1/2 cup sugar
1 cup aquafaba (from one can chickpeas)
2 Tbsp ground flaxseed mixed with 6 Tbsp water (let sit to form gel)
1 cup apple sauce
2 cups whole wheat or barley flour
2 tsp baking powder
1 tsp baking soda
Zest from one lemon (optional)

1. Heat oven to 200°C. Grease and flour a 1.5-liter cake pan (approx. 8x13 in), a 6-cup Bundt pan, or two 9-inch round cake pans. 
2. Beat aquafaba and sugar together in a food processor into white froth.
2. Mix dry ingredients together in a medium bowl. 
3. Gently turn the flaxseed gel and applesauce into the aquafaba froth.
4. Gently turn dry ingredients into batter and stir by hand or beat until no lumps remain.
5. Spread batter into pan(s) and bake for 40-80 minutes, until a toothpick inserted in center comes out clean and cake does not feel sticky when touched.
6. Cool before removing from pan.