Gluten Free Easter Simnel Cake

Its Easter time! And I love Easter.

New beginnings, fresh mornings and newly flowering bulbs.  The fresh smell of spring, the lighter evenings and the promise of brighter times ahead. And of course chocolate…..

Our Easter Sunday should begin with an Easter Egg Hunt in the garden, all being well and weather permitting. I will hide the eggs around the garden, drawing myself a little map as to where I have hidden the eggs! (I’ve such a bad memory – that and Noah found a loose egg the other month, having been in the garden for nearly a year!!) Then let the children free…

Failing that I’ll be doing the hunt in the house! Which I’m sure will be just as fun. For the sake of clarity, they’ll be Cadbury Easter Eggs – of varying sizes…I’m sure we’ll have to make sure that each of the children find the same amount of eggs though. All in the name of fairness and equality.

This year Easter Sunday will be spent as usual with the family and this year some extras of the slightly more extended family. A house full of family, and with any luck I’ll be doing what I love best – the cooking.

But oddly enough I have only recently found something new for Easter, the gluten free Simnel Cake. Which is a bit of a surprise really, considering my/our love of all things marzipan!

Last year I baked a lovely Nordic Ware Bundt Easter Simnel Cake, this year I have decided to make smaller, more individual ones, using my Lakeland Mini Cake tray.

Gluten Free Easter Simnel Cake

Pre-heat the oven to Gas 1 or 140c and lightly grease the inside of the cake tins.  You’ll need the following;

180g soft butter

150g light brown sugar

3 eggs

160g Dove Farm Gluten Free Plain Flour

1/2 teaspoon of mixed spice

400g dried fruit – I used 200g sultana, 150g raisins and 50g chopped glace cherries

zest only of 1 orange (optional)

300g ready to use marzipan

apricot jam for brushing the marzipan onto the finished, cooled cakes.

Firstly cream the soft butter and sugar until soft and fluffy, then beat in the eggs one at a time until fully mixed. You may need to add a bit of the gluten free flour, to stop the mix from splitting. Then mix in the rest of the flour, the spice (zest if using) and the fruit until fully combined.

Split the mix in half and then divide this into the 12 hole mini cake tin.

Take roughly a third of the marzipan, and roll out, then cut using a 6cm pastry cutter. re-rolling if required to get 12 small discs. Place one of these discs onto each of the raw mix in the cake tin, then top off,  using the other half of the gluten free simnel cake mix.

Bake slowly in the oven for 40 – 50 mins.


Leave to cool in the tin, before removing and then cool completely before finishing the cakes.

To finish the cakes, roll half of the remaining marzipan and using the same pastry cutter – this time with a frilly edge – cut out 12 circles. And with the remaining piece of marzipan roll 12 small balls of marzipan to place on top of the finished gluten free cakes. Warm the apricot jam gently in a microwave for about 20 seconds. This will make brushing easier. Brush each gluten free simnel cake with a small amount of apricot jam and place on, a disc of marzipan, repeat for the other 11 small cakes and finish with a ball of marzipan.

To get the glazed effect I used a small hand-held blow torch, but you can get a similar effect by glazing the tops of the marzipan with beaten egg and placing under a very hot grill for a couple of minutes. Take not to burn the marzipan, so keep your eye of the cakes.

Happy Easter to each and every one of you 🙂

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Gluten free Chocolate Cake Slices with Daim Eggs

Recipe time again then 😀😀

And one where Noah has had second helpings! Baked on a Sunday when we were having a bit of a bake fest. Gluten free all the way, gluten free sticky toffee pudding, gluten free Energy Bars, from a recipe from Mary Berry and these lovely gluten free chocolate Daim Eggs Cake slices. There was also a bit of a disaster…. The least said about that the better. But suffice to say I will conquer the recipe! I was using some newly discovered Gluten free coconut flour, but it didn’t turn out quite right….tasted great though, so at least there is some progress 😊


This is one very quick and easy gluten free traybake. And if there are a few of you, it’ll be gone just as quick! It’s an all in one recipe so takes minutes to weigh and mix and then pop in the oven.

Pre-set the oven to Gas 3, 170c and lined baking tin, roughly 27x20x3cm.

Gluten Free Chocolate Diam Cake Slice

Then whisk together the following until light and fluffy and fully mixed;

120g melted butter

110g Light Brown Sugar

2 eggs

100g Dove Farm Gluten Free Self Raising Flour

40g Cocoa ( I use Food Thoughts Cocoa )

150ml Sour Cream

1/2 tsp vanilla extract

1/2 tsp baking powder

It’s that easy, whisk, cook and cool.

I then had a small tin of Carnation Chocolate topper and cake filler,  which I spread half of the tin over the cake once it had cooled. Then using 2 bags of the Mini Cadbury Daim Bar Easter Eggs I then decorated the top.


Gluten Free Carrot Cakes for Mother’s Day

This ‘work’ malarkey doesn’t half get in the way of the all important baking. Still, there is always time to catch up between jobs and of course everyone wins. At home there is nearly always something to eat and invariably the work colleagues get the odd treat now and then, for which I think they are very appreciative. Although sometimes its difficult to tell 🙂 A message though for one of my colleagues – carrot cake, is far from being healthy 😉

Gluten Free Carrot Cake

So the weekend of Mother’s Day approaches with some haste this year – March 6th 2016, just in case you had forgotten. It’s all very well having recipes on the day, but there are some folk that do like to plan ahead. So I have this very simple recipe for Gluten Free Carrot Cake. This was actually requested by Noah’s mum, its her favourite. ‘Nothing fancy’ was the request, ‘don’t mess with recipe’ and ‘just make sure its moist’. Well, 2 out of 3 isn’t bad! Always wanting to make sure I can do something different each time and look at, what I think, is improving the recipe, I did make a slight tweak from a previous recipe…..

This Gluten Free Carrot Cake makes 18 mini cakes all told, but I baked 12 in my new Lakeland 12 Mini Cake mould (lightly greased) and then another 6 in muffin cases. The oven was set at Gas 4, 180c.

100g Light Brown Sugar (I use Billingtons)

70g Dark Brown Sugar

4 Eggs

180ml Sunflower oil

130g Grated carrots

120g Sultanas

180g Dove Farm Gluten Free Self Raising Flour

1 tsp Bicarb

1 tsp Mixed Spice

1/2 tsp Cinnamon

Sieve the dry ingredients together and pop to one side.

Whisk the eggs, oil and sugars for about 4 minutes. Ensuring they are thoroughly mixed and the sugar has no lumps. Then stir in the grated carrots and sultanas, then stir in the dry ingredients.

It’s really that simple.

Then pour into the moulds and muffin cases and bake in the middle of the oven for 18 – 20 minutes. Remove from the oven and allow to cool before topping.

And nothing beats a gluten free Carrot Cake topping like good old-fashioned cream cheese frosting.

Gluten Free Carrot Cakes

So when the cakes are cool enough, whisk 200g full fat cream cheese (I use Philadelphia) with 90g icing sugar and a teaspoon of vanilla extract and using an icing bag and nozzle pipe onto the finished cakes.

Enjoy. And to Mothers everywhere – you do a fantastic job, never under-estimate what you do, you are never taken for granted. Happy Mothers Day x