Please help!
We have a charity baking competition on Monday at work and I'm on a mission to prove that vegan cakes are as good as non-vegan cakes!
We are having a blind taste test, so my cake needs to be "good", as opposed to "good for a vegan cake". Unfortunately I do find that with my current repertoire, they would probably taste better with butter, so I'm going to be at a disadvantage :-( Also they can be a little sensitive to not rising quite so much in the middle.
I need a recipe with the quantity in weight, rather than cups, if poss.
Any suggestions would be greatly appreciated!
Sarann
Bookmarks