Why Is It So Hard To Make A Vegan Angel Food Cake
Traditional Angel Food Cake calls for 12 eggs that you beat up into a meringue. It is essentially a meringue with some flour and sugar baked in. It is super light, fluffy and spongy.
Most vegan egg replacers work as a binder to hold your baked goods together and you can use them in place of eggs when a recipe calls for 1-3 eggs, but they do not work to replace something that is mostly egg.
You can use aquafaba as a replacement for egg whites to make the meringue, but it doesnt have enough protein content to bake like egg whites and will collapse in the baking process.
Tips For Making A Perfect Vegan Angel Food Cake:
- Follow the recipe exactly! Measure carefully and use a timer to make sure you are beating the meringue long enough.
- Sorry, but no substitutions can be made to this recipe. I have tried it with a ton of variations and slight changes to this recipe cause it to fail completely.
- Do not taste the batter once you have added the garbanzo bean flour. It tastes terrible before it is cooked!
- You must use an Angel Food Cake pan to be able to remove the cake without having it fall apart.
- Frost with whipped cream just before serving.
- This cake will be about 3 inches high. I have tried to double the recipe, to make it the height of a traditional Angel Food Cake, but it does not work.
- If you want a larger cake, simply make a double batch and bake it in 2 separate cake pans and stack them on top of each other.
- Slice with a serrated bread knife.
Want some more desserts that are made with aquafaba? Give some of these a try!
Be sure to or on for daily vegan inspiration and recipe ideas! Tag me at #thehiddenveggies! I love to see what you made too!
- 1 1/2tspcream of tartar
- 1tbspvanilla extract
- 1cuppowdered sugar
- 1tbspgarbanzo bean flour double if making with gluten free flour
- 1cupwhite flour
- 3cupsvegan whipped cream
- 1cupstrawberriessliced for topping the cake
How Do You Make A Vegan Angel Food Cake
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Why Youll Love This Vegan Angel Food Cake
- It tastes like a real Angel Food Cake!
- There are no eggs or dairy in this cake!
- Its sweet, fluffy and airy!
- It goes perfectly with vegan whipped cream and fresh berries!
- You can even make it gluten-free!
Angel food cake was always my favorite cake as a child and its been my mission for nearly 2 decades to make a vegan Angel Food Cake! It is my white whale and I have joked with my family that I will crown myself The Veganizing Queen if I can figure it out!
After too many attempts too even count, I have finally un-cracked the code and figured out the right chemistry to make a vegan Angel Food Cake that works!
Note: The taste of this cake is very close to that of the Angel Food cakes I remember. The texture is slightly different, but still very close. I don’t believe that there is any vegan recipe out there that is closer to the real deal than this one.
How To Make Gluten
1. In the bowl of a food processor, process the gluten-free flour and powdered sugar together until smooth, about 30 seconds.
2. Sift the flour/powdered sugar mixture into a bowl and set aside.
3. Process the granulated sugar slightly, about 5-7 pulses. You dont want to turn it into powdered sugar, just a little finer than it is normally. Set aside.
4. Place egg whites in the bowl of a stand mixer. Add the salt and cream of tartar. Using the whisk attachment, beat on medium speed until starting to foam and soft peaks form. You can also use a hand mixer.
Tip: You can separate the egg whites from the egg yolks or simply buy carton egg whites for this recipe.
5. Add the pure vanilla extract and almond extract and continue whipping on high speed.
6. Add the granulated sugar slowly, about 2 tablespoon at a time to the egg whites while they are whipping.
7. Continue whipping until stiff peaks form.
8. Slowly fold in the dry ingredients ¼ a cup at a time with a rubber spatula. Do this carefully and slowly so you dont deflate the egg whites. This is the key to good traditional angel food cake!
9. Spread the angel food cake batter in a ungreased, 10-inch round angel food cake pan.
Tip: An ungreased 10-inch tube pan is key for this recipe. You need a special round angel food pan for best results so the cake can have enough room to expand. Unfortunately a bundt pan wont work the same.
Original photo from 2013! I thought the blue plate was so cool ha!
Read Also: Are Nothing Bundt Cakes Supposed To Be Refrigerated
Gluten Free Angel Food Cake Mix
Sale pricePrice$18.32Regular priceUnit price/ per
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- Delicious angel food cake mix
What Goes Into A Vegan Angel Food Cake And Why
- Aquafaba – This replaces the egg whites in a traditional recipe and beats up into a fluffy meringue
- Cream of Tartar– this helps to break down the protein and stabilize the meringue. You can read more about the chemistry here.
- Powdered Sugar– to sweeten the cake without weighing it down.
- Vanilla Extract– for flavor.
- Garbanzo Bean Flour – For extra protein added to the meringue to hold it together. *This is essential!
- Flour- you can use white pastry flour or my all-purpose gluten-free flour blend.
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Can This Vegan Angel Food Cake Be Made Gluten
The cake is slightly more authentic tasting when made with a gluten flour, but if you need it to be gluten-free, my gluten-free flour blendis the only type of gluten-free flour that will work.
I created this flour blend by default in one of my many attempts to get this recipe to work. I was trying to get a flour with a high amount of protein to bake up like wheat. It worked in this recipe and then I tried it in my other gluten-free baked goods and it has worked perfectly in everything else too.
Note: You must double the amount of garbanzo bean flour when making it gluten-free.