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