Has anyone ever made a delicious vegan yellow cake?
I've never been able to (they always turn out dense with a coarse crumb). Do any of you have a killer recipe that I should try?
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I've never been able to (they always turn out dense with a coarse crumb). Do any of you have a killer recipe that I should try?
12 Comments
1) for eggs, substitue silken tofu in same volume, pureed before mixing with other wet ingredients. Thus, 2 large eggs, each 2 oz, needs 4 oz silken tofu as sub.
2) for butter, use extra virgin olive oil.
P.S. I have not found a vegan substitute for milk that gives equally good results in terms of taste or texture, so I would avoid a recipe that has milk.