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.

Ingredients

  • 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.

 

cake

This is the bottom of the cake.

s cake

Icing

  • 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.

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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.

23 Responses to Aquafaba sponge cake/Fluffy sponge cake

  1. Looks delicious! Good luck with the job!

    Like

  2. coconutcraze says:

    Thank you, Rena! This cake was amazing!

    Like

  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

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  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.

    Like

  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. 🙂

    Like

  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?

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  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

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

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  13. kalpana says:

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

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  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

    Like

  15. Pingback: Youth Food Movement Australia | Cakes With Baked-In Conversation Starters - Youth Food Movement Australia

  16. Karin says:

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

    Like

  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?

    Like

  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.

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  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.

    Like

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

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