The Science Behind Eggless Baking: Emulsions & Structures

Rebuilding the Cake Structure

Eggs perform three main duties in traditional baking: structure, leavening, and emulsification. To create a 100% eggless loaf cake that feels light and moist, we look to the laws of chemistry.

By combining high-quality milk proteins with fruit pectins and organic yogurts, we map the exact gas retention capabilities of egg proteins, resulting in a perfect crumb rise and soft, melting mouthfeel.