Many of us are finding ourselves being warier in how we treat the environment, from using less plastic to recycling clothing and even eating less animal-based products. When Shaniah was younger she had an intolerance to egg and dairy products which meant that for us, it was easier to feed her on a kind of vegan diet.
I have previously written dairy and egg free cupcake recipe, this was written after being asked to create cupcakes for one of Shaniah’s classes one Christmas, the class had many allergies. This recipe doesn’t feature OGGS as I hadn’t discovered them then.
What is OGGS?
OGGS is a company that started off as a single person but has now grown into a team of people with a passion for removing the ‘hidden’ animal products within our food. They have started their mission by creating a substitute for eggs, this is often known as an Aquafaba product.
Aquafaba is a chickpea water-based product, that whips and whisks just like a real egg. Each carton of OGGS is the equivalent of 4 and completely powered by plants. Not only does OGGS aquafaba taste amazing in bakes, but when you use an OGG you save an egg. How amazing is that? You bake a cake and in return, you give a chicken a day off. Perfect!
The thought of baking sweet treats and cakes without an egg but instead a form of chickpea, sounds a little odd doesn’t it, but believe me, the chickpea water acts in a similar way to egg whites, which really surprised me!
What does OGGS aquafaba taste like?
Personally, when I was whipping it up, it smelt a little nutty, which at first left me a little cautious about how the cake would taste once baked. But by the time I mixed it in with the other ingredients and flavourings, I couldn’t notice any difference to if I had used an egg.
Where can I purchase OGGS?
OGGS is stocked in a variety of supermarkets and shops such as Waitrose and partners, ASDA, and Sainsbury’s. ASDA currently have the cartons is stock for £1.85 (Price correct at time of publishing).
What can you make with OGGS eggs equivalent?
Unsurprisingly there is A LOT that can be made using OGGS, now that you have your OGGS aquafaba, here are some recipes to get your inspiration flowing.
I can’t think of anything more fitting to start off my list of recipes than to start with where aquafaba all began – the good old meringue!
A great place to start your OGGS meringue journey, is by making Vegan Meringue kisses, meringue kisses are the smaller kind, perfect for things like Eton mess. Once you have mastered the art of the meringue kisses then move on to bigger and better things like a pavlova. Again, OGGS has a brilliant recipe for that here.
I will confess, this is one that we haven’t made yet, but it is on our to-do list. I’m thinking of doing it while the kids are on their easter break. Having tried a couple of recipes from OGGS website, I am certain that these too will be a winner.
Fancy giving these a go? Here is the recipe.
Hot Cross Buns
With easter around the corner, it would be silly to not make some hot cross buns. I love hot cross buns, and these look fabulous! The hot cross bun recipe is more time consuming than some of the other recipes however, at 2 hours, it is the perfect family activity for a lazy Sunday.
Willing to throw caution to the wind and give it a go? Here is the recipe.
My favourite recipe and one that I have tried, tested and very much tasted is the classic Victoria Sponge, got some OGGS? Here is how you make it.
Classic Victoria Sponge with OGGS
When I think of spring and warmer days I often think of sitting outside with a slice of cake and company. Here is a egg alternative version.
For the sponge
- 50 g OGGS aquafaba
- 300 g Caster sugar
- 200 g Coconut yoghurt
- 1 tbsp Vanilla extract
- 200 g dairy-free spread plus extra for greasing
- 400 g self-raising flour
- 2 tsp Baking powder
For the frosting
- 150 g dairy free spread
- 300 g Icing Sugar plus extra for dusting
- 1 tbsp Vanilla extract
- 6 tbsp Strawberry Jam
- 300 g Strawberries hulled and roughly chopped
Preheat the oven to 180°C, 160°C fan, gas 4. Grease and line x2 20cm springform cake tins with dairy-free spread and greaseproof paper. Weight out all the ingredients into separate bowls.
In a medium sized, scrupulously clean bowl, use an electric whisk to beat the OGGS® Aquafaba for 2 mins until it is white, fluffy and firmly holding its shape. Add 3 tablespoons of the measured caster sugar, 1 tablespoon at a time, beating between each addition until well incorporated. Set aside.
Mix together the coconut yoghurt and vanilla extract.
In a separate large bowl, beat the dairy-free spread and remaining caster sugar together for 3-5 mins until pale and fluffy. Gradually add the coconut yoghurt and vanilla mix, whisking between each addition, adding a tablespoon of the weighed flour if the mix starts to separate. Whisk in the remaining flour and baking powder until you have a smooth batter.
Using a large metal spoon, fold 1/3rd of the whisked OGGS® Aquafaba into the batter until evenly combined, then gently fold in the remaining Aquafaba until you have a smooth, fluffy batter. Divide the mix between the prepared cake tins, smooth the tops with the back of a spoon and bake on the middle shelf of the oven for 35-40 mins until golden, risen and a skewer comes out cleanly when inserted in the middle. Cool in the tins for 15 mins then remove to a wire rack and set aside to cool fully.
To make the frosting, beat the dairy-free spread for 1 min until pale and smooth. Sift in the icing sugar, add the vanilla extract and beat for 5 mins until pale and fluffy.
Spread the frosting over one of the cooled cakes, top with the jam and a handful of strawberries then sandwich with the second cake. Pile the remaining strawberries on top and dust with a little icing sugar to serve.