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Vegan angel food cake on a plate sliced

Unbelievably Vegan Angel Food Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
  • Author: Britt Berlin
  • 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

Scale
  • 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
  • 1/4 tsp sea salt
  • 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 creamfor topping
  • Fresh berries, for topping

Instructions

  1. 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.
  2. 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). 
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cool: Allow the angel food cake to cool upright (as it was baked) in its pan for 1 hour. 
  9. 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.
  10. 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.