Baking with Aquafaba: The Ultimate 2-Ingredient Trick

Let’s be real, you’re here because baking with aquafaba seems like the solution to all those expensive, complicated vegan substitutes that just don’t work. You’re chasing that fluffy, airy texture in your baking, but eggs are off the table. What if I told you the secret to mind-blowing vegan meringues and the fluffiest pancakes is literally a 2-ingredient trick you’ve been throwing away your entire life?

I’m dead serious. Baking with aquafaba isn’t just some niche vegan hack—it’s a game-changing kitchen revolution. That slimy liquid in a can of chickpeas? That’s your golden ticket. For a deep dive into the how and why, this ultimate guide to aquafaba is a fantastic resource. When I first whipped it into stiff, glossy, snow-white peaks, I damn near lost my mind. It felt like magic. This isn’t just another “vegan guide.” This is the ultimate aquafaba tutorial for anyone who wants to master easy vegan baking for killer breakfasts and snacks. Pro Tip: If your recipe also uses butter, make sure you know how to soften butter quickly to get your recipes perfect every time. Get ready to have your mind blown.

Baking with Aquafaba: The Ultimate 2-Ingredient Trick

Recipe by MayaCourse: GuidesCuisine: VeganDifficulty: Easy

Servings

3

Eggs

Prep time

5

minutes

Cooking timeminutes

Calories

5

kcal

Total time

5

minutes

I used to pour the liquid from chickpea cans down the drain, completely unaware I was tossing out the ultimate vegan baking secret. The day I discovered this 2-ingredient trick for whipping aquafaba, my entire approach to egg-free baking changed forever. It’s the easiest kitchen hack you’ll ever master.

Ingredients

• 3 Tablespoons – Aquafaba – (liquid from one 15oz can of chickpeas, no salt added)

• 1/4 teaspoon – Cream of Tartar – (optional, but crucial for stable peaks)

Directions

• Drain the liquid from a can of chickpeas into a very clean, grease-free mixing bowl. You should have about 1/2 to 3/4 cup of liquid.
• (Optional but recommended) Add the cream of tartar to the aquafaba. This acid stabilizes the foam, making it harder to overwhip and helping it hold its shape during baking.
• Using a hand mixer or stand mixer with a whisk attachment, begin whipping on medium-high speed.
• Whip for 5-10 minutes, until the aquafaba transforms from a cloudy liquid to a thick, white, glossy foam with stiff peaks that hold their shape when you lift the whisk.

Notes

• Pro Tip #1: The Can is Key. For the best results, use unsalted chickpeas. The liquid should be thick and slimy, like egg whites. If it’s too watery, reduce it by simmering in a pan for a few minutes first.
• Pro Tip #2: Patience is a Virtue. Don’t rush the whipping process. It can take a solid 8-10 minutes to get those perfect, stiff peaks you need for vegan meringue cookies or vegan pavlova.
• Pro Tip #3: No Grease Allowed! Even a tiny bit of oil or fat in your bowl will prevent the aquafaba from whipping. Ensure everything is spotless and dry.
• Pro Tip #4: Unwhipped Magic. For recipes that don’t need a foam (like vegan pancakes, vegan brownies, or vegan mayonnaise), you can use liquid aquafaba straight from the can. 3 tablespoons = about 1 whole egg.