Great British Bake Off is back and this time it’s serious(ly plant-based).
As Great British Bake Off contestant Freya, the first and youngest vegan contestant,
whipped up aquafaba last night, she exclaimed that it is ‘quite a faff’.
she’s right. Draining a tin of chickpeas everytime you want to make a cake is less
than ideal (plus not great for food waste) our OGGS® Aquafaba is quick, easy to use
and means you don’t have a load of left over chickpeas! Plus we’ve worked hard to
make sure its a consistent product that whisks up just like an egg everytime.
So faff no more with our top 10 Aquafaba bakes:
Custard cream doughnut. So simple, but so impressive. Although this recipe requires a dollop of patience, it’s well worth it. We’ve made a super easy recipe that doesn’t require any fiddly equipment and is easy to jazz up in any way your sweet tooth so desires…
- 60ml warm water
- 50ml OGGS® Aquafaba
- 10g dried active yeast
- 300g plain flour, sifted, plus extra for kneading
- 50g caster sugar
- 20g margarine, melted and cooled
- Pinch of salt
- 90ml dairy-free milk
- 1 tsp vanilla extract
- 500ml sunflower oil, for deep-frying, plus extra for greasing
- 250ml your favourite plant-based custard – we love Oatly!
- 100g caster sugar
- 1 tsp ground cinnamon
- Pour the water and Aquafaba into a large bowl, then sprinkle over the yeast. Leave for 5 minutes to activate. There’s no need to whisk it – hallelujah!
- Add the remaining doughnut ingredients: flour, sugar, melted margarine, salt, milk and vanilla extract. Using your hands, mix everything together until it starts to form a dough then knead well for about 5 minutes until it becomes smooth and pulls away from the sides of the bowl and has formed a ball.
- Sprinkle a clean work surface with a little flour, then continue kneading the ball until the dough appears stretchy. This should take 5 minutes. If you have a freestanding mixer, use that, fitted with a dough hook.
- Pop the dough back into a bowl, cover with a damp cloth and place in a warm part of your kitchen to prove for 1 hour. We like to do this in an oven, with the light turned on, but no heat.
- After an hour, the dough should have doubled in size, so knock out the air when it’s still in the bowl, divide it into 12 small pieces and roll each into a ball, weighing roughly 50g. Put them onto a lightly oiled baking sheet and leave to prove for another hour in your chosen warm space. They need to be well spaced out as they’ll continue to puff up.
- Around 10 minutes before your dough has finished proving, line a large baking tray with a couple of pieces of kitchen roll. Start heating the oil in a deep saucepan over a medium heat until it’s beginning to simmer. You should aim for 175°C if you have a cooking thermometer, but if you don’t have one, wait until you start seeing bubbles simmering on the sides and do a tester. Nip a small piece of dough from one of the balls and carefully drop it into the oil. The dough should sizzle, not burn, and float to the top if the oil is hot enough!
- Using a slotted spoon, lower each doughnut into the hot oil. They will grow in size so don’t panic if they look a little small when they go in. Flip over after about 1–2 minutes, once they are golden brown, and let the other half cook.
- Take them out with the same slotted spoon and place directly onto kitchen roll to mop up any excess oil.
- While they’re still warm, make a hole into the centre of the doughnut – we like to do this with a chopstick! Transfer the custard into a piping bag and snip a corner off. Place the nozzle end of the piping bag into the doughnut and give a good squeeze. Once they’re full, they will start spilling out the side…but that’s a good sign!
- Transfer the caster sugar and cinnamon into a shallow bowl/plate and roll each warm doughnut in it, ’til it’s well coated.
Three of our favourite things in one delicious bake! How can you resist this combo of chocolate, brownie and muffin? This simple and speedy vegan recipe is a great way to use OGGS® Aquafaba, especially if you need to whip up something scrummy for your mates.
- 190g white strong flour
- 180g caster sugar
- 120ml soya milk
- 60g cocoa powder
- 40ml vegetable oil
- 100ml OGGS® Aquafaba
- 30g flaxseeds
- 1tsp baking powder
- pinch of salt
- Whisk OGGS® Aquafaba to a stiff foam.
