Cakes now dairy-free or vegan

One of our new year’s resolutions was to rid all our sweet treats of dairy products. And to do this without sacrificing flavour or texture.

Easier said than done.

Anyway, 6 weeks later we’ve converted the last of our cakes to dairy-free and I believe we’ve achieved our target. The florentines were the last one to crack and with raw coconut oil they are just as good as they ever were with butter. Seriously.

Removing eggs from the few of our cakes that still use them (for a light texture and structure) is the next target. Again without sacrificing flavour or texture.

If you can’t tell when we’ve cracked we’ll know that we have.