I find it handy to have staple recipes which you can adjust slightly and have on hand not only to manage allergies but when you don't have something in the pantry, this is a great recipe for that. It could easily be made into a cake or have some banana added or flavoured icing to change it a bit. It makes beautifully moist cupcakes. I found it via a google search here. The recipe is below as well:
Ingredients:
1 1/2 cups self raising flour
1/3 cup cocoa
1/2 teaspoon salt
1 cup caster sugar
1 cup water
1/3 cup canola oil
1 tablespoon lemon juice
1 1/2 teaspoons vanilla essence
Method (preheat oven to 180 degrees celcius or 160 fan forced)
1. Sift all dry ingredients together and set aside.
2. Mix all wet ingredients together and add to the dry ingredients. You can use an electric mixer as the recipe calls for but I actually just used a wooden spoon and mixed well until it was all smooth.
3. Pour into 12 prepared patty cases and bake for approximately 25 minutes.
Icing:
I used a dairy free marg with a little rice milk and icing sugar to lightly spread on top and then put white icing fondant on top of that for something a little different. You just dust these with some dry icing sugar, make a dairy free marg icing or try something a little different with flavoured icing. The best thing is these cakes will be tasty every time regardless!
