Delicious Vegan Angel Food Cake
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.
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
- 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!
Notes
You can serve it with whipped cream, store bought or homemade
check the whipped cream recipe in the article Vegan Coconut Whipped cream