Mumma Sue’s Lactose-free Mini Bakewells

Mamma Sue's Alternative Mini Bakewell cross-section

For Mother’s Day, my mum asked me to bake her favourite coconut cakes, which her own mother used to make for her.

I’d never eaten or even heard of these before, so I had to make up this recipe based on her description. Essentially it’s a pastry cup base with a layer of jam, then a layer of sponge cake, topped with lemon icing and dipped in coconut, quite similar to a Bakewell Tart. This all sounds a bit weird, but actually tastes really good – and it’s what she wanted, so I was more than happy to make them. Obviously I made them lactose-free, so I could try them too!

They turned out really well, and my mumma loved them!

Makes 12


Mamma Sue's Alternative Mini Bakewell
‘They turned out really well, and my mumma loved them!’


  • 200g Plain flour
  • 100g Dairy-free Flora Freedom spread
  • 3 tbsp cold water


  • 1 jar of Strawberry or Raspberry jam


  • 100g Dairy-free Flora Freedom spread
  • 100g Sugar
  • 2 eggs
  • 100g Self-raising flour
  • 1 tsp. Baking Powder
  • 1 tsp. Vanilla Essence


  • 150g Icing sugar
  • Juice of one lemon
  • 100g Desiccated coconut

12 Hole bun tin, greased and lined with 1 strip of baking parchment in each whole (this helps to pull the cake out easily).


  1. Preheat the oven to Gas Mark 5/190o/375o. Prepare the bun tin.

Make the Pastry

  1. Sieve the flour into a mixing bowl. Cut the butter into small cubes/lumps, and add to the flour.
  2. Rub together using your fingertips, until the mixture looks like fine bread crumbs (If you think there are still lumps in it, give the bowl a shake – all the large lumps will come to the surface and then you can rub them in!).
  3. Pour in cold water, and mix with your hand to form a smooth dough. Be cautious not to over- handle – it’s not good for the pastry.
  4. Form the dough into a ball, cover in cling film and put it in the fridge whist you prepare the sponge.


  1. Add the dairy free spread into a mixing bowl. Beat with a fork until smooth.
  2. Add the sugar; beat with a fork until combined and fluffy in appearance.
  3. In a smaller bowl, crack the eggs and whisk together with a fork.
  4. Gradually add the eggs to the cake mixture a little at a time, stirring using a wooden spoon. If you think it looks like it is curdling (i.e. the eggs appear to be separating from the mixture) then add a table spoon of the flour.
  5. Sieve in both the flour and baking powder. Mix well with a spoon, mixing in figure of 8 motion to incorporate as much air as possible.
  6. Add the vanilla essence and mix again, before finally placing the cake mixture to one side.


  1. Retrieve the pastry from the fridge. Sprinkle a light dusting of flour over the work surface and a little more on a rolling pin (if you don’t have a rolling pin, you can always use a tin of beans!).
  2. Place the pastry in the centre of the work surface. Roll out with the rolling pin until about 3mm thick – you want it quite thin so that you have a crisp base, but not so thin that it won’t able to hold the mixture.
  3. Use the top of a cup or mug (diameter ~ 9cm) to cut out large discs from the pastry. Place these in the bun tin holes, forming a cup shape. Make sure these cups are deep enough to hold the jam and sponge mixture.  If you have any leftover pastry, you could always make some jam tarts!
  4. Place 2 tbsp. of jam in each pastry cup.
  5. Add 2 tbsp. of sponge mixtures on top of each cup. Smooth the cake mixture over with the back of the spoon.
  6. Place on the middle shelf of the oven. Bake for ~20-25 minutes. Make sure to check around half way through; you may need to put some foil over the cakes to prevent them from browning too much. They’re ready to come out once the sponge is soft and springy to touch and the pastry has turned a golden brown.
  7. Remove, and allow to cool fully (I couldn’t resist trying one at this point, but burnt my tongue on the boiling jam so I’d highly recommend waiting until it is completely cool!).


  1. Sieve the icing sugar into a bowl. Pour in the lemon juice, and mix together with a spoon forming the icing. You don’t want it too runny; more of a gloopy consistency, where it’s just falling off the spoon. If overly runny, you may need to add more icing sugar.
  2. Place a spoonful of icing on top of each cake, and smooth over with the back of your spoon.
  3. Place the desiccated coconut onto a plate. Dip the cakes into the coconut ensuring each gets a good covering on top.
  4. Allow the icing and coconut to set. Serve to your mumma (or whoever) and EAT!
Mamma Sue's Alternative Mini Bakewell cooling
‘Obviously I made them lactose-free, so I could try them too!’

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