Your carrot cake looks so moist and delicious. I do not know a lot about vegan baking and I have a question. I was wondering about the chia egg. Why do you hydrate the chia first before adding it to the cake mix? Does the chia egg actually act to bind the cake ingredients or is there for texture? Thanks so much! Great cake!
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Thanks, @chefsteve for your comment. Chia seeds have the ability to take up fluids 10 times their weight. When they do they form a gel-like, slimy substance that resembles the texture of an egg. Have a lovely day.