I ended up making two cakes to meet two different dietary restrictions
My struggle posts: 1. https://www.reddit.com/r/BakingNoobs/s/IDnzPfr4Wg
In the end, the no egg diabetic friendly combination cake just wouldn't rise and fluff as a normal cake would. I decided to scrap the whole idea after cake #8 failed at 10pm, the night before event, and decided to just make two separate cakes to cater to a diabetic friend (cake #9, successful, 9 inch cake) and a second to a vegan auntie (cake #10, semi-sucessful, 6 inch cake). I wasn't pleased with cake #10 outcome because it was literally thrown together minutes before the drive to the party. The cake was overly moist from the applesauce (egg substitute) and the whipped cream was not applied to my standards. I held my breath throughout the assembly process of cake #10...I guess due to a mix of frustration with myself and fear the cake would crumble at the 11th hour...because it did several times and I had to glue pieces of it together with the whipped cream...so upsetting!
Although cake 10 was praised by everyone, I can't help but feel embarrassed. Sure the cake tastes great, but the appearance and texture just wasn't at par. I now have PTSD from this incident and this is not a joke. Failing 8 cakes in a row was discouraging, not to mention the cost that comes with all these niche ingredients, and the only thing that kept me going was the idea of not delivering. The pressure was so overwhelming. I just don't get it... How to make almond flour and egg substitute work for cake?! After 3 recipes and 8.5 failed attempts, I'd really like to hear if anyone has been successful in the combination of a diabetic friendly vegan cake. I'd really appreciate a successful recipe to use for future. TIA.
I have one cake orders to fulfill this weekend and another the next. This weekend's would be a no egg cake again. Losing sleep over this and have to test the applesauce ratio...please pray for me.
My struggle posts: 1. https://www.reddit.com/r/BakingNoobs/s/IDnzPfr4Wg
In the end, the no egg diabetic friendly combination cake just wouldn't rise and fluff as a normal cake would. I decided to scrap the whole idea after cake #8 failed at 10pm, the night before event, and decided to just make two separate cakes to cater to a diabetic friend (cake #9, successful, 9 inch cake) and a second to a vegan auntie (cake #10, semi-sucessful, 6 inch cake). I wasn't pleased with cake #10 outcome because it was literally thrown together minutes before the drive to the party. The cake was overly moist from the applesauce (egg substitute) and the whipped cream was not applied to my standards. I held my breath throughout the assembly process of cake #10...I guess due to a mix of frustration with myself and fear the cake would crumble at the 11th hour...because it did several times and I had to glue pieces of it together with the whipped cream...so upsetting!
Although cake 10 was praised by everyone, I can't help but feel embarrassed. Sure the cake tastes great, but the appearance and texture just wasn't at par. I now have PTSD from this incident and this is not a joke. Failing 8 cakes in a row was discouraging, not to mention the cost that comes with all these niche ingredients, and the only thing that kept me going was the idea of not delivering. The pressure was so overwhelming. I just don't get it... How to make almond flour and egg substitute work for cake?! After 3 recipes and 8.5 failed attempts, I'd really like to hear if anyone has been successful in the combination of a diabetic friendly vegan cake. I'd really appreciate a successful recipe to use for future. TIA.
I have one cake orders to fulfill this weekend and another the next. This weekend's would be a no egg cake again. Losing sleep over this and have to test the applesauce ratio...please pray for me.