Discover Top Posts Tagged with #aqua faba

I usually rinse canned legumes when I use them so using aqua faba as egg replacement doesn’t sound appealing to me but if I had something made with it I probably wouldn’t know.

#vegan #aqua faba #personal

TEST KITCHEN: AQUAFABA | hot for food

Lauren Toyota tries the trendy aquafaba or vegan meringue in the hot for food test kitchen!

#moodswings #moodswingsonthenet #vegan recipes #easy vegan recipes #aqua faba #vegan egg whites

Cinnamon Glazed Apple Fritter Muffins

Yep, you read that right. Cinnamon Glazed. Apple Fritter. Muffins. If you have some vegan doubters in your life, you know, the ones who say vegans only eat salads, that there’s just no way vegan food can taste good, or that vegans are “missing out”, then you must make these muffins for them. Like now. Yeah, they’re sugary and so not healthy, but it’s all good. No animals were harmed :-).

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#apple #apple fritter #apples #aqua faba #aquafaba #breakfast #brunch #cinnamon #muffins #plant based #plantbased #vegan #vegetarian

Vegan Aqua Faba and Spelt based Sponge Cake - with coconut and berries

Jaypers, I just looked back over my archives from the last few months and realised that there are a lot of salads lying around. Possibly too many salads. So you know what we need? Of course you do, you’ve already seen the photos and the title. CAKE. Behold the most trendy cake I have ever made. We’ve got coconut whipped cream, non-wheat flour, aqua faba and berries. Totes hip to the cool kids.

This cake went down an absolute storm with two non-vegans for whom I was cooking a few weeks ago. We ate the entire cake in one evening and would have eaten more quite happily. It is really simple and quick, requiring only a few ingredients. Before you ask, no you can’t sub out the oil for apple sauce / banana / prayers. Eggs have a high fat content and while aqua faba is great for providing the protein needed to bind, without added fat your cake will be grainy and, quite frankly, shit. It’s a bloody cake, just enjoy it. That said, traditional sponge cakes use a higher proportion of sugar but I’m not a big fan of rotting a tooth per bite. A final note on cake making in general: mix the batter for the least amount of time possible. You do not want to excite the gluten as you do when making bread. Mix until everything is combined and then stop. Also contrary to bread making, get it into the oven as quickly as possible. Make sure the oven is pre-heated and cake tin lined before the batter is mixed. It will really help to ensure your cake turns out well.

You need some sort of electric beater for this if you don’t want your hand to fall off. I use a handheld one rather than some sort of elaborate kitchen aid but only dare manual beating if you have a remarkably strong arm (maybe just a regular strength arm actually, I have no power in my arms whatsoever).

300g white spelt flour 200g caster sugar 135 ml aqua faba 50 ml Donegal cold pressed rapeseed oil (for its buttery goodness) 1/4 tsp salt 1/4 tsp vanilla bean paste

A can of full fat coconut milk

Blueberries, strawberries, raspberries and cherries

Pre-heat the oven to 180 degrees Celsius. Grease lightly a 7 inch cake pan with rapeseed oil. If it is poor quality, you might need baking paper. I use cake tins with removable bases as they make life a lot easier.

Whip the egg whites and sugar together until they have thickened and the beaters leave a ripple of white cream in their wake. It takes a while. You don’t want it to stiffen, mind, just to thicken.

Then using a spatula or wooden spoon fold in the sifted flour, caster sugar, oil, salt and vanilla bean paste until fully combined. (I mean it by the way: fold it, don’t stir it or the air you’ve spent all your time beating into the aqua faba will disappear). Pour into the pan and put straight into the oven.

Cook for 50 minutes.

Remove and allow to cool in the pan for five minutes before moving to a wire wrack. Put your can of coconut milk, upright into the freezer.

After about 30 minutes of cooling the coconut milk, remove the can from the freezer without disturbing it too much. Open and scoop out the coconut cream which should be at the top of the can (the water will have separated and lie at the bottom). Beat the coconut cream for a few minutes.

Ensuring that the cake is cool, either cut in half and fill with coconut cream and cut berries or be lazy like me: Pile the cream and berries on top of the whole thing and enjoy.

PS A little mint would also taste mega with the berries.

Enjoy, you lucky duck.