CLICCA QUI PER LA RICETTA IN ITALIANO
INGREDIENTS
- 200 gr brown rice flour
- 80 gr potato starch
- 150 gr brown sugar
- 3 tbsp unsweetened cocoa powder
- 2 tsp cream of tartar
- 1 tsp baking soda
- 40 gr melted vegan butter
- 230 gr veg milk
- 100 gr Aquafaba (see here)
Ready in: 1 hour
As you can see from my previous post I have been experimenting with Aquafaba recently and when the other day I managed to get a fluffy batter out of it, I decided to use it to bake a simple cocoa cake.
Truth be told, I didn’t know what to expect. I was bracing myself for a total failure, like the cake wouldn’t cook and I’d witness some sort of sad soggy baked pudding in a pan, ready for its journey from the oven to the trash bin.
BUT, the Gods of Baking were watching over me that day! And what I found the moment I cut a piece of my experiment was what you see in the picture. Fluffy, glutenfree, dairyfree and most definitely eggfree cake *_* Thank you Gods of Baking, I know you’re there.
Making this cake is super easy, the most “demanding” part is whipping up the Aquafaba, but if you use the cooking liquid out of bean/chickpea cans it will take you 15 minutes top. On the other hand, if you decide to cook dried legumes yourself, like I had done, it will take a tiiiiiiiny bit longer, as you can see from my previous post.
Anyway, pre-heat the oven at 350° F/180° C, then you’ll start by mixing the dry ingredients for the cake, then add the wet ingredients, whisk them all together and finally add the whipped aquafaba, as you would do with whipped egg-white, a couple spoons at a time and very gently incorporating it to the cake batter. I noticed immediately that it looked different from my usual cake batters (where I use flaxseeds to replace eggs), more airy, but a bit more liquid too. Hence my worry for the outcome.
Well, now pour the batter in a non-sticking baking pan and into the oven for 30-35 minutes. But after the first 20-25 minutes keep the cake checked every few minutes, especially at the center.
You know, by inserting a toothpick in the cake and when it comes out dry the cake is ready.
Once out of the oven it’s very important you let the cake cool down before slicing it.
As happy as I was with the result and the taste, I have to admit it tends to crumble a bit.
Baking without gluten, dairy and eggs definitely is challenging, funny yes, but challenging nontheless.
But I’ll keep going and try to perfect my experiments and I would LOVE to hear your thoughts and advice on the matter 😀
Ciao!
Sonia
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You can follow me for updates on Instagram @sweetsensitivefree, Twitter @sensitivefree and Facebook 🙂
![🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
.
Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
.
🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes](http://instagram.fymy1-1.fna.fbcdn.net/vp/bfe014c05bb2633c87f823b6b0a40019/5DFA4FDD/t51.2885-15/sh0.08/e35/c0.135.1080.1080a/s640x640/66202245_371313860248903_274815833297780895_n.jpg?_nc_ht=instagram.fymy1-1.fna.fbcdn.net&_nc_cat=107 "🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
.
Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
.
🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes")
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