Aquafaba Chocolate Sponge with Coconut Whipped Cream
This Aquafaba chocolate sponge cake with coconut whipped cream by 365CleanEats is light and fluffy as a cloud!
Serves 6 | Prep time: 20 mins plus decorating time | Cooking time: 20 mins
(Ingredients for 10cm/4in cake tin x 3)
- 120g/4.2oz Plain Flour
- 3 Tbsp (18g) Cocoa Powder
- 1 Tbsp Corn Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 60g/2.1g 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
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. In a large 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 a 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 meringue 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 to a thick whipped cream.
10. To assemble, trim the top of each cake to create a flat surface. Decorate with fruit and whipped cream.
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It’s very annoying when you spend hours searching the web for a nice new recipe and you are excited to find one that sounds perfect,, only to realise halfway through making it that this is not possibly going to work. How can one fold a meringue in to a thick, doughy paste? It’s just impossible! I added extra soy milk to try and thin out the mix . When I proceeded to add the thick, glossy meringue, it disintegrated into thin bubbles. I challenge anyone to be able to make this recipe successfully. By the way, I am an experienced home baker.
We’re sorry you had a disappointing experience with making this recipe. We’ll contact Minako, the creator of this recipe to see if she has any tips to share regarding preventing the meringue from disintegrating when adding it to the rest of the mixture.