I always use Dove gluten free flour, and usually use the recipe on the packet for sponge cake, as it always turns out so well – especially for cupcakes. My mum gave me some mini loaf tins, after I went to nineteen and thought they were the cutest thing I’ve ever seen, so I thought I’d mix it up a bit and use those.  I also made two types – cherry white chocolate and coffee walnut.

The fillings sank to the bottom as they always do – and I made a bit of a schoolgirl error. Gluten free sponge is a lot more crumbly than the regular kind, and I didnt use greaseproof paper in the tins, so they stuck slightly and crumbled when I pulled them out of the tins. If I’d used parchment, it would have been fine. But I got a couple good ones out of it, so no harm done – this is a slice of both cakes.

Though gluten free cakes are more crumbly, they’re also lighter and softer. Delish.

Ingredients

• 150g/6oz softened butter
• 150g/60z caster sugar
• 2 drops vanilla essence
• 2 eggs
• 1tsp gluten free baking powder
• 150g/6oz gluten free plain flour
• 3tbsp milk

Instructions

1. Cream the butter, sugar and vanilla together until light and fluffy
2. Beat in the eggs one at a time, followed by the baking powder, flour and milk.
3. Add whatever extras you want in the cakes (choc chips, nuts etc.), put in your tins and bake at 190c. 8/10 minutes for cupcakes, 10/12 for mini loaves, or 15/20 for two sandwich tins.

Adapted from Dove Farms