Vegan baking recipes substitute eggs and butter with other ingredients that are usually very nutritious and tasty. Finding the right substitutes for great results is a challenge. Eggs and jumping castle butter are very important in conventional baking as they add moist, texture and flavor.
In this recipe, I tried to replace eggs with beaten tofu and butter with applesauce. The result is fantastic, nutritious, tasty and moist. The vegan cake can stay fresh up to 3 days in the refrigerator.
180g-gluten free flour (or regular all purpose flour), 40g-coconut sugar, 150g-applesauce, 200g-grated apples and carrots, 60g-walnuts, ¾ cup beaten tofu (for 3 eggs replacement), 6g-baking powder, and 2 tbsp soaked raisins, pinch of baking soda…(more)
To read the full article please download our Asana Journal App or purchase Issue 173 May 2017.