Egg cakes without egg!
These vegan egg cakes taste seriously like real Dutch egg cakes but without an egg! By adding a pinch of kala namak (black sea salt) to this recipe, they get the real egg cake smell and taste .. you make them deliciously airy by adding a chia egg and baking powder .. the cornflour binds everything together:).
Next time I also put currants in it .. yummy! Take the vegan egg cakes to work, put them in your kids' lunch box or eat them directly from the oven when they are still hot.
Bekijk hieronder mijn vlog waarin ik stap voor stap deze vegan eierkoeken maak!
100 grams of flour
- 100 ml of oatmilk
1 chia egg (1 tbs chia seeds with 2.5 tbs water. Let this thicken for 5 minutes)
40 grams of coconut blossom sugar
2 tbs corn flour
pinch of black salt (kala namak) (Veggiedeli)
1 tbs linseed oil
2 tsp baking powder
1 tsp lemon juice
½ tsp lemon zest
Preheat the oven to 175°C/350ºF. Mix all dry ingredients in a bowl and then add the wet ingredients. Mix well to form a thick batter.
- Cover the baking tray with baking paper.
- Divide the batter with a spoon into a few rounds over the baking sheet. Leave enough space between the heaps of batter. The egg cakes expand during baking!
- Place the baking tray in the oven and bake the egg cakes nicely golden brown in about 15 minutes. Take them out of the oven and remove the baking paper with the egg cakes from the hot tray so that they do not cook any further. Allow to cool down or eat them as I eat them...immediately!