If you remember I promised to share different recipes with aquafaba. First I shared 2 ingredient vegan mousse recipe at the beginning of summer. But this vegan cake recipe that I wanted to share a while ago was a little postponed with the coming of summer vegetables and fruits to the stage. But let’s say it’s not too late.
Many people have very sublime goals in life. Mine is quite simple; to feed. I don’t know the underlying psychological foundation, but the times when I feed people or help them to feed themselves are the happiest moments of my life. It’s not just a desire to cook and put it in front of someone. If it was that he best thing I would do would be to open a restaurant. The part of food that interests me is more about solving nutritional problems. For example, to make someone who hates zucchini to start to like it, or to prepare a food at home which is normally sold just in stores, or to produce recipes that do not contain allergens for those who have allergies. This recipe was emerged with this motive. I have shared many vegan recipes to date. Making vegan cookies or pound cakes is not too difficult. But it is not the same for birthday cakes. I just wanted children with allergies to eat a decent cake at their birthdays.
Banana, raspberry, strawberry, sour cherry, etc. You can make a fruity chocolate cake by putting those fruits in and/or on top of the cake. You can decorate the cake in a more colorful way. I am one of the most incompetent people in the world i decorating cakes. So I stopped trying my luck a long time ago. I leave the cake in its simplest form so as not to distort the cake with my bad ideas.
Enjoy the recipe…
For the sponge cake;
- 1,5 cups of flour,
- 3/4 cups powdered sugar,
- 3 tablespoons of cocoa powder,
- 1/2 teaspoon baking powder,
- 5 tablespoons oil,
- 1 small size banana,
- 1 cup of water at room temperature.
- 1 cup aquafaba,
- 150 g dark chocolate.
- Mash the banana with a fork for sponge cake,
- Beat banana puree, oil, water, powdered sugar and cocoa in a mixing bowl,
- Add flour and baking powder part by part and whisk until smooth,
- Pour the mixture into a 21 cm greased springform pan and bake in a 170 ° C preheated oven until the toothpick comes out clean,
- Take it out of the oven and wait until it cools down,
- Melt the chocolate in the microwave and set aside to cool down a little bit,
- Meanwhile, beat the aquafaba in a separate bowl until it thickens,
- Gently combine the chocolate with the aquafaba and mix gently with a spatula without deflating its foam,
- Cut the sponge cake into two equal parts,
- Place one of the pieces into the springform pan,
- Pour half of the cream on it,
- Place the other piece of cake on it,
- Pour the remaining cream on and smooth over,
- Set aside in the fridge for 2-3 hours,
- Take it out of the mold, smooth the cream on the edges and decorate it as desired.