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Get your oven going to 350 degrees. If you're making a layer cake, grease two 8 or 9 inch round cake pans and dust them with tapioca flour. For cupcakes, just line a muffin tin with baking cups.
Slowly add the vanilla extract, alternating with the dry flour mixture and the milk alternative. Start and end with the flour mixture, mixing just until combined after each addition. The goal is a smooth, light batter.
A small tip: I find using just under 3/4 cup of the milk alternative works best for the right consistency.
Bake the cakes for 20-25 minutes, or the cupcakes for 12-15 minutes. They're ready when the tops are lightly browned and spring back when you gently press them, or when a toothpick inserted into the center comes out clean.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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