Aquafaba sponge cake/Fluffy sponge cake

I have been a bit busy recently and was pushing aside this post for a long time. I had a domestic issue to tackle. Now, the situation is under control. I have also taken up a full-time job which is consuming most of my time. My apologies for not letting you know about it. Thank you for visiting my site and I will visit everyone and get back to normal blogging soon.

This is a post that brings the result of my aquafaba cake test. I wanted a recipe to try, that uses many eggs so I could substitute them with aquafaba. I chose to try making a sponge cake as that is a challenging recipe! It turned out to be a wonderful cake. I used the beany liquid twice, firstly as an egg substitute in the cake recipe and then to make the icing for the cake.

IMG_4818The recipe is very simple with basic ingredients. I used a springfoam pan and lined it with parchment paper to prevent it from sticking to the bottom and sides of the pan. I waited with pounding heart wishing it to bake well.


  • 1/2 cup chickpea liquid
  • 3/4 cup sugar
  • 3/4 cup all-purpose flour
  • 1 tsp vanilla
  1. Beat chick pea liquid with an electric beater to become frothy.
  2. Add sugar and beat for 4 minutes until it turns creamy with a ribbon like consistency.(When you lift the beater it leaves ribbon like strips of batter.)
  3. Then, add vanilla extract and continue beating till it reaches almost stiff peaks.
  4. Pre-heat over to 350° F.
  5. Cover the bottom and sides of a 7″ springform pan with parchment paper. (I buttered the paper for quick release.)
  6. Sift all-purpose flour and add to the beaten mix.
  7. Fold in the flour gently without over mixing.
  8. Pour it into baking pan and level the top.
  9. Bake in the center of the preheated oven for 20 minutes or until tester comes out clean.
  10. Remove pan from oven and cool on a rack.
  11. When it is warm to touch release the bottom of the pan.
  12. Gently unwrap paper from the side and allow it to cool completely.
  13. Cool completely before icing it for a tasty treat.
  14. Alternatively, store in the fridge and decorate it the next day.

eggless sponge cake

sponge cake

It was a very spongy cake.



This is the bottom of the cake.

s cake


  • 1 cup aquafaba
  • 1/4 cup sugar
  • 1/2 tsp vanilla

Beat the bean liquid with sugar to form stiff peaks and add vanilla extract. Spread icing on the cake after cutting it into smaller pieces. I decorated it with chocolate slices, mint and raspberries.

cThis cake was very spongy, a bit sticky and very sweet. The mix was thick like a meringue and the top of the cake became a bit hard and formed a crust. While baking keep a close watch and bake till the top starts browning.

At the end of the baking session, I realized that a few modification could help improve this cake. I would reduce the amount of sugar next time. The center of the cake caved in as it cooled. Maybe, that could be due to the excess sugar.

I stored this cake in the fridge for a week. This cake freezes well and can be used after packing it tightly in foil.  There is actually no need for icing but I wanted to try to use aquafaba in icing and so tried it.

I have decided not to waste the liquid from my bean cans any more as I have found this great vegan substitute for eggs.

Try this to enjoy a simple vegan cake.


About coconutcraze

I'm obsessed with coconuts!
This entry was posted in Baked, Cake, Cake decoration, comfort food, Dessert, Easy recipe, Finger food, International recipe, Not just for kids, Snack, Vegan, Vegetarian and tagged , , , , , , , . Bookmark the permalink.

38 Responses to Aquafaba sponge cake/Fluffy sponge cake

  1. Looks delicious! Good luck with the job!


  2. coconutcraze says:

    Thank you, Rena! This cake was amazing!


  3. Trudy says:

    Congratulations on the job and thank you for this recipe! I need to figure out if a nut flour or rice flower would be a decent substitute for all purpose baking flour.

    Liked by 1 person

  4. veganrescue says:

    This looks like such a beautiful and fluffy cake! Hang in there with the new job, I’m sure your schedule will balance out soon enough. 🙂

    Liked by 1 person

  5. Glad you are back! This looks interesting. I tried your horse gram patties a while back. They are fantastic!

    Liked by 1 person

  6. Congrts and my wishes.. New to me loks super soft and yum


  7. Welcome back dear…was really wondering what happened but glad everything is sorted out and also good luck for your new venture and hope to see you here too….cake looks absolutely scrumptious :)..I’m sure you will balance out very soon 🙂

    Liked by 1 person

  8. coconutcraze says:

    Thank you for all your nice words! I am trying to allot more time for blogging but I have to plan it properly. Winter is posing another challenge with the sun setting early now.


