I made this vegan by just substituting flaxseed for the egg (1 Tbsp ground flaxseed + 3 Tbsp. water, whipped together until thick and viscous) and using Earth Balance buttery spread for the margarine. When I juiced my large orange, I only got 1/2 cup juice out of it so I just added 1/4 cup water. And I added 1 tsp. vanilla extract because the other recipe I had read called for it and I love vanilla. At 1 hour, a toothpick inserted in the center still came out with a bit of batter on it, so I baked it for 5 more minutes and it was perfect. It turned out delicious!!
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I made this vegan by just substituting flaxseed for the egg (1 Tbsp ground flaxseed + 3 Tbsp....