Aaah, summer - that long anticipated stretch of lazy, lingering days, free of responsibility and rife with possibility. It's a time to hunt for insects, master handstands, practice swimming strokes, conquer trees, explore nooks and crannies, and make new friends. - Darell Hammond

As summer is approaching quickly, I've been really digging lighter desserts. Berries with coconut yogurt are my dessert of preference at the moment. Light (super light, no joke) cakes are pretty nice too. This happens to be one of them.  My mom brought home some rhubarb the other day. All doe these only take about 10 minutes to make my kitchen instantly looked like we're in world war three. No joke. So I had to re-do these for the photos, what a pity. More cake? It's not like anybody wants that, right? 

These cakes have a secret ingredient. And no, it's not beans or chickpeas like most vegan cakes haha. Well not directly chickpeas. The secret ingredient is the water leftover from the can of chickpeas. I'm not exactly sure how and why it works, all I know is that it does.

This recipe was sponsored and developed for Mercator & project KuhaM. 

Light, fruity cake recipe after the jump :)

1 cup brown rice flour

1/4 cup tapioca flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1 tsp ground chia (measured after grinding)

a pinch of salt & xanthan gum

1/2 cup gluten free oats 

1/4 cup coconut oil

1/2 cup light muscovado sugar

1/2 cup coconut milk

1/4 cup aquafaba (water from the can of chikpeas)

1/2 cup each : strawberries, blueberries & chopped rhubarb

Preheat the oven to 180ºC and oil & flour 6 mini bunt cake pans. Sift all of the dry ingredients into a small bowl. In a large bowl cream together the coconut oil and sugar, then slowly add the coconut milk. Mix until combined. In a large bowl whip up the aquafaba to stiff peaks, just like you would egg whites. Add the dry ingredients to the coconut oil and mix until combined, then stir in the oats. Stir in 1/3 of the "vegg whites" and mix fast to loosen then mixture. Then add the other 2/3 of the "vegg whites" and slowly fold in. Once the mixture is combined stir in the fruit. Divide evenly between the pans and bake for 28-30 minutes.