Today’s sweet recipe: apple cake with aquafaba, egg-free and milk-free.
Since I discovered the magic of aquafaba, I never throw it away when I make something with chickpeas and always try to create new things, whether sweet or savory recipes.
This time I made a very soft and moist apple cake that’s really delicious and light, and it’s also easy and quick to make and great for breakfast.
A perfect dessert for those who are intolerant or have chosen a vegan diet because it’s milk-free and egg-free, with aquafaba replacing them.
I used golden apples, but it can also be made with red apples or by replacing the apples with pears, resulting in a delicious dessert if accompanied by a scoop of vanilla ice cream and served warm.
Now let’s see step by step how to make this recipe.
To receive the free recipe of the day
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 1 mold from 7/8 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for an 8-inch pan
- 5 oz Aquafaba (cold)
- 1 1/4 cups all-purpose flour
- 1/4 cup brown sugar (+ a teaspoon to sprinkle on top)
- 1 apple (about 130 g whole)
- 3 1/2 tbsp vegetable oil
- 2 tsp baking powder
Tools
- 1 Scale
- 1 Chopper
- 1 Stand Mixer
- 1 Hand Mixer
- 1 Bowl
- 1 Pan
- 1 Spatula
Let’s make the apple and aquafaba cake together
To make sure the aquafaba whips well, it needs to be well chilled in the fridge. Let’s pour it into the stand mixer’s bowl and whip it until it becomes very firm. You can easily use an electric hand mixer if you don’t have a stand mixer.
While the aquafaba is whipping, peel half an apple, remove the core, and chop it finely with a manual chopper. I left it slightly coarse, but if you prefer, you can chop it more finely.
In a bowl, put the dry ingredients: flour, brown sugar, and sifted baking powder, and mix. Then add the vegetable oil and chopped apples, and mix to combine all the ingredients. You will get a compact dough.
At this point, the aquafaba will be well whipped, and we can add it to the dough. We will do it gradually, so take a small portion and add it to the dough, mixing to soften it a bit. Then add a little more aquafaba and mix gently with upward-downward movements to avoid deflating it, continuing to add aquafaba until finished.
Take a pan and oil and flour it (or use parchment paper), and pour the mixture inside. Slice the half apple and place it on the cake to decorate, then add a sprinkle of brown sugar.
Bake in a preheated oven at a temperature of 350°F for 35 minutes, but always do the toothpick test before removing from the oven: insert a toothpick into the center of the cake, and if it comes out dry and clean, it’s cooked.
Una Riccia recommends
The apple cake with aquafaba, egg-free and milk-free, stays moist and soft for two to three days under a cake dome or covered with a clean cloth.
