How to make a vegan cake?

The development of plant-based pastries is the ideal response to the growing trend of veganism. As opposed to the traditional use of butter, eggs or cream in baking, we offer solutions through our ingredients to create vegetable recipes.

However, this does not mean that we should renounce textures, flavors or enticing aromas. On the contrary, the use of plant-based products is an opportunity to study and discover new experiences, while preserving the authentic purity of ingredients such as fruits, chocolate or nuts.

Our north is modern gastronomy, based on four pillars: less fat, less sugar, contrasted textures and more accentuated flavor. The technical function of the elements of animal origin is fully achieved with the vegetable ingredients that replace them. Thus, it is possible to obtain a vegan pastry of optimum quality.

In this article we will cover one of the most common pastry preparations: the sponge cake and we will find solutions to replace animal ingredients and make it 100% vegan.

What is a sponge cake?

The sponge cake is a beaten and baked dough, made mainly with flour, egg and sugar. Depending on the type of sponge cake , the proportions of these ingredients vary, as well as the way of integrating them; direct mixing (as in the case of cake), egg whipping with sugar, whipping the egg whites and yolks separately, etc. Other ingredients such as fats (chocolate, oils, butter, nuts), spices or fruits are also added, which also introduce changes in the structure of the dough.

To explain the role of the egg in a whipped dough, we take as a reference a proportion of the sponge cake base and the products necessary to replace it.

If you need more information about the technical functions of eggs you can visit: Indispensables of vegetable pastry

Substitutes for making vegan biscuits

Potatowhip:

Potatowhip is a protein obtained from potatoes. It can replace egg protein, both yolk and white. This allows air to be incorporated into the mixture by whisking or whipping. In addition, Potatowhip provides the coagulating and emulsifying effect of the egg.

Natur Emul:

Natur Emul is a fiber obtained from citrus fruits that can replace the emulsifying part of egg yolk, lecithin . It aids emulsification in whipped doughs with a high fat content. It also allows incorporating more water due to its absorption capacity.

Deodorized coconut grease:

Egg contains approximately 12% fat. It is important to provide creaminess to the cake, it intervenes in the emulsion and acts as a transmitter of flavors. We can use various fats. One good option is to use deodorized coconut fat, another is
use shea butter.

Elaboration of vegan sponge cake bases

Potatowhip provides air and coagulating capacity. We replace part of the sugar with Trehalose to reduce sweetness, enhancing the almond flavor.

The Xanthan Gum provides extra stability to the meringue, helping to maintain the structure of the dough.

We make a sponge cake separately with Potatowhip as a whipping and emulsifying agent. We use freeze-dried basil powder, which adds flavor and color and integrates easily.

We make a meringue using fruit puree whipped with Potatowhip to enhance the flavor of the sponge cake.

Currently, professional chefs and pastry chefs have countless products to use in their plant-based pastry creations. Thanks to technological advances and innovation developed at Sosa Ingredients, the quality and variety of our contribution to the world of gastronomy increases every day.