Angel Food Cake Vegan Recipe Made Light and Fluffy

Angel food cake is a classic dessert beloved for its light, airy texture and delicate sweetness. Traditionally made with egg whites, this cake can be tricky to veganize without losing its signature fluffiness.

But fear not! This vegan angel food cake recipe proves that you don’t need eggs to create a cloud-like, melt-in-your-mouth cake that’s perfect for any occasion.

Whether you’re vegan, allergic to eggs, or simply looking to try something new, this recipe is a game-changer. With simple ingredients and a few key techniques, you can achieve a stunningly soft and spongy cake that rivals the original.

In this post, I’ll walk you through everything from the ingredients to the step-by-step instructions, plus handy tips, variations, and serving ideas. Let’s dive in and bring a slice of angel food heaven to your kitchen!

Why You’ll Love This Recipe

This vegan angel food cake is not only deliciously light and airy, but it’s also made with everyday pantry staples, making it accessible and budget-friendly. The recipe uses aquafaba (the liquid from canned chickpeas) as a powerful egg white substitute, which whips up to the perfect meringue consistency.

The cake has a subtle sweetness and a tender crumb that pairs beautifully with fresh fruit or a drizzle of vegan chocolate sauce.

Compared to many vegan cakes, this one is surprisingly low in fat and calories, and it’s free from dairy and eggs, making it suitable for people with common allergies. Plus, it’s a fantastic way to impress guests at your next gathering with a classic dessert that everyone can enjoy.

For other creative vegan baking adventures, be sure to check out my Vegan Pizzelle Recipe: Easy, Crispy, and Delicious Treat or the Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat.

Ingredients

Equipment

• Electric mixer (stand or hand-held) for whipping aquafaba
• Sifter or fine mesh sieve for flour and sugar
• Angel food cake pan (tube pan with removable bottom)
• Mixing bowls (preferably glass or metal)
• Rubber spatula for folding batter
• Cooling rack
• Measuring cups and spoons

Instructions

1. Preheat your oven to 350°F (175°C). Make sure your angel food cake pan is clean and dry; do not grease it as the batter needs to cling to the sides to rise properly.
2. Drain the aquafaba from a can of chickpeas into a clean bowl. Use about 1 cup for this recipe. Using an electric mixer, whip the aquafaba on high speed until soft peaks form, about 5-7 minutes.
3. Add cream of tartar to the whipped aquafaba and continue whipping until stiff peaks form. This step is crucial for achieving the perfect meringue texture.
4. Gradually add 3/4 cup of granulated sugar to the meringue, about one tablespoon at a time, while continuing to whip. This will stabilize the meringue and give the cake its structure and sweetness.
5. In a separate bowl, sift together the all-purpose flour, remaining 1/2 cup sugar, and salt. This ensures the flour is light and lump-free, which helps maintain the cake’s airy texture.
6. Gently fold the dry ingredients into the whipped aquafaba mixture using a rubber spatula. Do this carefully and in small batches to avoid deflating the meringue. Add vanilla extract and almond extract (if using) during this step.
7. Pour the batter into the ungreased angel food cake pan. Use the spatula to smooth the top evenly.
8. Bake for 35-40 minutes or until the cake is golden and springs back when lightly pressed. Insert a toothpick to check for doneness; it should come out clean.
9. Invert the cake pan immediately onto a cooling rack or bottle neck. This prevents the cake from collapsing while it cools. Let it cool completely, about 1-2 hours.
10. Run a thin knife around the edges of the pan once cooled to loosen the cake. Carefully remove the cake from the pan and transfer to a serving plate.

Tips & Variations

Whipping aquafaba to the right consistency is the key to success. Make sure your bowl and beaters are completely clean and free of any grease.

If your meringue doesn’t form stiff peaks, try chilling the aquafaba and beaters before whipping. You can also experiment with adding a pinch of salt or cream of tartar for extra stability.

For a fun twist, try folding in 1/2 cup of fresh berries or vegan chocolate chips just before pouring the batter into the pan. Another variation is to add citrus zest like lemon or orange for a bright flavor.

Looking for more vegan baking inspiration? Check out my Vegan Sugar Free Recipes for Healthy, Guilt-Free Treats or explore the Vegan Easter Dessert Recipes Everyone Will Love for festive seasonal ideas.

Nutrition Facts

Serving Suggestions

This vegan angel food cake is incredibly versatile. Serve it plain dusted with powdered sugar for a classic presentation.

For an elegant dessert, top with freshly whipped coconut cream and a handful of fresh berries or sliced stone fruits.

A drizzle of vegan chocolate sauce or a spoonful of fruit compote is also delicious. For a fun brunch treat, serve alongside vegan pancakes or waffles.

You might also enjoy pairing it with a refreshing beverage like my Vegan Chocolate Milk Recipe Easy and Delicious Guide.

Conclusion

Making a vegan angel food cake at home is easier than you might think, and the results are truly delightful. By using aquafaba as a natural egg white substitute, this cake captures the light, fluffy texture that makes angel food cake so special.

It’s a perfect dessert for celebrations, family gatherings, or whenever you crave something sweet yet airy.

Remember, the key is in the gentle folding and proper whipping of the aquafaba. With a little practice, you’ll have a stunning cake that’s sure to impress both vegans and non-vegans alike.

For more plant-based recipe ideas, explore my collection including the Vegan Slow Cooker Recipe for Easy, Delicious Meals and the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade.

Enjoy baking and savor every fluffy bite!

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