Wednesday, February 26, 2014

Jammie Cakes (Jam Filled Cake Vegan, Soy-Free, Nut-Free, Gluten-Free)

These Jammie Cakes were made for a birthday celebration for someone who enjoys mildly sweet desserts. This is simply a regular vegan & gluten-free yellow vanilla cake batter that is filled with your jam of choice.
I baked the cake batter in mini cupcake pan to make it bite sized, but you can bake it in a round pan or a normal sized cupcake pan. Either way, the cake will come out moist and delicious. The baking time is posted below.

3/4 cup brown rice flour
1/4 cup gluten-free oat flour
5 Tablespoon potato flour
1 Tablespoon tapioca flour
1/2 cup vegan sugar
11/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon salt

1/2 cup rice milk
1/4 cup canola oil (or another mild oil)
1/4 cup unsweetened applesauce
11/2 teaspoon vanilla extract

~serving 24 mini cupcakes, 12 cupcakes, 2-6" round cakes
Preheat oven to 350F

In a large bowl thoroughly whisk together all the dry ingredients. Slowly fold in the rice milk, canola oil, unsweetened applesauce and vanilla extract. 

Scoop vanilla cake batter into cupcake pan and bake.

Baking time: 
mini cupcakes-10-12 minutes
regular cupcakes-18-20 minutes
6" round-25-30 minutes

If you are unsure if the cake is fully cooked, use the tooth pick method to check. Similar to regular gluten cakes, gluten-free cakes are fully cooked when the tooth pick comes out clean as well.

After baking cupcakes, allow the cake to cool before filling it with jam. 

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