Whats your favourite cake?

I'm going to make a cheesecake next week - the one with a ginger biscuit base. I'd forgotten about these until you posted this thread, so thank you!

I need to experiment and see if silken tofu will replace the cream cheese in a cheese cake? It seems that any soya cream or milk will thicken if an aid is added, so i lemon would work. I've made some good rhubarb fools using soya milk in custard and soy cream. You can get whipping oat cream now so that might work.

Being lactose intolerant is a pain in the bum.

I wonder if chia or flax seeds would act as thickening agents for cheesecake?

Was that 'death on the alps' with rice pudding? School stuff was very lumpy and awful but I love it home made.

Do try the chia, though, it works really well - they swell to 11 times the size. Flax seeds look better [gold colour] and do much the same thing.

I'm not totally vegan, I do have very small amounts of hard cheese like parmassan and a butter spread on my morning toast, anything more than this goes straight through me and I do eat eggs. I often tell people I'm vegan just because it's easier.

I must admit that having seen chia seeds in water put me off, it reminded me of the disgusting slop with a blob of jam we were given at school dinners.

I'm not totally vegan, I do have very small amounts of hard cheese like parmassan and a butter spread on my morning toast, anything more than this goes straight through me and I do eat eggs. I often tell people I'm vegan just because it's easier.

I must admit that having seen chia seeds in water put me off, it reminded me of the disgusting slop with a blob of jam we were given at school dinners.

Was that 'death on the alps' with rice pudding? School stuff was very lumpy and awful but I love it home made.

Do try the chia, though, it works really well - they swell to 11 times the size. Flax seeds look better [gold colour] and do much the same thing.