Gluten Free Mini Chocolate Cakes

Recipes

Mini Chocolate Cakes

Home / Cakes & Puddings / Gluten Free Mini Chocolate Cakes

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Prep Time
Preparation Time
10m
Cook Time
Cooking Time
25m
Serves
Serves
20-24

A wonderful twist on a traditional Victoria sponge cake… make it small and multiply! Add chocolate and top with a buttercream icing.

  • Ingredients

  • 125g Glutafin Gluten Free Select Multipurpose White Mix
    110g butter (room temperature)
    110g caster sugar
    2 medium eggs (beaten)
    25g cocoa powder
    1 tsp gluten free baking powder*
    2 tsp milk

    *Refer to Coeliac UK directory

    To decorate:

    50g butter (at room temperature)
    15g cocoa powder
    85g icing sugar

    *If using Glutafin Gluten Free Multipurpose White Mix use 2 tsp baking powder and add 4 tsp milk.

  • Method

  • 1. Cream together butter and sugar for 1 minute with a hand held electric mixer.

    2. Add all the other ingredients and whisk again for a further 2 minutes.

    3. Place 1 heaped teaspoon mixture into each fairy bun case.

    4. Bake in the pre-heated oven at 180°C/160°C Fan/Gas Mark 4 for 20 – 25 minutes.

    5. When cooked, allow to cool before decorating.

    6. For the icing: beat butter until soft and then gradually add the icing sugar and cocoa powder.

    7. Cut a small disc out of each cake and place a teaspoon of chocolate buttercream into the hollow of the cake. Place the cake disc cut out on top of the buttercream to finish.

Preparation Time - 10m | Cooking Time - 25m | Serves - 20-24

Ingredients

125g Glutafin Gluten Free Select Multipurpose White Mix
110g butter (room temperature)
110g caster sugar
2 medium eggs (beaten)
25g cocoa powder
1 tsp gluten free baking powder*
2 tsp milk

*Refer to Coeliac UK directory

To decorate:

50g butter (at room temperature)
15g cocoa powder
85g icing sugar

*If using Glutafin Gluten Free Multipurpose White Mix use 2 tsp baking powder and add 4 tsp milk.

Method

1. Cream together butter and sugar for 1 minute with a hand held electric mixer.

2. Add all the other ingredients and whisk again for a further 2 minutes.

3. Place 1 heaped teaspoon mixture into each fairy bun case.

4. Bake in the pre-heated oven at 180°C/160°C Fan/Gas Mark 4 for 20 – 25 minutes.

5. When cooked, allow to cool before decorating.

6. For the icing: beat butter until soft and then gradually add the icing sugar and cocoa powder.

7. Cut a small disc out of each cake and place a teaspoon of chocolate buttercream into the hollow of the cake. Place the cake disc cut out on top of the buttercream to finish.

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© 2021. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA
© 2021. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA