Even though these cakes don’t rise in the center, they got top scores from VT tasters. We turned the flaw into a feature and found that the indented tops were the perfect shape for a dollop of jam.
- 3/4 cup all-purpose flour
- 3/4 cup almond flour
- 2 tsp. baking powder
- 1 cup sugar
- 1/2 cup (1 stick) vegan margarine
- 1 1/2 Tbs. egg replacer
- 1/2 cup plain soymilk
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1/2 cup apricot or raspberry jam
Preheat oven to 375F. Coat 12 muffin tins with cooking spray or use cupcake liners.
Combine flours and baking powder in large bowl. Set aside. Cream sugar and margarine with electric mixer until light and fluffy. Whisk together egg replacer and 1/4 cup warm water until frothy. Beat egg replacer mixture into sugar mixture, then beat in soymilk.
Add flour mixture, and beat on low speed until combined. Increase speed, and beat 4 minutes, or until batter is smooth and pale. Stir in vanilla and almond extracts.
Divide batter among prepared muffin tins. Bake 25 to 30 minutes, or until cakes brown around edges. Cool completely in tins, then unmold.
Make an indentation in the center of each cake with your thumb, if necessary. Spoon about 2 tsp. jam into each indentation. Store in refrigerator if not serving immediately.
- Calories: 215
- Carbohydrate Content: 29 g
- Fat Content: 11 g
- Fiber Content: 1 g
- Protein Content: 3 g
- Saturated Fat Content: 3 g
- Sodium Content: 187 mg
- Sugar Content: 18 g