Vegan Angel Food Cake is a light, airy dessert made without any animal-based ingredients, offering a plant-based alternative to the classic recipe. Traditionally made with eggs, this vegan version uses substitutes like aquafaba or other egg replacers to achieve its signature fluffy texture. Perfect for those following a vegan or dairy-free diet, Vegan Angel Food Cake is often enjoyed with fresh fruit or dairy-free whipped cream. This dessert is ideal for anyone looking for a healthier, cruelty-free option without compromising on taste or texture.
Angel food cake has always been a favorite dessert of mine, so I decided to make a vegan angel food cake version! This cake is all you have dreamed about and even more. I prepare this on every occasion I get.
An angel food cake is challenging enough to prepare, however, a vegan one is an even larger challenge. To ensure that this version turns great for you, I suggest that you read the whole article. It’s best to spare 10 minutes extra than to waste every penny and second make something that fails.
Why Choose a Vegan Angel Food Cake?
Is This Vegan Angel Food Cake Worth Your Time and Energy?
If you are on the hunt for a plant-based alternative to this divine sweet cake, this recipe is totally worth it. Similar to its original counterpart it has:
-A greatly fluffy texture and fine taste
-Lower calories compared to the real thing
-Lower fat-one 1g of fat/slice
You also need only 20 minutes to prepare it, despite the several steps involved in making it.
Ingredients for Making Vegan Angel Food Cake:
This recipe requires only six ingredients and therefore it’s best to measure these with caution and do not use any replacements if possible. Follow the recipe to a T!
- Aquafaba: a liquid leftover from cooked chickpeas that is a great replacement for egg whites. If you whip it up, it will become the best vegan “meringue”.
- Cream of tartar: this an acid substance that helps set aquafaba when beaten.
- Ground sugar: beat the regular sugar granules in a food processor or blender until finely dissolved into fine powder.
- Vanilla extract: for extra aroma and flavor
- Chickpea flour: a typical vegan egg replacer that helps set the meringue.
- All-purpose flour: use just one cup and tbsp of all-purpose flour passed through a sifter.
[pinterest-image message=”Vegan Angel Food Cake Recipe” image=”https://veganiac.com/wp-content/uploads/2021/05/Angel-Food-Cake-Vegan.jpg”]
Ingredients:
-¾ cup aquafaba (the liquid leftover from a can of chickpeas)
-1 tbsp vanilla extract
-1 cup & 1 tbsp all-purpose flour
-1 cup granulated sugar
-1 tbsp chickpea flour
1 ½ tsp cream of tartar
Instructions:
- Preheat your oven at 330F/165C.
- Beat the granulated sugar into fine sugar in a blender or food processor.
- Place ¾ cup of aquafaba liquid into a big mixing bowl with vanilla extract and cream of tartar. Whip for 6 minutes minimum with a hand mixer initially on low and then slowly at higher speed.
- Incorporate the powdered sugar gradually in several parts while beating up the meringue on high speed for a couple of minutes.
- Once you have beaten the aquafaba for 8 minutes at least, grab a tbsp of the chickpea flour and beat for an extra minute or so.
- In three increments, gradually sift the flour combo into the egg mix through a mesh strainer, while carefully folding in with a rubber spatula after every part. To prevent any shrinking and loss of cake volume, don’t add the flour mixture in one part. Add gradually in multiple increments.
- Place and spread the batter into an unprepared 9X10” cake tubular pan. Shake the pan on a flat surface to even out the bottom.
- Bake your vegan angel cake until you add a toothpick and it turns out clean, for approx. 45-50 minutes.
- Take off the oven and let cool (while it’s still in the pan) for 2-3 hours.
- Once it’s cooled down, pass a small knife around the edges to gently detach the cake from the pan.
- If you wish, sprinkle with confectioner’s sugar. Serve with fresh berries on top and a small part of vegan whipping cream.
Can You Make Angel Food Cake Without Eggs?
Yes, you can make Angel Food Cake without eggs by using plant-based alternatives. Vegan substitutes like aquafaba (the liquid from canned chickpeas) or egg replacers work well to create the fluffy texture of the cake. These options allow you to enjoy the same light and airy dessert without using any animal products.
What Can I Use Instead of Aquafaba?
If you don’t want to use aquafaba, other egg substitutes like commercial egg replacers, flaxseed, or chia seeds mixed with water can be used. However, for the best fluffy texture in Angel Food Cake, aquafaba is usually the most effective option.
How to Make the Perfect Vegan Angel Food Cake?
How to Achieve the Perfect Fluff?
To get that light and airy texture in your Vegan Angel Food Cake, be sure to whip your aquafaba until stiff peaks form. This helps create the fluffiness that angel food cake is known for. Use a sifter for the flour to keep it light, and fold the batter gently to avoid deflating it.
Common Mistakes to Avoid
How to Store Your Vegan Angel Food Cake?
To keep your Vegan Angel Food Cake fresh, store it in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate it, but make sure to cover it well to prevent it from drying out. If you need to store it for even longer, the cake can be frozen for up to a month. Just wrap it tightly in plastic wrap and then place it in a freezer-safe bag.
Best Ways to Serve
Vegan Angel Food Cake is best served with fresh fruit like berries or a drizzle of dairy-free chocolate. You can also top it with vegan whipped cream or a dusting of powdered sugar for a simple yet elegant presentation. It’s a versatile dessert that works well for special occasions or as a light everyday treat.
See Also: Vegan Jamaican Ginger Cake
Conclusion
I hope you enjoyed my Vegan Angel Food Cake recipe and that it turned out as delicious for you as it did for my family and friends. This light, fluffy cake is a great plant-based treat, and I’d love to hear how yours turned out! Feel free to share your results in the comments, and I’ll be happy to answer any questions you have.