Vegan chocolate cake, very soft and moist thanks to the chickpea cooking water used instead of egg whites. I started from the recipe of my only egg white cocoa cake which you can find here and halved the doses because I imagined it would be very moist and by making it lower I did not have to extend the cooking time and of course I replaced the egg whites with chickpea water to make it vegan.
The chickpea cooking water or aquafaba whips up very well like egg whites using an electric mixer, they won’t be as firm as egg whites but gently incorporated into the batter with circular movements from bottom to top will not deflate.
It would be best to use the cooking water from dried chickpeas cooked at home, but to make our always very hectic daily life easier, we can use the water present in the packages of already boiled chickpeas that we easily find at the supermarket. The water of one package, which is about 3.5 oz, will suffice.
For vegan cooking enthusiasts and particularly for desserts, I also remind you of the following recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 115.21 (Kcal)
- Carbohydrates 17.68 (g) of which sugars 9.56 (g)
- Proteins 1.03 (g)
- Fat 5.40 (g) of which saturated 0.83 (g)of which unsaturated 4.33 (g)
- Fibers 0.79 (g)
- Sodium 3.28 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The ingredients are very easy to find.
- 3.5 oz Aquafaba (chickpea cooking water)
- 2.82 oz sugar
- 3.5 tbsp vegetable oil
- 5.07 tbsp water
- 2.4 tbsp cornstarch
- 1.94 oz all-purpose flour
- 1.05 oz unsweetened cocoa powder
- 1/2 packet baking powder
- to taste powdered sugar (for serving)
Tools
It’s important to use a 7.9-inch springform pan because the cake will be very soft and crumbly.
- 1 Electric whisk Moulinex
- 1 Springform pan Zenker
Preparation
The preparation of this vegan cake is simple and quick.
The first step is to beat the aquafaba until stiff peaks form in a bowl using the electric whisk at maximum speed. When it’s ready, put the rest of the ingredients in another bowl, all together, and quickly mix them with the electric whisk just to make them homogeneous. Finally, add the aquafaba by hand with slow, circular movements from bottom to top using a manual whisk, to the rest of the ingredients. Pour the resulting batter into the slightly oiled springform pan with vegetable oil.
Bake in a preheated oven at 338°F for 40 minutes, remove from the oven only after performing the toothpick test because every oven has its own cooking time, but it certainly won’t take less than 40 minutes.
NOTES
The vegan chocolate cake is very soft and moist and can be enjoyed even after dinner if accompanied by whipped vegetable cream, but it will be appreciated at any time of the day because it is really tasty. It keeps well at room temperature in a container with a lid for about 3 days.
This recipe contains one or more affiliate links.
If you liked the recipe or if you have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and Twitter.
If you liked the recipe or if you have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and Twitter.
