Not only are these cakes egg free, but they are dairy free and nut free. A great alternative for anyone with severe allergies who would still like a sweet treat occasionally. Gluten free flour can be substituted too if needed.
Ingredients Wet Ingredients 1 tablespoon of white vinegar
1 1/2 cups of soy milk
1/2 cup of olive oil
1 teaspoon of vanilla
Dry Ingredients 1 1/2 teaspoons of cinnamon
1 tablespoon of chia seeds
2 tablespoons of baby quinoa
2 1/4 cups of self raising flour
1 cup of castor sugar
1/2 teaspoon of baking soda
1 teaspoon of baking powder
1/4 teaspoon of salt
Preheat the oven to 180 degrees celcius
Start with two bowls. Place all wet ingredients into one bowl and mix well, and all the dry ingredients into the second bowl.
Pour the wet ingredients over the dry ingredients and mix well to combine.
Mix all ingredients well with an electric mixer, or mix by hand with a wooden spoon
Pour mixture into paddy cake papers.
Bake for 30 minutes.
Cakes baking in the oven
Test cakes by placing a skewer in the centre. If it comes out clean they are cooked.
Allow to cool and cover with icing sugar if you desire.
Baby quinoa and chia seeds are just a little something extra I added to these cakes. They are not nessecary to make the cake bind and set.
Large paddy papers make 6 muffins and small will make 12.