Egg-Free Cake

Pastry and Desserts

 

Replacement of the eggs (23% of the cake dough) by an Easy Mix Egg Substitute + Water (21% & 79%)

1

Our recipe

Wheat flour – 31.5%

Sugar – 20%

Water – 18.2%

Sunflower oil – 13.3%

Glucose syrup – 10%

Vegetable Egg Substitute Easy Mix – 4.8%

Baking powder – 1%

Emulsifying E471 – 0.5%

Fine salt – 0.3%

Preservative E282 – 0.2%

Vanilla aroma – 0.2%

2

Our process

Mix the vegetable Egg Substitute Easy Mix with water with a hand or electric whisk
Incorporate the glucose syrup & the powders
Mix it all together
Incorporate the oil
Mix again
Pour into cake baking pins
Baking: 30 minutes at 180°C for 300g cakes.

3

List of ingredients

Wheat flour, Sugar, Water, Sunflower oil, Glucose syrup, Lentil flour, Baking powder, Emulsifying (E471), Salt, Thickener: xanthan gum (E415), Vanilla aroma, Preservative (E282), Plant protein hydrolysate, Setting agent: agar-agar (E406).

Allergens: Wheat

4

Associated products

  • No associated products at the moment

    • Other recipes that may interest you

    card image placeholder
    Quinoa & Raspberry Plant-Based Dessert

    Source of fibres

    View the recipe
    card image placeholder
    Country-Style Terrine

    Rich in proteins Source of selenium

    View the recipe
    card image placeholder
    Salad Dressing

    In sauces, legume flours play their emulsifying role while thickening the mixture and improving the…

    View the recipe
    View all our recipes