I'm trying to make some chocolate cupcakes for a friend who is allergic to wheat and dairy.
They completely fell in the middle and they are really dense. They just aren't very pretty.
I adapted a vegan chocolate cake I have made before. The original recipe called for vegetable oil and AP flour. So this time I used soy margarine and spelt flour. I doubled the amount of baking soda from the original recipe. Like a lot of vegan cake recipes, it uses cider vinegar added at the end to react with the baking soda to create loft.
1. Are there any particular tricks to using spelt flour to achieve a nicer crumb?
2. What can I do to prevent the middles from falling without increasing the baking soda?
3. Was there a problem using soy margarine instead of veg oil? Would this have contributed to the problem?
On a positive note, they actually taste pretty good, and the well in the middle of each cupcake will hold lots of super-yummy frosting.