Today, a breakfast recipe: whole wheat lemon ring cake with chia seeds and aquafaba.
A perfect treat to dunk in a steaming tea, without eggs and milk. Lemon-scented and enriched with chia seeds and whole wheat flour, which give it that rustic flavor I love so much. A soft and slightly moist ring cake thanks to the presence of aquafaba. Speaking of which, have you heard of it?
Aquafaba is the cooking water of legumes, particularly chickpeas and cannellini beans, which has a surprising property: when whipped, it behaves just like egg whites. That’s why vegans often use it to prepare various recipes. You can find some on the blog by searching with the magnifying glass from the HOME. For convenience and reliable results, the water from canned legumes is used because it contains the right proteins needed to whip.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 1 pan of 8 inches
- Cooking methods: Oven
Ingredients
- 2 cups whole wheat flour
- 1/3 cup brown sugar
- 2 3/4 tsp baking powder
- 2/3 cup Aquafaba (cold)
- 1/2 cup water
- 1/3 cup vegetable oil
- 3 tbsp lemon juice
- 1 lemon (zest)
- 1 tbsp chia seeds
Tools
Below are the links to some of the tools used to make this recipe
- 1 Scale
- 1 Stand Mixer
- 1 Spatula
- 1 Bowl
- 1 Bundt Pan
- 1 Mixer
Let’s Start!
To ensure the aquafaba whips well, it needs to be very cold. Pour the liquid into the stand mixer’s bowl and whisk until it becomes stiff; this will take a bit longer than with egg whites. If you don’t have a stand mixer, you can use an electric mixer.
Meanwhile, in a bowl, mix the dry ingredients: whole wheat flour, brown sugar, lemon zest, chia seeds, and sifted baking powder, then mix them together.
Add the liquid ingredients to the dry ones: pour room temperature water, vegetable oil, and lemon juice into the bowl, then mix. Gently fold in the whipped aquafaba in three parts using a spatula with delicate movements from bottom to top.
Prepare the mold by greasing it with a bit of oil and dusting with flour, then pour the batter inside. Bake in a preheated oven at 350°F for 40-45 minutes and always perform the toothpick test. Insert a toothpick in the center of the cake; if it comes out dry and clean, it means it’s done.
Before finishing it all, snap a photo, post it on social media tagging me (unaricciachepasticcia), and let me know if you preferred it with a nice hot tea, a cappuccino, or plain!
A Riccia’s Advice
The whole wheat ring cake keeps well for three to four days under a cake dome. You can make some changes, like replacing the lemon with an orange or using granulated sugar if you don’t have brown sugar.
