I’ve been on a very serious mission to perfect my eggless baking skills. I have always been the egg-snob and I realise I’ve upset quite a few of my favourite followers. I’ve referred most of you to the Flaxseed Egg, but I sense a bit of hesitation there.
Baking without eggs has me nervous – it’s just so easy to add that one magical ingredient and be assured that your cake is going to turn out just fabulous. I’ve spent the week in trial and errors – but surprisingly came to more successes than errors! The magic ingredient for me is yogurt – giving a gorgeously moist texture, with just a slight bit crackling crusts.
This is one of those healthy cakes – carrots, whole wheat flour, honey, brown sugar (which you substitute with coconut sugar or palm sugar), and the pomegranate glaze is, literally, icing on the cake! The pretty pink hues are gorgeous and just perfect for a beautiful afternoon slice with a cup of tea!
So here it is – for all my eggless followers – a delicious and healthy cake!