Delicious Gluten-Free Chocolate Fairy Cakes Recipe
Friends, have you ever bitten into a cupcake that’s crumbly and falling apart? You were probably left with a mouthful of dry crumbs and feeling pretty unsatisfied. Well, today I have something that will change your cupcake game forever. I present to you my gluten-free chocolate fairy cakes recipe!
I know what you’re thinking: “Gluten-free? No way those can be good.” But trust me when I say that these cupcakes are so delicious, with a rich chocolate flavor that will leave you wanting more. Being gluten-free doesn’t mean you have to sacrifice taste or texture!
Whether you’re gluten-sensitive or simply looking for some alternative options to traditional wheat flour, this easy gluten-free cake recipe is for you. With just a few simple ingredients and some easy-to-follow instructions, anyone can make these scrumptious fairy cakes.
So why not give it a try? Bake up some heavenly chocolate fairy cakes and share them with your family and friends. You’ll be amazed at how good they taste without the gluten!
Why You’ll Love This Recipe
Listen up, folks! Because I’m about to tell you why you’ll absolutely fall head over heels in love with this gluten-free chocolate fairy cakes recipe. Are you ready? Let’s go!
First and foremost, let’s just address the elephant in the room – chocolate! I mean, who doesn’t love chocolate? It’s that rich, creamy, decadent flavor that instantly puts a smile on our faces. And these fairy cakes are jam-packed with rich, velvety cocoa powder, making them an absolute delight for your taste buds.
Secondly, while we’re on the topic of flavors, let’s talk about the perfect balance that this recipe strikes. Trust me folks; it’s not too sweet or too bitter. The caster sugar adds just the right amount of sweetness to complement the semi-bitter notes of cocoa powder. Just imagine biting into a sponge-like cupcake top coated with smooth and silky buttercream frosting that is perfectly sweetened to tantalize your taste buds.
Thirdly, these cupcakes are dairy-free! Yes, you heard me right. You can now indulge in this classic dessert without any dairy guilt feelings or lactose intolerances. That makes this recipe a perfect choice if you have dietary restrictions but still want to satisfy your sweet tooth with some delicious baked goodies.
Lastly but not least, these heavenly cupcakes are gluten-free as well! And no, they don’t taste like dry rice flour scales falling apart in your mouth! Our recipe uses self-raising gluten-free flour with additional xanthan or guar gum to help bind and give texture to gluten-free baking – making it possible for people with celiac disease or wheat allergy to enjoy their chocolate cravings without harming themselves.
So there you have it folks- four reasons why you will love our easy gluten-free chocolate fairy cake recipe. Whether it’s for a birthday party, afternoon tea time gatherings or just a typical weekend brunch at home – these cupcakes are the perfect solution to your sweet cravings that everyone will enjoy!
Ingredient List
Here are the ingredients you’ll need for this Gluten-Free Chocolate Fairy Cakes Recipe:
Dry Ingredients:
165gself-raising gluten-free flour1 tspbaking powder25gcocoa powder1 tspxanthan gum
Wet Ingredients:
125gunsalted butter, softened (dairy-free option: use margarine)165gcaster sugar2large eggs½ tspvanilla extract
Make sure to have all of these ingredients on hand before starting to make this delicious recipe. Don’t worry if some of the ingredients are unfamiliar, they can be found in any grocery store and are easy to find.
The Recipe How-To
Now we’ve got to the heart of this recipe: making these yummy gluten-free Chocolate Fairy Cakes. It may seem daunting at first glance, but don’t fret. This recipe is easy and quick to follow. With just a few simple steps, you’ll have these decadent treats and can share them with family and friends.
Ingredient Preparation
First things first, preheat your oven to 180°C or 160°C fan, then gather your ingredients. Here’s what you’ll need:
- 100 g self-raising gluten-free flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- ½ tsp xanthan gum
- 125 g unsalted butter, softened
- 125 g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
Make sure all ingredients are at room temperature before starting the recipe so everything combines smoothly.
Mixing the Batter
Mix together the flour, cocoa powder, baking powder, and xanthan gum in a bowl. In a separate bowl, beat the softened butter and caster sugar until light and fluffy using an electric mixer or by hand with a wooden spoon.
Crack in one egg at a time, whisking until fully combined before adding in the next one. Add in the vanilla extract and mix again.
Gradually mix in the dry ingredients to this wet mixture about a quarter at a time using a spatula or wooden spoon until fully combined.
Filling and Baking the Cakes
Now comes the fun part! Line a muffin tin with paper cases then use an ice cream scoop to evenly distribute the mixture into each case filling each one about two-thirds full before placing them in the preheated oven for around 15-20 minutes or until they pass the skewer test.
Once they’re done, take them out of the oven and leave them in the tin for at least 10 minutes before transferring them onto a wire rack to cool completely.
Optional: Adding Toppings
To take these Fairy Cakes to the next level, feel free to add your favorite toppings like buttercream frosting or chocolate chips.
Now that you have conquered this simple and delicious recipe on how to make Gluten-Free Chocolate Fairy Cakes, it’s time to enjoy your tasty treats with your family and friends.
Substitutions and Variations
Now, let’s talk about substitutions and variations for this delicious gluten-free chocolate fairy cakes recipe!
Firstly, if you are allergic to eggs or simply want to make this recipe vegan-friendly, you can easily try using egg replacers such as chia seed or flaxseed. Instead of butter, you can substitute with margarine or coconut oil to make the recipe dairy-free.
If you want to go a little lighter on sugar without sacrificing the taste, try subbing the caster sugar with honey or agave syrup.
Not a fan of chocolate? No worries! You can swap out the cocoa powder with matcha powder for a green tea fairy cake, or use a combination of vanilla extract and lemon zest for a refreshing flavor.
If you have celiac disease or gluten intolerance, make sure to use gluten-free self-raising flour and xanthan gum as a binder. You can also try using rice flour in place of plain flour.
For those with nut allergies, skip the chocolate chips and try adding shredded coconut flakes instead for some extra texture.
Feeling extra creative? Why not try making butterfly cakes instead of fairy cakes? Simply cut out a small circle from the top of each cupcake and slice it in half to create butterfly wings. Fill the hole with your favorite jam or frosting, place the wings on top and… voilà! You now have beautiful butterfly cakes!
With these substitutions and variations, feel free to get creative and experiment until you find your perfect taste!
Serving and Pairing
Now that your gluten-free chocolate fairy cakes are ready, it’s time to decide what to pair them with. These delicate and moist cupcakes are perfect on their own or with a dollop of whipped cream.
For those who love a rich chocolate flavor, try pairing these cakes with a rich and bold coffee or espresso. The bitterness of the coffee miraculously complements the sweetness of the chocolate, creating a heavenly contrast that delights the palate.
If you have guests or loved ones coming over, you can also top these fairy cakes with some homemade peppermint icing or chocolate frosting for an extra indulgent treat. A glass of cold milk or hot cocoa will perfectly complement this delightfully decadent dessert.
These gluten-free chocolate fairy cakes also make for an excellent contribution to potlucks, school bake sales, and birthday parties. You can easily dress them up by using festive cupcake liners and topping them with colorful sprinkles.
Whatever way you choose to enjoy these chocolate fairy cakes, one thing is for sure – they will satisfy your sweet tooth without any guilt. So go ahead and share this free cake recipe with your loved ones for some delicious treats that are healthy too!
Make-Ahead, Storing and Reheating
Now that you’ve crafted these delectable gluten-free chocolate fairy cakes, you may be wondering about how to keep them fresh and tasty for longer. Luckily, with a few tips and tricks, you can easily store and reheat your fairy cakes without losing their delightful texture and flavor.
First off, let’s talk about make-ahead options. If you plan to enjoy your fairy cakes in the near future, it’s best to leave them un-iced until ready to serve. This helps prevent the cake from getting soggy or falling apart over time. Simply wrap each cake individually in plastic wrap or aluminum foil before storing them in an airtight container in the fridge for up to 3 days.
If you wish to freeze your fairy cakes, they will stay fresh for up to three months. First, make sure the cakes are completely cooled before wrapping them tightly in plastic wrap and placing them in a freezer-safe container or Ziploc bag. When ready to defrost, let the cakes thaw at room temperature before adding any icing or decorations.
When it comes time to reheat your fairy cakes, there’s a couple of routes you can take depending on your preferences. For a warm, gooey treat, microwave each cake for about 10 seconds until heated through. Alternatively, you can place the cakes into a preheated oven set to 180°C/160°C fan/gas 4 for 5-7 minutes until lightly warmed.
Whether served warm or room temperature, with icing or without, these gluten-free chocolate fairy cakes are sure to please any sweet tooth craving. And with these simple storing and reheating tips, you can enjoy their scrumptiousness long after baking day is done.
