Ingredients for Patty Cakes Egg Dairy Gluten Nut And Soy Free
- Dairy Free Margarine
- Caster Sugar
- 2 large eggs (or 2 flax eggs: 2 tbsp flaxseed meal + 6 tbsp water)
- Gluten Free Self Raising Flour
- Rice Flour
- Gluten Free Baking Powder
- Rice Milk
- Powdered sugar (for dusting)
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How to Make Patty Cakes Egg Dairy Gluten Nut And Soy Free
- Preheat oven to 180°C (350°F).
- Line a 12-hole muffin tin with paper cases.
- In a large bowl, cream together 1 cup (2 sticks) dairy-free margarine and ¾ cup granulated sugar using an electric mixer until light and fluffy.
- Add 2 large eggs (or 2 flax eggs for vegan option: 2 tbsp flaxseed meal + 6 tbsp water, let sit 5 min) and beat well.
- In a separate large bowl, whisk together 1 ½ cups gluten-free all-purpose flour blend, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup rice milk or other allergy-friendly milk, beginning and ending with the dry ingredients. Mix until just combined, do not overmix.
- Evenly spoon the batter into the prepared patty cases, filling each about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar or decorate with your favorite dairy-free frosting or glaze.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
20g
Fat
0g
Carbs
2g
