I successfully used Aquafaba, the water from canned chickpeas, known for its miraculous egg-like properties due to the protein content. It’'s incredible to see how this byproduct transformed the texture of my cakes, giving them a fluffiness previously only possible with eggs. Similarly, the use of ‘vegan egg’ products developed through microalgae has revolutionized my vegan bakes. They not only replicate the binding properties of eggs, but also enrich the food with Omega-3 fatty acids.