This is my new go-to cake / cupcake recipe! Why you ask? Forget the labels (vegan & gluten-free) – this batter turns into a deliciously moist and fluffy creation!

Raw Cream Cheese Frosting:

• 1/2 Cup of my Raw Cream Cheese
• 1/2 Cup vegan confectionery sugar

Stir to combine!

Ingredients (makes 1 dozen cupcakes OR 1 9-inch cake):

• 1 2/3 Cup white rice flour
• 1 Cup non-dairy milk
• 2/3 Cup maple syrup
• 1/2 C carob powder
• 1/2 Cup coconut oil
• 4 Tablespoons seltzer water
• 2 teaspoons baking powder

Directions:

1. Preheat your oven to 350 degrees.  In a large mixing bowl combine your white rice flour, carob powder, baking powder, and stir to combine.  Add your non-dairy milk, maple syrup, coconut oil, seltzer water, and stir until fully incorporated.
2. Pour your batter into either paper-lined muffin tins or your greased cake pan.  Bake for 35-40 minutes.  To ensure your sweets are fully baked insert a toothpick into the center of your dish, if it comes out clean it is ready!
3. Let your cake(s) cool and top with your cream cheese frosting.  I topped my carob cakes with organic strawberries and drizzled melted chocolate.

4. Enjoy eating whole!