I'm working on a recipe for vegan, gluten free dog cake (pup cakes) and I'm really struggling because the tops of the muffins keep collapsing. They rise perfectly at first but, as soon as I turn my back, they collapse. This recipe is different because it doesn't have sugar... Any advice? Thanks
Pumpkin peanut butter pup cakes
Ingredients:
(150g) flax egg substitute: 6 Tbs flax meal + 12 Tbs water (mix and let sit for 10 mins)
(246g) 1 cup peanut butter
(425g) 1 can pumpkin puree
(100g) 1/2 cup avocado oil
(414g) 1.75 cup water
(30g). 2 Tbs brown rice syrup
(7g) 3 teaspoon baking powder
(432g) 3 cups brown rice flour
(18g) 3 Tbs tapioca flour
(14.5g) 2 Tbs citric acid
Pumpkin peanut butter pup cakes
Ingredients:
(150g) flax egg substitute: 6 Tbs flax meal + 12 Tbs water (mix and let sit for 10 mins)
(246g) 1 cup peanut butter
(425g) 1 can pumpkin puree
(100g) 1/2 cup avocado oil
(414g) 1.75 cup water
(30g). 2 Tbs brown rice syrup
(7g) 3 teaspoon baking powder
(432g) 3 cups brown rice flour
(18g) 3 Tbs tapioca flour
(14.5g) 2 Tbs citric acid
- Preheat oven to 350
- Mix all cake ingredients.
- Bake in greased cupcake tins at 350 degrees for about 20-30 minutes or until a toothpick comes out clean.