Aquafaba (chickpea spatula) can be used in a large number of recipes. There are many different ways to whisk aquafaba, just like with eggs, and different kinds of whipping techniques give very different possibilities in baking.
This cake is made with puffy whipped aquafaba, one of several different methods I developed to be able to bind more air and fat in soft cakes.
On Kakboken, I also share different techniques that can be used in vegan baking with aquafaba if you want some more information.
I love the icing on this cake even though it is simple, if you want to skip the glaze, you can sprinkle some flaked almonds over the cake before baking.
If you want to bake without almond flour and bitter almond, you increase the amount of wheat flour with ½ deciliters and exclude almond flour and bitter almonds. The cake is perfect to bake in a round aluminum mold you buy in multiple packs.
- The cake
- 5 bitter almonds
- ½ dl of almond flour
- 2 cups of powdered sugar
- Aqu dl aquafaba
- 2 ½ dl of wheat flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla powder
- 1 pinch of salt
- 75 g of vegan margarine
- 1 dl of nut milk or water
- The glaze
- 3 cups of icing sugar
- 2-3 tablespoons of water
- cv. Coloring
- Heat the oven to 175 ° C. Lubricate and brown a round shape of 20 - 22 centimeters.
- Grate 5 bitter almonds on grater or in an almond mill.
- Mix with almond flour and wheat flour.
- Whisk up powdered sugar and aquafaba in a kitchen assistant or with an electric whisk until it becomes white and puffy.
- Do not beat too long, it should not be meringue, just white and puffy.
- Meanwhile, mix the wheat flour mixture, baking powder, vanilla powder and salt in a bowl and stir to mix everything.
- Melted margarine. Pour the dry ingredients, the margarine and the milk into the bowl with puffy whipped aquafaba (see picture) and stir together the batter until it is even without overworking (see picture).
- Pour the cake mix into the mold and bake in the middle of the oven 175 ° C 25 - 30 minutes. Test with a test strip that will come out clean from the center of the cake.
- Allow the cake to cool completely.
- Mix the icing sugar with water and spread over the cake.
- If necessary, divide into two bowls and color one with caramel color.
- Pour into two spiral bags and sprinkle rows of the icing on each other.
More Vegan Cake Inspiration
If you enjoyed this recipe and you’re in search of some more vegan cake ideas, why not give this blueberry cake with a tart lemon glaze a try? According to recipe creator Namely Marly, this easy-to-follow recipe uses vegan yogurt, creating a “moist, delicate texture in the middle of the cake.” It’s also infused with lemon, adding “freshness to each and every bite.”
If you’re after something a little more indulgent, this gluten-free vegan “no fuss” chocolate cake could be right up your street. According to recipe creator Sara Kidd, “there are no weird baking ingredients or special mixtures of five different gluten-free flours. I baked this using generic gluten-free flour from the supermarket.”
If cheesecake is more your thing, you could also opt to make this vegan black forest cheesecake with oatmeal crust by Hazel and Cacao. Instead of cheese, use silken tofu or dairy-free yogurt. According to the recipe creator, “combining [cherries] with good quality soy from tofu, cacao powder, and dates like I have in this vegan Black Forest cake is a nutrient powerhouse for balancing hormones.”
This recipe was republished with permission from javligtgott.