Bouncy Castle wrote:
I asked on another forum (yes, there are others out there!) and someone suggested:
I'm no expert but I would have thought that a bit of liquid instead of the eggs would work, a tablespoon of milk, buttermilk or water per egg,
Not exactly dairy-free.
I have to agree with Mad: egg replacements are okay for sticking things together, but cakes tend to be like bricks. Bf is vegan - cooking is not a problem, but baking is a real bugger.
If anyone is interested, I have a vegan recipe for a really good chocolate cake and could translate it. It doesn't contain a lot of flour, and I think you could replace that with a gluten-free alternative.