how *not* to make gluten free + vegan mini cakes

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1. Use perfectly ripe, organic strawberries, for a recipe that you are 75% sure will fail.

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2. Be sure to chop the strawberries into pieces that are too large, so the batter is hard to spread in the mini bundt pan.

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3. Make 2 chia eggs, with ground chia seeds, in place of 2 real eggs.

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4. Stir the batter a few times too many.

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5. Forget to add the sugar [sucanat], and add it on top of the cakes before baking.

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6.  Take them out of the oven for 2 minutes, thinking they’re done when they’re not and then put them back in.

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7. Still slightly undercook them and carelessly remove them from the pan.

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8. Eat them anyway, because you can’t waste those fresh strawberries!

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My first gluten free + vegan baking experience was a bit of a fail.  They taste delicious, but as you can see, the texture is off.  They’re a bit doughy/gummy, but for some reason, I cannot stop eating them!

Anyone want to come over and help me polish off these sub-par cakes?

Better luck next time.

Ashley