— Cait A

I will say that in terms of baking and not using an oil substitute for baking, what will give me moisture and texture without compromising flavor, all of my baking is without oil. And what I do is the, the nanosecond that it comes out of the oven, I cover it with a plate. So let's say that it's in a baking dish or whatever, and I'll cover it with a plate so that the moisture stays in the cake. That's my little trick. It seems to work for me. I have eaten cake made by Ann Leston and Jane Leston and Fran Costigan, who has a delicious no oil recipe in her vegan chocolate cookbook. And they come out great. So it's using good f good flour, it's following directions, and it's just having fun with what you make. But I wanna say that my own baking, I always describe it as being whole food plant-based and very wholesome because there's, you can see grains and you can see raisins and berries or whatever I'm using in it. So I think that we have to move away. I always tell people we have to move away from what we knew because there's a new cake on the horizon, and it's one that is made without dairy, without eggs, without butter. But it is very doable and I know that you can do that and make a gorgeous, gorgeous cake.