We have great friends that are fantastic guinea pigs for our recipes. They have it when we do it right and also when we don't. So, nothing could be more fair than creating a recipe with their favorite flavors to celebrate the birthdays of such beloved people.
Juliana and Gabriel have their birthday in May, two taurians, mother and son. Gabriel loves chocolate and Juliana has a weakness for walnuts. Voilà, that's how the Nociolato Cake was born.
Chocolate and Walnuts fluffy dough topped with walnuts or chocolate chips. Eureka!
1 cup of sugar
1/4 cup of coconut oil
3 tbsp of aquafaba
3/4 cup of cocoa powder (with no sugar added)
2 cups of whole wheat flour
1 cup of chopped walnuts
1 cup of vegan milk in room temperature
1/2 tsp of baking powder
⅓ tsp of baking soda
1 tbsp of apple vinegar
To make it work:
Grease a wide baking tin or a cup cake tin and save it for later. Preheat your oven at 170 degrees Celsius.
In a big bowl mix the milk, the oil and the sugar until the sugar has dissolved.
In another bowl add all the dry ingredients: flour, cocoa powder, baking powder, baking soda and walnuts (save some for the topping). Combine everything reeeeealy well.
Promote a date between the dry and the wet ingredients and make them one. Add the vinegar in the end and give it a quick mix. You will see a incredible quimical reaction occur, some bubbles will pop in the surface. That's a success sign!
In different container, whisk the aquafaba with a cake mixer until it had become a white light cream, almost stiff peaks. This can take you around 5 minutes. Add the whisked aquafaba to the cake dough gently.
Pour the dough in the tin, add the toppings (walnuts or chocolate chips) and bake for 1h in low heat (170 Celsius degrees).
Wait the cake to cool down before removing it from the tin. I know, this is the hardest part, but is worth it.