No, I don’t typically use flax seeds in my recipes. All my recipes are formulated with simple pantry ingredients, focusing on everyday items that are easy to find and work well in traditional baking.

To divide the cake batter evenly, I recommend using a kitchen scale. Weigh your empty pans first, then add batter to each one, ensuring that both pans have the same weight of batter. If you don’t have a scale, you can also use a measuring cup to distribute the batter, but using a scale will give you the most accurate and consistent results.

Yes, you can use healthier oils in my recipes! While I typically use standard oils like vegetable or butter, you can easily swap these for options like grapeseed, avocado, or light olive oil, depending on your preference. Just be aware that some oils such as coconut oil and olive oil may slightly affect the texture or flavor of the final product, so feel free to experiment and adjust as needed.

Yes, I test my recipes with dairy-free alternatives. You can substitute ingredients like plant-based milks (unsweetened almond, oat, etc.), dairy-free butter (country crock plant butter), dairy-free cream cheese (vio-life, toffuti), dairy-free unsweetened yogurt (kite hill/forager) without sacrificing flavor or texture.

No, I do not use eggs in any of my recipes. All my baked goods are eggless, making them suitable for those who avoid eggs, have severe egg allergies, or follow a vegan diet. I rely on simple baking ingredients that ensure delicious results without needing eggs.

Scaling a recipe down is easy, but you’ll need to adjust both the ingredient amounts and the baking time. To reduce the recipe:

• Ingredients: Simply halve or quarter the ingredient amounts with the help of a calculator, depending on how much smaller you want the recipe to be. A kitchen scale can help ensure precise measurements when reducing quantities.
• Baking Time: If you use smaller pans, you may need to reduce the baking time. 

To get the total weight of your cake recipe, follow these steps:

1. Weigh Each Ingredient: Use a kitchen scale to weigh each individual ingredient in your recipe. For example:
   • 1 cup of flour = 125 grams
   • 1/2 cup of sugar = 100 grams
   • 1/4 cup of oil = 60 grams
2. Add Up the Weights: Once you have the weight of each ingredient, add them together to get the total weight of your cake batter.

For example:

• 125g flour
• 100g sugar
• 60g oil

Total weight = 125g + 100g + 60g = 285g total