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My Gluten Free School Dinner Sprinkles Cake

Prep Time10 mins
Cook Time35 mins
Servings: 20 x 30cm tin



  • 340 grams Gluten Free Self-Raising Flour
  • 340 grams Caster Sugar
  • 340 grams Spread
  • 6 Eggs
  • 100ml dairy free milk - my favourite is Glebe Farm Oat Milk


  • 400-500 grams Icing Sugar
  • Plenty of sweets and sprinkles!
  • 80ml dairy free milk



  • Preheat your oven to 180oC (fan).
  • Line your traybake tin/loaf tin/whatever you're using with baking paper.
  • In a large bowl, whisk together the butter & sugar until fully combined.
    >You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 1 min.
  • Crack all the eggs into a separate bowl & beat together until just starting to froth up, like the picture.
    > Takes 5 seconds. You can use the electric whisk for this too.
  • Add the flour, milk and eggs to the butter/sugar. Whisk together until JUST combined (10 seconds).
    >Don’t over whisk, otherwise you’ll lose the air bubbles & your cake won’t be quite so fluffy!
  • Scrape right around the sides of the bowl to pick up any excess flour.
  • Give the mixture one final whisk, making sure you reach right to the bottom of the bowl and everything is fully combined.
    >Still try not to over whisk! 3 seconds at most.
  • Pour the mix into your tin. It should be about 2/3 full to give it enough room to expand when it bakes.
  • Bake for approx 30-35 mins.
    >You’re looking for them to be firm on top but springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
  • Once cooked, leave the cake to cool in the tin for 10-15mins and then carefully remove and place on a cooling rack.

Topping - ONLY when the cake has cooled down.

  • Add the milk and icing sugar to a bowl and mix together until smooth.
    You want the icing to be really thick so it doesn't run off the cake. You want a little bit of resistance when you're stirring the icing mix.
    >If its so thick you can't even pour it, add a dash of milk or water. (Only a tiny bit...it goes thin very quickly!)
    >If its reaaaally thin, almost like water), add a tbsp of icing sugar and mix again. Repeat until its thick.
  • Pour the icing mix all over the cake, using a spatula/knife to spread it around if necessary - don't worry if some starts to run off the side!
  • Leave for 5 mins so it starts to get a tiny bit and isn't running off the sides of the cake anymore. Add your sprinkles!
  • Slice up, add your sweets and eat!!!!
    >I add the sweets AFTER slicing up the cake because some sweets are hard to cut so if you place one just where you're going to cut, it can be tricky!
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