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.
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Comments (8)
Why use so many different flours? That gets expensive, having to buy 3 different types of flour. Can I just use one type of flour?
Hi Melissa,
Our gluten-free baking recipes tend to use at least two different gluten-free flours, because a blend does the best job of mimicking the light, neutral flavor of regular all-purpose flour. You can find more info about that in our gluten-free baking guide: https://www.forksoverknives.com/how-tos/homemade-whole-grain-gluten-free-flour-recipe/
Hope this is helpful!
Thank you,
Courtney Davison
Editor, Forks Over Knives
Is the amount of vanilla correct in the recipe? Did you mean 1/4 teaspoon instead of 1/4 cup?
Still waiting to hear if 1/4c. Of vanilla is a typo?
Hi Terri,
We’ve checked with the recipe creator and it is correct! It may sound like a lot but it makes for deliciously vanilla-y cupcakes. Let us know how it goes when you give it a try!
I made these with about 2.5 cups of sweet potato and 1 teaspoon of vanilla. It has good flavor.
Please let me know if I can use Jaggery powder instead of maple syrup
I have a question. Is the vanilla amount correct in the cupcake? That seems like a lot of vanilla extract .