Recently I tried making a vegan cake...and this is the outcome. It looks yummy doesn't it. Well, the taste was grand, but the cake was much too moist to where it would just fall/crumble apart. I used the Ener-G egg replacement. Does anyone have any suggestions on vegan baking for recipes that calls for eggs...any substitute suggestions? My recipe called for 3 eggs, so I used 3 tsp. of Ener-G plus 6 Tbsp. of Water(following the measuring suggestions on the box).
I am going to give my recipe another try soon, but with eggs to see if it comes out properly. I also used almond pulp which was leftover from my homemade almond milk. This may have contributed to the extra moisture. So next time I will use real eggs and loose the almond pulp(however, I must say that the pulp would go great in a sweet loaf bread)
Ok, so this recipe is still a work in progress. I will be back with revisions once I figure it all out and will still try doing a vegan version as well!
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this looks so yummy. i am a pescetarian slowly moving towards vegetarianism. but i am allergic to eggs and i have found that flour makes a good substitute when baking. i am not sure if vegans use a specific type of flour. but i don't know if that would help. but i thought i would share.
ReplyDeleteMy brother-in-law is allergic to eggs and he has used ground flax seed as a substitute in recipes. I don't have any experience with this myself, but thought you might want to give it a try.
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