Go Back
Vegan gluten free chocolate cake with aquafaba
Print

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!
Course Breakfast, Brunch, Dessert, Snack
Cuisine American, French, Italian, Mediterranean
Keyword aquafaba, cake, chocolate, cocoa, egg replacer, egg substitute, gluten free, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Time to whip aquafaba 10 minutes
Total Time 50 minutes
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.