Vegan Vanilla Cake [Aqua Faba Based]

Lately I have seen too many people trying out ‘aqua faba’ in bakes. Oh don’t worry if you haven’t heard the term before. It is simply ‘chick-pea brine’ or the water left after pressure cooking chickpeas/kabuli channa. It is a wonderful substitute for egg whites in baking and now after having tried it I understand why it is the new ‘IN’ thing.

So next time you prepare choley just save the magic ingredient for this bake.

The basic idea for this entire experiment comes from Gayathri Kumar’s blog. Her eggless bakes are simply amazing. Thank you Gayathri for the inspiration.

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Vegan Vanilla Cake [Aqua Faba Based]
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Pre heat the oven at 180 degrees for 10 minutes.
  2. Sieve the whole wheat flour and baking powder together 3-4 times. Set aside.
  3. Mix the aqua faba, apple cider vinegar and pinch of salt together. Beat well until the mixture turns pale white. [Using an electric mixer /beater would make this faster]
  4. Add the sugar, vanilla essence and oil. Beat well until the ingredients are well combined.
  5. Fold in the sieved flour gently until just combined.
  6. Spoon into a greased baking tin.
  7. Bake in the preheated oven at 180 degrees for 30-35 minutes or until the skewer inserted comes out clean.
  8. Cool for 10 minutes before inverting onto a wire rack.
  9. Slice the cake once it is completely cooled. [I wasn't patient and look how I sliced it]
Recipe Notes

Notes-

Oven temperature and time may vary. Check on your cake after 25 minutes of baking.

Preparing the aqua faba- Take about 2 cups of chickpea [kabuli channa] in a pressure cooker and fill just enough water to cover the chickpeas. Pressure cook for 5-6 whistles. Strain and collect the water/aqua faba. After a while it thickens [has a jelly like strands]. If not heat it a bit to reduce the amount of water [this will make it concentrated]. This is our magic ingredient. Store it in the refrigerator until use.

The apple cider vinegar can be substituted with white vinegar or lemon juice.

Beating the aqua faba takes a lot of time. If like me you don't have a hand mixer, use our regular mixer grinder. I started off trying to do it manually but it takes just too long. A couple of churns in the mixie will do the trick.

Happy baking.

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10 Comments Add yours

  1. Ayesha Dawson says:

    Hey Akila, will kala chana brine also work? The color is much darker…

  2. Akila Subramanian says:

    Ayesha I did try once but it dint work for me.

  3. Sujatha YegnaNarayanan says:

    Hi…tried this cake today..did it 1.5 times, 1 cup whole wheat and .5 cup of maida..texture was good but cake was so bitter. pls tell me where i went wrong

  4. Akila Subramanian says:

    Sujatha was your aqua faba old?

  5. Sujatha YegnaNarayanan says:

    My aquafaba was 4 days old n i refridgerated it

  6. Akila Subramanian says:

    Ideally it shouldn’t happen. It is always better to store aqua faba in the freezer. Also the fresher it is the better.

  7. Muriel Idema says:

    I guess it should be 1 tsp of vinegar instead of 1 tbsp?

    1. Akila Subramanian says:

      Muriel it is 1 tbsp 🙂

  8. latha says:

    Hi Akhila,
    Since we are using aquafaba, can i skip the baking powder and apple cider vinegar from the recipe? will the cake rise and be soft?
    Also i don’t have a hand held blender, can i whip the aquafaba using the mixer grinder?

    1. Akila Subramanian says:

      Hi Latha. I havnt tried skipping either of those. You can experiment but the result may vary.
      whipping aquafaba in a mixer grinder is possible but time consuming

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