- Mix the rest of ingredients to a crumble.
- Gently fold in the whisked OGGS® Aquafaba.
- Spoon into muffin papers. About 19-20g per cake for mini, 60g for large (minis are our favourite).
- Bake for 18 mins @ 180° (160° fan).
- 220ml warm water
- 50g margarine/ dairy-free butter alternative
- 100ml OGGS® Aquafaba
- 3 tbsp brown sugar
- 1 tsp vanilla essence
- 110g plain flour
- 150g Rhythm 108 Sweet’N’Salty Almond chocolate, chopped
- 200ml sunflower oil (for frying)
- 4 tbsp caster sugar
- 1/2 tsp cinnamon
- To a medium saucepan, add the water, margarine, OGGS® Aquafaba, brown sugar and vanilla essence. Using a hand whisk, mix all the ingredients together. Bring the saucepan to a boil and remove from heat as soon as bubbles start to simmer on the surface.
- Add the flour to the piping hot mixture and gently fold in with a spatula. The batter should form into a smooth ball that pulls away from the sides of the saucepan.
- Leave the batter to cool for ten minutes and focus on your chocolate sauce. In a bain-marie, melt the chopped chocolate. Keep a close eye on it though, because you don’t want it to cook! Once the chocolate has melted, leave to the side to cool.
- Preheat another saucepan with oil to 175°C. If you don’t have a thermometer, wait ’til you see little bubbles start to float to the top and test a little batter in it. The batter should sizzle and float to the top without burning.
- Transfer the churros batter into a piping bag, with a large tip. If you don’t have this, simply cut off the end where you think would make the perfect churros shape.
- Pipe the churros batter directly into the oil, using a knife or a pair of scissors to begin and end each churro. In a medium-size saucepan, we estimate you’ll be able to fry 3-5 at a time, provided they’re roughly 5 inches long. Fry for 4-5 minutes and keep giving them a gentle prod to ensure they’re golden and crisp all the way round.
- With a slotted spoon, remove each churro and place directly onto a piece of kitchen roll to mop up any excess oil.
- In a shallow bowl, add the white sugar and cinnamon and mix well. When the churros are still warm, gently toss them in the cinnamon sugar to coat them fully.
- Finally, dunk one side of each churro into your melted chocolate sauce for a totally irresistible finish.
- Try not to lick your lips!
- 155g margarine
- 240g plain flour + a little more for rolling
- 80g granulated sugar
- ¼ tsp salt
- 20g flaxseed flour
- 25g OGGS® Aquafaba
- ½ tsp lemon zest
- 1 tsp vanilla essence
- 100g OGGS® Aquafaba
- 80g caster sugar
- 40ml sunflower oil
- 1 tsp almond extract
- 1 tsp lemon zest
- 100g ground almond
- 40g plain flour
- 1 tsp milk
- 2 x 400g tinned apricot halves
- 40g apricot jam glaze
- 30g flaked almonds
- Method - Preheat the oven to 170°C/160°C fan/Gas 4. Grease a 20cm tart tin with a loose base.
- Chop the margarine into small chunks and rub with the flour, sugar and salt to form flakes.
- Mix the flaxseed flour with the OGGS® Aquafaba, lemon zest and vanilla.
- Mix all together (by hand or in a food processor) and knead well. You should have a well-formed ball of dough. Wrap in cling film and pop in the fridge for 1/2 - 1 hour.
- Roll out your pastry dough between two sheets of baking paper with a dusting of flour until just under ½ cm thick. Using the rolling pin, pick up the dough and place into the tart tin. Prick the pastry with a fork.
- Blind bake with beans and baking paper for 30 minutes, removing the beans and paper after 20 minutes.
- Frangipane - whisk your OGGS® Aquafaba with an electric whisk, until you reach stiff peaks. Slowly add the caster sugar and continue mixing ‘til the mixture is thick and glossy.
- Add the oil, lemon zest and almond extract and whisk slowly for ten seconds.
- Fold the ground almond, plain flour and milk into the Aquafaba mixture, then pour into the pastry tart shell. Don’t fill it too high – allow a ½ cm space at the top.
