First off let’s clear this up - it’s quite hard to make up names for cakes on the spot. So before you worry that I’ve replaced butter with Earl Grey, don’t. I just like to eat these cakes with a cup of tea (you should too).

This recipe comes from a life-changing (no exagerration) website called Iced Gem Bakes. Written by Gemma McFarlane – a master in baking for special diets – this site changed my entire attitude towards baking with allergies and has had me glued to the mixing bowl ever since.

I’ve made my own tweaks to the recipe, and what you see below is my own tried and tested version. I use standard cupcake cases, and with the quantity below can usually make around 16 – 18 cakes (I’m greedy).

For the cakes:

• 200g unrefined caster sugar
• 200g dairy free margarine
• 4 eggs
• 100g gluten free self-raising flour
• 50g maize flour or cornflour
• 50g ground almonds
• 1 tsp gluten free baking powder
• A few drops of vanilla extract

For the butterless icing:

• 125g dairy free margarine
• 500g icing sugar
• A few drops of vanilla extract

Now get cracking! The method can be found here – go on, give it a click!

I use a standard piping bag (like these) and nozzle for my icing, but you can decorate your Butterless Cuppa-tea Cakes in whichever way you fancy.  They make fantastically versatile base for pretty much any taste! Unless you don’t like sugar of course. These wouldn’t be the dish for you.

Good luck, enjoy, and most importantly – happy baking!

Coming soon – a post on all the store cupboard essentials for the fancy baker!