for a cake in springform pan of a diameter of 20 cm

½ cup of toasted almonds oil
½ cup of coconut flour
½ cup of ground almonds
½ cup of water from chick peas or beans (agua faba)
½ cup of brown sugar
1 pinch of salt
1 teaspoon of vanilla extract
1 teaspoon of baking powder

I heard many times from vegans that they often dream about being able to eat a cake, like a sponge cake. There are many ways to make the cakes without the eggs, and the one discovered recently, and probably the best, is using the water from the cooked beans. Let me tell you about aquafaba, the water drained from the jar of garbanzo beans or cannelinis. I learned about it from the wonderful Kinga in her blog GreenMorning, where she not only shares delightful vegetarian/vegan recipes but takes ones of the most beautiful culinary pictures on the web. As soon as I read about it I used the aquafaba to make the mousses – chocolate mousse and strawberry mousse. But there seems to be so many different uses for aquafaba. Today I made financiers/friands in vegan version. The aim was to make the cake gluten free, without eggwhites and butter, but with similar taste. And I tell you what – it did work!


In a bowl, sift  together the coconut flour and almond flour with one teaspoon of baking powder. If you do not have  almond flour,  mix ½ cup of blanched almonds with ½ cup of flour and whizz until powder forms. The effect will be the same as if you had the almond flour. In a bowl of standing mixer whip the agua faba with brown sugar, vanilla and salt to obtain a very
dense and stiff foam. To the whipped foam gradually add the flour in three parts, stirring gently. Mix in the almond oil and blend thoroughly. Put the batter into a greased cake pan and bake the sponge in the preheated oven to 350 degrees F for about 30 minutes. Check with a skewer if the cake is done. It is done if the skewer comes out clean. After the cake has cooled, decorate the cake with berries: raspberries, blueberries, blackberries, red and white currants and strawberries, whichever fruit you have on hand. Dust the cake with powdered sugar and serve. For the vegetarian version you may use regular egg whites and melted  butter.

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