stardraigh wrote:
aussiebloke wrote:
^^^^
i've never used tofu it wouldn't have the fat content needed would it ?(one of the reasons I use oilive oil)
I don' know how fat content would affect a cake, but I just found that it works as an egg substitute for what an egg does in baking. If you use Tofu, use the really soft stuff. If you use medium, firm or extra firm, you'll end up with unblended chunks of tofu in the cake. And it's 1/4 cup of tofu for each average sized egg(whatever that means for egg size)
I've also read that chia seeds do the job of the egg as well though banana works well to used them in berry muffins and good god it was so moist .
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