Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup aquafaba (liquid from canned chickpeas, whipped to soft peaks)
- 1/4 cup unsweetened applesauce (acts as binder and moisture, replacing eggs)
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons hot water
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans.
2. Sift Dry Ingredients:
In a bowl, sift together the flour, baking powder, and salt to ensure a light texture.
3. Whip the Aquafaba:
In a large mixing bowl, use an electric mixer to whip aquafaba until it forms soft peaks (about 5–8 minutes). This will mimic the aeration you’d get from eggs.
4. Add Applesauce and Sugar:
Gently mix in the applesauce. Then gradually add the sugar while mixing on low to medium speed until the mixture is glossy and thick (2–3 minutes).
5. Add Vanilla Extract:
Stir in the vanilla extract.
6. Fold in Dry Ingredients:
Gently fold the sifted dry ingredients into the wet mixture in 2–3 additions. Be careful not to deflate the batter too much.
7. Add Hot Water:
Stir in the hot water to loosen and smooth the batter.
8. Divide and Bake:
Divide the batter evenly between the prepared pans.
9. Bake:
Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
10. Cool the Cakes:
Let cakes cool in pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
11. Optional Filling and Frosting:
Use coconut whipped cream, fruit compote, vegan buttercream, or just a dusting of powdered sugar.
12. Slice and Enjoy!
Once cooled and optionally layered, slice and serve your light, fluffy vegan sponge cake.