How to make these cakes lighter?

[auntieannie]

So, a family member can have neither gluten nor egg white. They can have almonds, but not hazelnuts... amongst other food limitations. (they would most definitely eat all those things if they could.)

I've been baking cakes for them and this family member enjoys those, although they are sooooo heavy! and I got to truly experience that lately.

I use yoghurt, cornstarch/cornflour, chickpeaflour...


I was therefore wondering if you have any idea on how to turn those heavy cakes into more airy/light options?

[Baz Faz]

I am not a cake maker so I'm afraid I have no wisdom to pass on. When Mrs Faz thought (erroneously) she was gluten intolerant I used rice flour for making things like bechamel but that doesn't help you. Sorry.

[wikki]

Use vegan egg white. It will make it more fluffy. I make a hazelnut cake, there is no flour in it. It is not heavy.
It's more or less, hazelnuts, sugar and egg whites. If you use an egg white substitute.

[auntieannie]

som do you mean like aquafaba?

[wikki]

Yes.

[ninchursanga]

There's a nice baking book called "Cannelle et Vanille Bakes Simple" by Aran Goyoaga.
It's been written for a US audience and the Fahrenheit temperatures were not converted.
Ingredients however are also listed in grams.

There's extensive information about the different ingredients and also includes vegan recipes.
Lots of text, but very educational.
It's for the serious gluten free baking which means many recipes require a few different gluten-free ingredients.