The Fluffiest Egg-Free Cake Recipe | Made with Potato Protein (No Aquafaba, No Eggs!)

🍰 The fluffiest egg-free cake I’ve ever made without aquafaba or egg whites.

As a food scientist, I’ve been developing egg-free recipes for years. And one of my favorite ingredients to work with is potato protein — a powerful egg replacer that whips like egg whites, adds structure, and gives you that soft, airy crumb every baker dreams of.

In this video, I’m sharing my perfected sponge cake recipe using only plant-based ingredients and absolutely no eggs. It’s light, fluffy, and totally reliable — whether you’re vegan, have an egg allergy, or just want to make perfect bakes.

Why potato protein?
It’s a by-product of the starch industry.
It creates stable foams when whipped — just like egg whites
It’s perfect for cakes, macarons, marshmallows, and more

Unlike aquafaba, which can be inconsistent and hard to control, potato protein gives me predictable results every time — and it’s become my go-to in the kitchen.

This video builds on my last one, where I showed how to replace egg whites. So many of you were curious, so I’m diving deeper today with this full cake recipe to show how it works in practice.

👩‍🔬 Whether you're a home baker or food nerd like me, this is for you.

📌 Save this video, try the recipe, and tell me how it goes in the comments!

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