Let me just say, I'm a vanilla girl. Don't get me wrong, chocolate is great! But when I had to give up gluten & dairy I really just missed good old vanilla cupcakes. I tried a lot of recipes but they were too dry or too grainy or too plain or too... well, gross. So I got to work! It took me awhile to perfect but I'm SO proud of this recipe and I really think you'll love it. So far I've gotten great feedback from my "taste testers" (most of whom aren't gluten free OR vegan). Enjoy!
¾ cup sorghum flour (or organic brown rice flour)
¾ cup tapioca flour
½ cup organic coconut flour
1 cup organic cane sugar (I really love Wholesome Sweeteners. It's fair trade!)
½ teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
½ cup plain coconut milk (or soy, almond, whatever you're into)
1 cup warm water
3 Tablespoon grapeseed oil (or coconut, organic canola, again it's your call)
1 Tablespoon GOOD vanilla (no artificial ok? splurge. I'm serious.)
1 teaspoon lemon juice
¼ cup unsweetened applesauce
Preheat your oven to 375F (191C). Measure the non-dairy milk into a liquid measuring cup & add lemon juice (set aside for now).
Whisk together all dry ingredients.
Add all liquid ingredients to the dry ingredients and mix with electric mixer until smooth.
Fill the cupcake wrappers or greased cake pans.
Bake the cupcakes for 15-20 minutes or cake for 30ish minutes. When the cake is ready it will be light brown on top and spring back when you press it lightly. Sugarmama's Gluten-free Vanilla Cake makes 12-14 cupcakes and two 7inch round cakes or one 9 inch cake.