Lot of our friends are vegeterians who do not eat eggs. Baking for them becomes a challenge especially if you do not want them to miss out on these treats. We recently learnt about aquafaba. Aquafaba is the proteinaceous liquid obtained from cooking chicpeas in water. This liquid can be used to play the role of eggs in baking.
As our first attempt we tried baking a chocolate and coco powder cake loaf. The results were nice. We did not have almond flour on hand so we used cashew powder. The cake was definitely not spongy but i don’t think we were aiming for that either. It was moist and with a nice large crumb and was not dense at all. The chocolate flavor shines through and ise of cashew powder give the edges a fudge like quality. We found that we had to bake it longer than we would have done with eggs.
Eggless aquafaba cashew and chocolate cake
Ingredients
- 0.5 cup whole milk
- 50 gm bittersweet dark chocolate (about 60-70% dark – we used valrhona)
- 9 Tbsp Aquafaba
- 1/3 cup muscovado sugar (sub raw sugar or processed sugar)
- 4 Tbsp Good quality natural Honey
- 3 Tbsp unsalted melted butter
- 0.75 cup All purpose Flour (low protein)
- 3 Tbsp unsweetened unsulfurised coco powder (we used valrhona)
- 0.5 cup cashew flour
- 1.5 Tbsp Baking powder
- 1 tsp salt
- 1 tsp ceylon cinnamon powder (you can skip this if ceylon cinnamon is not available, we recommend to not use other kinds of cinnamon powder)
Instructions
- Pre heat oven to 400 F
- Heat the milk on low heat and when warm add the chocolate and melt while gently stirring with the spatula till smoothly mixed. Let cool.
- Whip the aquafaba, sugar and honey till sugar and honey emulsify and mixture foams and thickens.
- Fold whipped mixture gently into the chocolate ganache. Then fold in the melted butter.
- Whip the dry ingredients of all purpose flour, almond flour, salt, baking powder and coco powder, cinnamon powder together in a mixing bowl.
- Fold in the wet mixture with dry ingredients.
- Cut out baking paper to fit a loaf pan and cover the loaf.
- Pour in the mixture. Bake for 35 to 55 minutes. After 10 mins reduce oven to 350 F. Check after 30 minutes with a toothpick at the centre of the cake and then decide further baking time. Baking time will vary depending on wether you bake in single loaf pan, two loaf pans or round pans, so better to monitor the cake, however do not open oven too frequently early in the baking as it lets the heat escape.
- Once baked, let it cool for a bit in the loaf pan and then remove and cool it on a wire rack. Make slices only after the cake has completely cooled down.
Hi
The recipe seems very good.
Aquafaba..pls tell me more..
Where can we buy it??
Hi Rashmi, Aquafaba is something easily made at home. Soak chickpeas in 3 times the water overnight. Drain water. Add soaked chickpeas to a pot. Add water to pot till level is 2 inches above chickpeas. Cook on medium heat till chickpeas are cooked. Drain and collect water in a seperate pot. Then reduce this collected cooking water till it becomes thick like the consistency of egg whites. Use cooked chickpeas for other recipe. Same can be done with the brine in canned chickpeas.
thanks for it
★★★★★
Ok, you have just made my day. I was just talking to my husband about wanting to make more things from scratch. This is awesome.
Hello, I read your article and your information is really amzing and very helpful for me. keep it up and Thank you very much:)