Ingredients
- 210 g wheat flour
- 2 tsp baking powder
- 2 tsp vanilla sugar (can be omitted)
- 2 dl Aquafaba (the liquid from 1 can of chickpeas, 400g)
- 1 tsp apple cider vinegar
- 180 g caster sugar
- 2 tsp rapeseed oil.
Egg-free cake base (vegan)
In this recipe the eggs are replaced with chickpea liquid which, together with sugar, is first whipped into a meringue. This bottom will be slightly shorter and will be best in two layers.
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Set the oven to 175 °C/357 °F..
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The bottom and sides of a 20-24 cm springform pan with baking paper. Brush a little butter on the mold to ensure the paper sticks.
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Sift and mix wheat flour, baking powder and vanilla sugar in a bowl.
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Whisk Aquafaba and vinegar until white and frothy.
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Add sugar, a little at a time, while whisking, until you have a glossy meringue, about 10 minutes.
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Add oil and whisk together.
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Reduce the speed to low and add the dry ingredients. Let the machine mix for a maximum of 30 seconds, switch off the machine and remove the beaters. If the dry ingredients have not been fully incorporated, you can use a spatula and carefully, so that the air bubbles do not disappear, mix to a smooth batter.
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Pour the batter into the mold and tap the mold against the table so that the batter is distributed evenly.
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Bake in middle of the oven for 30-40 minutes. Use a toothpick to check if the cake is done, it must be completely dry when you take it out or the cake will collapse as it cools.
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Allow the cake to cool completely in the tin.