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MAMA FIX IT'S
Gluten-Free, Dairy-Free, Egg-Free, Nut-Free Cupcakes and/or Birthday Cake Recipe

* Contains coconut, flax seeds and soy lecithin.
Can easily be modified to substitute those ingredients.

Beautiful gluten-free, dairy-free, egg-free, nut-free cupcakes with sprinkles.

This recipe will make 24 regular-sized cupcakes (pictured above) or 12ish jumbo cupcakes. 

Ingredients

2 2/3 Cups Brown Rice Flour
3/4 Cup Sugar
1T + 1t Baking Powder (4T total)
1t Xanthan Gum
2/3 Coconut Milk *
2/3 Rice Milk *
1/2 C Applesauce
2T Flax Seed Meal mixed with 6T water *
1/2 Cup Plant-Based Margarine (I used Country Crock's Plant-Based Margarine. Contains soy lecithin) *
2t Vanilla Extract

* Click here for substitutions.

Preheat the oven to 350°

Prepare Muffin Cups or Cake Pan

For Cupcakes:
Simply line 2 muffin trays with the decorative paper cupcake liners of your choice.

For Cake:
Line 2 8" round cake pans with foil. 
Lightly coat the foil with margarine (or oil of your choice) 
Lightly flour the pans. Tap excess flour out of the cake pans. 

Mix Ingredients

  • Add all ingredients into a medium-sized mixing bowl.

  • Mix with an electric mixer on low until the batter is moist.

  • Mix on medium until all ingredients are fully combined and there are no longer any large chunks of margarine or coconut cream. There may be a few tiny bits and that's okay. The batter should be thick and creamy.

  • Pour into cake pans or spoon into muffin cups. Fill cake pans and muffin cups 2/3 full. 

  • Bake at 350° for 20 minutes. 

  • Test with toothpick. When toothpick comes out clean, cake/cupcakes are done. DO NOT OVERBAKE!!!

  • Cool in pan or muffin tin placed on wire rack for 10 minutes.

  • Remove from cake pans/muffin tins and cool completely before frosting or freezing. 

  • Sample at least one frosted cupcake, you know, just to make sure it's delicious! 

* Substitutions

Substituting for Coconut and Rice Milk:
You can use any non-dairy milk/ milk combo of your choice as long as that milk contains fat. If you use rice, almond, or oat milk, you'll need to add fat to the recipe, preferably a saturated fat (an oil that's solid at room temperature). Alternative milks contain different amounts of sugar so adjust the amount of sugar you add to the recipe accordingly. 

Substituting the Flax Meal:
The recipe uses Flax Meal and applesauce as an egg replacement. Fortunately, there are a million ways to substitute eggs in recipes. Here are a few:

(Earth Balance makes a Soy-Free Margarine)

Substitutions
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