Unbelievably Vegan Angel Food Cake Recipe
After 3 years of testing, I finally give you an entirely vegan Angel food cake that tastes and looks just like the classic! Light, fluffy, soft, airy, and sweet, this vegan angel food cake is easy to make and deliciously elegant with a dollop of homemade dairy free whipped cream and fresh berries! No one will believe this angel food cake is eggless (and easily gluten free)!
Table of contents
- We did it- an unbelievably vegan angel food cake!
- How and why we’re straying from the traditional method of making angel food cake:
- Ingredients & equipment overview:
- Step by Step: How to make Vegan Angel Food Cake:
- Do I need to use a stand mixer?
- Can I make this eggless angel food cake gluten free too?
- Final tips:
We did it- an unbelievably vegan angel food cake!
When I tell you I’m writing this with tears watering in my eyes…this vegan angel food cake has been 3 years in the making, and we’ve finally done it.
If you’re new here, I’ve been documenting my journey to creating the perfect angel food cake, but all vegan (so- no eggs) on Instagram, and it has been quite humbling. I’ve scoured the internet, done tons of research on food science and why the ingredients in traditional angel food cake work and how I can recreate that with vegan ingredients.
No one has yet to create an angel food cake that satisfies me, an angel food cake lover (who has dearly missed this one traditional recipe I hadn’t been able to create to satisfaction- until now). We’ve successfully recreated a vegan vanilla cake that’s undeniably better than the traditional, vegan chiffon cake, vegan chocolate cake, and tons of other classic now vegan desserts.
But never angel food cake. Until now.
So when I tell you that I literally cried (on IG stories) when we had finally done it (I mean all of you, because you have been a part of this journey!).
We have the softest, most tender and deliciously sweet angel food cake that’s made entirely without eggs. It rises tall and has that gorgeous slightly darker exterior with a bright interior that’s refreshing and light.
And the best part? It’s even easier than making the traditional version (with way less fails). I actually discovered this could work after making my vegan ladyfingers (which this recipe is based off of).
So dust off your angel food cake pans, and let’s get started.
How and why we’re straying from the traditional method of making angel food cake:
Okay so before the trolls come for me, in order to make an entirely vegan angel food cake, we had to stray from the traditional method. Both in ingredients (obviously) but also in actual technique.
It’s similar, but also quite different. So here’s where we’re varying:
- We’re greasing our cake pans: Traditionally, we use an aluminum angel food cake pan that’s not greased. However, because aquafaba is undeniably stickier with sugar than egg whites when baked, it’s such a mess (and nearly impossible) to remove from the pan without breakage. So since our vegan angel food cake does NOT need extra support to climb the walls of the cake pan, we’re greasing the pan to ensure we don’t have any sticking cakes.
- You’ll need a smaller cake pan: Most angel food cake recipes call for a 10″ cake pan. Our recipe calls for a 7″ angel food cake pan. It can still be aluminum, but in order to get that height, we need a smaller diameter.
- This angel food cake is NOT fat free: For some that are keen on fat-free desserts, this vegan angel food cake is not fat free. Traditional angel food cake relies on egg white protein for structure. Aquafaba contains no protein, so we’re relying heavily on baking powder and additional added fats from dairy free yogurt and a touch of neutral oil (way less than a traditional cake) to create that structure.
- We cool our cake upright: No need to flip the cake, as our angel food cake is much sturdier than traditional angel food cake right out of the oven.
Ingredients & equipment overview:
So let’s talk ingredients, because if you’ve ever made angel food cake, then you’re going to realize- these ingredients are slightly…different ha! Here we go:
- Aquafaba: Otherwise known as chickpea brine. As I mentioned above and in my vegan egg substitutes post, this is our substitute (and the closest one yet) to egg whites. Now, it doesn’t quite act the same as egg whites, seeing as it doesn’t have any protein. So we have to add a few additional ingredients.
- Cream of tartar: Despite its name, cream of tartar is indeed vegan! It’s a byproduct of the wine making process 🙂 This will help to stabilize our aquafaba meringue.
- Organic granulated sugar: Not all sugar is vegan in the U.S., which is why I emphasize using a brand, like Florida Crystals Sugar. This is also why our vegan angel food cake will never look intensely white, like the more traditional angel food cakes. Our vegan sugar isn’t whitened with bone char, which is why conventional sugar looks so white.
- Dairy free yogurt: You can use any kind here. I love Forage Project’s cashew milk yogurt.
- Neutral oil: I’ve tested this recipe with sunflower seed oil, avocado oil, and coconut oil. Any of those options works!
- Vanilla extract: For flavor.
- Flour: You can use all purpose flour or gluten free flour. More on the gluten free option below, but I did test it, and it turned out WONDERFULLY.
