Aquafaba – Cake & Bake


Aquafaba - Cake & Bake

Chef Ruchika Jain
Aquafaba is the viscous water in which legume seeds such as chickpeas have been cooked.
Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. It is especially suitable for use by people who avoid eggs, such as vegans.
The word aquafaba is from the Latin aqua (water) and faba (bean)
Cuisine: all Author: Chef Ruchika Jain


  • 1.5 cup Chickpeas
  • 6 cup Water


  • Wash the chickpeas well
  • In a pressure cooker add the chickpeas and sufficient amount of water to boil it.
  • Switch off the flame after 4-5 whistles
  • Leave the chickpeas for 4 - 5 hours
  • Now strain the chickpeas and keep the thick filtrate separate. Let it stand for another hour
  • The Aquafaba is ready!

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