Need GF vegan cupcake recipe

[Amanda]

can contain dairy and/or sugar.

?!?!?! All my recipes are GF but contain eggs. I have not hit upon the right combination of egg-free and cane-sugar free to make that work. I will gladly settle for a tried and true with cane sugar and dairy.

Can anyone help?

[gfrach]

Can you just use egg replacer to sub for eggs? Do you have a flavor you're looking for? (I have a chocolate cake recipe that works well with egg replacer and makes great cupcakes.)

[Amanda]

Can you just use egg replacer to sub for eggs? Do you have a flavor you're looking for? (I have a chocolate cake recipe that works well with egg replacer and makes great cupcakes.)

Any flavor is fine. I have tried egg replacer in the past with no luck - mine come out too gooey, so I gave up after a handful of tries. But I wonder if that is because of the maple syrup/egg replacer combination?

I would be glad for your recipe(s) if you know they work with egg replacer. Thanks!

[gfrach]

I have some difficulty with getting egg replacer to work for me and usually use gelatin and water mixture (wouldn't be vegetarian that way, of course).

I have a friend for whom egg replacer works well and I don't understand it (same brand and everything!). I also sometimes use a flax seed water mixture in place of eggs and find that works well (yes, even in cakes, but it is better in bread kind of things). The next time I try egg replacer, I'm going to beat it well before I add it to the mixture (so it fluffs up some)

Chocolate Cake—

1/4 c sorghum flour
1/4 c brown rice flour
3/4 c. tapioca flour
1/2 c. cocoa powder
1 tsp. xanthan gum
1-1/4 tsp. baking soda
3/4 tsp. salt
1 c. brown sugar
2 tsp. gf vanilla
1/2 cup milk or milk sub
1/2 c. butter or margarine
1 large egg
3/4 cup warm water (105 degrees)
Cooking spray

Preheat oven to 350. Coat a 9x9-inch round or square nonstick pan or
11x7 nonstick pan with cooking spray. Set aside.

Place all ingredients, except hot water, in large bowl and
blend with electric mixer. Add hot water slowly and mix until
thoroughly blended. Pour into prepared pan and bake 30-35 minutes or
until toothpick comes out clean from center of cake. Serves 12.

Cupcakes: Bake 12 cupcakes for 20-25 minutes or till toothpick comes
out clean.

[candeo]

What about gluten free Wacky Cake?
http://veg2eat.blogspot.com/2008/05/really-wacky-cake.html

I haven't tried it but that blogger seemed to like it.

[Sacha]

I was vegan for 3 years!

1/4 cup silken tofu = 1 egg

Soy milk, almond milk, hazelnut milk, etc substitutes for cow milk

Almond Flour is a great filler for GF desserts too. I buy it at Whole Foods in the bulk section.

[gfrach]

I was vegan for 3 years!

1/4 cup silken tofu = 1 egg



Can you use tofu that has been frozen as an egg replacer or will that not work since it changes the texture of it so much?

[kokoro]

Red Velvet Cake
Ingredients
2 cups brown rice flour
1/2 cup tapioca starch or sweet rice flour
1 tsp baking soda
3/4 cup sugar
1/2 cup vegetable oil
1 cup COLD water (3/4 cup of water plus ice cubes)
1 tsp cinnamon
1/2 tsp molasses
2 Tbsp cocoa powder
2 Tbsp red food coloring
1 tsp salt
1 tsp apple cider vinegar
1 tsp xanthan gum



Instructions
Add cold water, vegetable oil, molasses and red dye in a bowl. Whisk until well mixed.

Sift dry ingredients.

Fold wet ingredients into dry ingredients. Mix well. Do not overmix.

Add vinegar right before placing into a 8 x 8" pan. I use an ungreased glass dish.

Bake in a 350 degree F oven for 45 minutes.

If desired, frost after completely cooled.



Wacky Cake

ngredients
1 1/2 cup flour (see below for gf options)
3 Tbsp cocoa powder (optional)
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 Tbsp vinegar
5 Tbsp oil
1 tsp vanilla
1 cup water



Instructions
Preheat oven to 350F.

Combine dry ingredients in a mixing bowl and mix thoroughly.

Mix wet ingredients in a separate bowl and stir to combine.

Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.

Pour into greased and floured pan (8" square or 9" round) or 12 cupcakes. Bake in oven until tests done - about 35 minutes for cake, about 20 minutes for cupcakes.



Wacky cupcakes

Ingredients
1 cup sugar
1 1/3 cup white rice flour
2/3 cup tapioca flour
1/2 tsp xanthan gum
3 Tbsp cocoa (optional)
1 tsp baking soda
1 tsp vanilla
1 Tbsp vinegar
5 Tbsp oil
1 cup cold water



Instructions
Preheat oven to 350 degrees F. Mix dry ingredients. Add wet ingredients and mix thoroughly. Spoon into prepared muffin tins. Bake 25 - 30 minutes.



Comments
Recipe may be doubled to make a 9x13 or two-level round cake. Baking time will increase; monitor.



Substitutions
For rice flour: Check Goya or Miss Roben's brands to see if they will be safe for your needs

For vinegar: apple cider vinegar works well.

Use gluten and corn free vanilla as needed.

Use oil safe for your needs to be soy, corn, and nut free.
You can omit cocoa and increase vanilla for vanilla cupcakes.


Applesauce Spice Cake

redients
1 tsp baking soda
1 tsp cinnamon
1/2 cup oil
1 tsp salt
1 tsp vanilla
1 1/4 cup sugar
1 1/4 cup plain rice flour
1/2 tsp cloves
1 cup applesauce
2 Tbsp flaxseed meal (optional)
1/2 cup sweet rice flour



Instructions
Mix dry ingredients together, then mix in wet ingredients. Pour into 9" square cake pan or medium sized cupcake tin with paper liners instead. Preheat oven to 350 degrees F. Bake cake for 40-50 minutes, cupcakes for about 30 minutes.

[Sacha]

Can you use tofu that has been frozen as an egg replacer or will that not work since it changes the texture of it so much?

I've never frozen tofu before! I lived in China for 10 years and I always had access to lots of fresh tofu, lol!

[gfrach]

Ah, we just don't eat much tofu, so that's why I was asking. I know it changes the texture a lot, but I've not frozen silken tofu, so it may not change it as much. Maybe I'll get brave and try it!


I've never frozen tofu before! I lived in China for 10 years and I always had access to lots of fresh tofu, lol!