Dorayaki is a beloved Japanese dessert of two fluffy, pancake-like cakes sandwiched around a sweet red bean filling. This egg-free version uses a simple batter of flour, baking powder, and aquafaba (the liquid from canned chickpeas) to create the same tender, golden cakes with a hint of honey. It’s a genuinely useful recipe for anyone avoiding eggs or just looking for a quick, pantry-friendly treat that tastes remarkably close to the classic.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (120 ml) aquafaba (chickpea brine), at room temperature
- 1/4 cup (60 ml) water
- 1 tbsp honey (or maple syrup for vegan)
- 1/2 tsp vanilla extract
- 1 cup (300 g) sweet red bean paste (anko), store-bought or homemade
- 1 tsp neutral oil (for the pan)
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and sugar. Set aside.
- In a small bowl or measuring cup, combine the aquafaba, water, honey (or maple syrup), and vanilla extract. Whisk until the honey is mostly dissolved.
- Pour the wet ingredients into the dry ingredients. Whisk gently until just combined—a few small lumps are fine. Do not overmix, or the cakes will be tough. Let the batter rest for 10 minutes while you prepare the pan and filling.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with a tiny bit of oil (use a paper towel to wipe off excess).
- Pour about 2 tablespoons (30 ml) of batter per cake onto the hot pan. The batter should spread into a circle about 3 inches (7.5 cm) across. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
- Flip the cake with a spatula and cook the other side for another 1–2 minutes, until golden brown. Transfer to a plate and cover with a clean kitchen towel to keep soft. Repeat with the remaining batter, wiping the pan clean and re-oiling lightly between batches.
- Once all cakes are cooked and slightly cooled, spread about 2 tablespoons (30 g) of sweet red bean paste onto the flat side of one cake. Top with another cake, flat side down, pressing gently to sandwich. Repeat with the remaining cakes.
- Serve immediately, or wrap each dorayaki in plastic wrap and let sit for 30 minutes—this allows the cakes to soften and the filling to meld.
Tips
- Aquafaba substitute: If you don’t have aquafaba, you can use 1/2 cup (120 ml) unsweetened applesauce or 1/2 cup (120 ml) plain non-dairy milk. The texture will be slightly denser, but still delicious.
- Consistency matters: The batter should be pourable but not too thin—similar to a thick pancake batter. If it seems too thick, add a teaspoon of water at a time; if too thin, add a teaspoon of flour.
- Don’t rush the flip: Wait until bubbles appear on the surface and the edges look dry. Flipping too early will result in pale, gummy cakes.
- Keep them moist: Cover cooked cakes with a damp paper towel to prevent them from drying out while you cook the rest.
Serving Suggestions
Dorayaki is traditionally served at room temperature, but it’s also wonderful slightly warm. Pair it with a cup of green tea (matcha or sencha) for a classic Japanese snack. You can also serve it as a dessert with a scoop of vanilla ice cream or a drizzle of soy sauce for an unexpected savory-sweet twist.
Variations
- Matcha Dorayaki: Add 1 teaspoon of matcha powder to the dry ingredients for a vibrant green color and earthy flavor.
- Chocolate Filling: Swap the red bean paste for chocolate-hazelnut spread or melted dark chocolate.
- Fruit Filling: Use fresh sliced strawberries or mashed banana mixed with a little sugar instead of anko.
- Whole Wheat: Replace half the all-purpose flour with whole wheat flour for a nuttier taste—add an extra tablespoon of water to the batter.
Storage and Reheating
Store assembled dorayaki in an airtight container in the refrigerator for up to 3 days. The cakes will soften further as they sit. To freeze, wrap each sandwich individually in plastic wrap and place in a freezer bag for up to 1 month. Thaw in the refrigerator overnight or at room temperature for 30 minutes. To reheat, microwave on a microwave-safe plate for 10–15 seconds per cake (or 20–30 seconds if frozen) until just warm—be careful not to overheat, or the cakes may become rubbery.
Frequently Asked Questions
Can I use regular milk instead of water? Yes, you can substitute the water with an equal amount of dairy or non-dairy milk for a slightly richer flavor. The texture will be similar.
Why is my batter too runny? This can happen if you added too much liquid or if the aquafaba was very thin. To fix it, whisk in an extra tablespoon of flour at a time until the batter reaches a thick, pourable consistency.
Can I make the batter ahead of time? You can prepare the batter and refrigerate it for up to 24 hours, but let it come to room temperature before cooking. The baking powder may lose some lift, so add an extra 1/4 teaspoon of baking powder if the cakes don’t puff up as much.
What if I don’t have aquafaba? Use 1/2 cup (120 ml) unsweetened applesauce or 1/2 cup (120 ml) plain non-dairy milk. The cakes will be slightly denser, but the flavor will still be good.
How do I know when the cakes are cooked through? The first side should be golden brown with bubbles on the surface, and the second side should be golden brown as well. If you’re unsure, you can break one open—it should be cooked through and no longer doughy in the center.
Can I use regular sugar instead of granulated? Yes, any fine sugar works. You can also use brown sugar for a deeper flavor, but reduce the amount to 3 tablespoons (40 g) to avoid over-sweetening.
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