Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
Comments (7)
Can I use chickpea flour instead of almond flour?
I’m impressed with this cake. First instant pot cake I ever made. So easy. Bake the full 90 minutes without checking, it will come out perfect. It is hard to get the lid off without some water drips on cake, just have a paper towel ready. I subbed in coconut sugar and date syrup for the regular sugar, and added some ground espresso and orange zest for a little extra flavor. I didn’t try the frosting recipe, instead put big dallops of a cashew cream I made. Whole family enjoyed.
How do you think this would work with a 1 to 1 gluten free flour?
It should be fine. I have celiac disease and have been baking GF for 12 years. I was just looking at the recipe too!
Delicious! Mine had a tiny spot that didn’t cook well due to the steam vent being open and dripping down but it wasn’t a big deal to me. The glaze recipe is a bit bitter but would be great with a scoop of WFPB nice cream.
How can I make this without an instant pot?
I can’t see why we couldn’t Just put it in oven and bake it. 350F check it at 30 min if done in middle. Use parchment lined pan.