Serves: 10 (makes 10 small cakes)
Time to make: 50 mins
canola oil spray, for greasing
1/2 cup reduced-fat spread
1/2 cup soft brown sugar
1/2 teaspoon mixed spice
1 cup gluten-free baking mix
1/4 cup dried apricots
1/4 cup dried cherries or Craisins
1/2 cup chopped dates
1/2 cup apple purée
2 tablespoons treacle
Step 1 Lightly grease muffin-tray holes with oil. If the pan is non-stick, line bases with greaseproof paper. Preheat oven to 180°C.
Step 2 Place spread and sugar in a large bowl and cream together until light and fluffy. Add eggs one at a time. Stir spice into baking mix then fold into egg mixture with apricots, cherries and dates.
Step 3 Add apple purée with treacle. Spoon into prepared tray. Bake for 25 minutes until firm to touch and golden-coloured. Ice with lemon cream cheese icing.
Dress mini-cakes with icing topped with lemon peel curls and fresh mint.
You can make these cakes in fun shapes and give them as gifts tied with ribbon. They are a particularly thoughtful gift for anyone who has just found they have coeliac disease or a wheat allergy and may be feeling daunted at the prospect.