This recipe has no eggs or dairy. There’s also the option to leave out sugar and replace it with honey. It is gluten-free and can be used to make muffins, a cake loaf or celebration cake.
1 3/4 cups Jollity gluten-free sweet potato and pumpkin flour
1/2 cup sugar ( or 1/4 cup honey)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup dairy free milk (soy, coconut, almond etc)
2 teaspoons vanilla
1/3 cup vegetable oil
1 tablespoon white vinegar
Preheat the oven to 170°C.
In a bowl, combine all the dry ingredients (flour, salt, sugar, baking soda, baking powder) and mix well. (If you are using honey, leave out the sugar).
Add the oil and mix till it forms a crumbly texture. In a separate bowl, combine the milk, vanilla and vinegar and mix well. Add this to the dry ingredients. If using honey, add it as well.
Grease and line your preferred baking tin and pour the batter into it. Place in the oven and bake for 35 minutes or until a toothpick inserted comes out dry. If you are baking muffins, bake for 20-22 minutes.
Take our to cool and enjoy with a cup of tea or coffee.
If you loved this recipe, please leave a comment below and let us know how it went.
The Jollity Gluten-free sweet potato and pumpkin flour are available in a few places within Kampala. You can find all information on the ‘Information and Pricing’ section of this website.
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