1 cup evaporated cane juice
6 tablespoons brown rice flour, or white rice flour
6 tablespoons millet flour, or sorghum flour, or GF oat flour
6 tablespoons potato starch
6 tablespoons tapioca starch
1 tablespoon egg replacer powder
1-1/2 teaspoons xanthan gum
1 teaspoon baking powder
1/4 teaspoon sea salt
10 tablespoons water
6 tablespoons pure olive oil
2 teaspoons pure vanilla extract
- In airtight container, combine evaporated cane juice, brown rice flour, millet flour, potato starch, tapioca starch, egg replacer powder, xanthan gum, baking powder, and sea salt; place on lid and shake vigorously to combine and to introduce air.
- Pour dry mixture into mixing bowl; add water, pure olive oil and vanilla; beat to combine evenly; set aside.
- Plug in Babycakes cake pop maker, or prepare mini muffin tins by coating each well with oil and preheat oven to 425 degrees F (place baking rack in middle of oven).
- Using 1 tablespoon measure or scooper, fill each well with batter; close lid to cake pop maker and set timer for 2 minutes; flip maker over (using oven mitts - it is hot!) and cook another 2 minutes; remove cake pops to wire rack to cool before coating with chocolate or powdered sugar. To cook in oven: place filled mini muffin tin in center of oven and bake 5 - 7 minutes; turn mini cakes out onto wire rack to cool completely prior to frosting.
Preheat 425 degrees F
Prep time: 10 minutes
Baking time: 4 minutes per batch with cake pop maker; 5 -7 minutes per batch in oven