Method Preheat the oven to 170°C/160°C fan/Gas 4 Grease and line 3 x 8in/7in baking tins Sift the flour, cacao powder, caster sugar, salt and baking powder together In a separate bowl whisk together the rapeseed oil, oat milk, water, OGGS® Aquafaba and vanilla extract Mix the flaxseed flour with the water and add to the other liquids Aquafaba can be used as an egg replacer in three ways (1) lightly whisked as a binder in cookies, pancakes and muffins, (2) whipped into soft peaks and folded into batters that benefit from added airiness like waffles, muffins and cupcakes, and (3) whipped into stiff peaks and used to make meringue, ice cream or vegan macarons L'aquafaba (eau de pois chiche) ne sert pas uniquement à préparer des mousses au chocolat!Aujourd'hui, on va préparer un super gâteau au chocolat avec cette alternative vegan et antigaspi Ingrédients 370 g de chocolat noir 15 cl d'huile de tournesol 225 g d'aquafaba
Vegan Aquafaba Strawberry Italian Meringue Buttercream The Curious Chickpea
