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Quick Gluten Free Mini Fairy Cakes

Makes 36 mini fairy cakes

A batch of these makes a good amount of mini cakes which are delicious on their own although they can be topped with a little jam, chocolate spread or simple icing.  You can wrap and freeze some of the batch for another occasion although it would be best to do this before adding the topping.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

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  1. Pre-heat the oven.
  2. Stand the mini 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 them well.
  7. Divide the mixture between the prepared mini fairy cake cases.
  8. Bake for 10-12 minutes, until the sponge springs back when touched.
  9. Cool the cakes on a wire rack.

Equipment

mini fairy cake cases, mixing bowl, 3x12 holes mini tart trays or a large baking tray

Temperature

200°C, Fan 180°C, 400°F, Gas 6.        

Cooking time

10-12 minutes
Loved these! Light and springy, deliciously moist.
By Candy009
30 Jun 2020
These turned out great! I didn't have self raising gluten free flower so added a little bicarb and xanthum gum.... I must say, they didn't last long!
By Ashley MacDonald
15 May 2020
Nice easy recipe to follow, but I’d say the bake time is too long- most other fairy cake recipes say 12-15 mins and I took mine out at 20 and they were very dry. And a bit too yellow- would probably use less egg next time.
By Emily
10 Apr 2020
Simple to make, lovely to eat. Made 12 larger cup cake size instead of the 24 mini ones. Added some lemon zest and additional one teaspoon of baking powder. Realised too late I only had 2 eggs instead of the 3 the recipe used but the end result is so good this didn't matter.
By Katherina Allsop
29 Mar 2020
Just tried these as I was looking for an easy Gluten Free recipe and it was my first attempt. Going to ask a neighbour who has to have GF food in for tea but thought I'd practice this recipe first! My husband said they were lovely and "we'll have to have these again". Praise indeed! Now I have to make some more for when my neighbour comes in!
By S Martin
21 Oct 2019
Great - easy to make, light and fluffy. I'm not a natural-born cake maker but I can't keep up with the demand for these! I've made them lots of times and I've not gone wrong yet.
By Elizabeth Evans
12 Apr 2019
Really easy and very quick to make!! Light and fluffy - a bit too nice just to have the one!! I Put some lemon icing on the top and they are great. Thank you.
By Laura
02 Feb 2019
I followed the recipe and added 2 tblsp of melted coconut oil to ensure they stayed moist.... and they were perfect...... beautiful colour texture etc...... so impressed thank you for sharing x
By Victoria
30 Mar 2018
These are absolutely gorgeous! So easy to make that I made them with my wheat intolerant 3 year old. The texture is so delicious and moist. I will definitely be making these again!
By HeatherB
13 Mar 2018
This recipe is so very easy . The end result is a beautiful light and very moreish fairy cake.
By Marg
03 Mar 2018
I substituted 'chickpea flour+water' for the eggs and the cakes came out lovely, light and sweet. To make the egg substitute I blended 3 x 1/4 cups of chickpea flour and the same quantity of water separately in a bowl (very easy to mix and looks just like whipped up eggs!). I baked six first, just to see how they would come out. I thought they might need extra sugar to offset the chickpea flour (smells a bit sour pre cooked) but they didn't need extra sugar. Added cocoa powder to the remaining batch about 2-3 tablespoons (just sprinkled it in!). Oh my, chocolate fairy cakes....very delicious!!
By Helen
23 Feb 2018
Amazing! and very tasty when you replace the milk with coconut milk! SO YUMMY!
By Mrs Phoenix Archibald
16 Feb 2018
Lovely light well risen buns. Topped off with melted chocolate and hundreds and thousands. . Delish!
By Miss Aunty Bees
23 Sep 2016
I wish i hadnt discovered these..omg...ive just eaten 3 without breathing!!! I added an extra tbsp of milk and cooked for a little longer.
By Mrs karen robjohn
20 Sep 2016
Excellent recipe. Came out very well. Am so happy and proud of myself. I made the following changes, reduced sugar to half a cup 100grams, butter half a cup 120g, used 2 eggs and increased milk by a tbsp to 6. Used doves gf self raising flour 1&1/4 cups, about 150g. Baked for 13 mins. Will surely be making this again.
By Mrs Dee Rag
05 Apr 2016
They are lovely added a little twist put chocolate buttons in the cakes
By Mrs Veronica rumble
03 Apr 2016
These were lovely. As good as wheat flour ones. We didn't use the milk and we had to bake for a lot longer (20mins?) but they were awesome.
By Ms Clare Howard-Saunders
31 Mar 2016
One of the best fairy cake recipes, I like to bake it a little less than it says to make it more moist. Overall a very yummy recipe.
By Miss Molly Cadman
03 Jul 2015
Fantastic fluffy fairy cakes!!
By Miss Caroline Robson
07 May 2015
Lovely :) best fairy cakes I have been able to make. Rise really well and tasty. My kids love them. (My youngest is dairy/wheat/soya free)
By Miss Lucy Wood
18 Nov 2014
Very good fairy cakes. Result much better when using the silicone cases to bake them in- then they raise really well! They are a little on the sweet side though.
By Ms Anna Dickerson
03 Apr 2014
Lovely gluten free coffee cake. Nice recipe
By Mrs Annemarie Thompson
30 Jan 2014

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