This recipe was posted by Rebecca August on the Facebook page Vegan Merinque - Hits and Misses.
The strawberry 'buttercream' icing in the pictured version also uses aquafaba and was created by Linda Julien at Geeky Cakes. Find that recipe here.
This recipe accompanies the V for Veg column One solution for all egg-free baking needs.
Notice that I used only one tablespoon of aquafaba, rather than trying to substitute the entire volume of what would be eggs in a non-vegan cake. It is enough to give the cake cohesion, without making it too moist and heavy.
2-1/4 cups all-purpose flour
1 cup unrefined sugar
1 tbsp baking powder
Scant 1/2 tsp salt
1-1/4 cup unsweetened plant milk
1/2 cup neutral-flavored oil (safflower, sunflower or canola)
1 tbsp aquafaba, unwhipped
2 tsp vanilla extract
2 tsp apple cider vinegar
Preheat oven to 350°F. Line the bottoms of two 6-inch or 8-inch layer pans with parchment paper.
In a mixing bowl, stir together all the dry ingredients, mixing well. In a separate bowl, mix together the wet ingredients. Pour the wet ingredients into the dry ingredients, mixing with a fork until well combined, but do not overmix, and use a spatula to be sure that all the flour in the bottom of the bowl gets incorporated. Pour immediately into the prepared pans, and bake for approximately 25-35 minutes until cake tests done.