GLUTEN & DAIRY FREE FLOWER CAKE

I came up with this simple recipe as a base for any ‘free from’ cake I want to make. Its quick, easy and adaptable but most importantly, it tastes great! Just make sure any fillings you use fulfil your ‘free from’ requirements.

Ingredients:

210g Gluten Free Flour (I used Doves Farm)

200g Dairy Free Butter

4 Eggs

1 ½ tsp Baking Powder

4 tbsp Dairy Free Milk

2 tsp Vanilla Extract

1 tbsp Dried Cornflower Petals

Buttercream

250g Dairy Free Butter

500g Icing Sugar

2 tsp Vanilla Extract

1 tsp Dairy Free Milk

3 tbsp Dairy Free Passionfruit Curd/ Coulis

Method:

Preheat Oven 180C. Grease and line 2 medium cake tins. Mix all the ingredients for the cake with an electric whisk or stand mixer until combined. Divide the batter between the tins and bake for 18-22 minutes or until a skewer comes out clean. Leave to cool for 5 minutes before turning out on a wire rack to cool completely. Meanwhile make the buttercream. Beat the butter until soft then gradually add the icing sugar (adding in one go will result in a sugar storm!). Once combined add the milk and vanilla, beat to combine and set aside. Once cool, sandwich the cakes with a small amount of buttercream and the passionfruit curd. Use the remaining buttercream to ice the top and sides of the cake. Decorate with edible flowers and leaves.