cake baker in Ashbourne


There is much more demand nowadays for 'free-from' foods given the rise in awareness of food allergies and intolerances. Dairy-free cakes are relatively simple to tackle with vegan spreads and plant based milks like soya & almond. Gluten-free baking is also fairly accessible with GF flours from companies like Doves Farm and alternatives like ground almonds or oatmeal. Egg-free cakes however, have been somewhat more problematic / less successful - for me at any rate! There are plenty of egg substitutes out there all claiming to do the job of an egg, but do they? Really? Eggs provide structure, rise, richness, colour and flavour to a cake. What could possibly replace them? I had an order

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