32 Comments

Oh cool! Thanks a squillion for the explanation. I read Mila’s post earlier on FB and wanted to know more. This is awesome x

You’re most welcome! Yeah when she mentioned it on here I thought it’d be worth me sharing my experience with AF smbc. Can’t wait to read more about her RI too :) xx

I have got to try this! Thanks for sharing.

Thanks so much Sawsen for sharing. I have a young lady who can’t have eggs in her baking. This is very intriguing……going to search more.

You’re welcome Goreti… The method breaks everything you know about baking, but it works! Sure beats 15 minutes of whipping meringue just to deflate it all anyway with the fat xx

Yw June! Hope it goes well xx

How cool!!! Have never heard of it but what a fabulous alternative

Yup Zelda, I hadn’t until about 2 weeks ago. Ive been experimenting with it since then, have used it on 2 cakes plus a hybrid of half AF and half egg white. Was hoping to make a video on YouTube to show how I did it, but as Mila mentioned aquafaba in her RI today I decided to share a bit early. May still make the vid if people want to see x

Thanks for sharing! =D

You’re welcome my dear :)

Thanks for sharing! Would love to try..:)

Thanks so much for sharing generous lady xx

Thanks so much Sawsen!

Wow – how interesting – thanks so much for sharing :-)

You’re very welcome all :) xx

Brilliant!!

:) xx

thank you for sharing <3

This is fascinating! For those of us that despise chickpeas, is the a recipe to use them in that doesn’t taste like chickpeas? I would hate to waste them.

You’re welcome :) autumpansy, you can make cookies and cookie dough with them. Seriously! Head over to the “chocolate covered katie” blog and search xx

Its sounds brilliant!! Thank you so much for sharing!! :-) x

You’re welcome Elli :) xx

Thanks for sharing, I have to try :)

You’re welcome Galyna, let us know how it goes x

Thank you Sawsen, I saw it on Mila’s cake yesterday and now here today – yay – going to try this – thanks !!

You’re welcome Dina – yes I sent Mila a message, seems we were both researching this for the past few weeks, and we’re both members of the same vegan Meringue group on fb but didn’t know it. I’ve been in it for 2 weeks now but only saw her post yesterday where she shared the same cake as here. Great minds think alike, eh!

This is really great as there are more and more people allergic to egg!! Thank you for sharing!!! xxxxxxxx

Wow, how interesting. Thank you for sharing this!

You’re welcome my dears xx I have another experiment in progress using a different egg substitute for smbc, one which doesn’t require endless cans of chickpeas lol… I’ll write another tutorial for that too I hope xx

Awesome! I love chickpeas and have never heard the express ’aquafaba! I will definitely try this. With more requests for eggless cakes, this is a perfect solution!

I am egg-free so glad to see this. Thank you!

thank you dear Sawsen!!! and a Happy New Year to you!!!