Aquafaba Chocolate Sponge with Coconut Whipped Cream

Serves 6 | Prep time: 20 mins + decorating time | Cooking time: 20 mins

INGREDIENTS

Dry

• 120g/4.2oz Plain Flour ⁣
• 3 Tbsp (18g) Cocoa Powder ⁣
• 1 Tbsp Corn Flour ⁣
• 1/2 tsp Baking Powder⁣
• 1/4 tsp Baking Soda ⁣

Wet

• 60g/2.1oz choice of Sugar (add more if you wish)⁣
• 100ml/3.4oz Soy Milk or Almond Milk⁣
• 3 Tbsp Vegetable Oil
• 1 tsp Apple Cider Vinegar⁣
• 1/8 tsp Salt
• 5 Tbsp Aquafaba (no salt)

⁣Coconut Whipped Cream

• 1 can Coconut Cream or full fat Coconut Milk⁣
• 2-3 Tbsp Maple Syrup ⁣
• 1 tsp Vanilla Bean Paste

Equipment

• 3 x 10cm/4in cake tins
• Electric whisk/mixer

METHOD

1. Chill Coconut Cream can in the fridge for at least 24 hours.⁣
2. Preheat oven to 170⁰C/338⁰F. Line tins with parchment paper.⁣
3. Sift all the dry ingredients into a bowl. In a separate, larger bowl, mix Soy Milk and Apple Cider Vinegar. Add Sugar, Salt, and Oil. Mix well.⁣
4. In a different bowl, add the Aquafaba and beat it with an electric whisk until thick and glossy. ⁣
5. In the wet mixture bowl, add the sifted dry ingredients and mix until just combined. Add half of the Aquafaba meringue and mix well. Add rest of the aquafaba and mix well.⁣
6. Divide the batter between the 3 cake tins.⁣
7. Bake for 15-20 minutes or until a toothpick comes out clean.⁣
8. Let them cool completely.⁣
9. Open the chilled Coconut Cream can and scoop out the solidified cream on top in a bowl. Add Maple Syrup and Vanilla Paste to the same bowl. Beat the cream with an electric whisk until it turns into a thick whipped cream.⁣
10. To assemble, trim the top of each cake to create a flat surface. Decorate with fruit and whipped cream.