For the sponge

4 free-range eggs

225g/8oz sugar

225g/8oz gluten free self-raising flour

225g/8oz lactose free butter, melted

For the chocolate buttercream icing

110g/4oz lactose free butter, softened

170g/6oz icing sugar

55g/2oz cocoa powder, sifted

1-2 tbsp lactose free milk

Serves - 4


Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases.

Whisk the eggs and sugar together in a bowl until light and fluffy.

Carefully fold in the gluten free flour and lactose free butter. Pour the mixture carefully into the paper cases.

Bake the cakes for 15-20 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.

Set aside to cool for 10 minutes on a wire rack before removing from the tin.

To make the buttercream, beat the lactose free butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

Add the remaining icing sugar, cocoa powder and one tablespoon of the lactose free milk and beat until creamy.

Beat in more lactose free milk if necessary to loosen the icing.

Once the cakes are cool, spread the buttercream icing on top of the cakes.

Recipe adapted from: Good Food
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