- Cornstarch: This creates a soft texture in our cake. You can also use arrowroot starch if you’re allergic to corn.
- Baking powder: To help our vegan angel food cake rise!
- Sea salt: To balance the sweetness!
Now for the equipment:
- Stand mixer and whisk attachment: I recommend using a stand mixer over a hand mixer, but more on that below.
- Silcone spatula: To help mix the dry ingredients in.
- Sifter: For the dry ingredients.
- 7″ angel food cake pan: You can purchase the aluminum one by Wilton. That’s what I’m using.
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Step by Step: How to make Vegan Angel Food Cake:
The full ingredient measurements are found down below in the recipe card. However, seeing the visual process of how to make angel food cake is crucial, so let’s walk through the steps:
What are stiff peaks?
To further clarify the difference between stiff peaks and soft peaks, I want to show you a visual! Below on the left is what’s considered soft peaks. They’re soft, don’t stand up straight on their own, and is made in a shorter amount of time than stiff peaks.
On the right, we have stiff peaks- this is the stage just after soft peaks. They look like mounts when you remove the whisk, and hold their shape easily. This is what we want!
Do I need to use a stand mixer?
Personally, I recommend it. I’ve stood over a bowl of aquafaba, and it really takes a LONG time to create stiff peaks if you’re just using a hand mixer. With a stand mixer alone, it will still take somewhere near 10-12 minutes.
Short answer: you can use a hand mixer, but I don’t recommend it. And you have to promise me that if you do use a hand mixer, that you really will create stiff peaks, and not settle for less!
Can I make this eggless angel food cake gluten free too?
Absolutely! I’ve tested this recipe specifically with King Arthur Measure-for-Measure gluten free flour- it was absolutely lovely. Light, fluffy, airy and wonderful.
The one tip about gluten free is that you really want the cake to fully cool before slicing into it. Otherwise it will be gummy! And make sure that the blend of gluten free flour you use contains xanthan gum.
Final tips:
You’re nearly ready to begin your vegan angel food cake journey! But first, let me leave you with a few final tips:
- Don’t forget to grease your angel food cake pan: I know, again, traditional angel food cake recipes do not call for this. But it is a HASSLE to try to get baked aquafaba meringue off of an aluminum angel food cake pan. So definitely grease it, include the middle donut hole part!
- Use a 7″ angel food cake pan: The bigger the cake pan, the smaller in height your angel food cake will be. We’re going for that impressive tall bake, so using a 7″ cake pan is perfect.
- Don’t forget to sift your flour: This will create a soft and consistent texture throughout your vegan angel food cake.
- Be careful not to over mix your angel food batter: Mixing too much will leave you with a dense and stodgy texture. Try to follow my video on how to properly stir the batter here. You want to create an almost J formation with your stirs, sort of like making vegan macarons.
- Allow the cake to cool in the pan: It will need about an hour or so to become fully cool.
And there you have it! That’s a vegan angel food cake for you. The only one of its kind (so far!) that truly looks and tastes like the traditional angel food cake. I’m so excited for you to try this recipe, so let me know how it goes down below in the comments section (or send me a DM on Instagram!).
Enjoy, and happy baking!
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Unbelievably Vegan Angel Food Cake Recipe
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
After 3 years of testing, I finally give you an entirely vegan Angel food cake that tastes and looks just like the classic! Light, fluffy, soft, airy, and sweet, this vegan angel food cake is easy to make and deliciously elegant with a dollop of homemade dairy free whipped cream and fresh berries! No one will believe this angel food cake is eggless (and easily gluten free)!
Ingredients
- 3/4 cup (180 mL) aquafaba*
- 1 tsp cream of tartar
- 1 cup + 2 tbsp (225 g) granulated sugar
- 1/3 cup (75 g) dairy free yogurt, room temperature
- 3 tbsp (45 g) sunflower seed oil or avocado oil*
- 1 tbsp vanilla extract
- 3 cups (375 g) all-purpose flour or gluten free measure-for-measure flour
- 1 tbsp cornstarch or arrowroot starch
- 2 tsp baking powder
- 3 tbsp (45 mL) dairy free milk, room temperature*
- Vegan whipped cream, for topping
- Fresh berries, for topping
Instructions
- Prep: Preheat the oven to 375F, and generously grease a 7″ angel food cake pan with a neutral cooking coil. Set aside. Read through the instructions fully before beginning. Measure out all ingredients.
