Baking without eggs, butter (or margarine) and sugar can sometimes be a real challenge. However, tofu makes a great substitute for heavy, set cream and tapioca flour binds the ingredients together the way eggs would. Sugar can be replaced with a fruit syrup, or sometimes just fruit pulp which in most cases would be sweet enough.
Before I became vegan, I made my usual baked cheesecake recipe fairly often and got used (of course) to that taste. However, when I re-wrote the recipe with healthier vegan alternatives, my family and I could not believe how exactly similar in taste and texture it was. The tofu creates the same slightly dry, crumbly baked result as the traditional version, but still with the same creamy mouth-feel, sweetness and lemon flavour. I now sometimes make use of the same basic recipe, but change it into a chocolate or even strawberry version. Have fun experimenting!
