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Gluten Free Chocolate Chip Fairy Cakes

Makes 12 fairy cakes

A classic tea time treat that appeals to the child in all of us. Follow our suggested swaps for a gluten, dairy and egg free fairy cakes, which may be slightly less risen but will taste delicious.

Free from Gluten, Soya, Wheat, Nuts


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  1. Stand the cake cases in the holes of the tart trays.
  2. Put the butter and sugar into a mixing bowl and beat together until light and fluffy.
  3. Beat in the eggs (or chickpea flour + water) one at a time.
  4. Sieve the flour into the bowl and stir to combine.
  5. Stir in the milk.
  6. Add the chocolate chips and mix thoroughly.
  7. Divide the mixture between the prepared cake cases.
  8. Bake for 23-28 minutes.
  9. Transfer the cakes onto a wire rack and leave to cool.


  1. Sieve the icing sugar and cocoa into a bowl and stir to combine.
  2. Put the butter into another bowl and beat until soft.
  3. Add the prepared sugar, a little at a time, stirring to make a smooth icing.
  4. Divide the icing between the cold cakes and spread it out.
  5. Pop a few chocolate chips on the top of each fairy cake.


tart trays, electric beaters, mixing bowl and fairy cake cases


200°C, Fan 180°C, 400°F, Gas 6.

Cooking time

23-28 minutes

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