Can VeganEgg actually replace regular eggs? We found out

2. Flourless chocolate cake

I decided to give VeganEgg a challenge by using it in a flourless chocolate cake. In this type of recipe, the egg is used as a leavener and provides almost all the structure in the dessert, so I was interested to see how VeganEgg would react. Unfortunately, as soon as I mixed up the batter, I could tell that something had gone awry.

Vegan

Wanting to give VeganEgg the benefit of the doubt, I went ahead and cooked it anyway.

Taste: It tasted better than it looked — rich and chocolaty.

Texture: The texture was horibble. The batter somehow separated while it cooked. I was left with some gooey, gloppy chocolate in the center of the ramekin, surrounded by mysterious bubbling liquid.

Overall: Sadly this preparation was a major FAIL.

More: 17 Oh-so-cheesy dishes you won’t believe are vegan

Non-vegan

This batter was much more promising.

Taste: Rich and chocolaty.

Texture: Light and slightly spongy.

Overall: This was very much your classic flourless chocolate cake. It seems like the traditional egg was much better at performing its mysterious food chemistry tasks in this recipe than VeganEgg was.

Next: Dutch baby pancakes taste test