- Make the aquafaba meringue: In the bowl of a stand mixer with whisk attachment, add the aquafaba and cream of tartar to the bowl. Begin to mix on medium speed until foamy, about 1-2 minutes. Then very slowly add 1 tablespoon of sugar to the meringue as it’s mixing. I like to think of it as adding a tablespoon, taking a breath, then adding another tablespoon. This helps to not overwhelm the meringue. Keep doing this until all of the sugar is added, then continue to mix on high speed now until stiff peaks form, about another 8 minutes (10-12 minutes in total from adding in the sugar).
- Add in the remaining wet ingredients: Once stiff peaks are formed, stop the mixer and add in the dairy free yogurt, neutral cooking oil, vanilla extract, and sea salt. Begin mixing again on medium speed until the wet ingredients are combined. You will lose some volume on the meringue, but that’s fine and expected.
- Sift in the dry ingredients: Once the wet ingredients are integrated, stop the mixer again. Sift in the flour, cornstarch, and baking powder. Use a silicone spatula to gently stir in a J motion the dry ingredients into the wet ingredients.
- Finish the batter: Once the dry ingredients are halfway integrated, add in the dairy free milk, and continue to gently stir (being careful not to over mix) until the dry ingredients are fully and just integrated.
- Pour the batter: Gently spoon the batter into your greased angel food cake pan. Smooth the top of the batter evenly once all of the cake batter has been added.
- Bake: Place the angel food cake into the oven to bake for 42-45 minutes, or until the top has completely risen, and a toothpick comes out clean. Remove the angel food cake from the oven.
- Cool: Allow the angel food cake to cool upright (as it was baked) in its pan for 1 hour.
- Remove the angel food cake: When ready to serve, use a butter knife to carefully run along the edges of the angel food cake. Place a plate on top of the cake, and flip the pan upside down to remove the walls of the pan. Then use the butter knife to remove the top inner part of the angel food cake pan.
- Serve and enjoy! Top with fresh berries and whipped cream. Slice and enjoy! Store any leftovers in an airtight container and in the fridge for up to 4 days.
Notes
Aquafaba: This is the liquid from your chickpea can. I usually can get the required amount from an extra large can of chickpeas. Unfortunately, there is no substitution for this ingredient.
Neutral oil: You can use avocado oil, sunflower oil, or coconut oil.
Dairy free milk: You can use soy milk, oat milk, almond milk, or your favorite.
Ahhh you did it!! 5 stars for sheer perseverance alone! I cannot wait to try this one 🙂
Enjoy 🙂
Is a tasty not too sweet cake…I may have still folded it too many times, the cake itself was a little dense still. But tasted good!
I’m not a fan of yogurt and strongly I taste it when in baked goods. Is there something else I could use to sub the yogurt?
You could potentially use applesauce- usually it works, but I just haven’t tried it in this recipe yet!
Hello! I cannot wait to try this. Which vegan yogurt did you use?
So excited!! I use Forager Project 🙂 The unsweetened plain is my favorite, but the unsweetened vanilla would work here too!
So excited to try this out!
Is an angel food cake pan strictly necessary, or can I get away with a regular or large bunt pan?
Hi Francesca! Aw I can’t wait for you to try it! You can use a regular bundt pan if you’d like, yes! 🙂
Amazing, thank you!
After baking and cooling, how long can the cake site well covered at reasonable room temp do you think?
I have a mini angel food pan. Do you think a half recipe would work?
Do you think this would work in the traditional larger cake pan if it is doubled? Or will it be too dense?
Thanks!
Hi Vicky! It might be too dense- I haven’t tested it as it would require a LOT of batter, so I thought the smaller pan was better!
I made this tonight and only had a regular-sized tube pan. It still worked well! I lowered the baking time to approximately 37 minutes. I followed the recipe meticulously. I will be purchasing a 7-inch tube pan for the future now, so I get a loftier cake. But this rose nicely and can definitely be made in a 10-inch pan if that’s all you have.
I have only a hand-held mixer, no whisk attachment. Do you think this might adapt well for that?
Hi Andrea! So the only thing with a hand mixer is that it will take much longer- if you’re patient, it can definitely work!
Yikes! I thought I had a springform Bundt, but it seems that wasn’t the pan I kept when I moved, after all. Can I make this in a standard cake pan????
Oh I totally know that moving feeling, where you’ve started to unpack and realize you’ve gotten rid of more than you actually needed to! So you might be able to, but you’ll have to be really careful removing it- use a butter knife to run along the edges, and honestly, I would grease the bottom of the pan (but NOT the walls of the pan). That will help!
hi can I use coconut cream instead of yogurt? Can the sugar be reduced ?
Hi Stella! Unfortunately the sugar cannot be reduced- this recipe is highly dependent on the sugar for the meringue. I have not tested coconut cream in lieu of yogurt, so I can’t speak to the results of that!