I have made my vegan aquafaba cake again tonight as I had the juice from a tin of kidney beans to use. The amount of Aquafaba used today’s was the water from 2 tins plus a bit of tap water until the mix was the right consistency.
This recipe uses oil instead of butter and tends to be very moist and delicate. Not a cake to decorate-great with custard.
Ingredients Part 1
- 8 oz plain flour
- 3 1/2 teaspoons baking powder
- 2 oz cocoa powder
Method
- Sift these together
Ingredients Part 2
- Add 5 tablespoons (not dessert spoons) oil-sunflower,veg or rapeseed
- 2 teaspoons vanilla essence
- 4-6 oz sugar-any type (I used 4 as I don’t like it sweet)
- Approx 200ml of liquid/aquafaba (mine was from a big batch of kidney beans) or if you have drained a can use what you have and add water as needed.
This is from the cooked beans (not the rinsing water). This is the cooking water.
Method
- Mix together well and put in a cake tin about 2 inches deep.
- Cook gas 5 until done-not sure of time-I stuck a knife in the middle to test after about 40 mins-that is a bit of a guess.(Mine took about an hour)
- Allow to cool when cooked. Carefully remove from tin. Mine had a loose bottom. This time-I added a cake liner for an easy life. Pop a knife under the cake to loosen it, put a plate on to, tip cake onto plate upside down. Put another plate on the side facing you and turn it over. This stops it falling apart.
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