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Easy Gluten Free Mini Cakes

Makes about 50 mini cakes

Using our FREEE Sponge Mix, with added eggs and oil these mini cakes are ideal for parties and can be decorated in lots of different ways.

Free from Gluten, Peanuts, Soya, Wheat, Dairy


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Mini Cakes

  1. Pre-heat the oven.
  2. Stand the mini paper cake cases in the holes of mini cake trays.
  3. Put the sponge mix into a mixing bowl.
  4. Break the eggs into the bowl, add the oil and beat everything together until smooth.
  5. Divide the mixture between the prepared cake cases.
  6. Bake for 12-15 minutes until just golden and the sponge springs back when touched.
  7. Transfer the cakes to a wire rack and leave to cool.

Cake Topping Ideas

Cocoa Water Icing

125g    icing sugar
1 tbsp  cocoa
7 tsp    water  

  1. Mix the icing sugar and cocoa together in a bowl.
  2. Add the water, stirring to make an icing paste.
  3. Drizzle or spread the icing over the cakes.

Cocoa Buttercream Icing

75g      icing sugar
1btsp   cocoa
75g      butter

  1. Sieve together the icing sugar and cocoa.
  2. Add the butter and mix until smooth. If the buttercream feels very stiff mix in a drop or two of milk.

Jam and Coconut

3 tbsp desiccated coconut
4 tbsp  jam

  1. Measure the desiccated coconut into a bowl.
  2. Spread jam over the top of each cake.
  3. Dip the top of the cake into the desiccated coconut then transfer it to a plate.


mini cake trays, mini paper cake cases and 2 x mixing bowls


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

12-15 minutes

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