Today’s recipe is vegan and sweet: whole wheat mini cakes with apples and aquafaba, without eggs and milk!
Small cakes to prepare for breakfast or a snack, with a unique taste given by the combination of whole wheat flour type 2 with apples and that touch of softness given by aquafaba, making them moist and tender.
For those unfamiliar with aquafaba, it’s the liquid from canned legumes that behaves like egg whites, which is why it’s often used as an egg substitute, especially by vegans. Since discovering it, I always use it also because it’s a great way to not waste ingredients, so as I always say, #zerowaste #behappy! If you’re curious, I have some aquafaba recipes on the blog.
The whole wheat mini cakes with apples and aquafaba are incredible treats and super easy to make, just how I like it. A quick preparation of the batter, whisk the aquafaba (which does its thing in a mixer) and then some care in folding it into the rest of the mixture, and you’re done.
The mini cakes are egg-free and milk-free, perfect for those intolerant to these ingredients or who choose not to include them in their diet. They are a great variation of the classic apple cake that I am sure will win you over.
Let’s see step by step how to make this recipe!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 12
- Cooking methods: Oven
- Seasonality: All seasons
Ingredients for 12 Whole Wheat Apple Mini Cakes
Below you’ll find links to the ingredients used
- 1 1/4 cups Aquafaba (cold)
- 2 1/2 cups type 2 flour
- 1/2 cup cane sugar
- 2 small apples (or 1 and a half for about 5 oz)
- 1/2 cup vegetable oil
- 4 tsp baking powder (1 packet)
Tools
Below you’ll find links to some of the tools used to make the recipe
- 1 Scale
- 1 Measuring Cup
- 1 Chopper
- 1 Bowl
- 1 Mixer
- 1 Spatula
- 1 Muffin Pan
- 12 Cupcake Liners
Let’s Start!
In the bowl of the mixer, pour in the chickpea liquid and whip it at medium-high speed for five to six minutes until it becomes firm. Remember that to whip better, aquafaba must be cold from the fridge.
Take an apple, peel it and remove the core, then chop it into small pieces and pass it through the manual chopper to get very small and irregular pieces. It should be about 3 oz of apple.
In a bowl, mix the flour, cane sugar, and sifted baking powder, then pour in the vegetable oil and mix again. Add the chopped apples and continue mixing; the batter will be a bit dry.
Now that the aquafaba is nicely whipped, add a generous spoonful to the batter and quickly fold it in to soften it a bit. Then, gradually add the whipped aquafaba gently folding it from bottom to top to prevent it from deflating.
Place the cupcake liners in the muffin tray slots, then with the help of two spoons, fill them with the batter. Slice the remaining apple and place a piece on each mini cake. Do this just before baking.
Bake in a preheated oven at 350°F for 20-25 minutes. Once baked, let them cool before enjoying.
Once you’ve finished, remember to take a photo and post it on social media tagging me (unaricciachepasticcia) to show me, I’ll be waiting!
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Una Riccia suggests
The whole wheat mini cakes with type 2 flour, apples, and aquafaba keep well for three to four days in a dessert container or under a cloche.
FAQ (Questions and Answers)
Can I substitute apples with something else?
Sure, these mini cakes are also very good made with pears and some chocolate chips
Can I bake the mini cakes in an air fryer?
Yes, the mini cakes can be baked in an air fryer at 340-355°F for about 20 minutes
