I've got a problem that keeps coming up when I'm baking. It doesn't matter if I follow recipies religiously or in my own invented stuff, I'll often get my baked goods with a clear aftertaste of baking soda.
I'll give you an example: this recipe the dough not only turned out liquidy and it hardly rose at all (but that's beside the point)but there's a very distinct aftertaste. This happened with other cakes, with muffins, cookies - you name it.
This is particularly important to me now, because my roomate is a brand new vegan and has been enjoying a black forest cake for her birthday most of her life. We tried this recipe above for an attempt at a vegan version and it turned out bust.
What could be the problem?