|I forgot to take a pic when it came out of the oven, or when we had some on our plates. But this is what it looked like after everyone had some!|
Wednesday, December 21, 2011
I promise after Christmas I'll get back to my two post a week average, there has just been so much going on I've cooked but not had time to photo each step, etc. This is a delicious, moist coffeecake from an old Better Homes and Garden's issue that I made vegan.
1 1/2 teaspoons
1 cup sour milk (put 1 tablespoon lemon juice in a measuring cup, add you favorite non-diary milk to equal 1 cup. Let stand for 5 minutes.)
Ener-G egg replacements
coarsely chopped seeded and peeled