Psyllium and its role in improving rheology and structural properties of aquafaba cakes

Abstract BACKGROUND The demand for vegan and gluten‐free baked goods is increasing due to allergen concerns and plant‐based diets. This study evaluates the formulation of a vegan, gluten‐free cake using aquafaba powder as an egg replacer, psyllium powder as a binding agent, and rice flour as the primary structural ingredient. The performance of these ingredients was compared to egg‐based controls. RESULTS Aquafaba (0.5 and 1.0 g) and psyllium (0.1–0.5 g) levels were analyzed for their effects on batter properties and cake quality. Characterization included cake volume, baking loss, moisture content, water activity, rheology, and texture analysis. Intermediate psyllium levels resulted in the highest cake height and a uniform crumb structure, comparable to egg‐based cakes. Increasing psyllium improved viscosity and stability, enhancing air retention during baking. Cakes with higher psyllium levels exhibited reduced baking loss and improved moisture retention. The combination of aquafaba and psyllium produced cakes with structural and textural properties similar to egg‐based formulations, making them effective alternatives. However, excessive psyllium (0.4 and 0.5 g) led to a denser texture. CONCLUSION Psyllium powder, combined with aquafaba, serves as a viable egg alternative in vegan and gluten‐free cakes, providing comparable structure, moisture retention, and texture. Optimizing psyllium levels is essential to achieving desirable cake properties. © 2025 Society of Chemical Industry.