Name: 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)

Ingredients

Scale

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)

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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.