@Botanist3
Lecithin is primarily a combination of a bunch of molecules called phospholipids with some other minor components. Soy lecithin comes out of the processing of soybean oil as a biproduct. Lecithin makes the oil cloudy, less shelf-stable, and more prone to oxidation. It is removed in a procedure called "degumming" and sold as a separate product as it is useful in a variety of food applications. Your cell membranes are composed primarily of phospholipids and eggs have a lot in them as well. The lecethin in eggs is a big part of what gives cakes that structure you reference and is why eggs are hard to replace and why soy lecithin is a big part of getting that structure. You can get lecethin from eggs, but soy is much more abundant and also vegan. Editing in post watching: you also need some protein and other components to get the lecithin to give the structure. It won't do it on its own which is why the lecithin on its own was a bit of a fail and why the flax worked well as the flax will have some lecithin inherent in the oil in the flax itself plus protein Source: I'm a chemist who works on projects involving oil processing and lecithin for a major food/ag company
@vanshikag.9304
Can anyone appreciate how much she did for us! She: I did research and research and tested and compared Me: šµš¤Æ
@Duelkitten
I had to make my cousin's wedding cake and cupcakes dairy, gluten and sugar free. It was a trip, finding out what I can substitute and make sure the cake didn't taste nasty. My first try it was so dry dry crumbly and it didn't taste sweet at all. My second try I used eggwhites to try and make it rise, and it worked! So I had to tweek the recipe a lot before I got what I wanted. The icing was a mocha icing, and because I couldn't use milk, it was melting so much. I had to stand in the walk in freezer at they're wedding venue to ice it. everything turned out well though. I can't even imagine making it without eggs.
@daisybarreto2743
Humm try to do a cake recipe from other countries . For example : Iām from Mexico and we have a very popular cake called ātres lechesā baking that and see how you do it . It can even become a series for you where you can bake something popular for every country each video . What do you think ?
@chantalhamilton2374
I love how much effort you put into this. It's cool the flax egg one, I've used that before. However, I think baking soda + vinegar works well, too, but only with oil based cake recipes. Lastly, the chickpea water only works if you whip it first to get medium peaks, like egg whites. In case you ever want try again.
@fionaclaphamhoward5876
Um all the people in the comments bleating about how milk is not vegan, try clicking on Laurie's description box for the recipe first maybe? (Bonus: it takes fewer keystrokes than writing a comment š) The recipe clearly says to use a dairy-free milk and in the video when she mixes her cake she also clearly says she used a macadamia nut mylk.
@Cove_Blue
I mean this in the most sincere and complimentary way, this is exactly the kind of nerdy stuff I would do, on my own, for literally no reason. So I'm very here for this.
@brentonjoseph
Kevin and Laurie are couple goals š such a wholesome dynamic.
@shl24yw89
She could be the next Ann Reardon. I love the amount of research she has done just to make a vegan cake. This should be documented and published as a book.
@chrisildabrewster9605
I would have mixed the leftovers altogether too see how it comes out too š¤ thank you for doing the trials for us, flax egg it is š
@Zabarabaful
Bobās Red Mill egg replacer is quite good for baking. My best vegan cake was made with it and the picky non-vegan couldnāt even tell it was made without eggs or dairy. Worth trying!!
@nicholem4831
āDonāt over grind.ā Excellent advice for many of lifeās important moments. š¤£
@Beebooooooooop
I would love to see you do gluten free recipes! I love baking but was diagnosed with celiac last year and have struggled with finding good recipes!
@sherrytruitt1028
I liked your husband being a taste tester! You two are fun to watch.š
@stefaniefillipan999
I loved this!! I think you should make a cookbook for sure!!! I think you should do one where you order a specific flavor cake from a bakery like, peanut butter, banana and bacon and then you make a recipe with the same flavors and have you and your husband taste for the winner. Just like this one but maybe exotic or different flavor combinations. My absolute favorite pie is millionaire pie. I totally would love if you could make it and then let me try your recipe for it. I love watching you both!!
@s0ur_p0wer71
My mom ALWAYS uses either peach, Mango, or regular yogurt depending on the flavor we want. Put she would mix the yogurt with the sugar, and mix throughly. She then mixed dry ingredients in a bowl, then added it to the wet ingredients
@Oonagh72
The way to use flax egg is to make a flax gel with whole flax seeds. Boil them strain. It is nice and grain free. You can even make a meringue. Same with the chia seeds. Watch Gretchenās Vegan kitchen. She has amazing recipes.
@eileenhigginbotham9574
I am gluten free and strict Vegan and had heard the flax method was the best! Thank you for doing some recipes I could try!
@a_little_disquised1101
I wish she would show the experimenting part more coz that was sooo fun I could watch a one hour documentary
@TheIcingArtist