Too often, vegans have had to settle for bland, unexciting desserts that leave us wanting a tasty treat. Sometimes we feel we are left out of the best desserts because of our plant-based alternative diet. However, in this vegan angel food cake recipe, we will show you how to make vegan angel cakes that taste just as good as the best bakery goods laden with animal products. It might even end up becoming your favorite dessert.
Insane Yummy Vegan Angel Food Cake Recipe: New for 2023
What is Angel Food Cake?
Traditional angel food cake is a sponge or foam cake made with egg yolk, flour, and sugar. Usually, a whipping agent, like cream of tartar, is added. Because it doesn't contain butter, it varies from other cakes. It is the whipped egg whites that give it an aerated feel.
According to Wikipedia, it was in the late 19th century that Angel food cake first gained popularity in the United States. Due to its airy and fluffy texture, it earned its distinctive reputation and name.
Why is it so tough to make a Vegan Angel Food Cake?
Twelve eggs make up the foundation of a traditional angel food cake recipe. The eggs beat into a meringue that makes for an airy, fluffy, and spongy cake. In essence, it is a meringue with baked-in flour and sugar.
Vegan egg substitutes act as a binder to hold your baked goods together. You can get away with using them in place of egg white when a recipe calls for 1-3 eggs, but they are ineffective when replacing something that has a significant amount of eggs.
Aquafaba (the liquid from a can of beans) could replace egg whites. However, it lacks the protein level of egg whites and will collapse during baking if used all by itself.
In this recipe, the problem of trying to put together a vegan food cake without eggs is solved by mixing vegan butter, granulated sugar, oil, and vanilla extract as the egg yolk replacer.
Enjoy our Vegan Angel Food Cake Recipe: quick and easy.
This cake recipe is very moist, light, and fluffy. It is this easy angel food cake recipe available, and it just calls for a few easy ingredient swaps.
The end product has the best, most subtly vanilla-flavored, lightest, and airiest crumb.
The tastiest vegan dessert I've ever had—you might soon put this angel cake vegan version at the top of your go-to vegan cakes list.
And amazingly, no animals were harmed or exploited, so you and your family can sit down and enjoy a healthy, nutritious, light dessert guilt-free. No egg whites or dairy are needed or added.
This Vegan version of angel food cake uses a small amount of whipped vegan butter to give it the same texture as regular angel food cake in place of egg whites.
It might seem like Mission Impossible to make a classic Angel food cake without eggs, but it is doable.
The secret key to achieving the airy texture is to cream the vegan butter, granulated sugar, and oil together.
It is also important to make simple vegan buttermilk (mixing dairy-free milk and vinegar), adding this in gradually.
If you follow this cake recipe closely, you will soon taste the most perfect angel food cake you've ever had, baked from a thick and beautifully creamy cake batter. And You will achieve it all without a single egg or dairy butter.
Vegan Angel Food Cakes bake much more slowly than traditional Angel Cakes. Don't try to make it taller by doubling the ingredients; it will fall. If you want to make it taller, bake two layers separately and then stack one on top of the other just before serving.
In the end, We also share a coconut vegan whipped cream recipe you can use as a topping, although you can go with a vegan store-bought whipped cream if you wish, as a shortcut.
Equipment required
Angel Cake Meringue Ingredients
Check the recipe card at the end of the post for the exact ingredient amounts.
Ingredient | Notes |
|---|---|
Flour | Betty Crocker All-purpose flour mixed with corn starch (homemade cake flour). You can also use unbleached flour like Bob's Red Mill Organic Pastry Flour. |
Salt | Just a pinch |
Vegan butter | Pick the soft sticks in plastic wrap, not the ones that come in a tub. |
Baking Powder & Soda | If you want a fluffy cake using both gives the best results. |
White Granulated Sugar | Sorry, no healthy brown sugar, coconut sugar, or Maple syrup in this one. |
Vegetable oil | It must be neutral tasting. |
Vanilla | The flavor everyone loves |
Oat Milk & Vinegar | Stands in as Vegan buttercream helping your cake to rise. It also makes your concoction tastier. |
Other Dessert Recipes you might enjoy
Instructions for making the eggless Meringue
- 1Warm up the oven's temperature to 350F. Oat milk and vinegar should be combined and set aside.
- 2Combine the flour, cornstarch, baking powder, soda, and salt in a bowl. Set aside this flour mixture.
- 3Add the soft vegan butter, granulated sugar, oil, and vanilla extract to a different bowl and blend with an electric mixer or in your food processor until the mixture is very light, creamy, and fluffy (this may take a few minutes). This is our trick butter mixture that acts as the egg replacement.
- 4Alternate adding milk and vinegar (in about 2-3 additions each) while mixing well between each addition, gradually adding the dry ingredients to the butter mixture. The cake batter needs to be airy and uniform.
- 5Add meringue to an ungreased angel food cake pan and bake for 35 to 45 minutes or until the cake springs back when lightly touched. You can also test by inserting a toothpick; if it comes out clean with no wet batter cream, it is ready.
- 6After one hour of cooling in the cake tube pan, move to a cooling rack. When the cake has cooled off, top it with vegan whipped cream and your favorite fruit slices. You can optionally sprinkle it with powdered sugar for longer-lasting storage. Share with the family!
Vegan Coconut Whipped Cream Topping
This simple Vegan Coconut whipped cream recipe is delicious and easy to make. It is a perfect match for all sorts of vegan desserts.
Keep this quick and easy vegan cool-whip recipe handy. It is ideal for many treats because it is thick and creamy.
This recipe is ideal whether you need a creamy topping for fruity summer pastries or a topping for Christmas delicacies.
Enjoy a delicious vanilla flavor made with only three ingredients!
