Basic Cake Or Muffin Mix Wheat And Egg Free Recipe

Ingredients for Basic Cake Or Muffin Mix Wheat And Egg Free

• Gluten Free Flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• Caster Sugar
• 1/2 cup (1 stick) vegan butter
• Puree
• White Vinegar
• More plant-based milk, as needed (about 1-3 tablespoons)

How to Make Basic Cake Or Muffin Mix Wheat And Egg Free

1. Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease a 1 lb loaf tin.
2. 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.
3. Cut in 1/2 cup (1 stick) vegan butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together 1 cup unsweetened applesauce, 1 teaspoon vanilla extract, and 1/4 cup plant-based milk (almond, soy, etc.).
5. 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.
6. Gently fold in 1 cup of your choice of mix-ins (chopped apples, raisins, chocolate chips, etc.).
7. Fill muffin cups about 2/3 full, or pour batter into the loaf tin. Sprinkle with extra sugar, if desired.
8. 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.
9. Let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.