If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
This charming Easter cake is a true springtime showstopper! Soft, light, and beautifully decorated with a delightful broken Easter egg on top.
190g Glutafin Gluten Free Select Multipurpose White Mix
60g cocoa powder
¾ tsp of gluten free baking powder
1 tsp bicarbonate of soda
½ tsp salt
225g light brown sugar
2 medium eggs
65g sunflower oil
150g Soured Cream
150g whole milk
Chocolate Buttercream
200g unsalted butter softened
300g icing sugar
40g Cocoa powder
65ml milk
Your choice of chocolatey toppings!
1. Preheat the oven to 180c/160C Fan/Gas Mark 4.
2. Lightly grease a 20x30cm traybake tin and line with baking parchment letting it hang
over the sides to ease removal.
3. Sift together the flour mix, cocoa powder, baking powder, bicarbonate of soda, sugar
and salt into a large bowl. Mix to combine.
4. Pour in the oil, sour cream, milk and add the eggs.
5. Whisk everything together until smooth.
6. Pour into the tin and level out.
7. Bake for 25-30 mins or until the cake springs back when touched.
8. Allow to cool in the tin and then lift out using the parchment.
Buttercream
1. Place softened butter in mixer and mix on high speed for 2-3 minutes.
2. Add half the icing sugar and cocoa powder and 1tbsp milk. Mix for 2-3 minutes.
3. Add the other half of icing sugar and cocoa powder and 1 tbsp milk. Mix for 2-3
minutes.
4. Add more milk if required to reach the desired consistency and mix for 5 minutes.
5. Pipe or spread on the cake and decorate with chocolate/Easter decorations
Keeps: For a week wrapped well in a tin
For a month wrapped well and frozen uniced
190g Glutafin Gluten Free Select Multipurpose White Mix
60g cocoa powder
¾ tsp of gluten free baking powder
1 tsp bicarbonate of soda
½ tsp salt
225g light brown sugar
2 medium eggs
65g sunflower oil
150g Soured Cream
150g whole milk
Chocolate Buttercream
200g unsalted butter softened
300g icing sugar
40g Cocoa powder
65ml milk
Your choice of chocolatey toppings!
1. Preheat the oven to 180c/160C Fan/Gas Mark 4.
2. Lightly grease a 20x30cm traybake tin and line with baking parchment letting it hang
over the sides to ease removal.
3. Sift together the flour mix, cocoa powder, baking powder, bicarbonate of soda, sugar
and salt into a large bowl. Mix to combine.
4. Pour in the oil, sour cream, milk and add the eggs.
5. Whisk everything together until smooth.
6. Pour into the tin and level out.
7. Bake for 25-30 mins or until the cake springs back when touched.
8. Allow to cool in the tin and then lift out using the parchment.
Buttercream
1. Place softened butter in mixer and mix on high speed for 2-3 minutes.
2. Add half the icing sugar and cocoa powder and 1tbsp milk. Mix for 2-3 minutes.
3. Add the other half of icing sugar and cocoa powder and 1 tbsp milk. Mix for 2-3
minutes.
4. Add more milk if required to reach the desired consistency and mix for 5 minutes.
5. Pipe or spread on the cake and decorate with chocolate/Easter decorations
Keeps: For a week wrapped well in a tin
For a month wrapped well and frozen uniced
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.