Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 9-8-2015 Sarah Phillips CraftyBaking.com
Recently, we have been hearing about “Aquafaba” or "water-bean", which has been described as a “magic raw egg white replacer”, and we really wanted to see what all the buzz was about.
For those of you who don’t know, aquafaba is simply the juice that forms when beans (legumes) are cooked, which can be obtained by straining canned beans. Most of the experimentation (to date) has been done with meringue and baked goods with garbanzo bean (chickpea) aquafaba as an egg white replacer.
This lovely little cake has pretty much convinced us that aquafaba really IS pretty magical.
You could never tell that this cake isn’t a traditional recipe. It is rich and moist, without being gummy, with no bean taste after baking. Just fabulous!
We've filled and topped it with fresh strawberries and our Coconut Vegan Whipped Cream. What's not to like?
CAKE RECIPE HELP /
Whipped aquafaba and sugar to stiff peaks: