When it comes to egg-free baking, there are a lot of routes you can take—yogurt, a combo of vinegar and extra baking soda, soaked flaxseeds, unsweetened applesauce, and aquafaba (or the liquid from a can of chickpeas). This recipe relies on the latter, as well as a little technique inspired by mayonnaise cakes from the American South. The sugars are rubbed with lemon zest—imparting the first layer of citrusy goodness—are whipped with the aquafaba until it starts to thicken and then the oil is slowly drizzled in to create a sugary emulsion (similar to mayo!). Combined with a blend of all-purpose and semolina flours, plus a touch of cornstarch and a heaping spoonful of sumac, the resulting cake is tangy to the max, tender, and stays moist for days of snacking—though it might not last that long.
Need a recipe for that can of chickpeas? Try my Blistered Asparagus with Chili-Sumac Chickpeas & Whipped Feta—a dish born during the recipe development for this cake since I had a glut of chickpeas after testing!