What the who is that?

Aquafaba is the brine/liquid from a can of chickpeas and it possesses the same properties as egg whites. It can be whipped up into peaks or it can be added in to a batter or dough in its liquid state for its excellent binding qualities. Many vegan/gluten-free delights such as cupcakes, pancakes, and cookies would not exist if it weren’t for aquafaba.



  • Difficulty: Super easy
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Egg substitute to create a moist, light, and fluffy texture in baked goods.


  • 1/2 cup aquafaba (liquid from a can of chickpeas)
  • Optional: 1/2 tsp cream of tartar*


  1. In a bowl with plenty of space, beat the aquafaba and cream of tartar with an electric hand whisk (or in the bowl of a stand-up mixer fitted with the whisk attachment) until soft/medium peaks are formed; about 5 minutes.
  2. Fold into cakes, cookies, pancakes, and many more baked treats to achieve a moist, light, and fluffy texture.

*Cream of tartar is not necessary for the aquafaba to form peaks, however, it does add better stability to the mixture

7 thoughts on “ Aquafaba ”

    1. It’s true – aquafaba is highly versatile, and mayonnaise is definitely one trick hidden up its sleeve.

      However, because there are so many aquafaba mayonnaise recipes out there – plus the fact that I find homemade mayonnaise to be particularly expensive – we’ve yet to post one of our own.

      Although, aquafaba mayo is the best vegan way to go about making mayonnaise that I’ve discovered so far.



  1. Pingback: Flax Egg

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