Vegan Angel Food Cake
If you’re looking for a plant-based alternative to the light and delicate angel food cake, this recipe for vegan angel food cake is as good as it gets. t’s made with only six ingredients, just like the classic version, and calls for only 20 minutes of preparation.
ingredients
- ¾ cup aquafaba (liquid from a can of chickpeas)
- 1 ½ teaspoon cream of tartar
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- 1 tablespoon chickpea flour
- 1 cup 1 tablespoon all-purpose flour
instructions
- Preheat the oven to 330°F (165°C).
- Pulse the granulated sugar into fine sugar. Use a food processor or blender.
- Put ¾ cup of aquafaba from a can of chickpeas into a large mixing bowl with cream of tartar and vanilla extract. Beat for at least 6 minutes with a hand mixer, first on low and then gradually increasing the speed to high.
- Add the powdered sugar slowly while continuing to beat the meringue on high for another 1-2 minutes.
- After you have beaten the aquafaba for at least 8 minutes, add a tablespoon of chickpea flour and beat for another minute.
- In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don’t add the flour mixture all at once. Sift and very slowly fold in several additions.
- Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
- Bake the cake until a toothpick inserted comes out clean, about 45-50 minutes. Rotate the pan halfway through baking.
- Remove from the oven, then cool the cake in the pan for about 3 hours.
- Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
- If desired, dust with confectioners’ sugar. Slice the cake with a sharp serrated knife.
- Serve with fresh berries and a dollop of whipped cream.
notes
- Storing Instructions: freshly baked angel food cake will keep for about 1 week in the fridge when properly stored. Cover it with foil or plastic wrap to prevent cake from drying out.
- Freezing Instructions: to freeze wrap the cake tightly with aluminium foil or plastic freezer wrap, or place in heavy-duty freezer bag. Properly stored, angel food cake will maintain best quality for about 4 to 6 months, but will remain safe beyond that time.
- This is a recipe for one layer only. I you want to make the cake higher, bake two layers separately and stack them on top of the other.
nutrition
Nutrition Facts
Vegan Angel Food Cake
Amount per Serving
Calories
147
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
1
mg
0
%
Potassium
90
mg
3
%
Carbohydrates
33
g
11
%
Fiber
1
g
4
%
Sugar
17
g
19
%
Protein
2
g
4
%
Calcium
3
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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