A couple weeks ago, I was craving chocolate cake.
I had no eggs, butter or milk in the house.
you’re able to also make your own cake flour and bread flour from all-purpose flour.
Forcake flour, measure out one cup of all purpose flour and remove two tablespoons of flour.
Then, add in two tablespoons of cornstarch, and sift well.
Milk
In place of milk, there aremultiple shelf-stable optionsthat might be lurking in your pantry.
One possibility is you might use shelf-stable milk in the form of evaporated or powdered milk.
Powdered milk will require mixing up an equivalent amount of the fresh milk.
your recipe calls for.
you’re able to also use canned coconut milk as a 1:1 substitution for cows milk.
Other possibilities include using water to stretch out your milk if you dont have enough.
Who would have guessed?
So if a recipe calls for one teaspoon of baking soda, use three teaspoons of baking powder.
Baking powder
Substituting for baking powder is a little more complicated.
For liquid acids, such as vinegar or lemon juice, mix it in with the wet ingredients.
(Shades of The Great Ingredients Shortages of March/April 2020, anyone?)
When I make the frosting again, I may try substituting peanut butter for regular butter.
Rich, moist chocolate cake, topped with an intense chocolate icing.
