I've been baking a lot of cakes and for the cake batter, I have substituted any nut flour for coconut or rice flour instead of nut flour. Well, what about the dairy part. Yay for so many other alternatives!!! Instead of butter, there is vegan butter of I use coconut oil. Can you tell, I love coconut. Mmmmm such an awesome substitute. If you do nut like coconut, then there's different oils or other flours of course. Why I like coconut, it's because with coconut oil, yes there is a lot of fat but this type of oil does not process and stays in your body as much as other oils, that the fat goes through your system quicker. Or if it asks for milk or cream, there is almond, soy or coconut milk that you can substitute also.
What about frostings?!?!?!? Its made out of butter or milk/cream. As I said, there is vegan butter that you can use or substitute the cream with almond, so or coconut milk. If you want something thicker, there is canned coconut cream that you should refrigerate and because of the cooling process, the coconut cream and milk separates and you can scoop out the cream.
Of course the texture or taste is never the same, but it's a very, VERY close second to the real thing. You just need to learn how to change your palate. I did make amaranth bread and since I live alone and bake and cook for a three families, I bring my goodies to work or give it to friends. They love my baking/cooking. They asked for my recipes and I had asked to cook for a wedding! WOW! But I promise you, once you get to a science down on measurements and sooooo many errors I had made, you will figure out how to make your cooking/baking taste great, stay moist and not break down faster than usual. So sad, but yet fun for me, but at this point, I would rather stay in the kitchen than go out now. With the exception of some great outdoors adventure, of course! I love the outdoors! I love the mountains! But it's worth it to me and I hope to you.