Vegan Coconut Whipped Cream Topping Ingredients
Coconut Cream: Purchase a can of full-fat cream rather than coconut milk. For this recipe, you need that extra creaminess. Even though it will be runnier and you might not be able to pipe it, you can still make it using only coconut milk if that's all you can get. It still works well, though!
Powdered Sugar: Using powdered sugar instead of a liquid sweetener gives the whipped cream more structure and makes it pipeable. You may use any vegan powdered sugar for this.
Vanilla: Adds the flavor everyone loves.
Cool Whip Preparation Instructions
Chill one can of coconut cream for at least eight hours, preferably overnight. Avoid freezing to hasten this process because it doesn't work.
Open the cold can and remove the thick cream from the top, leaving the water in the bottom.
Add ½ Tbsp of vanilla and ¼-⅔ Cups of superfine sugar to a bowl. Start with 1/4 cup of sugar and add more as necessary.
Stir by hand or with the electric mixer only until creamy.
Only mix for a few seconds to ensure that everything is blended. If you do it for too long, it may start to separate slightly, and you'll have to start again with a new can.
You can either spread it out on the cake with a spatula or put it in a piping bag to create elegant swirls.
Serving your Angel Food Cake
You can always serve angel food cake plain or dusted with powdered sugar, but the most delicious alternative is to top it with the whipped cream we share in this article.
Add fruit pieces, such as crushed pineapple or berries on top of the cream. Your imagination is the limit.
Don't forget to add the topping just before serving; you don't want the whipped cream to sit on the cake for several hours.
Angel Food Cake Storage
Since we added no preservatives, this cake should be stored plain(no toppings) in an airtight container on the counter and consumed within three days.
Any topping should be added when the cake is served.
Question and Answers
Is Box Angel Food Cake Vegan?
After searching for hours on all the available box Angel Food Cake options from major supermarket chains and online stores like Walmart and Amazon.com, we came up with the results below:
Betty Crocker Angel Food Confetti Cake: Contains Egg Whites
Betty Crocker Angel Food Cake Mix: Contains Egg Whites
Duncan Hines Signature Perfectly Moist Angel Food Cake Mix: Contains Egg Whites Powder
Kinnikinnick Gluten Free Angel Food Cake Mix: May Contain Eggs
Mom's Gluten Free Angel Food Cake: No Eggs or Dairy
Good Dee's Angel Food Cake: Egg Whites Powder
The only vegan option is Mom's Gluten Free Angel Food Cake. It is available online at Amazon.
However, it calls for no less than 12 eggs in the instructions for preparation! Ouch.
So as far as brand box cake mixes, we're out of luck with Vegan Angel Food cakes. You might as well go with our Vegan Angel Food Cake recipe instead.
What is the difference between a Butter Cake and an Angel Food Cake?
We can all agree that cake is cake? Sure, but also No. There are numerous varieties of cake, including birthday, strawberry shortcake, angel food, pound, chiffon cake, and many others. However, all of these cakes are just variations of TWO fundamental types of cake.
Knowing the distinctions between these traditional cakes will help you when you're making them.
The two main varieties of cakes are Butter cakes, commonly referred to as shortened cakes, and foam cakes. The amount of fat makes the difference between these two groups of cake.
Little to no fat is present in foam cakes, which often have a higher egg content. Foam cakes have a lighter, airier texture(think angel food and sponge cake). Contrarily, butter cakes are made with butter, margarine, or vegetable shortening and are moist, dense cakes.
Resources
Vegan Angel Food Cake: https://beplantwell.com/vegan-angel-food-cake/
Coconut Vegan Whipped Topping: https://beplantwell.com/how-to-make-vegan-whipped-cream-coconut/
Vegan Angel Food Cake: https://thehiddenveggies.com/vegan-angel-food-cake/
Vegan Angel Food Cake: https://www.spoonfulofkindness.com/vegan-angel-food-cake/
What is an Angel food cake? https://en.wikipedia.org/wiki/Angel_food_cake
Box Angel Food Cake Mixes available at Amazon: Box Angel Food Cake
Delicious Vegan Angel Food Cake
Equipment
- 1 Oven
- 1 Cake Mixer
- 1 Angel food cake tube pan
- Assorted pans, pots, spatula, and piping bag
Ingredients
- 2 Cups all-purpose Wheat flour
- ¼ Cups Cornstarch
- 2 Tbsp Baking Powder
- ½ Tbsp Baking Soda
- ½ tbsp salt
- 1/3 cup Vegan Butter soft
- 1 cup white sugar
- 1 tbsp Olive oil
- 1 tbsp Vanilla
- 1 cup oat milk
- 2 tbsp Vinegar
Instructions
- Â Warm up the oven's temperature to 350F. Oat milk and vinegar should be combined and set aside
- Combine the flour, cornstarch, baking powder, soda, and salt in a bowl. Set aside this flour mixture.
- Add the soft vegan butter, granulated sugar, oil, and vanilla extract to a different bowl and blend with an electric mixer or in your food processor until the mixture is very light, creamy, and fluffy (this may take a few minutes). This is our trick butter mixture that acts as the egg replacement
- Alternate adding milk and vinegar (in about 2-3 additions each) while mixing well between each addition, gradually adding the dry ingredients to the butter mixture. The cake batter needs to be airy and uniform.
- Add meringue to an ungreased angel food cake pan and bake for 35 to 45 minutes or until the cake springs back when lightly touched. You can also test by inserting a toothpick; if it comes out clean with no wet batter cream, it is ready.
- After one hour of cooling in the cake tube pan, move to a cooling rack. When the cake has cooled off, top it with vegan whipped cream and your favorite fruit slices. You can optionally sprinkle it with powdered sugar for longer-lasting storage. Share with the family!
