Isabella Sander
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8-inch round pan
INGREDIENTS
4-5 oz aquafaba (water from 1 can after draining chickpeas)
5¼ oz finely ground raw cane sugar (grind it in coffee grinder)
2¼ oz all-purpose flour (or gluten-free all-purpose flour)
3 tbsp dark cocoa powder (I used very dark, alkalized)
3 tbsp hulled hemp seeds
1 tsp baking powder
4 tbsp coconut oil, melted
TOPPING
5¼ oz fresh strawberries
INSTRUCTIONS
Grease and line pan with parchment paper. Preheat oven to 350°F. In a stand mixer, beat aquafaba until fluffy, soft peaks appear. In a separate bowl, mix flour, sugar, cocoa powder, baking powder and hemp seeds. Add the flour mixture to the aquafaba and mix gently with a rubber spatula just until incorporated. Add melted, slightly cooled coconut oil. Pour dough mixture into prepared pan. Bake for 45 minutes, or until the surface looks set. Remove from the oven and leave in the pan to cool completely. Serve with sliced strawberries.