Tips for Perfect Results
Now that you have all your ingredients mixed and the fairy cakes are in the oven, let me give you some essential tips to get the perfect gluten-free chocolate fairy cakes.
Firstly, it is essential to use xanthan gum and baking powder as raising agents for your gluten-free flour to substitute wheat flour’s gluten protein. These ingredients will help keep your fairy cakes from falling apart.
Be mindful of not overmixing the batter. Gluten-free flour tends to be crumbly due to the absence of wheat protein, which means overmixing can cause a dense and tough cake texture.
To achieve an airy and light texture, add 1 or 2 teaspoons of cocoa powder. Cocoa’s naturally high acidity level activates the baking powder and helps in rising gluten-free flours.
When it comes to temperature, ensure that all ingredients are at room temperature. It helps evenly mix the batter and avoid clumps or uneven textures.
Another useful tip is to add around three tablespoons of applesauce to your ingredients when you reduce the fats. Applesauce will replace fat and also works as a binding agent in gluten-free flours.
Lastly, remember that always sieve your flour containing xanthan gum several times before adding them to your recipe. Sieving helps in mixing up everything properly and producing a smooth batter.
These tips will undoubtedly help you end up with perfect gluten-free fairy cakes that are deliciously moist, fluffy and airy throughout.
FAQ
Now that we’re nearing the end of the recipe article, you may have some questions about gluten-free baking, dairy-free substitutions, or how to tweak this recipe to your liking. Don’t worry, I’ve got you covered with some frequently asked questions and answers! Let’s dive in.
What’s the difference between fairy cakes and butterfly cakes?
If you’re in the mood for a whimsical and adorable dessert, consider making a butterfly cake! This delightful twist on the traditional fairy cake features a circular indentation cut out of the top which is then filled with rich and creamy buttercream. Sliced in half, these delectable cakes are transformed into wing-like shapes that are as beautiful as they are delicious.
How do you keep gluten-free cake from falling apart?
If the flour mixture you’re using lacks xanthan gum or guar gum, crucial binding agents for preventing baked goods from crumbling apart, you’ll have to incorporate them yourself. A general rule of thumb to follow is to add roughly 1/2 teaspoon of xanthan or guar gum for every cup of flour, but you can make adjustments based on your preferences as you experiment with different recipes.
Why did my gluten-free cake turn out gummy?
Gluten-free cakes that turn out gummy are often caused by the excessive use of white rice flour. Although it’s a commonly used ingredient in gluten-free baking, it’s advisable to pair it with other flours like sorghum to avoid clumping.
Why are my fairy cakes not fluffy?
Have you ever wondered why your fairy cakes don’t rise as they should? One possible reason is the absence of a raising agent, especially if you used old self-raising flour. Another reason could be excessive mixing of the batter, which causes the air to escape and the cakes to remain flat. To achieve perfectly rising fairy cakes, make sure to add the flour quickly and gently, with minimal stirring.
Bottom Line
Now that you have this amazing recipe for gluten-free chocolate fairy cakes, it’s time to get baking! These delectable delights are perfect for any occasion or even just a special treat for yourself. Trust me, your taste buds will thank you.
Through this recipe, I’ve shown you that just because you have dietary restrictions doesn’t mean you have to sacrifice flavor and taste. With the right ingredients and proper techniques anyone can enjoy delicious gluten-free and dairy-free treats.
So go ahead, dust off that apron, and let’s get baking. Your friends and family will be clamoring for more of these chocolate fairy cakes in no time!
Gluten Free Chocolate Fairy Cakes Recipe
Ingredients
- 4 ounces rice flour
- 4 4 ounces margarine or 4 ounces soy butter
- 4 ounces caster sugar
- 2 eggs
- 1 and a half teaspoons xanthan gum
- 3 tablespoons cocoa powder
- 1 -2 teaspoon baking powder
Instructions
- Preheat the oven to 190 degrees celsius while mixing the ingredients.
- Put caster sugar into a mixing bowl and mix together with the butter using a fork. (the fork is much better than a spoon it removes the lumps quicker and binds everything evenly).
- Sift in flour, xantham gum, cocoa powder and baking powder.
- Add eggs.
- Mix all together with a fork tipping bowl to a 45 degree angle until eveything is mixed together. This should add some air bubbles to the mixture and should after 2 minutes standing look a little like chocolate moose.
- Divide out the mixture into bun cases and bake in the oven for 15 minutes at 190 degrees celsius.
- You can top with anything you like and enjoy. They are great warm and cold.