Gluten Free Pound Cake Cupcakes

What you’ll need…

1 Cup Soy Flour

1 Cup Rice Flour

1 Cup Tapioca Flour

1 teaspoon Xanthan Gum

2 teaspoons Baking Powder

1 teaspoon Pumpkin Pie Spice

2 Cups Raw Cane Sugar

1 Cup melted Crisco All-Vegetable Shortening or a plant-based buttery spread

1 Cup Cashew Milk

Ener-G Egg Replacer = 4 eggs

1 Tablespoon Bourbon Vanilla

1/4 Cup Lemon Juice

Mix dry and wet ingredients separately, then combine together slowly.

Mix until well-blended.


Heat Oven to 350

Fill the paper baking cups in the muffin pan to halfway

Bake for 27-30 minutes until golden on top

Let cool for 10 minutes before eating


Top with Vegan Whipped Cream 

img_1072

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s