Gluten Free Ombré Purple Cake

11 Aug

This Saturday was Mr S’s Mother’s birthday.

Mrs S senior is a lovely lady and I am very lucky with my ‘in laws’ in general.

We felt it was our turn to host a family advent so decided to do a birthday gathering. Plans chopped and changed to who could and couldn’t make it but regardless I went ahead with a similar meal plan which was Moroccan in theme for Starter & Main Course’s with Tiramisu & Pavlova for dessert.

But obviously being a birthday celebration all that matters is the CAKE!
And I succumbed to the ombré phenomenon that has engulfed Pinterest by attempting a purple ombré cake.

Firstly my intention was for white butter icing with purple ombré cake, but the white dye I had was not enough for the whole cake so I had to improvise and use white butter icing in the middle and purple butter icing on the outside.

Gluten Free Purple Ombré Cake


16oz / 455g Butter
16oz / 455g Caster Sugar
16oz / 455g Doves Farm GF Self Raising Flour
8 Eggs
A Splosh of Milk
Purple Food Dye
White Food Dye
Lavender ‘Petals’

* Cream the Butter & Sugar together (I did this in 2 batches of 8oz as I only have 2 tins)

* Beat in the Eggs (4 eggs if you are doing 2 batches)

* Fold in the GF Flour (8oz if doing in 2 batches)

* Add a Splosh of milk. (Roughly 1tbsp if doing in 2 batches)

Your cake batter is done, time for the fun part.

* Start with your the LIGHTEST colour you want to achieve. Add small amounts of purple dye using a cocktail stick, you can add more remember but can’t take away. When baked the colour is always that bit more vibrant.


* Once you have achieved the first pale layer colour spoon half the mixture into a 20cm round pre-greased tin, if your baking in batches, if not just remember you have to spoon a 1/4 of the mixture in.


* With the second half of an 8oz mixture or a 1/4 of a 16oz mixture continue to add small amounts of purple food dye to achieve the second layer colour you desire.


* Once you have achieved the colour. Spoon the remaining mixture into another 20cm round pre-greased baking tin.

* Bake at 170’c fan assisted for approximately 20minutes. (Adjust timings and temperature to your own cooker) You can always check with a knife gently in the middle of the cake; if it’s cooked the knife will be clean, if not just leave it for a bit longer.

* If your mixing in batches, mix up batter batch 2. If not skip to continuing dying.

* Dye the next layer the same making a little bit darker once more. Fill baking tin etc

* Complete with 4th darkest purple layer.


* Bake and leave to cool.

Butter Icing

Roughly 4oz butter to 5oz icing sugar will make enough to layer the cake.
Then another 4oz:5oz will cover the cake.
You can either use extra white dye for white butter icing or the same purple dye.

When cool layer together with the white butter icing and ice the whole cake with the purple. I decorated with fresh garden lavender.
This slightly flavoured the cake but not to much.

And there you have it. My top two layers were a bit pink for my liking as I used a Lilac dye but next time I would use just the Grape Violet dye for all four layers, as it was more purple.


Note this was a TALL cake if you were adding layers I would decrease the height/amount of batter mixture in each layer.



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