• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Let's connect!
  • Photography

Sweet Sensitive Free logo

menu icon
go to homepage
  • Home
  • About
  • Contact me
  • Photography
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • About
    • Contact me
    • Photography
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Cakes and Cupcakes

    Modified: May 18, 2023 by SweetSensitiveFree

    Fluffy Cocoa Cake with Aquafaba | Glutenfree * Vegan

    • Facebook
    • Twitter
    • Print

    This gluten free cocoa cake is vegan and uses whipped Aquafaba as an egg substitute!
    It is soft and flavorful, a delicious gluten free chocolate cake!
    And if you would love to try more aquafaba cakes, check out this gluten free vegan sponge and this Victoria sponge cake!

    Vegan gluten free chocolate cake with aquafaba
    Jump to:
    • 📖 Full Recipe

    I have been experimenting with Aquafaba and when 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 aquafaba chocolate 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 post about 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

    📖 Full Recipe

    Vegan gluten free chocolate cake with aquafaba
    Print Recipe

    Gluten free Chocolate Cake with Aquafaba (Vegan)

    Soft and delicious gluten free aquafaba chocolate cake, that uses whipped aquafaba as an egg replacer! Fully vegan and flavorful, this cake is easy to make and versatile!
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Time to whip aquafaba10 minutes mins
    Total Time50 minutes mins
    Course: Breakfast, Brunch, Dessert, Snack
    Cuisine: American, French, Italian, Mediterranean
    Keyword: aquafaba, cake, chocolate, cocoa, egg replacer, egg substitute, gluten free, vegan
    Servings: 8 to 10 slices

    Equipment

    • kitchen scale
    • 2 bowls
    • hand mixer
    • spatula/spoon
    • 9-inch baking pan

    Ingredients

    Dry Ingredients

    • 200 grams (1+½ CUPS) gluten free brown rice flour
    • 100 grams (½ CUP + 2 tbsp) potato or other gluten free starch
    • 70 grams (½ CUP) brown sugar
    • 3 tablespoons unsweetened cocoa powder
    • 3 teaspoons baking powder (or 1 teaspoon baking soda + 2 teaspoon cream of tartar powder)

    Wet Ingredients

    • 40 grams (3 tbsp) melted vegan butter
    • 200 grams (1 CUP) gluten free plant based milk
    • 100 grams (½ CUP) aquafaba, whipped (see post for direct link to recipe)

    Instructions

    • Pre-heat the oven at 350° F/180° C
    • In a bowl mix the dry ingredients
    • Add the milk and the melted vegan butter and mix well
    • Now add the whipped aquafaba two tablespoons at a time, carefully incorporating it to the batter with a spatula, with movements from the bottom to the top of the bowl
    • Don't over mix, the batter has to be liquid but airy
    • Pour the batter in a 9 inch (non-stick or previously greased) pan and bake for 30-35 minutes. BUT, after 20-25 minutes have passed, keep an eye on the cake, checking it - especially in the middle - by inserting a toothpick. When it comes out clean, the cake is ready
    • Once out of the oven, let the cake cool down completely before slicing, as it may crumble.
    • Dust it with vanilla powdered sugar for extra flavor

    Notes

    Please note that measurements in cups may be slightly different from the ones in grams, due also to the difference in texture/grinding of naturally-gluten free flours. Which is why the use of a kitchen scale is advised, for a correct outcome of the recipe.

    Related

    « Aquafaba: Vegan Egg White Replacer
    Baked Veggie Tots | Gluten free * Vegan »
    • Facebook
    • Twitter
    • Print

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Karin Carney says

      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 says

        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!

        Reply

    Primary Sidebar

    Hi! So grateful you're here! I'm Sonia, welcome to my little Italian corner of the world where I share comforting recipes without gluten and mostly vegan, to help you enjoy a much easier and definitely tastier allergen-free life!

    More about me →

    GLUTEN FREE SWEETS

    • The Best Gluten free Vegan Popsicles!
    • Gluten free Peach Crisp {Vegan}
    • Vegan Ice Cream Sandwich Recipe Gluten free vegan chocolate cookies
      Gluten free Chocolate Cookies Ice Cream Sandwiches | Vegan
    • 20+ Delicious Vegan Ice Cream Recipes | Gluten free

    Footer

    ↑ back to top

    About

    • About me
    • Privacy Policy
    • Disclaimer

    Newsletter

    Contact

    • Contact
    • Food Photography Services

    Copyright © 2023 SweetSensitiveFree.com on Cook'd Pro Theme

    We use cookies to personalize and offer you the best experience on our website, to provide social media features and to analyse our traffic.AllowDeny