this post was submitted on 20 Feb 2024
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Run out of butter or eggs? Here's the science behind substitute ingredients (phys.org)
submitted 8 months ago by Daryl76679@lemmy.ml to c/science@mander.xyz
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[–] paysrenttobirds@sh.itjust.works 1 points 8 months ago

Ya, they don't hold together as well, but on the other hand, the flavor is often better and the texture can be awesome, melt in your mouth. I especially like eggless (binderless) chocolate spice cake. Put the glaze on a little heavier to help it reach your lips in one piece :)