i want to make a fairly traditional-style birthday cake for dd, but vegan. i have usually made white cakes with cream cheese icing, using a better homes & gardens recipe.
what non-dairy milk do you use for your cakes? with soymilk it was was much too sweet (tho i could reduce sugar), and since i like a buttermilk flavor in a cake, the soy flavor also was....disappointing.
which egg replacement do you find works best? i found that applesauce made the cake almost too moist. in cookies i usually use bakingpowder +water&oil.
for frosting, i used earth balance sticks, confectioners sugar and vanilla. however, i miss the slight tang of the cream cheese, and without the milk added it would be too thick. suggestions?
TIA for any ideas. i really want to master vegan cakes.