Fail Level…EPIC!

Fail Level…EPIC!

Oh my goodness, I am still wiping away tears. Not of sadness, though.  Oh no, I was (am) rolling with laughter.

Remember in the beginning I said I would share triumphs as well as failures? Well, here we go…

In my pre-vegan, gluten-filled days, I was an amazing baker.  My cakes were moist, light and delicious.  People would ask me to bake for them, and I would happily oblige. I liked being creative with flavor and trying new things.

Since I have been missing baked goodies, I though I would give this cake a try:

img_3546I wasn’t expecting something too incredible, but I also wasn’t expecting what I got, either.

Since I am gluten free, I went with almond flour instead of wheat flour. I looked it up and Pinterest said to use 1:1 ratio when substituting, so I did.  Yes, I added xantham gum. I mixed my dry ingredients and set aside.

I  blended up the dates, applesauce, banana and pineapple. This unappetizing looking slurry was actually surprisingly delicious.IMG_3533I grated all my fresh vegetables and mixed them in.IMG_3539It was actually starting to look really good! Even a mess is pretty when you cook with rainbow food.IMG_3541I added the dry ingredients and the chopped walnuts and raisins (since I didn’t have currants on hand.)IMG_3543I had decided to half the recipe and go with cupcakes to reduce the baking time.  I used two scoops of batter per cup.IMG_3548My house smelled like chocolate cake while it was baking. It was heavenly.  At the 20 minute mark, I opened the oven and checked them with a toothpick.  They began to deflate one by one! IMG_3552At 25 minutes they were still very wet and continues to hollow out on the middle.  I had begun to giggle. ๐Ÿ˜ “Well,” I thought, “I guess I can use the dips in the middle to hold the frosting?”

By the 30 minute mark the tops that had puffed over were getting dry and hard. The middles were still wet and doughy. I called it good and took them out.

IMG_3556Um, no.  Just no. ๐Ÿ˜‚

They actually taste pretty good. I didn’t even bother making the frosting.  This hot mess didn’t need anything else added to it.   I see some tweaking in my future.

Since this was my first gluten free baking experience, any input would be helpful. What do you think I did wrong?

Also, it wasn’t THEIR fault the cupcakes failed, so I thought I would plate one up, just for fun.  Please enjoy this work of art!  ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚IMG_3555My husband suggested maybe a sprig of mint to dress it up. Oh my goodness, I am dying!!!

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