Gluten Free Easter Cake Recipe

This gluten free Easter cake is really naughty but ever so nice, great for those with a sweet tooth!

Make sure you leave it out of the fridge before you want to eat it otherwise, it can become really hard.

I sometimes have some single cream with it too. You can decorate however you wish, I love the yellow chicks and yet more chocolate eggs that my mum has added to the top.

It serves 6-8 people, depending on how big you serve your slices.

If you enjoyed my gluten free Easter cake then check out my Gluten Free Victoria Sponge recipe.

Gluten Free Easter Cake Recipe

Are you ready to try out my gluten free Easter cake recipe? Then let’s go:

Ingredients – What do you need?

• 2 tablespoons golden syrup
• 55g (2oz) butter
• 1 bar gluten-free cooking chocolate
• ½ packet of gluten-free digestives
• ½ packet gluten-free ginger biscuits
• Melted white chocolate and strawberries to decorate.

Instructions – What do you do?

1. Bash up all the biscuits together and place them into a bowl.
2. Melt the butter and chocolate together in a bowl over a saucepan of hot water.
3. Add the golden syrup, melted butter, and chocolate to the bashed-up biscuits.
4. Mix all ingredients well and put into a round 7-inch cake tin.
5. Put the mixture in the fridge for about an hour to harden.
6. Decorate, however, you wish, and enjoy.

Gluten Free Easter Cake Recipe Tips:

Avoid Cross-Contamination

If you’re preparing your Easter cake in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination. Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from coming into contact with the ingredients.

---