Preheat your oven to gas 4 /180C / 35p°F and line a 12 hole muffin tray with paper cupcake cases
In a bowl, mix together the flour, xanthan gum, baking powder, baking soda & salt
Add the oil, milk and vanilla and stir until the mixture is smooth
Divide the batter between each case then bake for 35 minutes. The cakes should be golden and firm when you press lightly on top
Let the cakes stand in the tins for 20 minutes then transfer to a wire rack to cool completely
Store in an airtight container in the fridge for up to 3 days
An easy free-from whipped cream topping recipe is 500g coconut cream (2 & 1/2 cups) whipped with 500g icing sugar (4 & 1/2 cups) and 2 tsp vanilla extract which is what is shown in this photograph
