How many times have I given up with a non-vegan cake recipe because I didn’t know how I was supposed to replace the eggs?
I believe it’s a pretty common issue for vegans, especially when you switch from a vegetarian diet (where eggs are still allowed) to a vegan one. In this recipe I show you that eggs are not a “mission impossible” to replace on vegan recipes. I’ve tried a different mixture of flours and vegetable milk or soy yogurt and I ended up with this proportion that works really good for me. This version is perfect for fluffy spongy cakes (as this Japanese mandarine cake). The locust gum is totally optional here, but since I am trying to become more confident with this powder I am experimenting a lot lately to test its possibilities.
“If there is a hard, high wall and an egg that breaks against it, no matter how right the wall or how wrong the egg, I will stand on the side of the egg. Why? Because each of us is an egg, a unique soul enclosed in a fragile egg.”
As usual, you can find my video on my youtube channel and here below, where I show step by step all the procedure. Don’t forget to subscribe to my channel to receive all the updates.
Vegan egg replacement for cakes
For the topping, I simmered down some rhubarb with fresh strawberries, sugar, a dash of water, and the husk of the vanilla bean pod that was left after I scraped it out. This made the most refreshing & tangy syrup with a wonderfully sweet but not overly so flavor that only vanilla can bring.
- · 1 & 1/2 Tbsp Cornstarch
- · 1 & 1/2 Tbsp Tapioca
- · 1 Tbs Soy Flour
- · 1 tsp Locust bean gum *optional
- · 1 Cup Soy Yogurt
- In a bowl combine all the ingredients starting from the powders. Be sure that there won’t be any lumps.
Tips: for a smaller egg you can use 1/2 cup of soy yogurt instead of 1 cup.