I have toothache. It’s awful, and I can’t stop telling people about it. I am prefacing every single conversation with ‘I have toothache’ as it’s the only thing I can think of to say. I have had my bottom firmly planted on my couch as I watch ‘Frankie and Grace’ on Netflix and massage my head. 

Well that was until my new electric whisk arrived in the post, even my toothache isn’t going to stop me playing around with that.

I am so excited to try Aquafaba cakes! 

My first attempt at this ended in a flat, flat, flaaaaaat, far too sweet thing, that I couldn’t even get out of the tin. Not own to be deterred though I tweaked the recipe and these brownie bites were born. Originally I was going to suggest that they are made in a brownie tin but after chilling these in the fridge for a couple of hours these are perfect just as they are. 

INGREDIENTS (will make 8 little bites) 

For the cakes

Water from 1 tin of chickpeas

70g Sr. Flour

30g of good quality cocoa or cacao 

40g castor sugar

Fairy cake papers

And that’s it. THATS IT!!!! 

For the icing

One desert spoon of soya margarine

3 spoonfuls of soya milk

Cocoa 

Icing sugar

Method

Trust me of this. Truuuuust me.

Put the chickpea water (Aquafaba) in a bowl and whisk with an electric whisk 

In about three minutes it will start to thicken. Add the sugar and keep awhisking away until peaks start to form. (This will happen just after you think you’re doing something wrong, all hope is lost and it’s never going to happen).

Then sift and fold in the cocoa and flour into the mixture being careful not to over mix.

Pour into the cake papers but bear in mind they don’t rise much so full them about three quarters of the way.

Pop in the preheated oven on 160 degrees celcius for 25 minutes.

While they are cooking make the icing.

Place a bowl on a pan filled with boiling water. 

Melt the butter in the bowl and add the icing sugar and cocoa and milk until it’s the desired consistency. I’ve deliberately not put measurements because it’s a preference thing, I prefer it thick and not too sweet so I use a lot of cocoa. 

When the cakes are totally cool, top them with the icing. 

Then this is the important part! DONT EAT THEM YET!!! It will be tempting to polish them off now but don’t, pop them in the fridge for at least an now.