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.see more from this author
can we substitute almond flour for the cornmeal?
Yes, you can make that substitute, the cake may turn out a little denser/moister, though, since almond flour is finer than cornmeal. It may also give a slightly nuttier flavor. Let us know how it turns out!
Do I mix batter by hand or do I need to use a mixer?
A little dry, wondering why we used corn mesl
Just love this recipe already although I haven’t made it yet
Can this be made as cupcakes?
I made it in a cast iron skillet – baked for 25 minutes. Cupcakes may only take 20 minutes but it should work fine.
One of my favorite holiday recipes! And a hit with the family – a win-win!
Made this without the chocolate. Texture turned out nice but it was a bit bitter…maybe my carrots were bitter? Salvaged by serving with vegan squirty cream.
I got some bitter cranberries a while ago. Maybe that was it? Thanks for the comment. I’m going to try it. I don’t know if I can get cranberries now, so maybe I’ll try raisins or another fruit if I can’t find them. I don’t usually like berries + chocolate anyway…