Patty Cakes - Egg, Dairy, Gluten, Nut and Soy Free

Recipe by Jubes
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 24
YIELD: 24 cakes
UNITS: US

INGREDIENTS

Nutrition
  • 125
    g dairy-free margarine (4.5 oz)
  • 125
    g caster sugar, also known as superfine sugar (4.5oz)
  • 2
    eggs, can use equivelant egg replacer (I would use double the powder suggested on the box to replace two eggs)
  • 150
    g gluten-free self-raising flour (soy-free if needed, 1 cup)
  • 90
    g rice flour, use a finely ground flour (1/2 cup)
  • 3
    teaspoons gluten free baking powder (there is a recipe here on zaar if you cannot buy one)
  • 125
    ml rice milk, can use soy milk if tolerable (1/2 cup)
  • icing sugar, -for dusting (confectioners sugar)
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DIRECTIONS

  • Preheat oven to 180°C ( 350°F )
  • Line 12 hole muffin trays or patty pans with paper cases.
  • Beat the margarine and sugar together using an electric mixer until light and fluffy. Add the eggs or the eg replacer. Beat well.
  • Sift the dry ingredients into a seerate large bowl. Fold the dry ingredients into the margarine alternately with the rice or soy milk.
  • Spoon the mixture evenly into the patty cases and bake for 15-20 minutes, or until just cooked. Allow to cool in trays 10 minutes before moving to a wire rack to cool.
  • Dust with the icing sugar or ice with a suitable icing or frosting.
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