A light, super soft cake perfect for breakfast or a snack, egg-free thanks to aquafaba
The chocolate bundt cake with aquafaba is a soft, fragrant, and surprisingly light cake, ideal for those seeking an egg-free dessert with guaranteed results
The magic of aquafaba
Aquafaba is simply the cooking liquid of legumes, especially chickpeas. It’s rich in protein, tasteless, and perfect for those following a vegan diet or who are intolerant to eggs.
Once whipped with an electric whisk, it becomes soft and frothy just like egg whites and is ideal for making desserts and preparations without using animal products like the vegan tiramisu with aquafaba
I’m sure this bundt cake with aquafaba will win you over, and if you liked this recipe, leave me a comment below or on my social media Facebook and Instagram and don’t forget to share a photo with me.
If you love egg-free desserts, here are three recipes you might like
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
A soft and fragrant egg-free bundt cake, made with aquafaba and chocolate, is one of those desserts I often make when I want something simple yet special.
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2/3 cup sugar
- 1 packet baking powder
- 1/2 cup milk (or plant-based beverage)
- 1/3 cup vegetable oil
- 2/3 cup Aquafaba
- powdered sugar (for dusting)
- Half packet cream of tartar
Tools
No special tools are needed to make the chocolate bundt cake
- 1 Electric whisk
- 1 Bundt pan 8 inches
Steps
How to prepare the chocolate bundt cake with aquafaba
In a bowl, mix the flour, sugar, cocoa, and baking powder.
Prepare the aquafaba: Whip the aquafaba with an electric whisk; it needs to be very cold. It should take about 7 minutes. When it starts to thicken, add the cream of tartar to stabilize it because it’s very delicate. Once well whipped, add it to the dry ingredients a little at a time, gently mixing from top to bottom.
Pour everything into the greased and floured pan and bake at 355°F (180°C) for about 30 minutes, but adjust according to your oven and do the toothpick test. Once done, remove the bundt cake from the oven and dust with powdered sugar.
Some tips
Do not prepare the aquafaba in advance because it is very delicate and will collapse quickly
FAQs
What can I use to replace cream of tartar?
With a few drops of lemon or two teaspoons of powdered sugar
