I used eggs.
<sigh>
Someday I'm going to work up the courage to bake a cake using apple sauce or flax meal... but that day is not quite here yet.
I did, however, substitute everything else in this classic yellow sheet cake recipe that was animal-based. Including the milk and the butter!
Instead, I chose almond milk and canola oil.
So, it's just the eggs in there that came from an animal.
Even the 'buttercream icing' is made with almond milk. :)
Anyway, these were delicious. I couldn't even taste the omission of butter or milk.
The wife didn't notice at all, and said they were amazing.
She took a half-dozen of them to work and her co-workers said the same thing.
So... yay for almond milk.
The icing was a little... runny, I guess would be the word... but only if you're used (like I am) to making buttercream icings out of,well, creamed butter. :(
It still tasted great... and not like 'healthy great' but actually great.
And yes, someday (perhaps soon) I will be posting about an entirely vegan cupcake... but not today!
;)
