Gluten Free ~ mini egg Easter cake!

Easter is always an exciting time, the lambs are out, you can wake up at 8am and eat chocolate and the slight change in weather means thousands of us flock to the seaside to ‘claim’ a patch of the beach for the day.

Being Gluten Free, I sometimes miss the simplistic beauty of a cake, alas I have played around with this recipe until it’s damn near perfect, so enjoy it, destroy it and eat plenty of chocolate on the way – Happy Easter!

For the cake: 
  • 300g of gluten free self raising flour
  • 300g of caster sugar
  • 300g of margarine or dairy free spread
  • 4 eggs
  • A teaspoon of vanilla extract
  • 1 teaspoon of gluten free baking powder (if you don’t have this, just add another 10g of flour)
  • 2 tablespoons of milk (can be cows or coconut)

The frosting:

  • 300g of margarine or dairy free spread
  • 150g of icing sugar
  • 1 teaspoon of milk
  • Three small bags of Mini Eggs
The process:
  1. Begin by taking out 2×20 cake tins, and turning your oven to 180* degrees.
  2. taking a bowl, beat the margarine and the sugar together until combined and fluffy.
  3. Add the four eggs, one by one to the sugar and margarine mix, once combined, add the vanilla extract.
  4. carefully sieve the flour and the baking powder into the egg, sugar and margarine mixture.
  5. Taking a spatula, evenly split the mixture into the two cake tins.
  6. pop them into the oven for 15-20 minutes, they might look slightly under cooked depending on the oven, so just pop it back in for 5 minutes if so!


  1. Allow the cakes to cool completely before decorating them.
  2. For the frosting, combine all the ingredients into a big bowl (the icing sugar will go everywhere in a small one!)
  3. ice the cake anyway you want to, I decided to cover the entire thing in icing, including putting some in between the cakes, you could put the mini eggs around the base of the cake, but I put them on top.
  4. All that is left to do is tuck in!





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