Today sweet recipe: fluffy cake with aquafaba and orange.
Do you know aquafaba? No, it’s not a witch’s potion but it is something “magical”.
It is the cooking water of chickpeas that has a real power, it whips up!!!
For this to happen, it is easier to use the liquid from canned chickpeas, which is the preservation water.
This “foam” perfectly replaces egg whites in recipes and you can make meringues, crackers, mousse, sauces, or this delicious fluffy cake with aquafaba and orange.
Aquafaba is mostly used by vegans to replace eggs and thus make amazing dishes both sweet and savory.
I used it to make a simple breakfast cake, I assure you that you will not notice its presence in taste and smell.
Aquafaba and yogurt make this cake fluffy and light while the orange gives it an irresistible aroma.
Let’s see together, step by step, how to make this recipe.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: a 7-inch cake pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a 7-inch cake pan
- 2.1 oz Aquafaba
- 1 1/2 teaspoon lemon juice
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/4 cup yogurt (vanilla)
- 1/8 cup vegetable oil
- 1 1/2 orange (juice and zest)
- to taste powdered sugar (optional)
Tools
- 1 Cake pan
- 1 Mixer
- 1 Scale
- 1 Bowl
- 1 Grater
- 1 Juicer
- 1 Spatula
Let’s prepare the aquafaba and orange cake together
Let’s get started!
For chickpea water to whip well, it needs to be very cold, I recommend chilling the bowl in which you will whip it.
So, take the chickpea liquid, pour it into a bowl with half a teaspoon of lemon juice, and whip until stiff peaks form. It will take a bit longer than egg whites. Work with an electric mixer until you have a white, foamy mixture.
In another bowl, put the dry ingredients, flour, baking powder, sugar, then mix them. After that, add the wet ingredients, yogurt, vegetable oil, orange juice, and mix all the ingredients together. Add the orange zest and mix again.
Now, combine the whipped aquafaba with the mixture obtained just as if they were egg whites, with slow movements from bottom to top to avoid deflating it.
Pour the mixture into a 7-inch cake pan lined with parchment paper if necessary.
Bake in a preheated oven at a temperature of 356°F for 30 minutes.
Once the aquafaba and orange fluffy cake is out of the oven, let it cool, then sprinkle it with powdered sugar.
Una Riccia recommends
You can use soy yogurt to make this cake completely vegan.
This recipe is for a small cake (7-inch pan) because, not knowing aquafaba, you might be afraid you won’t like the result, but I assure you that afterward you’ll start making double doses in a larger pan just like I always do!
This recipe is for a small cake (7-inch pan) because, not knowing aquafaba, you might be afraid you won’t like the result, but I assure you that afterward you’ll start making double doses in a larger pan just like I always do!
This recipe is for a small cake (7-inch pan) because, not knowing aquafaba, you might be afraid you won’t like the result, but I assure you that afterward you’ll start making double doses in a larger pan just like I always do!
