This time I wondered, what would almonds taste like in a cake, I haven’t really had any that are almond flavour unless it has the flakes and such throughout them when I want to enjoy a smooth non-nutty snack but with the taste only.
2 and 1/2 cups all purpose flour (220g)
1/2 cup (100g) sugar
2 tsp baking powder
1/2 tsp salt
1 cup (240ml) soy milk
1/3 (80ml) vegetable oil
1 tbsp cider vinegar
1 tsp vanilla extract
2.5 tsp almond extract
Mix the flour into a mixing bowl and add the sugar, baking soda and salt.
Then add the soy milk, vegetable oil, vinegar, vanilla, almond ingredients.
Stir briefly with a hand whisk to combine properly and remove any lumps
Line a cupcake tray with cupcake liners and divide the batter between them
Preheat the oven to 180 degrees. Then, bake for 25-30 minutes until a toothpick or knife inserted into the centre comes out clean.
I prefer the Almond Cupcakes I made the most!