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 (7)
Will this recipe work for another type of flour for those who are gluten free?
I was thinking that baking the cupcakes in the egg bite mold in the InstantPot would be a good way to keep temps down in the summer. With the lid that comes with the molds, it would be easy to cover and freeze, making great finger desserts.
I would imagine cooking time would be about 25 minutes on high pressure.
Would the cupcake also work for cheesecake?
Check cupcakes after about 15 minutes. I naked for 25 minutes and they are a bit too done.
Yes confirm time on cupcakes.
I find it hard to believe that 2 tbsp of cake batter require 45 minutes to bake. Please confirm. Thank you.
I was thinking the exact same thing! Especially since the oven temp is not that low.
I am going to experiment with this recipe though! Great for those who miss ice cream cake!
: )