How to Make Perfect Vickys Homemade 'Box' Cake Mix, Gluten, Dairy, Egg & Soy-Free

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We hope you got insight from reading it, now let's go back to vickys homemade 'box' cake mix, gluten, dairy, egg & soy-free recipe. You can cook vickys homemade 'box' cake mix, gluten, dairy, egg & soy-free using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Vickys Homemade 'Box' Cake Mix, Gluten, Dairy, Egg & Soy-Free:

1. Prepare 94 grams of white sorghum flour.
2. Provide 64 grams of cornstarch or arrowroot powder.
3. You need 100 grams of granulated sugar, I use vanilla sugar.
4. Use 1 tsp of baking powder*.
5. Provide 1/2 tsp of baking soda / bicarb.
6. Prepare 1/2 tsp of xanthan gum / guar gum*.
7. Prepare 1/4 tsp of salt.

Steps to make Vickys Homemade 'Box' Cake Mix, Gluten, Dairy, Egg & Soy-Free:

1. Mix the ingredients and store for up to 6 months in a lidded container. You could fill jars of the mix and gift them with these directions included:.
2. Preheat oven to gas 4 / 180C / 350°F and line or grease an 8" tin or 12 hole muffin pan.
3. Add 60mls oil, 180mls rice milk, 2 eggs or equivalent amount egg replacer* and a tsp of vanilla extract to the dry mix and whisk until combined.
4. Fill the tin / cupcake cases halfway with the batter.
5. Bake cakes for 25 - 30 minutes and cupcakes for 17 - 20 minutes.
6. Cool on a wire rack and frost as desired.
7. *see my profile for a gluten-free baking powder recipe and my best gluten-free egg replacer recipe - this has xanthan gum in the mix so the 1/2tsp xanthan in the cake dry mix above must be left out.
8. Dry mix makes 1 x 8" round or 12 cupcakes.
9. FYI I used my own egg replacer in these cupcakes listed under Vickys Best Gluten-Free Egg Replacer. I used 3tsp of it mixed with 4tbsp rice milk and 2tbsp oil and omitted the xanthan gum.

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