tag:blogger.com,1999:blog-24141461.post268211435963204354..comments2024-02-29T00:56:45.315-08:00Comments on Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table: VEGAN LEMON-COCONUT "POUND CAKE"-- LESS FAT, BUT YOU'D NEVER GUESS!Bryanna Clark Groganhttp://www.blogger.com/profile/13235333928055873948noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-24141461.post-5781230822730080422010-04-14T07:12:56.436-07:002010-04-14T07:12:56.436-07:00I made this cake (without glaze or coconut) which ...I made this cake (without glaze or coconut) which was actually the first time I used a commercial egg replacer even though I've been baking vegan since 1999.<br /><br />I used the zest of "1 large lemon" which happened to be a very large lemon, almost the size of an orange, so the result was super lemony, but good. My guests loved it, and so did my very picky boyfriend.<br /><br />My guests also suggested that I decorate the cake with a lemon. I happened to have half a lemon around and jokingly placed it inside the hole in the cake. Some of the guests then got the idea of squeezing some lemon juice on the cake and claimed it was even better that way.Maija Haavistohttp://www.vegventures.comnoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-10403478219650787332009-05-02T06:56:00.000-07:002009-05-02T06:56:00.000-07:00Alisa, I thought about that, but the protein in th...Alisa, I thought about that, but the protein in the tofu might be the hard thing to replicate. All I can suggest is that you experiment.<br /><br /> You need about 1 1/2 cups of something that has a similar consistency to whipped tofu. Perhaps pureed, unseasoned white beans? Or a combination of that with flaxseed glop? This is just off the top of my head. When you substitute, you have to think of what the offending, or missing, substance contributes to the structure and taste of a recipe.<br /><br />I hope that helps!Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-84764004788203105592009-05-02T06:52:00.000-07:002009-05-02T06:52:00.000-07:00awesome! i loooove lemon-flavored baked goods. thi...awesome! i loooove lemon-flavored baked goods. this seems like a really great recipe for many occasions.veggievixenhttps://www.blogger.com/profile/02445552433318699413noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-12418202415430372632009-05-01T22:14:00.000-07:002009-05-01T22:14:00.000-07:00Hi Bryanna,
This looks delicious, but I was wonde...Hi Bryanna, <br />This looks delicious, but I was wondering if you have a soy-free alternative for tofu that would still be low fat. I see tofu quite a bit in baked goods but can't have the soy. Would you just use fruit puree, or would there be a better alternative? Thanks!Alisa - Frugal Foodiehttp://www.onefrugalfoodie.comnoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-90500317440618045412009-05-01T19:26:00.000-07:002009-05-01T19:26:00.000-07:00This looks amazing!This looks amazing!Anonymoushttps://www.blogger.com/profile/07611841326783680263noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-12092361617069761982009-05-01T19:15:00.000-07:002009-05-01T19:15:00.000-07:00Yum Bryanna! Thanks for sharing the recipe. I can'...Yum Bryanna! Thanks for sharing the recipe. I can't wait to make it.julie hassonhttps://www.blogger.com/profile/14352059078512619974noreply@blogger.com