- 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.
Set the oven to 175 °C/357 °F.
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.
Sift and mix wheat flour, baking powder and vanilla sugar in a bowl.
Whisk Aquafaba and vinegar until white and frothy.
Add sugar, a little at a time, while whisking, until you have a glossy meringue, about 10 minutes.
Add oil and whisk together.
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.
Pour the batter into the mold and tap the mold against the table so that the batter is distributed evenly.
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.
Allow the cake to cool completely in the tin.