This is my new go-to cake / cupcake recipe! Why you ask? Forget the labels (vegan & gluten-free) – this batter turns into a deliciously moist and fluffy creation!
Preheat your oven to 350 degrees. In a large mixing bowl combine your white rice flour, carob powder, baking powder, and stir to combine. Add your non-dairy milk, maple syrup, coconut oil, seltzer water, and stir until fully incorporated.
Pour your batter into either paper-lined muffin tins. Bake for 35-40 minutes. To ensure your sweets are fully baked insert a toothpick into the center of your dish, if it comes out clean it is ready!
- 1/2 Cup of my Raw Strawberry Creem Cheese
- 1/2 Cup vegan confectionery sugar