A super light fluffy vanilla sponge topped with a creamy vanilla buttercream frosting. This is my ultimate, go to gluten free cake recipe. It’s so simple to make and doesn’t require any fancy or expensive ingredients. So good, you’d never guess that it was gluten free!
What I love most about this recipe is just how simple it is to make. Containing the same ingredients as a regular bake, all this recipe does is swap out regular self-raising flour for a gluten free alternative. Besides that, every ingredient is the same. Nothing complicated or any fancy, expensive ingredients necessary. You can either follow the all in one method where you add all the ingredients into a bowl and mix. Or you can start by creaming the butter and sugar together until combined. Then add all the other ingredients, mixing together thoroughly.
I would always recommend using the best eggs that you can afford. I normally buy ‘golden yolk’ free range eggs. These have a very bright orange yolk which in turn makes my cakes slightly more orangey-yellow when baked. This is normal and is simply due to the eggs that I have used. I use vanilla extract when making these. This has a creamier, less artificial flavour than the runny vanilla essence.
I topped these with my classic pipeable vanilla buttercream frosting, which is naturally gluten free. Made from only 4 ingredients, this creamy vanilla icing is the perfect topping to this cupcake. When making buttercream, always make sure that the unsalted butter is at room temperature before using. Blend the butter on its own before adding the icing sugar in two lots, mixing everything together until it can hold its own shape. Again, I would always recommend using vanilla extract paste. This creates a more natural flavour; it also helps with the consistency of the icing. Vanilla extract can sometimes add too much liquid to a buttercream making it too soft to pipe.
If making for a special occasion or you’re feeling a little bit fancy, throw on some sprinkles to finish it off, just make sure that these are also gluten free.
Ingredients
- 115 g / 4 oz Gluten Free Self Raising Flour
- 115 g / 4 oz Margarine (I always use Stork)
- 85 g / 3 oz Caster Sugar
- 2 Medium Eggs
- 1 Tablespoon Milk
- 1/2 Teaspoon Vanilla Bean Paste
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Line a cupcake tin with cases and set aside
- Place the self raising flour, margarine, eggs, sugar and milk into a bowl and using an electric mixer beat together until light and fluffy, then stir through the vanilla paste and spoon in the mixture into your prepared tin.
- Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell it's ready when it springs back when lightly pressed. You could also insert a skewer into the middle of the cake and if it comes out clean, then the cake is ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool.
- Once cool, ice and decorate as you please.
Notes
Store in an airtight container, and keep in a cool, dry place for up to 4 days.
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