Chiffon Cake Recipe Vegan: Light, Fluffy, and Delicious

Chiffon cake is a delightful treat known for its airy, light texture and subtle sweetness. Traditionally made with eggs and dairy, this cake can be beautifully transformed into a vegan-friendly version without sacrificing any of its signature fluffiness.

Whether you’re vegan, have dietary restrictions, or just looking to try something new in your baking repertoire, this vegan chiffon cake recipe is sure to impress. It combines the perfect balance of moistness and height, making it an excellent choice for celebrations or an everyday indulgence.

Plus, it’s easy to make with simple pantry staples, so you won’t have to hunt for fancy ingredients.

In this post, I’ll guide you through the ingredients, equipment, and step-by-step instructions to create a flawlessly delicate vegan chiffon cake. You’ll also find tips for variations and serving suggestions to make the most of this versatile dessert.

Ready to whip up a cake that everyone will love? Let’s get baking!

Why You’ll Love This Recipe

This vegan chiffon cake is a game-changer for anyone who loves soft, moist cakes but avoids eggs and dairy. Unlike some vegan cakes that can be dense or crumbly, this chiffon cake achieves a light, fluffy texture that melts in your mouth.

The use of aquafaba (the liquid from canned chickpeas) as an egg substitute adds volume and richness without any aftertaste.

Not only is this cake vegan, but it’s also free of common allergens like dairy and eggs, making it accessible to a wide range of diets. It’s naturally sweetened, easy to customize with your favorite flavors, and perfect for layering or serving on its own.

Plus, it keeps well for several days if stored properly, so you can enjoy it over time.

Ingredients

• 1 ½ cups all-purpose flour (sifted)
• 1 cup granulated sugar, divided
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup unsweetened almond milk (or any plant milk)
• ¼ cup vegetable oil (canola or light olive oil)
• 3 tbsp aquafaba (liquid from canned chickpeas)
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 tsp lemon zest (optional, for brightness)

Equipment

• 9-inch tube pan (angel food cake pan)
• Electric mixer or stand mixer
• Mixing bowls
• Whisk
• Sifter or fine mesh sieve
• Spatula
• Measuring cups and spoons
• Cooling rack

Instructions

1. Preheat your oven to 325°F (165°C). Do not grease the tube pan as the cake needs to cling to the sides to rise properly.
2. Sift the dry ingredients: In a large bowl, sift together the flour, ½ cup sugar, baking powder, baking soda, and salt. Set aside.
3. Mix wet ingredients: In another bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Add the lemon zest if using. Whisk until fully combined.
4. Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until smooth and free of lumps. Be careful not to overmix.
5. Whip the aquafaba: Using an electric mixer, beat the aquafaba on high speed until soft peaks form. This usually takes about 3-5 minutes. Gradually add the remaining ½ cup sugar, continuing to beat until stiff peaks form and the mixture is glossy.
6. Fold aquafaba into batter: Gently fold the whipped aquafaba into the batter in three additions. Use a spatula and a light hand to preserve as much air as possible for a fluffy texture.
7. Pour and bake: Pour the batter into the ungreased tube pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted comes out clean and the cake springs back when lightly touched.
8. Cool upside down: Immediately invert the pan and let the cake cool completely in this position. This prevents the cake from collapsing.
9. Release and serve: Once cooled, run a thin knife around the edges to release the cake from the pan. Carefully remove it and transfer to a serving plate.

Tips & Variations

Always use aquafaba that is free from added salt or seasoning for the best whipping results.

If you want a chocolate version, replace ¼ cup of flour with unsweetened cocoa powder. For a citrus twist, add orange or lime zest instead of lemon.

Try folding in ½ cup of fresh berries or dairy-free chocolate chips for added texture and flavor.

To make a layered cake, double the recipe and bake in two 8-inch round pans.

For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Nutrition Facts

Serving Suggestions

This vegan chiffon cake is wonderfully versatile. Serve it with a dusting of powdered sugar and fresh berries for a simple, elegant dessert.

For a more indulgent option, top with coconut whipped cream and a drizzle of vegan chocolate sauce.

It also pairs beautifully with a cup of tea or coffee for a delightful afternoon snack. You can slice it thinly and layer with vegan frosting or fruit preserves to create a show-stopping vegan layer cake.

Looking for more recipes that complement this light cake? Check out Peanut Butter Gelato Recipe for a creamy side or Peda Recipe Ricotta Cheese for a sweet, nutty treat to serve alongside.

Conclusion

Baking a vegan chiffon cake is a rewarding experience that proves plant-based baking can be just as delightful as traditional methods. The secret lies in the aquafaba, which mimics egg whites to create that signature airy texture.

This recipe is simple, adaptable, and sure to become a staple in your baking collection.

Whether you’re celebrating a special occasion or simply craving a light, tender cake, this vegan chiffon cake delivers every time. Don’t hesitate to experiment with flavors and toppings to make it your own.

And if you enjoyed this recipe, why not explore other comforting dishes like the Bariatric Meatloaf Recipe or try a tangy twist with the Pickled Cherry Pepper Recipe for your next meal adventure. Happy baking!

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