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Fluffy Cocoa Cake with Aquafaba | Glutenfree * Dairyfree * Eggfree

Gluten free vegan cocoa cake made with aquafaba egg replacer

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 gluten free vegan 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.

 

Vegan gluten free chocolate cake with aquafaba

 

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

 

Egg free chocolate cake with Aquafaba

 


Ingredients

200 gr brown rice flour
100 gr potato starch
70 gr brown sugar
3 tbsp unsweetened cocoa powder
2 tsp cream of tartar
1 tsp baking soda
40 gr melted vegan butter
200 gr veg milk
100 gr Aquafaba (see here)

 

Ready in: 1 hour 

2 Comments

  • Reply Karin Carney April 25, 2020 at 9:22 pm

    Nice recipe, I’d like to try it. What size baking pan should I use?

    • Reply Sweet Sensitive Free April 25, 2020 at 9:38 pm

      Hi! I think I used my small pan for this one, 8 or 9 inch diameter 🙂
      Let me know how it goes!

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