I admit, I have never made a from scratch cake batter. I made this as cupcakes for a birthday party with a soy allergy and celiac's for another person. I substituted the following: coconut oil instead of vegetable, and with gluten-free flour, and just plain old forgot to use boiled water, so it was just regular water. It turned out amazing!!! I added soy-free chocolate chunks too (which I think were the special touch that won everyone over). I didn't follow the icing recipe as I was also making gingerbread cupcakes and wanted it vanilla flavour, so just added cocoa when I was done with that. Divine. They were a massive hit. And as you guessed- everyone could enjoy them! (thankfully no egg allergies!!!) Will be using this recipe again :)
If you're interested in doing them cupcake style: I was a bit worried they would stick to the cupcake liners, but they came out just fine with minimal cake loss! Now, I can't guarantee it for everyone as I used a gluten free flour, but I'd risk it!
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I admit, I have never made a from scratch cake batter. I made this as cupcakes for a birthday...