- Gluten free & vegan
- Gluten & dairy free
125g gluten-free plain flour
125g gluten-free oat flour
1 heaped teaspoon gluten-free baking powder
¾ teaspoon bicarbonate of soda
170g caster sugar
12ml (about 1 tablespoon) white wine vinegar
200 – 250ml plant-based milk
75g dairy-free margarine, melted
Place 12 large cupcake cases into a muffin tin.
Preheat oven to 180°c /160°c fan oven / gas mark 4.
Weigh the gluten-free plain flour, gluten-free oat flour, baking powder and bicarbonate of soda, into a large mixing bowl. Stir then sieve together at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Add the caster sugar and salt and stir together.
Melt the dairy-free margarine. Add the plant-based milk and vinegar. Stir into the dry ingredients with the vanilla. It should be the consistency of a smooth thick batter. Add more plant-based milk if necessary.
Divide the mixture between the cake cases and cook in the centre of the oven for 20 – 25 minutes until golden brown and a knife inserted into the centre comes out clean. Leave to cool on a wire rack.
Decorate as required.
*for chocolate cupcakes – replace 25g self-raising flour with 25g cocoa powder. You will need to add a drop more plant-based milk.
In all recipes requiring self-raising gluten-free flour, I advise stirring the flours together with the gluten-free baking powder then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.