Mix the ingredients and store for up to 6 months in a lidded container. You could fill jars of the mix and gift them with these directions included:
Preheat oven to gas 4 / 180C / 350°F and line or grease an 8" tin or 12 hole muffin pan
Add 60mls oil, 180mls rice milk, 2 eggs or equivalent amount egg replacer* and a tsp of vanilla extract to the dry mix and whisk until combined
Fill the tin / cupcake cases halfway with the batter
Bake cakes for 25 - 30 minutes and cupcakes for 17 - 20 minutes
Cool on a wire rack and frost as desired
*see my profile for a gluten-free baking powder recipe and my best gluten-free egg replacer recipe - this has xanthan gum in the mix so the 1/2tsp xanthan in the cake dry mix above must be left out
Dry mix makes 1 x 8" round or 12 cupcakes
FYI I used my own egg replacer in these cupcakes listed under Vickys Best Gluten-Free Egg Replacer. I used 3tsp of it mixed with 4tbsp rice milk and 2tbsp oil and omitted the xanthan gum
