Description
Simple sweet little cakes to add to a packed lunch for those who are avoiding multiple allergens. It’s nice to have a treat now and again!
Ingredients
Scale
- 100g coconut oil or DF spread
- 100g sugar
- 1/2 tsp vanilla powder
- 300g self raising flour (*can use GF)
- 260g milk of choice (*can use DF)
- 1 Tbsp apple cider vinegar
- 1 tsp bicarb soda
- 1 tsp baking powder (*ensure GF if required)
Instructions
- Preheat oven to 180C. Line a mini muffin tin with paper cases.
- Add the oil (100g) and sugar (100g) to the bowl. Mix Speed 6 / 20 seconds.
- Add the vanilla (1/2 tsp), self raising flour (300g), milk (260g), vinegar (1 Tbsp), bicarb soda (1 tsp) and baking powder (1 tsp) to the bowl. Mix Speed 5 / 5 seconds.
- Spoon into the paper cases.
- Bake for 15-20 minutes or until cooked through.
Notes
- This recipe appears in The Packed Lunch Issue of The 4 Blades Magazine http://www.the4blades.com/t4b-mag-027-the-packed-lunch-issue/
- Prep Time: 5
- Cook Time: 20
Nutrition
- Serving Size: 20