Gluten Free Chocolate Butterfly Cakes


  • 3 tbspn butter (or dairy free spread), melted
  • 2 eggs
  • 1 cup milk or milk substitute (approximately – see Method)
  • 1 cup Live Free Gluten Free all-purpose wholemeal or plain flour
  • 1½ tspn Gluten Free baking powder
  • 2 tbspn Gluten Free cocoa
  • ¾ cup sugar
  • whipped cream


  1. Put the melted butter in a measuring jug and allow to cool. Add the eggs to the butter, then enough milk to make the liquid ingredients up to 11/4 cups.
  2. Put all of the dry ingredients into a bowl and mix well. Add the liquid ingredients and beat until light and fluffy.
  3. Spoon the mixture into paper cases and bake in a moderate oven for 15-20mins.
  4. Allow to cool completely; then cut a small slice from the top of each cake and cut each slice in half. Put a teaspoon of whipped cream onto each cake, and carefully place the two halves of the slice on top of the cream, as ‘butterfly wings’. Dust with Gluten Free icing sugar just before serving.

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