Hi Joy, my guess is that the oat flour had the biggest effect on the recipe. It behaves quite differently from most other flours in baking recipes and can often lead to the underdone result that you described. I’d recommend sticking with the almond flour (or even using more gf flour) in the future. Hope this helps!

Can you please take a look at the substitutions I made and give me an educated guess as to what impacted the result? I used Trader Joe’s Gluten-free flour blend, oat flour (instead of almond), and reduced fat coconut milk (instead of almond milk). Thanks for your help!

Hi Lexi, either should be fine.

Hi, I’d recommend making our carrot cake recipe instead. Hope you enjoy!

Hi, we haven’t tested this recipe with gluten-free flour, so I’m not 100% sure how it would go. A 1-to-1 gluten-free flour blend might work.

Hi Ellen, so glad you loved the cupcakes (and the design changes!). 🙂