100g Caster Sugar
100g gluten free (GF) self raising flour
100g dairy free spread (I use vitalite)
1/2 TSP baking powder
1 TBSP almond milk
Preheat the oven to 180*C/160*C fan.
Add all the above ingredients in a bowl, sifting the flour in and then mix with an electric whisk or with the paddle attachment of a stand food mixer on a medium speed for 2-4 minutes.
Make sure ingredients are completely combined and you have a smooth consistency of the mixture.
Separate mixture out evenly into paper cake cases.
Bake for 15-20 mins in the center of the oven until golden brown and they feel spongy to the touch.
Leave to cool for 30 mins and then decorate as you like.
I decorated these cakes using Betty Crocker Vanilla buttercream icing and some sugar paper unicorns I got from B&M, but feel free to decorate yours however you like!