I need your best egg-free dairy-free chocolate cake recipes! I need it to be moist so it hold up....may need to carve it a bit! Also, if you can, let me know how much your recipe makes. Thank you so much!!
I haven't made something like this. But I found these recipes on google,
The 'War Cake' recipes tend to be delicate cakes unsuitable for carving, so I wouldn't bother with those.
The easiest way, I suppose would be just to substitute soy milk, soy butter and egg replacer. They will give you a similar texture to the original recipe.
When my hens aren't laying, or we've used or given away too many; I use the '1 egg = 1 Tbsp. ground Flaxseed plus 2 Tbsp. hot water. Let stand, with occasional stirring, about 10 minutes until gooey. Use as is,
without straining.' Or, more often; the ''1 egg = anywhere from 1 heaping tablespoon to a scant quarter cup fruit/veg puree or sauce.