really good simple baby cakes -- vegan, gluten-free, and nut-free

This is really delicious. Simple, super yummy little cakes. Pleasing. They taste like more. They go perfectly with a cup of tea. They rock an after-school snack or an after dinner treat. Breakfast? Sure!! Dessert? You betcha. This is the cake you need now.

p.s.a. : also good with chocolate chips!!:

equipment needed:

muffin/cupcake cups
mixing bowl
mixing spoon
measuring cups
measuring spoons
oven


ingredients:

a)
1 cup millet flour
1 cup buckwheat flour
1/2 cup tapioca starch
1 tsp xanthan gum

b)
1/2 tsp sea salt
1/2 tsp tonka bean powder
1 tsp baking soda
1 tsp cream of tartar

c)
1 cup coconut sugar
1/4 cup coconut nectar
2 tbsp apple cider vinegar
1 tsp vanilla extract

d)
1/2 cup coconut oil
1 1/2 cup warm water


directions:

preheat the oven to 345 degrees
1. combine the ingredients from part d and set aside
2. in a bowl, mix the ingredients from a) and b) -- thoroughly combine
3. stir c) and d) together
4. mix the wet and dry ingredients together -- I like to use a whisk
5. scoop the batter into the silicone cupcake cups and bake at 345 for 30 to 35 minutes