Who doesn’t like a good cupcake? And this one is great – light and fluffy, very unusual for a gluten-free cake. I didn’t have a regular size muffin pan so I simply put the cupcakes papers in a 9×12″ baking pan instead. They didn’t all come out perfectly round but they still tasted delicious! Partnered with the Carob Buttercream Frosting, they are wonderful.
Preheat oven to 350 degrees. Place cupcake papers in 1 or 2 regular (12 hole) muffin tins. The recipe made 14 muffins when I made it, so depending on how full you fill the papers will determine exactly how many cupcakes.
In a medium bowl, whisk:
3 tablespoons ground flax
3/4 cup agave nectar, coconut nectar, or date syrup
3/4 cup non-dairy milk
1/3 cup avocado or other light tasting oil
2 tablespoons vanilla extract
2 teaspoons rice vinegar
Set aside. In a large bowl, combine:
1 cup millet flour
1/3 cup chickpea flour
1/3 cup tapioca flour
1/3 cup potato starch
1 1/2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
Mix to combine the dry ingredients. Pour the wet mixture over the dry and whisk again to combine. Don’t overmix or the cupcakes will get tough. Fill the cupcake papers 2/3 full of batter (or, if preferred, use 2 8″ cake pans lined with parchment paper and sprayed with a non-stick spray, dividing the batter equally between the 2 pans). Bake 20-25 minutes rotating the pan after 10-12 minutes, until a tester comes out clean. If making a cake, bake 30-35 minutes. Cool in the pan(s) for at least about a half hour before removing to a cooling rack. Frost with Carob Buttercream or your favorite frosting.
If a cake is made instead of the cupcakes, freeze the layers before frosting to reduce crumb.
cookingwithoutallergens 
Nice tip
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