How about replacing eggs and milk in your cake recipe? 🆙

Many people wonder how to make a cake without milk and eggs. It is possible?

Yea! It is possible and without noticing the difference in taste.

Cake or sweets in general taste just as good, and you know what's more important? Without hurting any animals.

replacing milk

In the case of milk, just replace it with vegetable milks, which can be coconut, soy, almond or rice milk, which has a more neutral flavor. It all depends on what flavor touch you want to give your candy or cake.

There are numerous types of vegetable milks that you can find in markets or, if you prefer, you can opt for homemade milks, which are simple and quick to make.

Vegetable alternatives have lots of nutraceuticals and antioxidants, making them healthier.

In this article you can check out some homemade milk recipes that you can make yourself: How to make plant-based milk at home

replacing the eggs

The following are some suggestions on how to replace eggs.

Replacement suggestions for each egg:

Exchanging an EGG for Flaxseed (brown or golden)

Mix two tablespoons of flaxseed meal with six tablespoons of water and let it sit for a few minutes.

How to make:

Put the flaxseed in the blender and grind until you get the flour. Place in a container along with water. Stir and wait about 10 minutes until a gel with a gelatinous consistency forms.

Use in the preparation of cakes, pies and breads.

Swapping an EGG for CHIA

Mix one tablespoon of chia with three tablespoons of water. Let it hydrate for a few minutes and you can replace it.

How to make:

Put the flaxseed in the blender and grind until you get the flour. Place in a container along with water. Stir and wait for about 10 minutes, until a gel with a gelatinous consistency is formed.

The amount replaces an egg and the proportion is always the same: 1 tablespoon to 3 tablespoons of water.

Other ways to replace the egg

1/2 mashed ripe banana;
1/4 cup of applesauce;
Baking soda with vinegar. When we mix a teaspoon of baking soda with a teaspoon of vinegar, we get a mixture that helps the cake rise;
1/4 cup (cup) of tofu, making a puree;
Aquafaba, which is the water from cooking chickpeas, and its texture replaces egg whites. Three tablespoons for each egg;
1 tablespoon of corn starch;
1 tablespoon of soy protein mixed with 3 tablespoons of water;
1 tablespoon of agar-agar with 3 tablespoons of water;
3 tablespoons of peanut butter.

And not to just stop with the ingredient, here are some delicious cake recipes with this substitution:

Cassava cake with coconut and caramelized pineapple

INGREDIENTS:

1kg of cassava
100g grated dry coconut
1/2 pineapple
500ml water
1 1/2 cup of sugar
Pinch of salt

PREPARATION:

Preheat the oven to minimum temperature. Add 1/2 cup of sugar to the pan and place in the oven for the sugar to melt and caramelize. Grate the cassava, add and hit the blender with the coconut, water, sugar and salt. If it gets too thick, making it impossible to beat, you can add a little more water.

Remove the caramelized form and spread with the help of a spoon, the caramel around the edges to grease it. Then add pineapple slices on the bottom and sides. Add the dough and bake for approximately 40 minutes (increase the temperature to 200 degrees). Remove from oven when a toothpick inserted comes out clean. Wait for it to cool down to unmold.