Aquafaba Vegan Chocolate Cake Recipes You’ll Love

Indulging in a rich, moist chocolate cake is a universal pleasure, but for those embracing a vegan lifestyle, finding the perfect egg substitute can be a challenge. Enter aquafaba—the magical liquid from cooked chickpeas that whips and binds just like egg whites.

This ingredient has revolutionized vegan baking, especially when it comes to decadent desserts like chocolate cake. Today, I’ll guide you through not just one, but several delicious aquafaba vegan chocolate cake recipes that are perfect for any occasion.

Whether you’re a seasoned vegan or just looking to try a healthier, egg-free treat, these cakes will satisfy your chocolate cravings with their tender crumb and luscious flavor.

What makes aquafaba so special? It’s low in calories, free from cholesterol, and adds moisture and fluffiness to your baked goods without compromising taste.

Plus, it’s incredibly easy to whip up a batch of aquafaba at home from canned chickpeas. So, keep reading to discover how to make these scrumptious cakes from scratch, along with tips, variations, and serving ideas to make your vegan chocolate experience unforgettable!

Why You’ll Love This Recipe

This recipe combines the magic of aquafaba with rich cocoa to create a chocolate cake that’s moist, fluffy, and utterly delicious. Unlike other vegan cakes that can feel dense or dry, aquafaba works wonders to give your cake an airy texture similar to traditional recipes using eggs.

Not only is this cake vegan and egg-free, but it’s also free of dairy, making it suitable for those with lactose intolerance or dairy allergies. The ingredients are simple and pantry-friendly, meaning you can whip up this cake anytime without needing specialty items.

Whether you’re baking for a birthday, holiday, or just a weekend treat, this cake delivers on flavor and texture every time.

Ingredients

• 1 cup aquafaba (liquid from a 15 oz can of chickpeas)
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil (or melted coconut oil)
• 1 tsp vanilla extract
• 3/4 cup non-dairy milk (almond, soy, oat, or coconut)
• 1 tbsp apple cider vinegar

Equipment

• Mixing bowls (one large, one medium)
• Electric mixer or hand whisk
• Measuring cups and spoons
• Rubber spatula
• 9-inch round cake pan or 8×8-inch square pan
• Parchment paper (optional)
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease your cake pan well, and line with parchment paper if desired for easy removal.
2. Whip the aquafaba in a large mixing bowl using an electric mixer or a hand whisk until it forms stiff peaks. This usually takes about 5-7 minutes. Set aside.
3. In a separate bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together to ensure even distribution.
4. In another bowl, mix the wet ingredients: vegetable oil, vanilla extract, non-dairy milk, and apple cider vinegar. Stir well.
5. Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Be careful not to over-mix to keep the batter light.
6. Fold the whipped aquafaba into the batter in three additions. Use a gentle folding motion to maintain the airiness of the aquafaba.
7. Pour the batter into your prepared cake pan and smooth the top evenly.
8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting or serving.

Tips & Variations

“For the best aquafaba, use the liquid from canned chickpeas with no added salt or flavorings. Refrigerate leftover aquafaba for up to a week or freeze in ice cube trays for future use.”

• Chocolate Ganache Topping: Melt 1/2 cup vegan chocolate chips with 1/4 cup coconut milk for a luscious glaze.
• Nutty Crunch: Add 1/2 cup chopped walnuts or pecans to the batter for extra texture.
• Mocha Flavor: Dissolve 1 tsp instant coffee granules in the non-dairy milk before mixing for a subtle coffee kick.
• Gluten-Free Option: Replace all-purpose flour with a gluten-free blend ensuring xanthan gum is included for structure.
• Layer Cake: Double the recipe to make a two-layer cake and fill with vegan chocolate frosting or fruit preserves.

Nutrition Facts

Serving Suggestions

This aquafaba vegan chocolate cake pairs beautifully with a variety of toppings and sides. For a classic presentation, dust the top with powdered sugar or sprinkle cocoa powder for a simple yet elegant finish.

For an indulgent treat, serve with a scoop of vegan ice cream such as the Goat Milk Ice Cream Recipe No Eggs or a dollop of coconut whipped cream. Fresh berries or sliced bananas also complement the rich chocolate flavor wonderfully.

Looking for a festive touch? Drizzle with a homemade vegan caramel sauce or spread your favorite nut butter on top for an extra layer of decadence.

Conclusion

Creating a moist, fluffy, and delicious vegan chocolate cake is easier than ever with aquafaba as your secret ingredient. This versatile ingredient not only replaces eggs flawlessly but also elevates the texture and moisture content of your cake.

Whether you’re new to vegan baking or a seasoned pro, these recipes provide a reliable, tasty way to enjoy chocolate cake without any animal products.

Experiment with the variations and toppings to make the cake your own, and don’t forget to share your creations with friends and family. If you enjoyed this recipe, you might also love trying other vegan treats like the Kodiak Banana Muffins Recipe or the delightful Lazy Cookie Cake Recipe.

Happy baking and enjoy every bite!

More Aquafaba Vegan Chocolate Cake Recipes to Try

Aquafaba Chocolate Lava Cake

This recipe takes the classic molten chocolate cake and makes it vegan using aquafaba for the rich, gooey center. Perfect for romantic dinners or special occasions, it combines dark chocolate and aquafaba whipped to perfection.

• Ingredients: 1/2 cup aquafaba (whipped), 1/2 cup flour, 1/2 cup sugar, 1/4 cup cocoa powder, 1/4 cup vegan butter, 1/2 tsp baking powder, pinch of salt.
• Instructions: Prepare ramekins by greasing and dusting with cocoa powder. Mix dry ingredients, melt vegan butter and chocolate, fold in whipped aquafaba gently, pour into ramekins, and bake at 375°F for 12-14 minutes.

Aquafaba Vegan Chocolate Sheet Cake

If you need to feed a crowd, this sheet cake is simple, quick, and incredibly moist. Aquafaba replaces eggs, making the batter fluffy and light, while the cocoa powder and coffee enhance the chocolate depth.

• Ingredients: 1 cup aquafaba, 2 cups flour, 1 1/2 cups sugar, 3/4 cup cocoa powder, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1 cup non-dairy milk, 1/2 cup vegetable oil, 1 tsp vanilla, 1 tbsp apple cider vinegar, 1 tsp instant coffee granules.
• Instructions: Whip aquafaba, mix dry and wet ingredients separately, combine, fold in aquafaba, pour into greased sheet pan, bake 350°F for 30-35 minutes.

Aquafaba Vegan Chocolate Bundt Cake

Impress guests with this elegant bundt cake that uses aquafaba to create a light crumb and moist texture. A simple glaze made from powdered sugar and cocoa finishes it beautifully.

• Ingredients: 1 cup aquafaba, 2 cups flour, 1 cup sugar, 3/4 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, pinch salt, 1/2 cup oil, 1 cup almond milk, 1 tsp vanilla, 1 tbsp apple cider vinegar.
• Instructions: Whip aquafaba, mix dry and wet separately, fold aquafaba into batter, pour into greased bundt pan, bake 350°F for 40-45 minutes, cool, and glaze.

For more delightful vegan recipes, be sure to check out the Kodiak Banana Muffins Recipe and the Kikkoman Stir Fry Sauce Recipe to expand your plant-based culinary repertoire.

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