I’ve tried a recipe from the book “The Allergen-Free Baker’s Handbook” by Cybele Pascal. You can go visit her website (see link)!
I adapted the recipe a little. She called those cupcakes but the texture is more like cake then cupcakes.
I’ll try some other flours next time to get a more “cupcaky” resut! But those cakes are delicious and lovely!
1cup + 1/3 cup (240g) rice flour
1 tbsp + 2 tsp + 1/2 tsp (21g) arrow root
1 tbsp tapioca flour
1/2 cup (125ml) soy milk
1/2 tsp (2,5 ml) cider vinegar
1/4 cup (25g) cocoa powder
1/8 tsp xanthan gum
1/4 + 1/8 tsp baking soda
1/4 tsp baking powder
1/8 tsp salt
1/4 cup + 2 tbsp (85g) muscovado sugar
2,5 tbsp (40ml) olive oil (a fruity one)
1 grated vanilla pod
Turn the oven on AT 180°C (350°F°.
1/. Mix the milk and the vinegar. Set aside.
2/. Mix the rice flour + arrow root + tapicoa flour + cocoa powder + xanthan gum + baking soda + baking powder + salt. Set aside.
3/. Whisk together the milk, the sugar, the olive oil, and the vanilla grains. Beat well.
4/. Add the flour mix in 3 batches and mix with a spatula until smooth.
5/. Fill 2/3 of muffin mould. Put in the oven. After 10 minutes, rotate the mould and cook another 5 minutes. Take out of the oven and let it cool for 5 minutes before taking the muffins out and transferring it to a cooling rack.
When the cakes are cold, you can decorate it with some glazing. Here are 2 ideas, one with white chocolate (so it’s not dairy free) and 1 with dark chocolate.
White chocolate glazing:
50g of white chocolate
1 tbsp + 1 tsp of rice milk
Make it melt together in a double boiler. Away from the heat, add 20g of confectioner’s sugar.
In my recipe, it said that I should pour it right away on the cakes… but obviously, I should have waited!
Dark chocolate glazing:
25g of dark chocolate (min 70%)
7,5ml of rice milk
12g of vegan butter (coconut or else)
Let it melt in a double boiler. Away from the heat, add 15g of confectioner’s sugar. Let it hardened a little and put a spoon on top of the cakes.