Kuntrageous! (laceyslostlove) wrote in vegancooking,

Cooking with Rice Yogurt

That lemon-raspberry yogurt poundcake turned out to be a fail pretty much; it's something only i will eat and to be honest, i'll only eat it because the ingredients cost so much and it took so long to make it, but it's really dense and too moist in the middle; despite that i baked it for NINETY minutes as opposed to the 60-65 recommended. At sixty minutes the inside of the cake was still liquid. The only thing i did different to the recipe was 1)i used rice yogurt instead of soy yogurt, 2) i added fresh raspberries at the very end, and 3) i used 1t lemon extract + 1 t lemon zest.

I can't imagine this would ruin the entire recipe, but does anyone have any experience using rice yogurt when cooking? personally i adore rice yogurt; the flavor is much better than soy, it's not overly sweet, and there's no after taste.
Tags: desserts-cakes-pound cakes
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