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.


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


250g Dairy Free Butter

500g Icing Sugar

2 tsp Vanilla Extract

1 tsp Dairy Free Milk

3 tbsp Dairy Free Passionfruit Curd/ Coulis


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.

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