Angel food cake has always been a favorite dessert back when I was a kid and for nearly twenty years, I’ve been trying to replicate it in its vegan version. This my ultimate obsession and I’m proud to title myself “The Veganizing Queen” if I can find ways to make something vegan.
An angel food cake is challenging enough to prepare, however, a vegetarian 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.
-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
- 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.