This recipe came up on the Vegan Food UK Facebook page and I thought I’d give it a try. The recommended 2 tbsp aquafaba wasn’t nearly enough – it created a dough rather than a cake mix, so I just kept adding aquafaba until it looked right, using the whole of the liquid from a tin of chickpeas.
The mixture was deemed acceptable by the tester, who had to be discouraged from eating handfuls of it.
Perhaps though I should have just let her eat the mixture, because cooking did not really improve it.
The result was…. dense. Not entirely uneatable, but more like a custardy flavoured scone than a cake. Far from flying fairy-free on wings of delicate sponge, it was more of a weapons-grade cake-bullet.
We decorated them anyway. The Toddler has enjoyed licking the icing off them.
For anyone who is trying to kick a cake habit and wants aversion therapy, here is the recipe;
1 cup of sugar
2 cups of plain flour
1/3 cup of soya milk
2 Tbs apple cider vinegar
4 – 6 Tbs aquafaba
1 tbs Custard powder
1 tsp baking powder
Bake at 180 for 15 mins