Using dahl in cakes is a great egg substitute for vegan cakes as it creates a lovely moist cake with a crumbly texture.

Ingredients:

150g Moong Dahl
1 can Coconut Milk
200g Margarine
160g Raw Cane Sugar
200g Desiccated Coconut
160g Plain Flour
4tsp Baking Powder
100g Chocolate Chips/Crushed Chocolate

Directions:

Put the dahl & the coconut milk in a saucepan & simmer for 30 mins or until soft but not dry, add a bit of water as you cook. Leave to cool. Pre heat oven to 180C. Blend the margarine & sugar. Add the dahl mixture, about 600g. Add flour, baking powder & chocolate chips. Put into 24 cup cake cases. Put into oven for 12-15 mins. They should still seem quite soft as they are moist cakes. Enjoy.