Naual Hansen

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Delightful tender creamy cake with tasty filling & whipped cream


  This is one very light, very tender, creamy, tasty vegan cake, with the base made of aquafaba (the leftover liquid after draining can of cooked chickpeas). It is actually one of the experiments that came out just perfect, so therefore I would like to share the making process and images of it with you.

   Lately I started again to experiment with aquafaba. I also wanted to veganize this cake for quite some time, and what I knew for sure was that I will do it by using aquafaba. What I didn’t know is what can I expect to get as a result of this experiment and how the base will turn out.

   Being very positively surprised with the final result of the cake base (made only of a couple of basic ingredients such as flour, sugar, aquafaba and a bit of acid powder), I decided to continue the process and to make an adequate creamy filling without usage of vegan butter or margarine. The filling is basically cooked pudding combined with grinded toasted hazelnuts. Once completely filled, the cake came out wonderfully tender and soft after being the whole night in the refrigerator. 
   You should definitely not worry about the hardness of the cake after being baked. Once you totally fill the cake, aromas of vanilla, toasted hazelnuts and cream will merge into a tender symphony while cooling down overnight in the refrigerator (a very important step is to leave it to rest in the refrigerator for 9 hrs). The cake will become amazingly soft and tender and it will literally melt in your mouth, every single bite of it will become delightfully soft. 
   Feel free to check out the full recipe with the list of ingredients, including instructions. You can find it in the Pinterest recipe box under the image section.

Baking process and baked cake base


Delightful tender creamy cake with tasty filling and whipped cream
Cook Time 45 minutes
Course Dessert
Servings 10


  • Oven
  • Mixer
  • Baking tray of a size 18 cm x 28 cm


For the batter:

  • 160 ml of cold aquafaba;
  • on top of knife Cream of tartar or lemon acid powder;
  • 200 gr of sugar;
  • 10 almost full tbsp. of sifted wheat flour.

For the filling:

  • 800 ml of plant milk;
  • 100 gr of vanilla pudding powder (2,5 bags, each bag of 40 gr of pudding powder);
  • 6-7 tbsp. of sugar;
  • 250 gr of toasted ground hazelnuts.

For whipped cream:

  • 500 ml of liquid vegan whipping cream;
  • some sugar powder (by personal preferences) if whipping cream is not sweetened enough or at all).

For decoration:

  • a bit of whipped cream for florets;
  • 70 gr of vegan chocolate; melt the chocolate and add oil to it, then stir well and use.
  • 2 tsp. of oil (for mixing with chocolate).


  • Start mixing cold aquafaba by adding 3 tbsp. of sugar and acid powder, mix it on the highest speed. Gradually add whole amount of sugar while mixing. Keep mixing until the point when it becomes transformed into a stable shiny foam. Turn off the mixer, add sifted flour and gently fold the sifted flour into the foam until it's completely mixed into it.
  • Divide into 2 equal parts (place them in cake molds of size 18 x 28 cm, make sure the molds are cover with parchment paper). Bake for 15 min at 150 degrees Celsius, then reduce the temperature to 130 degrees and continue baking for the next 30 min. Take the cakes out and let them cool down then separate them from parchment pape (they are at this point crispy and hard but they will become amazingly soft after being filled).
  • Pudding: dissolve pudding powder into 200 ml of plant milk (there should not be undissolved lumps). Warm up the rest of the milk, add sugar and stir well, keep warming it up until boiling point. Remove from the stove, add dissolved pudding to it and stir it with a wire whisk, then put the pot back on a stove and keep cooking for next 1-2 min. Cool it down. Once it's cooled down add grinded toasted hazelnuts and mix it with a mixer.
  • Whipped cream: whip vegan liquid cream into a fluffy stable foam, add some extra sugar powder to it (adjust the sweetness to your personal taste). Take out some of the whipped cream (because you are going to use it for decoration).
  • Assembling the cake: put some of the whipped cream on the bottom of the plate (in a size of cake), then gently place the cake on it. Add half of the pudding filling and spread it over the whole surface, then add half of the amount of whipping cream, spread it evenly. Repeat once more the process starting by placing the cake. Next, cover the edges of cake by spreading some whipped cream all over them. Decorate the surface of the cake with chopped hazelnuts. Drizzle melted chocolate over the edges of the cake and bit over the surface. Decorate with whipped cream florets over the surface and aside the edges. Put the cake into the fridge overnight (don't skip this step because the cake will become gorgeously soft and all aromas will perfectly merge). Serve cold, store it in the refrigerator.


*If you rather prefer coconut powder sugar and spelt flour over regular sugar and wheat flour:
1. be aware that it takes much more time for coconut powder sugar to dissolve whip up;
2. spelt flour requires to be sifted twice, and gently incorporated afterwards.

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