My son is allergic to wheat, egg, and dairy, and I'm still learning. I made the Smitten Kitchen summer strawberry cake recipe the other day with gluten free flour, soy milk, earth balance, and aquafaba...it came out of the oven beautifully but by the time I served it the next day it had basically turned into soup. I've used these substitutions in other recipes with greater success...was it too wet from the strawberries? Should I have cooked it longer? Do you have any tips? The strawberry cake soup was delicious, but required a lot of explanation when I served it to my skeptical colleagues at work...
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