Ingredients for Basic Cake Or Muffin Mix Wheat And Egg Free
- 2 cups gluten-free flour blend
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 1/2 cup (1 stick) vegan butter
- 1 cup unsweetened applesauce
- White Vinegar
- 1/4 cup plant-based milk (plus optional 1 tablespoon)
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup mix-ins (e.g., chopped apples, raisins, chocolate chips)
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How to Make Basic Cake Or Muffin Mix Wheat And Egg Free
- Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease a 1 lb loaf tin.
- In a large bowl, combine 2 cups gluten-free flour blend, 1 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Cut in 1/2 cup (1 stick) vegan butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1 cup unsweetened applesauce, 1 teaspoon vanilla extract, and 1/4 cup plant-based milk (almond, soy, etc.).
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Add more plant-based milk, 1 tablespoon at a time, if needed to reach a soft, dropping consistency.
- Gently fold in 1 cup of your choice of mix-ins (chopped apples, raisins, chocolate chips, etc.).
- Fill muffin cups about 2/3 full, or pour batter into the loaf tin. Sprinkle with extra sugar, if desired.
- Bake muffins for 20-25 minutes, or the loaf cake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
56g
Fat
36g
Carbs
4g
