Wheat, Egg, Dairy + Nut Free Cupcakes
1 1/2 cups of flour (oat, barley, and/or spelt)
2/3 cup of sugar
3 tablespoons of cocoa (optional if you want a white cake)
1 tablespoon ground flax seeds
1 teas baking soda
½ teas salt
5 tablespoons melted dairy-free margarine
1 tablespoon cider vinegar
1 teas vanilla
1 cup rice or soy milk
Oven 350°. Makes one 8-inch cake pan or 12 muffins. Grease the pan.
Mix flour, sugar, cocoa, flax seeds, baking soda and salt. Make three well-spaced holes in the dry mixture; pour margarine into the first hole, vinegar into the second, and vanilla into the third. Pour the rice/soy milk over the mixture, then mix until smooth (30 seconds). Bake for 25 min for cake, 20 minutes for cupcakes.
See other recipes submitted by Susan Gray