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–+ servings

Airy Vegan Aquafaba Angel Food Cake Recipe

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This light, fluffy vegan angel food cake recipe is perfectly airy and eggless. Serve with berries for the ultimate dairy-free dessert!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12
Course: Sweets
Cuisine: American
Calories: 229
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 Cups (480 ml) All-Purpose Flour
  • 1/4 Cup (60 ml) Cornstarch
  • 2 Tsp (10 ml) Baking Powder
  • 1/2 Tsp (2.5 ml) Baking Soda
  • 1/2 Tsp (2.5 ml) Salt
  • 1/3 Cup (80 ml) Vegan Butter soft
  • 1 Cup (240 ml) White Sugar
  • 2 Tbsp (30 ml) Napa Valley Olive Oil
  • 2 Tsp (10 ml) Vanilla Extract
  • 1 Cup (240 ml) Oat Milk
  • 2 Tsp (10 ml) Vinegar

Method
 

  1. Preheat the oven to 350°F. Combine the oat milk and vinegar in a small container and set aside.
  2. Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a bowl, then set aside.
  3. Combine the softened vegan butter, sugar, oil, and vanilla in a separate bowl and beat with an electric mixer until the mixture is light, creamy, and fluffy.
  4. Gradually incorporate the dry ingredients into the butter mixture, alternating with the milk mixture in two to three additions, mixing well until the batter is light and smooth.
  5. Pour the batter into an ungreased angel food cake pan and bake for 35 to 45 minutes until the cake springs back when lightly pressed or a toothpick comes out clean.
  6. Cool the cake in the pan for one hour, then transfer it to a wire rack. Top with vegan whipped cream and mixed berries once completely cooled.

Nutrition

Calories: 229kcalCarbohydrates: 38gProtein: 2gFat: 8gSaturated Fat: 1gSodium: 232mgFiber: 1gSugar: 18g

Notes

Milk and Vinegar: I always let my oat milk and vinegar sit for at least five minutes to curdle properly because this creates the lift we need since we are not using egg whites.