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May 25, 2014 / Living Life Our Way

Special Diets: Gluten-Free, Vegan, Coconut Sugar Sponge Cakes (Low GI)

We made some fairy cakes for my daughter to decorate as part of her birthday celebrations today, they turned out so well I decided to share the recipe…

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INGREDIENTS

  • 150g dairy-free spread (we use Pure Sunflower)
  • 150g coconut sugar
  • 150g gluten-free self-raising flour (we use Dove Farm)
  • 3 teaspoons Orgran No Egg mixed with 6 tablespoons water
  • A few drops of vanilla extract

 

METHOD

Mix the spread and sugar together until light and fluffy.

Add the remaining ingredients and mix thoroughly.
Spoon the mixture evenly between cupcake holders in a baking tray (makes approx 12 fairy cakes).

Bake at 180C/170C Fan/350F/Gas Mark 4 for about 20 minutes, or until golden brown and firm to touch.

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Vegan (and low GI) buttercream frosting was made by mixing:

  • 50g dairy free spread (we use Pure sunflower)
  • 100g coconut sugar
  • A few drops of vanilla extract
  • 1-2 tablespoons of boiled water
  • Natural colouring of choice

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