10 July, 2017
Mango and white chocolate cake with aquafava
I was not so much aware about this substance aquafava until I decided to try a healthy eggless cake .I bake egg-less cakes with condensed milk and butter as an ingredient as they help to make the cake soft fluffy and moist. Aquafava is almost a magic ingredient which can cause miracles in your baking.It is the broth which you get from boiling chickpeas in water and it creates soft peaks on beating similar to that of egg whites.
Aquafava literally means bean water as ‘aqua ‘ means water and “fava” may have descended from the word ‘fava beans’.You can get this liquid by boiling any beans in water like red kidney beans but chickpeas give you the best result specially the canned ones.
But don’t get carried away by its appearance ,the whipped aquafava though it looks similar to egg whites ,does not give you as much volume as your egg will give ,if 3 egg whites which is about 1 cup when mixed with 5 tbsp of flour can give you a 500 g cake but 1 cup aquafava with 5 tbsp of flour will give you only 250 g of cake.I learnt it through experience.But the texture is great.I am baking with whole wheat flour now a days which make the cake a little dense and difficult to handle but worth trying.
This is a vegetarian eggless cake covered with mango and white chocolate frosting.It is made with whole wheat flour for health reasons .If you are using refined flour the quantity will be the same,the texture will be more light and fluffy
- 5 tbsp Whole wheat flour
- 1 cup aquafava(Boiled chickpea water)
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 2 tbsp oil
- 5 tbsp brown sugar
- 1/2 tsp vanilla
- 1 cup mango puree
- 100 g white chocolate
- Sprinklers for decoration
grease the baking tin with butter and dust with flour
beat aqua fava till soft peaks are formed
Add sugar and beat till stiff.Add vanilla
Strain the flour,baking soda and baking powder
Fold the flour in this aquafava mixture and mix nicely
Bake in an preheated oven for 30 minutes
Melt the white chocolate in microwave for 40 seconds and then beat till liquid
add mango puree and mix
Slice the cake in half and spread some mango chocolate sauce in between the two layers.
Pour the remaining sauce covering the cake.
Allow to cool for an hour
Decorate the top with cherries and sprinklers
Cover the sides with white chocolate shavings.Serve chilled