

Equipment

Fairy cake cases, mixing bowl, 2x 12-hole mini cake trays or a large baking tray.

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

18-20 minutes
Best ever gluten free recipe. I have searched everywhere for gluten free fairy cakes and they all result in a mountain of crumbs Dove farm are the best so moist and delish. Thank you Miriam Morrison
By Miriam Morrison
11 Oct 2020
Amazing! Best gluten free cakes I have made. I was extra generous with the vanilla extract, and followed a friends advice to mix the butter and sugar for a while before adding eggs then flour, and they turned out so soft and moist. I worried the cake batter was too thin, but they came out if the oven huge and spongy! I topped them off with a buttercream icing with different flavours... Yum! Thanks Doves Farm for another reliable recipe :)
By Sara Osman
13 Jun 2020
I followed these exactly to the letter, but they just came out awful - the cake was more like a yorkshire pudding batter even after 20 mins in the oven - they were greasy and unpalatable. What a waste of ingredients! Won't be following this recipe again!
By Don O'Ketty
14 Oct 2018
Brilliant recipe! Most I have tried result in a crumbly cake, but this recipe is perfect - Thank you
By Liz
02 Apr 2018
Made these for the first time and just about to try them they look fab but wondering how long you can keep them?
By Mrs Fiona Sinclair
27 Feb 2016
Really Yummy. I substituted sugar for Xylitol as we're sugar free and vitalite dairy free spread as we're dairy free in this house. Didn't make a difference. I added a little zanthan gum to make them less crumbly (as I find gluten free flour is always a little too crumbly). I found the mixture made 19 cakes. Some rose to much for fairy cakes so I put to much mixture in each bun case. I reckon approx half a heaped tablespoon in each case to make the mixture get to 24. It doesn't say this in the recipe and would be useful to. My gluten, dairy, soya, sugar free 3 year old has just devoured one so that's complete thumbs up!
By Mrs Deborah Hooper
03 Dec 2015
Our first try of gluten free baking using the gluten free flour. Fantastic, daughter loved them. Quite sweet but very fluffy. I added more milk just to make the mixture looser. Didn't get to make the lemon topping but iced them with icing sugar and sprinkles. Yum
By Miss Claire Barnicoat
24 Feb 2015
I have just made these but instead of the topping I added 2tsps of milk and 2oz of cocoa chocolate. my kids won't stop eating them. thank you for the recipe xxx
By Mrs June Stacey
15 Jun 2014
I'm so pleased to find this recipe. I really can't fault them. Texture and taste are very good. They seemed to take a couple more minutes cooking than the recipe stated but I appreciate that all ovens vary.
By Mrs Lesley Lynch
08 Dec 2013
Great cakes
By Mrs Margaret MacLennan
07 Apr 2013
These are excellent. My six year old Grandson loves them. They are so much nicer than those made with rice flour. Well done Dove!
By Mrs Marilyn Williams
17 Dec 2012
I make nearly guilt free fairy cakes, using this recipe but opting for canderel or other sweetners. Once a month a moreish and yummy treat for me and my friends. Thank you for the inspiration!!
By Ms Kari Price
16 Sep 2012
Totally fab! Like Mrs williams, we used soya and dairy free spread, and rice milk due to our needs. They were quick, simple and meant that daughter's best friend could share the cakes at her 6th birthday party. None of the other 9 non allergic children noticed any difference, all the cakes got scoffed. They are delicious with a buttercream topping by the way! Simply mix 6 oz of butter (or spread of your choice) with 6 oz of icing sugar, and maybe a drop of colouring or flavouring and they were smashing!
By Mrs Sheilagh Stewart
13 Mar 2012
I have made these today with gf flour and they are delicious. Going to make them regularly!!! Thank you!
By Mrs Eniko Walker
25 Feb 2012
Because of my daughters intollerances i had to leave out the sugar, change milk to goats milk and use soya free dairy free spread instead of butter. I used the SR gluten free flour. They turned out beautifully and tasted lovely. Nice and light textue. I could not make topping, but were lovely anyway.
By Mrs Pauline Williams
21 Aug 2010
I've just made Fairy Cakes using this recipe and they are fantastic.
By Miss Stephanie Howitt
26 Jun 2010

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Ingredients

Change Quantities:
  • FAIRY CAKES
  • 150g butter
  • 150g caster sugar
  • 3 eggs
  • 150g FREEE Self Raising White Flour
  • 5 tbsp milk
  • ½ tsp vanilla extract
  • TOPPING
  • 100g icing sugar
  • 4 tsp lemon juice
  • 12 glacé cherries

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