Eggless Basic Cake With Cannellini Brine for Perfect Egg Substitute Recipe

This eggless cake which I tried for the first time of my experience by using an excellent egg whites replacement the cannellini brine. I just love the fluffy texture and how this brine works just like egg whites. You may use the chickpeas brine as well.

I've collected about 1½ cup of aka cannellini brine and freeze it to use as perfect egg whites substitute. I used 3 tbsps per white. The most amazing thing about this is that you can whip it until peak forms and I have made some meringues using this brine!

Ingredients:

3 tbsp Aka cannellini brine

1/2 cup brown sugar

2 tbsp soften margarine

1 can (300 ml) sweetened condensed milk (hot)

2 tbsp vanilla extract

1 tsp almond extract

2 cup plain flour

2 tbsp baking powder

Method:

Preheat oven 175 degrees Celsius for 15 minutes

Take a large cleaned metal bowl, add the cannellini brine and whip on high for 3 minutes until medium peak.

Add the brown sugar per 1/4 cup of sugar and keep beating on high until all the 1/2 cup of sugar is well mixed

Add softened margarine and keep beating on high until light and fluffy

In another bowl, sift flour, baking powder

Add the brine mixture and beat on low for 30 secs. 

Add warm sweetened condensed milk and beat on low for 30 secs without overdoing it. You should end up with ribbon batter stage

Grease your cake tin by rubbing margarine and dust some flour all over for proper greasing. Cut a parchment paper in circle and place it in the bottom of your bakeware. Pour the batter into the prepared cake tin and slowly tap the sides and the bottom to get rid of bubbles. Place in preheated oven, bake for 45 minutes on 175 degrees Celsius.

Insert a toothpick to check if it comes out clean means it's done!

After 5 minutes, unmold and invert the cake to let cool completely before frosting.

Frosting ingredients : 1/4 cup cocoa powder. 2 cup powdered brown sugar, 2 tbsp margarine, 4 tbsp milk and 1 tbsp vanilla extract.

Method: 

Take a saucepan, mix cocoa powder, milk, margarine and bring to boil. Let cool and refrigerate for 3 hours. Add sugar and vanilla extract, beat on high until creamy and spreadable 

Frost your cake and keep in fridge to settle.

Cut and serve.