I’ve yet to entirely master egg-less protein baking. It’s actually pretty hard to do because, without using sugar, flour, and egg substitutes, it’s easy to end up with cakes that crumble up and/or get somewhat stodgy. Take, for example, this cake. I made it to take to a party (check out the evidence). Taste wise, I give it a solid 10 out of 10 – it was delicious. Consistency wise though? Maybe a 7 or 8? It was great to have alongside coffee and, actually, I have to say that I very much enjoyed my slice! But I need to work on making it airier, fluffier – more like cake. See, the thing with egg-less protein baking is that one ends up lacking a binding ages. It’s fine, as I said, when flour and sugar are used; take away flour and sugar though and you enter somewhat of a Twilight Baking Zone – a land of mystery and perpetually raised eyebrows. Here’s how I made this cake:
Blended and baked in a 9″ round silicone cake pan at 170 C (338 F) for around 25-30 minutes
Macros per Serving (out of 8):
The end product was super moist and, while crumbly, easy enough to slice with a spoon or divide into squares to share at a party like I did! The batter was unbelievably tasty; I even thought about leaving it uncooked and dividing the mix into ramekins to eat it as puddings or even using some philo dough to bake the mixture inside it?