Just practicing baking some bundt cake for the BF’s birthday, since he said he wanted some sort of spice cake. I never had spice cake before he mentioned it, but the first time I made it, it was exactly what I was imagining.
I used this recipe from epicurious with a few changes to make it vegan friendly:
- 1 package of silken tofu and a teaspoon of lemon juice to replace the sour cream
- 1 tablespoon + 1 1/2 teaspoon egg replacer to replace the 3 eggs
It came out more moist than I expected, but my test subjects all said it was delicious so I guess it was okay (unless they were just being nice). My favorite part is the frosting/glaze in that recipe. It’s so easy but delicious and really cuts down on the richness of the cake.