Makes 6” cake:
*100ml chickpea brine + 1/4 tsp cream of tartar (or 2 egg whites if not vegan)
*90ml brewed coffee
*150g plain flour
*35g ground almonds/almond meal
*100g sugar (I used date sugar)
*3/4 tsp baking soda
*1/4 tsp baking powder
*1/4 tsp salt
*50ml melted coconut (or veg) oil
*7 tbsp (115g) df yog
*extra coffee + 2 tsp syrup
*cocoa powder
Cream:
*200g (vanilla) coconut yog
*130g vegan cream cheese
*2 1/2 tbsp maple syrup
*25g melted coconut oil
Method
🍰first make cream cheese frosting: mix all then refrigerate
🍰 preheat oven to 180c and line cake tin(s)
🍰 combine yog, oil, coffee
🍰sieve in the flour, almond, salt, baking powder, baking soda, sugar. Fold with spatula
🍰w electric whisk: whisk aquafaba with cream of tartar to stiff peaks (5 ish mins)
🍰 add spoonful of whisked aquafaba to the batter and fold to loosen
🍰 gradually add the rest of the aquafaba, folding gently – don’t knock out the air
🍰bake 35-38mins (this will vary if you have doubled recipe/used 2 separate tins) until cake tester comes out clean
🍰let cool before turning out
🍰cut in half (if using 1 tin) and brush w coffee + syrup mixture
🍰decorate with frosting and a dusting of cocoa powder
**cream of tartar optional but recommended to help aquafaba get real fluffy
**double recipe and use 2x tins for a regular sized cake
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