French Fancies. Gluten, Dairy, Soya, Egg, Nut free and Vegan. 

Here in the U.K. French Fancies are a delicious little one to two bite cake. With a delicate Sponge topped with a small amount of buttercream and coated in fondant icing they are the perfect sweet treat. Unfortunately, there is no off the shelf alternative so of course I had to make them myself. 

Whilst these homemade cakes may not be as polished as the big brand they are just as tasty and allergy friendly too. They’ve definitely became frequently requested by Roo, they’re the perfect size for him and he’s happy as he’s getting cake. 

The prep for these cakes is super quick taking no more than 10 minutes, 20 minutes baking and then another 30 minutes to decorate and you have a delicious batch of French Fancies. 

The sponge cake is light, airy and moist. The buttercream and Icing gives a delicious sweetness without being overly sweet. 


  • 200g Gluten Free Plain Flour, we like Doves Farm. 
  • 100g Caster Sugar. 
  • 1 teaspoon Bicarbonate of Soda. 
  • 1 teaspoon Baking Powder. 
  • 160ml Dairy free Milk of choice. 
  • 80ml Hot water. 
  • 80ml Oil such as sunflower. 
  • 2 teaspoons Apple Cider Vinegar. 
  • 1 teaspoon Vanilla Extract. 
  • 3 tablespoons Jam. 


  • 40g Dairy free Margarine. 
  • 80g Icing Sugar. 

Icing to coat 

  • 250g Icing sugar. 
  • 4-6 tablespoons Hot water. 
  • Food colouring of choice (Optional). 


  1. Preheat the oven to 180c. Grease and line a 9 inch square baking tin. 
  2. In a large bowl combine the dry ingredients until well mixed. Add the wet ingredients, excluding the Jam, and stir well to combine. You will have a thin, smooth batter. 
  3. Pour into the baking tin and bake in the centre of the oven for 20 minutes. A skewer inserted into the centre should come out clean. The cake will be thin. 
  4. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. 
  5. Once cool trim the edges. Slice the cake into equal sized squares. We went for 2cm squares but the size is your choice. Sandwich 2 pieces of cake with a thin layer of Jam. 
  6. Prepare the buttercream. In a bowl beat the butter and icing sugar together until you have a smooth, pipeable cream. Spoon into a piping bag and cut off the end. Pipe a small onto the top of each cake. 
  7. Prepare the icing to coat. In a medium sized bowl add the icing sugar and hot water one tablespoon at a time until you have a thick but runny consistency. Add food colouring if desired. 
  8. Place the cakes onto a wire rack over a sheet of parchement paper. Either spoon, or pipe the icing over each cake. The parchement paper will catch any excess. 
  9. Allow the icing to set before serving. 



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