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Vegan sponge cake using aquafaba

Aquafaba is the liquid from a can of chickpeas. It doesn’t look attractive (a bit like wee if I’m honest!) but I have successfully used it as a replacement for egg to make vegan meringue and mousse. This time I used it to make this spectacular cake!

120ml approx aquafaba (the liquid from 1 400g can of chickpeas)
180g caster sugar
180g melted vegan spread
180g gluten free self raising flour
Preheat the oven to GM 5
Whisk the aquafaba and sugar together until creamy and glossy (about 4 minutes)
Add the melted spread and whisk for a further minute
Add the flour and whisk until combined
Pour into a lined tin and bake for 20-30 minutes, checking every 2-3 minutes for the last 10 minutes as every oven differs
Remove from the tin and allow to cool on a rack
Sandwich together with jam and vegan buttercream (I used Dr Oetker) or top with glace icing
Cocoa or other flavourings could be used in the cake batter.
I made a square cake and used quite a small tin as I really wasn’t sure if the aquafaba would work: I was pleasantly surprised to see it rise so impressively! Next time I will make it in my usual round cake tins and have thinner layers.
This cake was absolutely delicious, very light and moist. I would be happy to present this on Bake Off!


  1. So this is good to know. Our Chinese restaurant was instructed by the council they couldn’t make fried ice cream because the egg might still be raw (i know, I know) and there have been some issues with salmonella in eggs here (yes, that is concerning). Anyway, I was wondering if they could use aquafaba, and it sounds like a yes from your cake foray….looks lovely! #GlobalBlogging

  2. I’ve never really been a fan of sponge cake but this does look good Laura! I like to use healthier ingredients in some of my cooking. I try to replace what’s called for, for a healthier version at least so this is very cool that you did this. #GlobalBlogging

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