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Allergen Free Vanilla & Chocolate Cupcakes

January 10, 2020

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Allergen Free Vanilla & Chocolate Cupcakes

January 10, 2020

 

 

 As a custom order bakery it is our goal to create desserts for everyone. Taking time to create recipes that are delicious for those with food allergies is a main priority.

 

We received a request for cake that could not contain the following:

Gluten, Dairy, Soy or Tapioca 

 

The cake could contain eggs. We have included the instructions to make this recipe vegan.

 

 

 

Cake Recipe:

 

1 1/2 Cups Almond Flour

1 1/2 Cups Coconut Flour

1/2 Cup Cocoa Powder (If making chocolate)

1 TBS Baking Powder

2 Cups Sugar

1/2 Cup Softened Better Earth Vegan and Soy Free Butter 

 

4 Eggs (For vegan us Egg Substitute)

1 TBS Vinegar 

1 1/2 Cup Almond or Coconut Milk 

1 Tsp Vanilla

 

Vegan and Soy Free Buttercream: 
 

1 1/2 Cup Vegan and Soy Free Butter

1 Egg White (Leave out if making vegan)

6 Cups Powdered Sugar 

 

Instructions:

 

1. Mix almond and coconut flour, sugar, baking powder and cocoa.

2. Add softened vegan butter to flour mixture. Mix until combined.

3. In a separate bowl or mixing cup combine; eggs, almond or coconut milk, vinegar and vanilla

4. Combine milk and egg mixture to flour mixture.

5. Mix on medium speed two-three minutes.

 

Baking:

1. Bake at 350*

2. Mini Cupcakes Bake: 15-20 Minutes

3. Regular Cupcakes Bake: 20-25 Minutes

4. Cake Bake: 30-40 Minute

 

 

 

 

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LOCATION

Missoula MT

Brown's Basics Bakery offers delivery Tuesday - Saturday 

Find us at the
Clark Fork River Market
Date TBD

Minimum of 72 hours notice 
for custom orders.

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© 2016 Amanda Brown Brown's Basics