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     Cake Shop - Lemon Poppy Seed Cupcakes   Makes 12 standard-sized cupcakes   Ingredients:   Cake:   1 1/2 cups whole wheat pastry flour 3/4 cup plus 2 Tbsp granulated sugar or maple sugar 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp) 1/2 tsp sea salt 2 Tbsp ground flax seed 1/4 cup lemon juice 1 Tbsp lemon zest 2 Tbsp filtered water 1/4 cup plus 2 Tbsp avocado oil 1/2 cup oat milk (I used Oatly) or other plant-based milk 1 1/2 tsp pure vanilla extract 1 Tbsp poppy seeds     Frosting:   1 cup butter, I used Earth Balance (at room temperature) 1 Tbsp lemon juice 1-2 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if the frosting comes out too stiff 1 tsp pure vanilla extract 1 tsp lemon extract (optional 2 1/2-3 cups powdered sugar a few drops of natural yellow food coloring   Steps :  Line a 12-hole muffin tray with liners and preheat the oven to 350 degrees Fahrenheit. Mix the f...

   Cake Shop - Cakeblogin Pumpkin Spice  Chocolate Chip Cakes Makes 4 Cake: 3/4 cup organic whole wheat pastry flour (or regular AP flour) 1/2 cup maple sugar, coconut sugar or brown sugar 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/8 tsp cloves 3/4 tsp baking soda 1/2 tsp baking powder 1/4tsp sea salt 1/4 cup plus 2 Tbsp pureed pumpkin or squash 2 Tbsp avocado oil 1 tsp pure vanilla extract 1 tsp maple extract 1/4 cup + 1 Tbsp plant-based milk 1 Tbsp apple cider vinegar 3/4 cup dark chocolate chips ice cream for serving     Instructions:   Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit. Apply nonstick spray to four 8-ounce ramekins. In a large bowl, thoroughly mix flour, baking soda, spices, salt, and sugar. In a small bowl, whisk together pumpkin, oil, maple extract, vanilla extract, and milk until thoroughly blended. Then, whisk into the flour mixture until thoroughly incorporated. Add cider vinegar and...

  Cake Shop -  Mini Strawberry Cakes Makes 4 mini cakes Ingredients: one 4-hole silicone mini bundt pan Cake: 3/4 cup plus 2 Tbsp organic whole wheat pastry flour 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp sea salt 1/2 cup maple sugar 1 cup full-fat coconut milk (the thick kind, I prefer the Thai Kitchen brand) at room temperature 1 tsp pure vanilla extract 1 Tbsp cider vinegar Filling: about 1/2 cup strawberry jam Frosting: 3/4 cup vegan butter, I used Earth Balance (at room temperature) 1-2 Tbsp plant-based milk (add 1 then if needed add another if the frosting comes out too stiff) 1 tsp pure vanilla extract 1/4 cup freeze-dried strawberries, blended in a blender until they are fine powder 2 cups powdered sugar Instructions: Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit. Grease the bundt pan. In a large bowl, whisk together flour, baking soda, sea salt, and sugar. In a small bowl, whisk together coconut milk and vanilla extract;...