Today, a ‘magic’ sweet recipe: whole wheat cake with aquafaba and chocolate.
Do you know aquafaba? Well, if you don’t know it, today you’ll make a sensational discovery, and if you already know it, you know how surprising it is. Aquafaba is nothing but the cooking liquid preserved from legumes, specifically chickpeas and beans. It can be called aquafaba or acquafaba, give it a try.
From now on, every time you use chickpeas (I recommend using the liquid from canned ones), you won’t throw anything away. Aquafaba has the characteristic of whipping like egg whites, which is why it’s used in many recipes (I’ve prepared a small collection) even as a substitute, especially in vegan recipes.
Just remember, for optimal whipping, the liquid should be well chilled from the fridge and whipped a few minutes longer than egg whites using electric whisks.
After being used in various preparations, you won’t detect any legume smell or taste.
In today’s recipe, I’ve used it together with whole wheat flour and chocolate to prepare a soft, moist, and truly delicious cake.
Now, let’s see step by step how to make this recipe.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a 9-inch pan
- 2 cups whole wheat flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 2/3 cup aquafaba
- 2/3 cup milk
- 1/3 cup vegetable oil
- 3 oz chocolate
- 4 drops lemon
Tools
- 1 Scale
- 1 Knife
- 1 Cutting board
- 1 Mixer
- 1 Bowl
- 1 Baking pan
- 1 Spatula
Let’s prepare the whole wheat cake together
In the bowl of a mixer, pour the chilled chickpea liquid and start whipping the aquafaba. Add the lemon drops and continue to whip until it forms stiff peaks. You can also use electric whisks.
Meanwhile, in a bowl, mix the dry ingredients: whole wheat flour, sifted baking powder, and sugar. Add the liquids and mix again to combine well. Add the previously chopped chocolate with a knife.
At this point, gently fold in the aquafaba without deflating it. Add a first spoonful and mix, then add the rest in three additions, mixing delicately from bottom to top with a spatula.
Grease and flour a pan or line it with parchment paper, pour the whole wheat cake batter, and bake in a preheated oven at 350°F for 40/45 minutes. Always perform a toothpick test before taking it out of the oven. Insert a toothpick in the center of the cake; if it comes out dry and clean, the cake is ready.
Una Riccia che pasticcia
For this recipe, I used milk chocolate from Easter eggs to recycle them, but I assure you it’s a real treat even with dark or white chocolate. It keeps well for three to four days.
