so I baked a cake, which is kind of vegan, no egg, no dairy. The taste is really good, but i got a problem with the texture.
it's somehow chewy, moist, dense. It's like the Chinese-style steamed rice cake(白糖糕).
the original recipe required oil, but I have substituted oil with carrot puree.
Here is the recipe:
I don't think that I have over-mixed the batter, which may develop gluten.
I would really like to know what can I do to improve the texture, and make it more fluffy like usual cakes? Do I have to decrease the amount of liquid added to the mixture?
Thanks so much!