Mini Vanilla Cakes

I developed this recipe for use in a Babycakes cake pop maker, but it can also be used with a mini muffin tin (see below).

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

1. 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.
2. Pour dry mixture into mixing bowl; add water, pure olive oil and vanilla; beat to combine evenly; set aside.
3. 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).
4. 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.

Servings: 24 cake pops or mini cakes
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