  9. This is brilliant! 4 ingredients and such a spongy cake. I really look forward to eggless recipies as I avoid eggs in my food too. My list on “to do” bakes is continuously increasing! Thankyou for sharing. 🙂


  10. One more thing, if I don’t used canned chickpeas, can I use chickpeas stock instead, after boiling them? Will it work.. any idea?


  11. Alexandra Checiches says:

    My sponge cake practically melted as soon as I finished adding the flour :(. I had beaten it to a beautiful firm foam and then it turned liquid all of a sudden


  12. well, it kind of work for me. but when cool the cake wilted


  13. kalpana says:

    hi mam, doesn’t it need baking powder or soda??


  14. jill says:

    it is in the oven but not having much hope. As soon as I added flour to the fluff it melted down to a flat mess. The batter tastes a little like play dough. This is my first attempt at using aquafaba. Not sure it is so great. Thanks for the recipe though, you cake looks nice


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  16. Karin says:

    Just wanted to ask, how do you know, how much Bean liquid you need per egg?


  17. Anna Zabezsinszkij says:

    Hi there! Its all went OK, but its simply not rises that much as yours on the pic… First I followed your recipe, second I added baking soda… not much difference… maybe its the bean liquid? Is it possible its different here then there?


  18. This cake looks wonderful, so light and fluffy. I am still new to using aquafaba in baking. I’m keen to try this sponge cake because yours turned out so beautifully. Thanks for sharing.


  19. Lisa Fenstermacher says:

    Hi, your cake looks amazing but mine didn’t turn out. When I baked it the top turned hard, almost like merangue, and the inside didn’t set.


  20. I recently came across this ingredient and wanted to try.. this will be first one to try 🙂


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  22. B Seene says:

    Reblogged this on UMA NATURAL and commented:



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  24. Ruby O’Brien says:

    Hi. I’m just wondering do you not need Baking Soda with All Purpose flour. I’d like to make this cake as the top tier of a vegan wedding cake. It looks delicious.


  25. Chhavi says:

    It came out nice but it had a smell of chickpeas.
    I added cardamom on the top to offset it.Thanks for a good recipe.


  26. Anonymous says:

    i loved how the chickpea liquid frothed right up and then stiff peaked like meringue. the cake didn’t rise as yours shows – more flat/dense/sweet. No worries… didn’t instagram the creation, but enjoyed some plain yogurt and fresh berries on top. NO wast in these covid times. i will “play” with the aquafaba again….. amazing (and i saw an ice cream using it – THAT will be my next try).


  27. Anonymous says:

    How many eggs is the 1/2 cup chickpea water the equivalent of?


  28. Kristy says:

    Your cake looks great. What’s the trick to getting it to rise? Mine is flat.😢


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  30. Kim says:

    I should have read the comments beforehand. This did not turn out at all!


  31. Kelly says:

    So glad I found this one, super minimal ingredients for a lazy baker like me. Alterations I did:
    A little over 3/4 cup of aquafaba because that’s how much I had from one can of chickpeas
    I used a stand mixer and whipped it until the peaks were stiff, where they held their shape when lifted.
    Almost a cup of sugar (came out very sweet)
    Added dash of almond extract
    Used 1 cup of AP flour. I think this is where it can deflate/go wrong. I sifted the flour in small portions and folded it in but not extremely thoroughly. Just enough to sifted more in without weighing the meringue down.
    It came out a little chewy and like a flat pancake because I used a square tray instead of springform


  32. Jasmine Hennebry says:

    Hi, haven’t attempted this cake yet… but am on my way to the shops to pick up some tinned chickpeas. I’m really keen to try this one, as I recently tried to bake my first chiffon cake- with minimal success, and it occurred to me reading the list of ingredients that that omission of raising agents, and fat, makes this a similar sort of cake. Perhaps closer to an angel food cake (I’m a Brit, so not massively familiar). Just as an aside, I think that perhaps it collapsed while cooling (as mentioned by the poster), as those cakes are cooled upside-down whilst still in the tin (at least chiffon cakes are anyway to my knowledge) without greasing it- so that the cake does not slip out -to maintain the crumb structure until it stabilizes.

    Just an option for extra experimentation.. don’t hunt me down if it fails..

    Jas 🙂


  33. Paula says:

    No fat? Well it’s in the oven. I have my fingers crossed


  34. Anonymous says:

    Oh dear! An utter disaster. Breaks my heart to waste food and oven time. This is not a cake or sponge.


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