You should always have a tried and true recipe to fall back on in case you need dessert in a hurry. 

Trick: This cake mix is great in cupcakes but can also be made into two 8-inch round cake layers. 

Ingredients

  • 1 cup brown rice flour
  • 1 cup tapioca starch
  • 1 cup sugar
  • ½  teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 cup sweetened vanilla almond milk
  • ¼  cup egg substitute
  • 3 tablespoons vegetable oil
  • 1 tablespoon vanilla extract
  • ¼  teaspoon distilled white vinegar
  • Garnish: sliced strawberries and powdered sugar

Instructions

Preheat oven to 350ºF. Spray a 12-cup muffin tin with cooking spray or line with paper liners.

In a large bowl, combine first seven ingredients and whisk to combine.  Add remaining ingredients, except garnish, and mix just until batter is smooth.  Divide batter between muffin cups. 

Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean.  Let stand five minutes before transferring cupcakes to a wire cooling rack to cool completely.  Garnish as desired. 

Nutrition

Servings

12

Serving Size

1 cupcake

Calories

189

Total Fat

4 g

Sat Fat

2 g

Cholesterol

0.1 mg

Sodium

266 mg

Potassium

73 mg

Carbohydrate

37 g

Protein

1.5 g