Vickys Homemade 'Box' Cake Mix, Gluten, Dairy, Egg & Soy-Free

Name: How to cook Vickys Homemade 'Box' Cake Mix, Gluten, Dairy, Egg & Soy-Free - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys Homemade 'Box' Cake Mix, Gluten, Dairy, Egg & Soy-Free

This is a handy mix to keep in your cupboard. I make 4 jars at a time and keep them in the pantry so if the kids take a friend home from school, in 20 minutes I can have some cupcakes ready for them. You can of course use any flavouring, colouring and frosting to turn this basic mix into any cake you want

Ingredient

Food ration :

1 serving

Cooking time :

5 mins

94 grams

white sorghum flour

64 grams

cornstarch or arrowroot powder

100 grams

granulated sugar, I use vanilla sugar

1 tsp

baking powder*

1/2 tsp

baking soda / bicarb

1/2 tsp

xanthan gum / guar gum*

1/4 tsp

salt

Cooking instructions

* Step 1

Mix the ingredients and store for up to 6 months in a lidded container. You could fill jars of the mix and gift them with these directions included:

* Step 2

Preheat oven to gas 4 / 180C / 350°F and line or grease an 8" tin or 12 hole muffin pan

* Step 3

Add 60mls oil, 180mls rice milk, 2 eggs or equivalent amount egg replacer* and a tsp of vanilla extract to the dry mix and whisk until combined

* Step 4

Fill the tin / cupcake cases halfway with the batter

* Step 5

Bake cakes for 25 - 30 minutes and cupcakes for 17 - 20 minutes

* Step 6

Cool on a wire rack and frost as desired

* Step 7

*see my profile for a gluten-free baking powder recipe and my best gluten-free egg replacer recipe - this has xanthan gum in the mix so the 1/2tsp xanthan in the cake dry mix above must be left out

* Step 8

Dry mix makes 1 x 8" round or 12 cupcakes

* Step 9

FYI I used my own egg replacer in these cupcakes listed under Vickys Best Gluten-Free Egg Replacer. I used 3tsp of it mixed with 4tbsp rice milk and 2tbsp oil and omitted the xanthan gum

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