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Cupcake recipe (gluten-free, egg-free, dairy-free, sugar-free)

Despite the title, you might be wondering what’s in them? And they probably taste horrible! But the true test is if both kids and adults will eat (and enjoy) them, and they do. So yes, it is possible to make delicious treats when you have allergies or a restricted diet!

This recipe comes from The Kid Friendly Food Allergy Cookbook by Leslie Hammond and Lynne Marie Rominger under the “Yellow Cake” recipe.

Cupcake recipe (or regular cake)

4.5 tsp egg replacer mixed with 6 TB water (or 3 eggs) 1 1/2 tsp stevia (or 1 1/2 cups sugar) 2 sticks of butter (or the equivalent of oil or margerine) 3 cups of rice flour 2 tsp baking powder (or 1/2 tsp baking soda mixed with 1 tsp lemon juice) 1 tsp baking soda 1/2 tsp salt 1 1/4 cups rice milk mixed with 1 1/2 TB lemon juice (or 1/2 cup buttermilk)

Bake at 350 degrees. 10-12 minutes for cupcakes or 25 – 35 minutes for cake.

To fancy it up, you can bake them with sprinkles on the top.


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