- Strain the apricots from their liquid, pat dry with kitchen paper and arrange on the mixture in a circular pattern, then bake in the oven at 180°C for 45 minutes until the surface is nicely golden.
- Remove from the heat and allow to cool.
- Heat the apricot jam with a splash of water and brush over the tart and sprinkle your almonds on top.
For the Middle
- 150g Your favourite orange jam
For the Sponge
- 100ml OGGS Aquafaba
- 50g caster sugar
- 50g self-raising flour
For the Topping
- 200g dark chocolate
- Start by smoothing out your marmalade over a sheet of baking paper so it’s roughly the thickness of a one-pound coin. Leave to set in the fridge for at least an hour
- Using an electric whisk, whisk your OGGS Aquafaba on a high speed until it’s reached stiff peaks and no longer shifts in the bowl.
- Spoonful at a time, add the caster sugar and continue whisking until the mixture is glossy.
- Combine the flour to the Aquafaba mixture and gently fold with a spatula.
- Lightly grease the bottoms of a muffin tray and put a tablespoon of mixture into each hole.
- Bake for 10-12 minutes.
- Melt your chocolate, either in the microwave or over a bain-marie and leave to cool.
- Time to assemble! Using a small cookie cutter, or a shot glass, cut out the orange marmalade filling and place it on top of the mini cake bite. With a teaspoon, drizzle over the cooled dark chocolate and leave to cool.
Fan of cake? Fan of Guinness? This is the recipe for you! And who would have thought that Guinness and chocolate were such a match made in heaven?
- 100g dark chocolate
- 110g margarine
- 50g cocoa powder
- 300ml Guinness
- 100ml OGGS Aquafaba
- 220g caster sugar
- 160g plain flour
- 1tsp baking powder
- 1tsp vanilla essence
- 1tsp instant coffee
- 300g Vegan cream cheese
- 200g icing sugar
- 1tsp dairy free milkl
- Preheat the oven to 180 degrees (160 if using a fan oven)/ gas mark 4
- In a microwave or over a bain-marie, melt the butter and chocolate until it’s completely smooth. Leave to cool and add the Guinness, coffee and vanilla essence. It might look a little separated at this point but panic not…it will come together once all the ingredients have been added.
- Using an electric whisk, whisk the OGGS Aquafaba for two minutes ‘til it reaches soft peaks. Combine the sugar and continue whisking on a high speed until the mixture is thick and glossy.
- Combine all the remaining dry ingredients and fold in until its completely smooth.
- Fold in the chocolate mixture with a spatula or metal spoon.
- Transfer into cupcake cases.
- Pop into the oven for 25 minutes until the cakes have risen and are firm to touch.
- Whilst your cake is in the oven, whip up your icing by combining all the ingredients in a clean bowl, and beating with an electric whisk until it’s well combined.
- Pipe on top with a piping bag and a 5mm nozzle. Finish with a little grating of any extra chocolate you have left over!
We know these individual light and airy chocolate pots with a rich molten middle will become a firm favourite with you, your family and friends. One spoonful is never enough…
- 75g vegan spread e.g Naturli, Stork, Flora, plus extra for greasing
- 125g self-raising flour
- 75g caster sugar plus 25g to make a meringue mixture with the OGGS Aquafaba
- 50g vegan dairy-free chocolate, 70-85% cocoa solids, very finely chopped
- 25g cocoa powder
- 100ml OGGS Aquafaba
- Icing sugar to dust, optional
- Grease 4 x 150-200ml ramekins. Preheat your oven to 150°C/130°C if you’re using a fan oven/gas mark 2.
- Firstly, heat a large frying pan over a medium flame. Tip in the flour and stir continuously for 3-5 minutes until it is very lightly golden. This helps to cook it and give a slightly toasty flavour. Be careful not to let it burn! Set aside to cool.
- Put the vegan spread and 75g of the sugar into a large bowl and use a wooden spoon to cream the two ingredients together until the mixture is soft, light and creamy.
- Add the toasted flour, chopped chocolate, and cocoa powder and continue to work all the ingredients together until the mixture turns from looking white and floury to chocolatey, crumbly and a bit like rubble!
