We are in a brand new year with lots of dreams. May all your wishes come true in this year 2016. I don’t know why, but I haven’t posted this recipe for nearly five months. When I posted the Egg Free Italian Meringue Butter cream Recipe, I was about to post it the next day itself. But somehow I skipped it and forgot about this completely until today. I was going through my photos and I saw this recipe and wondered why haven’t I posted it yet? So now it is time for this recipe to see the world. When you read the name Aquafaba, you might be confused. But it is a very simple ingredient which gives amazing dishes. The water used to cook chickpeas some how acts just like egg whites and whips beautifully, makes delicious mousse, ice cream, meringue, macaroons and what not. There is a group dedicated to using the chick pea brine in all types of bakes known as Vegan Meringue – Hits and Misses and I became part of that group. This recipe is by one of the group members. Unfortunately I just saved the recipe but couldn’t track the author.
This recipe uses aquafaba/ chickpea brine instead of eggs. The amount of oil used is very low in the recipe. And the mixing technique has to be done properly to get the texture. If you don’t follow the recipe exactly, you will end up with a dense hard cake. So I was super excited as it was full of techniques. Feeling like Master chef!!!Usually eggless cakes doesn’t include too many techniques other than the creaming of butter and sugar. But this recipe is done just like recipes with eggs. Whipping of aquafaba and folding of the flour are the steps you need to concentrate on to get the perfect cake. I was so happy with the result. I hope you try this too. This cake doesn’t brown like the usual cake. So check the cake by 20-25 minutes. Do not over bake.
Recipe Source: Vegan Meringue – Hits and Misses
Makes two 6″ cakes or one 8″ cake
Aquafaba (click on link for recipe) – 3/4 cup
Apple Cider Vinegar-1 tsp
Sugar – 3/4 cup
Vanilla Extract-1 tsp
All Purpose Flour/ Maida – 1 1/2 cups
Baking Powder – 1 tsp
Baking Soda – 1/4 tsp
Preheat oven to 180°C.
In a bowl mix together flour, baking soda and baking powder. Set aside.
In another bowl take the aquafaba and vinegar and start whipping with a beater.
Increase speed once the mixture becomes foamy.
Whip it until stiff peaks form. It will take about 10 minutes for this step.
Now gradually add sugar and keep on beating until all the sugar is dissolved and the mixture is thick and glossy.
Keeping the mixer running, drizzle oil and beat until incorporated.
Finally add vanilla and beat until it is mixed.
Now remove the beaters and have a spatula handy.
Add the flour mixture and gently fold the flour into the aquafaba. Do not over fold. Just fold it until all the flour gets incorporated.
Grease and dust two 6″ tins and divide the batter between them.
Bake the cakes for 25-35 minutes or until a tooth pick comes out clean.
Remove the cake from oven and let it cool for 5 minutes on wire rack.
Now flip the cake on the wire rack and remove the pan.
Allow it to cool completely before decorating.