The dough of this cake is made crumbly and airy by whipped aquafaba (the water used to cook and store chickpeas), which also provides fiber and protein. It is a cake low in gluten and fat. The sugar used is wholemeal Mascobado, which is aromatic and rich in beneficial phytocompounds. In this cake there is no refined sugar as the whiteness of the topping is given by coconut flour.
Serving: a cake of 8 inch diameter
9 oz whole spelt flour
3 tbs tapioca starch
1 oz cocoa powder (unsweetened)
4 oz Mascobado wholemeal sugar
1 tsp vanilla powder
1+1/3 cup oat milk
0.32 oz baking soda
2 oz toasted hazelnut crumbs
To Whip The Aquafaba
2/3 cup aquafaba
0.06 oz guar gum
0.08 oz chufa flour
2 tbs coconut flour
2 tbs cocoa powder
paper templates (or other material)
In a large bowl combine spelt flour, tapioca, cocoa, sugar, vanilla, and hazelnut crumbs (dry ingredients of cake). Set up a 8 inch springform cake pan lining it with baking paper.
In another large mixing bowl put the aquafaba well cooled from the refrigerator, then pour in it the guar gum and chufa flour, both sifted, and stir gently. Whip the mixture with an electric whisking blender for 10 minutes or until it has a firm consistency.
Turn on convection oven to about 340 °F. In the bowl with the dry ingredients, gradually add the oat milk continuing to stir. Once the mixture becomes creamy, add the whipped aquafaba, turning the mixture gently, from the bottom to the top. When well mixed add the baking soda and mix gently again.
Carefully pour the dough into the pan and place it in the oven immediately. Bake for about 20-25 minutes then increase the oven temperature to 380°F, and bake for another 20-25 minutes or until the top of the cake is full of small cracks. Check the baking of the dough by inserting a toothpick: if it comes out dry, the cake is cooked. Open the springform cake pan and let the cake cool down.
Transfer the cake to a serving dish. For decoration I used templates (mine were simple screw caps) spread over the surface of the cake. I dusted the top with coconut flour, then I removed the caps. I placed the meringues inside the resulting shapes, and dusted them with cocoa powder.