I find it tricky to bake with out eggs and butter. Yes, you can do it if you’ve adopted a no fat vegan lifestyle, but there is always a slightly different taste and texture to the final product. I’ve come to terms with this, but I’m still always on the lookout for new methods and products that better approximate baking done with traditional ingredients. I love this cake mix. It is fast, affordable and easy to make. It is wheat and dairy free. The package calls for eggs and oil, but I very successfully substitute 1 TBSP flax meal plus 2 TBSP water for each egg and the oil. I end up with a no fat or animal vanilla cake that can be dressed up in a hundred ways. It is a real convenience food for no fat vegans! You can find this with other Bob’s Red Mill products in most markets that have a natural food section.
What is happening here? I'm a Seattle native who has adopted a diet of 100% no-oil plant-based nutrition. My guide? Dr. Caldwell Esselstyn's book "Prevent and Reverse Heart Disease". I've been given an alternative to the chronic illness that has plagued three generations of my family... heart disease, diabetes, stroke. This blog is my personal log of how to cook, what to eat, and where to dine out as a no-fat vegan in the Pacific Northwest.
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