This recipe is gluten free and dairy free. It can also be made nut free, lower sugar, low fat, soy free and vegan.
1 1/2 cup(s) gluten free all purpose flour (Bob's Red Mill® All Purpose Flour) or Brown Rice Flour
1 1/2 teaspoon(s) baking soda
1/2 cup canola oil
1 cup(s) sugar
2 large eggs or vegan egg replacer
1 1/2 teaspoon(s) vanilla extract
3/4 cup(s) rice, soy, almond or coconut milk
Preheat oven to 350 degrees.
Combine all wet ingredients in a small bowl. Combine all dry ingredients in a separate, medium size bowl. Next combine wet ingredients into the dry ingredients bowl. Whisking together until batter is smooth.
Prepare a: cake pan, sheet cake pan, muffin or mini muffin pan by spraying with a non-stick spray. Spoon or pour mix into pan or muffin cups. Cook until inserted toothpick (or butter knife) come out clean.
Let cake/cupcakes cool, then eat and/or serve!
Make it vegan: Replace eggs with egg replacer.
Make it low fat: Substitute half of oil with unsweetened applesauce.
Make it lower in sugar: Cut the sugar down by up to half.
Make it soy free: Don't use soy milk.
Make it nut free: Don't use a nut milk.
If batter seems too thick, add either more milk, an additional egg white or some unsweetened applesauce.