Ingredients
1 cup soymilk
1 teaspoon apple cider vinegar
12 cup cold coffee
13 cup vegetable oil
34 cup sugar
1 12 teaspoons vanilla extract
13 cup cocoa
1 34 cups flour
34 teaspoon baking powder
12 teaspoon baking soda
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Preheat the oven to 350. Mix the apple cider vinegar into the soy milk with a whisk. Set aside to curdle for ~10 minutes. In a separate bowl, mix the oil, sugar, coffee, and vanilla together until combined. Add the soy milk mixture. Mix well. Add dry ingredients to the bowl and mix until smooth--no lumps. Pour batter into a lined or oiled cupcake tin (muffin tin, whatever tin you have). Bake for 20-25 minutes or until firm to the touch and an inserted knife comes out clean.
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution