And more air = more
cake like texture instead of dense, fudgy brownie heaven.
Not exact matches
it does taste eggy with a
texture that's more
like moist
cake instead of typical normal bread (since no yeast is used).
First of all, do you think that I can use 8oz of vegan cream cheese
instead of the vegan sour cram (I couldn't find any in my local store); and second of all, I used to freeze the firm tofu (I just
like the chewy
texture that this give to it), so if I thaw it first and use it my cheeese
cake, it will change the consistency at all??
Instead of chickpea and coconut flour, both of which give the soft,
cake -
like texture, we're using oat flour in these vegan chocolate chip cookies.
To thicken these oats up a bit, I used ground chia seeds
instead of whole (which adds a better
texture, in my opinion), a touch of coconut flour to thicken it up and add a
cake -
like texture (almond meal would also work), a little bit of vanilla, a dash of cinnamon, some NuNaturals pure stevia (without any fillers — just stevia), and finally, creamy non-dairy unsweetened almond milk.
Instead, it gives anything you add it to this lovely
cake -
like texture.