Chickpea Brine: Coming to a Cake Near You (Plus a Recipe)

Yes, these vegan meringue kisses were made with chickpea brine.

Looking up how to veganize your next cake? We’ve got the newest, hottest, and what could be classified as the strangest egg substitute ever: aquafaba. If you’re scratching your head and trying to figure out what aquafaba is, don’t feel bad. We didn’t know what it was at first either. But even though you may not know what aquafaba is, you’ve probably come in contact with it if you’ve ever made your own hummus. Aquafaba is chickpea brine.

Yes, that slippery, slimy liquid that’s packed into the chickpea cans and boxes you buy is now considered a healthy, cholesterol and animal-free egg substitute. It only takes three tablespoons of the liquid to equal one egg.

Chickpea brine can replace eggs in all sorts of recipes, including meringue, macaroons, and marshmallows. It works so well because it acts as a binder, leavening agent, and emulsifier, PETA reports.

So, want to try this aquafaba switch-a-roo in your next recipe? The following is a great one to try.

3 Ingredient Aquafaba Chocolate Mousse

The below recipe from Clémence Moulaert at One Green Planet is gluten, grain, nut, soy, sugar and wheat-free. It’s also vegan.

Serves: 4



Open a can or box of chickpeas. Pour the aquafaba into a medium-sized bowl and save the chickpeas — you can always use them later.

Use an electric whisk and beat the aquafaba for about 10-15 minutes, or until stiff peaks begin to form. The brine will act exactly like egg whites: first it becomes white and foamy, then the texture becomes denser until, after a while, it will become stiff enough that you can tip the bowl upside down and the whisked aquafaba remains in place. Add the cream of tartar to this in the last minutes of whisking and place the whisked aquafaba in the fridge.

Melt the chocolate in a heat-proof bowl over a pan of simmering water. After a few minutes, the chocolate should be melted. Stir the chocolate with a wooden spoon to make it silky and glossy. Set aside to cool and if you are using any sweetener, add it now.

When the chocolate is cooled but still melted — you don’t want it to be too pasty, but warm chocolate will ruin the recipe — add a dollop of the whisked aquafaba. Gently fold it into the chocolate. Continue this process with the rest of the aquafaba until there is none left. You will notice the mousse will gain a lot of volume. It’s important that you complete this step slowly so as not to beat the air out of the whisked aquafaba.

Pour the mousse into four small pots or cups, and leave it in the fridge for a couple of hours to set before serving.

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