Vegans and people who are allergic to eggs can make egg-free cakes using substitutes including cocoa butter, xantham gum, agar agar, arrowroot, locust bean gum, carob, vegetarian gelatine, vegan egg replacer, soya flour, banana, potato flour, or even mashed-up banana, silken tofu and chocolate. For vegans, or those who are dairy-intolerant, butter can be replaced with good soya margarine. Adding baking powder will help the cake to rise.
