Genoise is the basic biscuit in pastry-making, serving as the base for all entremets, Yule logs, fraisier cakes, and layer cakes. It relies almost entirely on eggs, which give it both its lightness and structure. As a result, it's one of the most difficult recipes to make without eggs. But it's possible! Provided you use the right product and follow a few specific rules.

Why egg-free genoise is a real technical challenge

In a classic genoise, the egg does everything: it's whisked at length with sugar to incorporate air, then it structures the biscuit during baking. It's what gives it that light, airy, and slightly elastic texture we're looking for.

Without eggs, two problems arise simultaneously: the batter doesn't rise, remaining dense and compact, and the biscuit doesn't hold together when cut. This is why most homemade substitutes (compote, flaxseed, tofu) fail for genoise: they can bind, but they don't aerate.

The real challenge of plant-based genoise Unlike a cake or cookies, genoise contains almost no fat. The egg is the main structuring ingredient: there's nothing else to compensate for its absence. This is why a general-purpose substitute is not enough here.

The solution: Yumgo Génoise, specifically designed for this

Yumgo Génoise is a product specifically developed to replicate the behavior of eggs in genoise-type biscuits. It aerates when whisked, structures during baking, and provides that characteristic softness, in a fully plant-based version.

For recipes that simply require whole eggs (cakes, simple cakes), Yumgo Entier 1kg is the versatile solution. For a precise genoise, Yumgo Génoise is the dedicated product.

Yumgo Recipe — for 6 to 8 people

Light Plant-Based Genoise with Yumgo Génoise

  • Yumgo Génoise powder37.5 g
  • Water187.5 g
  • Sugar137.5 g
  • T65 Flour137.5 g
  1. Mix: combine Yumgo Génoise with sugar in the mixer bowl.
  2. Add water: incorporate the water, then blend with an immersion blender if necessary to homogenize.
  3. Whisk: whisk at maximum speed for 10 minutes until a light and airy texture is obtained. This is the key step, do not shorten it!
  4. Incorporate flour: delicately add the T65 flour with a spatula, using folding movements. Do not whisk at all to avoid deflating the mixture.
  5. Bake immediately: pour onto a baking sheet or into a mold. Bake at 180°C: 8 to 10 minutes on a sheet, 25 minutes in a mold.
  6. Cool: let cool completely before cutting.

⏱ Prep: 15 min · Cook: 10–25 min depending on format · 100% plant-based · Download recipe sheet →

4 Rules for a Light Egg-Free Genoise

1. Whisk for a long time
8 to 10 minutes minimum with an electric mixer. Aeration is what gives lightness, not leavening agent. If the mixture doesn't triple in volume, the genoise will be dense.
2. Fold with a spatula
Once the dry ingredients are added, no more whisking. Use slow, folding movements from bottom to top. Each whisking stroke at this stage destroys air bubbles.
3. Bake without opening
The first 20 minutes are critical. A temperature shock will immediately cause the genoise to collapse. Do not open the oven before the signal.
4. Cool before cutting
A hot genoise will flatten and tear. Wait until it has completely cooled — at least 1 hour — before cutting it in half or handling it.

Variations and uses

  • Plant-based fraisier: cut the genoise in half, fill with plant-based mousseline cream and fresh strawberries
  • Rolled Yule log: spread the batter on a baking sheet, bake for 10–12 min at 180°C, immediately roll in a damp cloth, fill once cooled
  • Layer cake: layer 3 genoise disks with plant-based ganache or buttercream between each layer
  • Cocoa genoise: replace 30g of flour with 30g of sifted unsweetened cocoa powder
  • Lemon genoise: add the zest of one lemon and replace vanilla with lemon juice
For everyday recipes Do you need a simple cake, muffins, or a pound cake instead of a genoise? Yumgo Entier 1kg is your versatile product: the same dosage as eggs, no adaptations needed, in a plant-based or non-plant-based version.

As baking is my passion, I am delighted to have finally found the perfect recipe for a light and fluffy vegan cake. Thank you, Yumgo!

— Viviane Destrebecq, verified Yumgo customer · April 2026 ⭐⭐⭐⭐⭐
Products for your genoise

Choose according to your use

Yumgo Génoise Powder 1kg
Specifically designed for genoises and basic biscuits. Whips up, structures during baking. 1kg professional size.
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Yumgo Entier Powder 1kg
The versatile substitute for all recipes — cakes, quiches, crepes, cookies. Same dosage as eggs. 1kg professional size.
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Egg-free genoise is one of the most technical recipes in plant-based pastry, but with the right product and method, the result is there: light, airy, and sliceable. Yumgo Génoise was developed precisely for this.