- Meanwhile, in a large super-clean, grease-free bowl, whisk the OGGS Aquafaba with an electric hand mixer for a couple of minutes until the liquid has become very frothy and a trail is left when the whisks are lifted from the bowl. Gradually add the remaining sugar then whisk for 3-4 more minutes until the sugar has dissolved into the Aquafaba to make a meringue. It’ll be slightly stiffer at this stage and look glossy.
- Stir a spoonful of the Aquafaba meringue mix into the chocolate mixture to loosen it, then gently fold in the remaining meringue to make a soft batter with no streaks of white. Try not to lose too much of the air!
- Divide the mixture evenly between the ramekins – there’s no need to spread it out as it expands and rises in the oven.
- Bake on the middle shelf of the oven for 17 minutes until risen and just set.
- Remove from the oven and serve, dusted with icing sugar, with the hot chocolate sauce, below, or a scoop of your favourite vegan yogurt or ice cream.
- Zest of 2 lemons
- 2 tbsp cornflour
- 100ml OGGS® Aquafaba
- Juice of 4 lemons
- 150g caster sugar
- 3 tbsp margarine
- 2 tbsp dairy-free milk
- 1 pack of vegan puff pastry
- 150ml OGGS® Aquafaba
- ½ tbsp cream of tartar
- 30g caster sugar
- Your favourite berries
- 2 tbsp icing sugar
- Start by finely zesting the outside of two lemons. Pop all the zest into a saucepan with the cornflour on a very low heat.
- Whisk up the OGGS® Aquafaba with a fork for 30 seconds in a cup/measuring jug and add it to the saucepan. To smooth out all the lumps and bumps, give it a gentle stir with a hand whisk.
- Add the lemon juice and sugar and bring to a medium heat. Continuously stir the zesty mixture until all the sugar has dissolved. Increase the heat ever so slightly at this point and keep stirring until it reaches a super thick consistency. This will take 7 10 minutes of constant stirring.
- Once you’ve reached this thickness, add the margarine and dairy-free milk to give it a glossy and rich finish.
- Transfer into an old glass jar (jam jars work perfectly), making sure to sterilise it beforehand! Once the jar has cooled down, pop your lemon curd into the fridge for 1-2 hours, so it can set properly. Ten minutes before this time’s up, preheat your oven to 180°C/160°C if using a fan oven/gas mark 4.
- Cut your puff pastry into 12 equal rectangles They can be whatever size you like. Line a baking tray with parchment paper and lay the pastry rectangles on top. Lay another piece of parchment paper over the top of the pastry and weigh it down with a second baking sheet/tray. Pop into the oven for 20-25 minutes until golden brown and then let cool down entirely.
- Whilst you’re waiting for the pastry to cool down, whisk up your double cream! Using an electric whisk, whisk your OGGS® Aquafaba on a high speed. After 2 minutes, add the cream of tartar. Once the peaks become stiff, slowly add the sugar and continue mixing on a high speed. You should end up with a rich, thick creamy texture.
- Gently fold in 3-4 tbsp of your lemon curd (depending on how much zing you want it to have.
- Time to assemble. For each of the 4 mille-feuille, sandwich 3 pastry triangles with lemon cream between each. Once you’re happy with your towers, top them off with another layer of cream and some fresh berries. Dust lightly with icing sugar and...voila!
- 150ml OGGS Aquafaba
- ½ tsp cream of tartar
- 100g caster sugar
- 200g coconut yoghurt- we love Coconut Collab!
- 1 ripe mango, sliced
- 1 lime, juice and zest
- 2 passion fruit
- 25g flaked almonds
- Make sure all the equipment and utensils you’re using are super clean and completely oil free. Even the smallest bit of grease can turn your perfect peaks into a sticky mess.
- Preheat oven to 100°c/ gas mark 1.5 and line 2 baking trays with parchment paper.
- Start whisking your OGGS Aquafaba, starting on a medium speed (so you don’t risk getting showered in aquafaba!) and whisk until soft peaks form.
- Add the cream of tartar and whisk on the highest speed until stiff peaks form.
