I have been intrigued by the idea of aquafaba for some time. Something like four years when I first saw it on Coconut Craze’s blog. I saved her recipe to try later. After that, I saw several other recipes on various blogs. I don’t know why it took me so long but I am so glad I finally did it. Actually, chocolate mousse was the first recipe that I tried in early December but the photos got deleted accidentally. Then this cake came about.
It’s no surprise that I love everyday cakes because you don’t need a special occasion to make or eat them I have to say that I was positively surprised how nice the cake tasted. You could enjoy it alone, with some fruit or whipped cream. Its’s a guilt free treat anyway. And, if you’re allergic to eggs or baking for someone who is, this cake is going to be quite the people-pleaser. I am planning to try all kind of other stuff with aquafaba. It really is a wonderful egg replacement!
I’m sure most of you are familiar with the aquafaba. In case you are not, it is the gloopy liquid you pour off a can of beans and other legumes like chickpeas. When whipped It looks exactly like whipped egg whites and can be used in many different ways. You do not taste the ‘chickpeas’ in the final product, not even slightly. The recommended amount for 1 egg is three tablespoons, while two tablespoons of aquafaba is equivalent to about one egg white and a can of chickpeas yields about 1/2 to 3/4 cup of this liquid. You can find out about all this stuff on their official website over here.
Moist gluten free sponge cake: No egg, No dairy, No refined sugar
Ingredients
- 1 cup Gf all-purpose flour (white rice flour mix)
- 1/4 cup sorghum flour
- 1 1/2 tsp baking powder
- 3/4 cup aquafaba from 1 can of chickpeas (look for organic BPA-free and no salt added can)
- 1/8 tsp cream of tartar
- 1 tsp vanilla extract
- 1 cup coconut palm sugar
- 2 tbsp. oil
Instructions
- Preheat oven to 350 degrees.
- Grease and line your 8" cake pan with parchment paper.
- Combine flours and baking powder in a bowl and whisk.
- Place chickpea liquid and cream of tartar in a bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until soft peaks form.
- With the mixer on medium, add in the sugar. Turn up the mixer back up to high and beat for about 4 minutes until it turns creamy with a ribbon like consistency.
- While the mixer still running on high speed, add oil. Add the oil very slowly.
- Add vanilla extract and whip a few more seconds.
- Gently fold the flour into the wet mixture without over mixing.
- Pour it into baking pan and level the top.
- Bake in the center of the preheated oven for 20 -25 minutes or until tester comes out clean.
- Let cake cool in pan on cooling rack for 10 minutes.
- Remove cake from pan and cool completely.
I am sharing this post to #CookBlogShare hosted by Kristy @ Hijacked byTwins
Healthy World Cuisine
Love this idea for egg replacement. I have seen this done in the past but now your cake looks so delicious we want to try this asap. Wishing you a super 2018!
Angie@Angie's Recipes
I always want to try chickpea water in foam cakes! Yours came out really perfect.
Mandy
I’m new to vegan baking and must give this one a try – looks gorgeous.
Shirley Tay
No eggs, no sugar? Pretty impressive, dear! xoxo
marcie
I love every day cakes too — they make every day special! 🙂 I’ve never tried baking with aquafaba — it’s amazing that you can bake a cake without eggs or dairy!
Miriam
This sponge cake looks so airy and gorgeous. It is nice to have a treat like that – I have never heard of aquafaba before, incredible that you can bake without eggs!
Balvinder
Thank you, Miriam! I was quite surprised too. Hope you try!
Emma - Bake Then Eat
I love how light this cake looks, aquafaba is awesome ingredient I’m glad you have discovered it’s delights.
Lisa
I’m so impressed that you managed to make a gluten-free sponge cake. It looks delicious!
Monica
I have heard about it as well but don’t know too much and haven’t tried it. Wonderful to hear about you experience with it and this cake looks perfectly spongy and moist.
Kirsty Hijacked By Twins
Wow this cake looks so light. Perfect! Thank you for sharing with #CookBlogShare x
Easyfoodsmith
The cake looks really good and I too have yet to give a shot at aquafaba.
natalia20041989
I have heard about the aquafaba, but haven’t trued it yet, the cake looks so good☺
Shubhangi
Is aquafaba from canned chick peas same as gooey liquid left in from boiling chickpeas in pressure cooker?
Balvinder
Yes, but then you cook further to thicken the consistency of chickpea liquid (almost equal to the consistency of egg white.
Shubhangi
Thanks.