When I first became a vegan, I thought I’d have to give up my baking habit for good. It seemed unlikely that I could create moist, flavorful, lofty cakes without using eggs. Then I found this recipe below. It proves that vegan cakes are not only possible, but totally crave-worthy. This simple cake packs full banana flavor.
The trick to getting your baked goods to rise without eggs is to use a combination of an acid like vinegar and baking soda. Activation occurs when these two meet, creating bubbles -- and bubbles are what make your cakes airy. These cupcakes are the delicious result of one simple and fun science experiment.