I have to admit that my experience with aquafaba (chickpea water) was definitely not without any hurdles. The first couple of times I tried to turn it into meringues it ended up in total disaster. But this super fluffy and moist chocolate cake is definitely a success! I have used my Vonshef Stand Mixer to whisk the chickpea water until it’s super fluffy, almost like egg white. This special ingredient makes the cake very light and delicate and it’s also perfect in other recipes like muffins or waffles. The creamy vanilla cashew frosting makes this cake perfect for special celebrations, birthdays or dinner parties. I like to decorate it with fresh berries but please feel free to run wild with your imagination!
1 cup of white flour
1 cup of coconut sugar
3/4 cup of soy milk ( I find this is the one that works best in this recipe) + 2 teaspoon of apple cider vinegar
1/3 cup of raw cacao powder
1/4 cup of melted coconut oil
6 tablespoons of chickpeas water ( a bit less than a can)
2 tablespoons of flaxseeds
1 teaspoon of baking powder
a pinch of sea salt
For the cashew frosting:
1 cup of raw cashews soaked for at least 8 hours or overnight
1/3 cup of almond milk – or more if needed
2 tablespoons of melted coconut oil
4 tablespoons of maple syrup
1 tablespoon of lemon juice
Place the chickpeas water into the Vonshef stand mixer and set the higher setting for whisking. Whisk the water for at least 10-15 minutes until to starts to become white and fluffy, similar to egg whites. Add the flaxseeds and let it sit for 5 minutes.
While the water is whisking away in a bowl mix together the soy milk with the apple cider vinegar. Let it sit for 10 minutes until it starts to curd and becomes like buttermilk. To the milk then add the coconut oil an whisk it all together.
In a separate bowl mix the flour, coconut sugar, cacao powder, baking soda and salt. Pour the chickpeas egg into the bowl with the flour, then add the milk mixture. Mix everything together.
Pour the cake batter into a cake tin (i have used a silicone one). If you are using a normal metal cake tin make sure to grease generously with oil. Bake the cake in the oven for 30-35 minutes at 180 degrees Celsius until slightly darker colour around the edges and a toothpick comes out clean. Let the cake cool down in the tin for about 10 minutes before transferring to a cooling rack for another 30-40 minutes.
This recipe is in collaboration with Vonshef.