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Preparation Time : 600
Cook Time : 60
Total Time : 660
For 1 small cake (6 inch tin):Chickpea 2 cups
Water 5 cups
All Purpose Flour 325 gms
Whole Wheat Flour 325 gms
Castor Sugar 375 gms
Cream of Tartar 1/2 tsp
Oil 1 tbsp
Vanilla Essence 1/2 tsp
Baking Powder 1/2 tsp
Baking Soda 1/2 tsp
Aquafaba (chicpea +water) 1/2 cups
Icing sugar 1 tbsp
Strawberries 8 nos
Soak chickpea overnight by washing thrice. Boil with 5 cups of water and pressure cook for 20 minutes.
Strain water and keep it aside.. This is aquafaba (chicpea water). Boil this water for few minutes till it reduces in quantity. Slimy consistency is the perfect consistency.
Let it cool. Whisk it in an electric beater for 15 minutes till it comes frothy. Add sugar thrice in equal intervals.
When it becomes soft peak consistency add all the sifted dry ingredients and fold in a spatula. Add vanilla essence and mix gently.
Preheat oven to 180 degree and grease the tin well. Pour the batter and bake it for 30 minutes. Check by piercing with a skewer. It has to come clean. It's done.
Let it cool. Sprinkle icing sugar with strainer and decorate with strawberries.
Perfect cake is ready for vegans.
Vegans too can eat beautiful vanilla spongy cake on any occasion like Christmas or New year...
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