Sugar Free Gluten Free Vegan Vanilla Cake Recipe

Recently I've been trying to come up with a good recipe for a no egg, no flour, sugar free classic vanilla cake. It wasn't hard to figure most of it out, but I was a little stymied by how to replace the eggs.

My first attempt was a delicious, light and moist cake, but it fell apart quite easily due the lack of eggs as a binder.

So I decided to try the aquafaba technique to see if that would work. Turns out it really does!

Per the recommendations of the internet, I used cream of tartar to beat the aquafaba to soft peaks. Apparently this stabilizes it and also makes it fluff up much quicker. Although, I didn't really get any more rise than normal as was claimed, it did help bind the cake without weighing it down at all. 

I don't tend to measure when I bake, but these are the ratios to the best of my estimation. 

Ingredients
3 cups ground oats
3/4 cups allulose
3 tbls ground cashews
1 tsp salt
3 tbls baking powder

2 tbls canola oil
1/4 cup almond milk
2 tsps vanilla extract
1/4 cup water
3 heaping spoonfuls whipped aquafaba

Aquafaba
1/4 the liquid from a can of chick peas
1/4 tsp cream of tartar

Instructions

Preheat oven to 375 F

First, grind the oats in a spice grinder. Next grind the cashews. I usually grind extra and keep it in the fridge to use the next time or two. 

Combine the dry ingredients in a large mixing bowl. Stirring to ensure everything is evenly distributed.

Next, create the aquafaba. Use a hand mixer or a stand mixer to whip the chick pea liquid and the cream of tarter until you have soft peaks. Takes 3-5 minutes. 

Add the wet ingredients to the dry ingredients and stir to thoroughly combine. 

Then gently fold in the aquafaba. 

Coat a non-stick 12 count cup cake pan with cooking spray. Fill each cup half way. This creates small round cakes that you can trim and layer. 

Bake for 14 minutes. 

Thoroughly cool before moving on to frosting them. 

Frosting
1 can black beans, thoroughly rinsed
3 tbls cocoa powder
1/3 cup allulose
2-3 tbls almond milk
1/2 tsp salt

Add the beans, cocoa powder, allulose, 1 tbl almond milk and salt to a food processor. Buzz to combine. Add additional almond milk 1 tbl at a time until you have a nice frosting consistency. How much you need will vary depending on how wet or dry your beans are. 


It made a really good cake. I enjoyed it a lot even without any frosting. Of course, it's even better with the frosting!

The key ingredient, I think, is the cashews. They give it that extra dimension of flavor, They also mimic the missing butter.