½ cup animal-free egg whites powder (Healthier Comforts brand)
1.5 cups + 1 Tbsp water
¼ tsp salt
1 Tbsp vanilla
½ cup real sugar (extra fine)
½ cup Wildly Sweet Brazzein sweetener
½ cup plus 1 Tbsp cake flour
Use an electric whisk to mix the vegan egg white with water. Once it gets really foamy start slowly adding in the real sugar. After the foam starts forming peaks, slowly add in cream of tartar, salt, vanilla. Gently sift in brazzein sweetener and then cake flour while mixing. Add in a few chocolate chips and spoon batter into loaf pans. Top with additional chocolate chips. Bake for about 15 minutes at 350 F. Adjust temperature to about 300 F until cooked through.
There was enough batter to fill 3 loaf pans and two muffin tins. The loaf was 7″ × 5″
1 Comment
Makes 3.3 loafs:
½ cup animal-free egg whites powder (Healthier Comforts brand)
1.5 cups + 1 Tbsp water
¼ tsp salt
1 Tbsp vanilla
½ cup real sugar (extra fine)
½ cup Wildly Sweet Brazzein sweetener
½ cup plus 1 Tbsp cake flour
Use an electric whisk to mix the vegan egg white with water. Once it
gets really foamy start slowly adding in the real sugar.
After the foam starts forming peaks, slowly add in cream of tartar,
salt, vanilla.
Gently sift in brazzein sweetener and then cake flour while mixing.
Add in a few chocolate chips and spoon batter into loaf pans. Top with
additional chocolate chips.
Bake for about 15 minutes at 350 F. Adjust temperature to about 300 F
until cooked through.
There was enough batter to fill 3 loaf pans and two muffin tins. The loaf was 7″ × 5″