- One tablespoon at a time, slowly add the sugar and continue mixing, until all the sugar is gone. Scrape down the sides of the bowl a couple of times to ensure getting all the sugar into the mix. The mixture should be so stiff, it doesn’t shift at all.
- Dollop the meringue mixture onto the prepared baking trays and pop in the oven for 2 hours. Resist opening the oven, so the heat stays consistent.
- After the 2 hours is up, turn off the oven and leave the meringues in there to dry for at least another hour.
- Before you start decorating your cooled down meringues, fry off the almonds in a dry pan. Keep an eye on them, as they quickly burn and need to be stirred continuously.
- Once they’re done, it’s time to decorate! Spoon out your coconut yoghurt of choice into the middle of the nests and drape your fruit on top! We think lime zest is great on top too, for extra freshness.
An indulgent chilled chocolate cheesecake thickened with creamy-textured chestnut purée, and lightened with whisked OGGS Aquafaba. Set on a chocolate and gingernut biscuit base, this makes an impressive celebration dessert. We like to use Doisy and Dam 70% chocolate. The Coconut and Lucuma flavoured chocolate enhances the coconut flavour of the dairy-free cream cheese and yogurt we used, but Orange and Goji berry or Maca, Vanilla and Cocoa Nibs would work brilliantly too. Any 70% vegan chocolate would work well.
For the Crumb
- 75g vegan spread eg Stork, Flora or Naturli, plus extra for greasing
- 30g dairy-free dark chocolate, minimum 70% solids, broken into pieces
- 250g vegan-friendly gingernuts (McVities are vegan)
For the Cheesecake
- 130g dairy-free dark chocolate, broken into pieces
- 50g ginger syrup from a jar of stem ginger in syrup
- 100g unsweetened chestnut purée (we like Merchant Gourmet)
- 150g vegan cream cheese, such as Nush, Koko (we used Sainsbury’s Free From Original coconut-based alternative to cream cheese)
- 150g dairy-free yogurt (we like Coconut Collaborative natural yogurt alternative, Alpro Greek style works well, too)
- 100ml OGGS Aquafaba
- The peel of 1 orange, cut into fine strips
- Caster sugar
- Small handful dried or fresh cranberries
- Grease and line the base and sides of a deep 20cm loose-bottomed tin.
- Bring a pan with 2cm water up to a very gentle simmer. Put the spread and the chocolate for the crumb into a bowl that fits snugly over the pan and stir it till it has melted. You don’t want to let any water get into the mixture.
- Meanwhile, put the biscuits in a loosely sealed bag and crush with a rolling pin, or the base of a saucepan, or whizz in a food processor if you have one.
- Stir the biscuit crumbs into the melted chocolate mixture and press into the base of the prepared cake tin. Pop into the fridge to firm up while you make the filling.
- Now wash the bowl and melt the chocolate for the cheesecake in it over the same pan of simmering water, stirring to melt. Carefully remove from the heat and allow to cool slightly.
- Stir the syrup from the ginger jar into the melted chocolate, along with the chestnut purée and mix until smooth; it will thicken slightly. Now beat in the cream cheese until there are no lumps, then finally stir in the yogurt until everything is completely combined.
- Pour the OGGS Aquafaba into a large super-clean grease-free bowl and whisk for a minute or so with an electric mixer until it becomes frothy, forms soft peaks and is full of air. Spoon some of the whipped Aquafaba into the thick chocolate cheesecake mixture to loosen it, then fold in the remainder so that it is well combined with no white streaks. Pour it into the tin and smooth it carefully over the chilled biscuit base to the edge with the back of a spoon to give a level top.
- Pop the cheesecake into the fridge and leave to set for a minimum of 3 hours or overnight if preferred.
- When the cheesecake is set, carefully push up the base to remove from the tin. Carefully remove the baking paper. Transfer to a serving plate. Wrap the strips of orange around the end of a wooden spoon to make a curl then toss in a little bowl of caster sugar. Carefully arrange on the top of the cheesecake, setting a few cranberries in the middle, too.
- Once decorated, the cheesecake will keep in the fridge for 1-2 days.