⭐ Silken Tofu (Blended with Lemon Juice) (Best Dairy-Free Option)
1/2 cup silken tofu blended with 1 tablespoon lemon juice replaces 1/2 cup Greek yogurt Quick tip: This vegan substitute mimics the creaminess and acidity but may slightly alter the cake’s texture, making it denser and less tender.
Silken tofu provides a smooth, creamy texture similar to Greek yogurt when blended, and the added lemon juice introduces necessary acidity to activate leavening agents. The protein content helps with structure, but tofu lacks the same moisture-binding properties.
Ensure tofu is well blended to avoid lumps and incorporate lemon juice just before mixing to maintain acidity. Avoid overmixing to prevent toughness.
The cake may be slightly denser and less moist, with a subtle difference in flavor, but it remains a viable option for vegan or dairy-free diets.