10 min
30 min
0.5KG
Easy
This soft and delightful gluten-free mini cake delivers all the indulgence of a full-sized dessert in a perfectly portioned treat. Moist, tender, and versatile, it can be enjoyed plain or topped with your favorite frosting or glaze, making it ideal for tea time, celebrations, or everyday indulgence.
100g whole eggs (about 2 large eggs)106g sugar40g melted butter (or plant-based butter for a dairy-free option)113 g Sinless 1-1 Baking Flour54g milk (or any plant-based milk)2g baking powder1g baking sodaPreheat your oven to 170C and lightly grease your baking tray or cupcake molds
In a bowl, Whisk the eggs and sugar together for 2 minutes until light and frothy
Add the milk and stir to combine
Add the Sinless 1 to 1 Baking Flour, baking powder, and baking soda
Pour in the melted butter and mix everything together for 30 seconds until smooth
Pour 30g of batter into each mold (34 of a standard cup)
Bake for 16 minutes, or until a toothpick inserted in the center comes out clean
Let cool slightly before serving. Perfect for a light, fluffy treat!
