Vegan Angel Food Cake

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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.

Notes

 

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.

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.

 

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.

See Also: Vegan Jamaican Ginger Cake

Conclusion

Hope you liked my vegan angel food cake recipe and enjoyed the cake as much as I have and my family & friends.

Please let me know in the comments how this cake turned out for you, I will be happy to answer it!

4.1/5 (410 Reviews)
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Carol
Carol
7 months ago

Can you just use store bought powdered sugar instead of trying to grind the granulated sugar? I tried to grind my sugar in the blender, but it never turned to powder.
Thanks.

Natasha
Natasha
6 months ago
Reply to  Carol

You can also buy it at the store instead of making it yourself, if you want to stick closer to the original recipe, and most likely have more success. It should be under the label ‘superfine sugar’, ‘castor sugar’, ‘bar sugar’, or ‘ultra fine sugar.’
Hope this helps 😊

Natasha
Natasha
6 months ago
Reply to  Carol

Sorry meant ‘caster’ not ‘castor’ 😑

Carol
Carol
6 months ago
Reply to  Natasha

Thank you. So it should still be a “fine grind” of sugar as opposed to powdered? Maybe what I’m doing would be good enough then. The sugar did grind down some, but didn’t get the consistency of powdered, which is what I thought it needed to be.

Amie
Amie
5 months ago
Reply to  Carol

Powdered sugar and super fine sugar are different… Powdered jerk contains cornstarch so I’m not sure if the recipe is miss speaking when it says powdered sugar opposed to the super fine sugar

Heather
Heather
1 month ago
Reply to  Amie

Yes it would be good to get some clarification here. Both on the sugar and on the inverting the cake.

Amie
Amie
5 months ago
Reply to  Carol

Sorry, that should say powdered sugar not jerk… I also have a question, most angel food cakes you invert as they are cooling so they don’t deflate, are you not doing that with this recipe?

Carol
Carol
1 month ago
Reply to  Amie

Hi Amie,
Thanks. Sorry for the late reply. I hadn’t tried the recipe till yesterday, and sadly it didn’t turn out well. I did end up getting a grinder and grinding the sugar to a fine consistency, almost to powder. The blender just wasn’t doing the job. No, I didn’t invert the pan when it was cooling. I didn’t know you were supposed to do that. I’m not much of a baker. This was my first try making an angel food cake. I’ve made other kinds of cakes, but not angel food.

Vanessa
Vanessa
5 months ago

Do you think this would work with a sugar alternative, like stevia? I’ll use regular sugar if it’s essential to how it ends up baking overall for sure, but thought I’d check! This looks and sounds divine 😍

Kimberly
Kimberly
5 months ago

Does this need to be cooled upside down like traditional angel food?

Dale Anne
Dale Anne
4 months ago

If you start with castor instead of regular sugar, would you use more castor sugar and if so, how much? If you start with regular sugar and grind it smaller I pretty sure you’ll end up with more than one cup of sugar. Thanks for your response!

Carol
Carol
1 month ago
Reply to  Dale Anne

Hi Dale,
That’s what happened to me. I measured out the 1 cup of regular sugar and after I got it ground up, it was much more than 1 cup.

Jill
Jill
3 months ago

The taste was great but it didn’t raise hardly at all it was quite dense. Did I do something wrong?

Heather
Heather
1 month ago
Reply to  Jill

I wonder if using cake flour would help. Cake flour tends to make cakes fluffier.

Cindy
Cindy
3 months ago

Must the chickpea flour be chickpea flour, or can it be another common sub like EnerG or Bob’s Red Mill, which are both potato starch based? I’ll get/make chickpea flour if need be. Just trying to use what I have. (I have dried chickpeas, but already-made is so much easier!)

Last edited 3 months ago by Cindy
Carol
Carol
1 month ago

Well, I finally tried to make the cake yesterday, for my birthday. I followed the recipe exactly, but wasn’t sure about a couple things about the measurements for the sugar and flour.

Do you sift the flour before you measure it out or measure first and then sift it into the mixture? Same for the sugar… measure first and then grind it or grind sugar first and then measure out the 1 cup? I had more sugar and flour after I measured them out and then ground the sugar and sifted the flour, so I don’t know if that affected my cake or not.

My cake didn’t turn out looking anything like the picture. Mine was very heavy, and didn’t raise more than about 1″ tall. It tasted okay, but was very “chewy”. I was really careful adding the flour slowly and folding it in. I don’t know what I did wrong, unless it was the measuring of the flour and sugar. I measured them both out first and then sifted the flour and ground the sugar, which gave me more than the recipe called for. They both kind of “puffed up” to be more than the 1 cup of sugar and 1 cup and 1 tblsp of flour.

I want to try again, but am not sure what I did wrong.

Cindy
Cindy
28 days ago
Reply to  Carol

Same thing happened to me. The aquafaba got fluffy and stiff, then when the flour was added it kinda sunk and never raised while baking

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