Hi, thanks for your replay.I've baked this cake last weekend.I've added 1/2
teaspoon of baking powder just in case The cake was absolutely lovely, best still warm.Really enjoyed
Not exact matches
1 1/4 cups
of All - Purpose Flour (King Arthur Flour is preferred) 1 cup
of whole wheat flour (again KAF) 1.5
teaspoon of ground cinnamon 1/2
teaspoon nutmeg 1
teaspoon salt 1
teaspoon baking soda 1/2
teaspoon of baking powder 1 cup
of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup
of unsweetened applesauce 1/2 cup
of light brown sugar 1
teaspoon vanilla extract 2 cups
of shredded carrots (I used organic) 1/2 cup
of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or
just leave it plain.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2
teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4
teaspoons baking powder generous pinch
of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2
teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until
just comes to a boil.
1 cup
of oat flour (
just blend some oats in a blender and then measure 1 cup) 1 cup
of ground almond 3 tablespoons
of raw cacao
powder or cocoa
powder 1/2
teaspoon of baking powder a pinch
of sea salt 1/4 cup
of melted coconut oil 5 tablespoons
of maple syrup or honey 1 tablespoon
of flaxseeds + 2 tablespoons
of water 1/2
teaspoon of vanilla extract or
powder 80gr
of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
1 1/4 cups
of All - Purpose Flour (King Arthur Flour is preferred) 1 cup
of whole wheat flour (again KAF) 1.5
teaspoon of ground cinnamon 1/2
teaspoon nutmeg 1
teaspoon salt 1
teaspoon baking soda 1/2
teaspoon of baking powder 1 cup
of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup
of unsweetened applesauce (I used peach apple) 1/2 cup
of light brown sugar 1
teaspoon vanilla extract 1 cups
of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or
just leave it plain.
So this time I added a half
teaspoon of baking powder and it
just doubled in size!
I use lemon juice instead
of apple cider vinegar or
just skip it, 1 extra
teaspoon baking powder instead
of baking soda and 1 extra tablespoon coconut oil instead
of vegetable oil, and
bake for 30 minutes in the middle
of the oven.
* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was
just under two cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup) * 2
teaspoons baking powder * 1/2
teaspoon fine sea salt * 1/3 cup raw, organic cane sugar plus another 1 - 2
teaspoons for sprinkling on top
of the scones before
baking * 9 ounces organic coconut milk (I used organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup organic raisins
Just a quick tip, the recipe says 1 tablespoon and 1
teaspoon of baking powder.
300 ml fat free yoghurt, thinned with 15 ml milk 1 large egg 80 ml oil (such as vegetable, safflower, sunflower or olive oil) 50 grams lightly packed dark brown sugar 1
teaspoon vanilla extract or zest
of citrus fruit
of your choice 90 grams oat bran 125 grams spelt flour (can substitute plain flour) 1 1/2
teaspoons baking powder 1 1/2
teaspoons baking soda 1/4
teaspoon table salt several
teaspoons sugar — for topping the muffins 3/4 to 1 cup chopped mixed fruit (
just about anything but citrus or pineapple will work, I used 10 strawberries but have previously used frozen raspberries and blueberries successfully)
I used 1
teaspoon baking powder, didn't have ground cinnamon, so
just left it out, and used Cointreau instead
of whiskey.