Chocolate Mayonnaise Cupcakes

Vegan, gluten-free, dairy-free, soya-free

  • 285g rice flour – I used a blend of 135g white rice flour & 150g brown rice flour
  • 225g sugar
  • 4tbsp cocoa powder
  • 2tsp baking powder
  • 1/4 tsp salt
  • 1tsp xanthum gum
  • 200g Mayorice (or other safe mayonnaise)
  • 250mls water
  • 1tsp vanilla extract
  1. Preheat oven to 180°C
  2. Combine all of the dry ingredients – rice flour, sugar, baking powder, salt and xanthum gum – until they are well mixed 
  3. Stir in the vanilla extract and safe mayonnaise 
  4. Mix the cocoa powder and boiling water before mixing until you have a smooth batter
  5. Pour the cake batter until individual cupcake cases and bake for at least 20 minutes* 
  6. Continue baking until an inserted skewer can be removed clean from the baked cupcakes 
  7. Allow to cool and enjoy!

*This batter can also be used to bake a whole cake, rather than cupcakes if you prefer, just cook for between 35-40 minutes

Adapted from a recipe on BBC Good Food website