* For the aquafaba, soak dried beans such as haricot or red beans or dried chickpeas for 8 hours or overnight. Cook till soft. Reserve the water from the cooked beans or chickpeas. This water forms the basis of the aquafaba. Reserved the cooked chickpeas or beans for an alternative meal. It needs to be slightly thick at room temperature, the consistency of egg whites. If it is too runny, cook the water down on a low heat for 10-15 minutes. Let it cool completely before using it for the purposes of the cake.
Alternatively use the reserved water or brine found in the tinned chickpeas or beans. I find it healthier to soak and cook my own chickpeas or beans.