Vegan and gluten-free baking is a
real pain challenge.
I followed the recipe (here) to the T except for the change in the eggs (I used egg replacer) and oil (I used olive oil) and instead of the nice fluffy texture which was promised, I got a texture that was similar to my tapioca cake which is pretty much like an Asian kueh. I suspect it is the use of tapioca flour.
While Nil and Eva loved it – I reckon it was the bananas that did the trick – I didn’t. I reckon I would have an easier time assembling a TV wall mount than trying to figure out what went wrong where. Needless to say, I wouldn’t be attempting this again unless I was using a pre-made mix of gluten-free flour.
The trouble is what shall I do with all that gluten-free flour and egg replacer? (Nil is starting to complain – “You have enough flour to last us till next year!” Geh!)
Hm, make more cakes and muffins, I suppose. Heh.