Angel food cake has always been a favorite dessert of mine, so I decided to make a vegan angel food cake version! This cake is all you have dreamed about and even more. I prepare this on every occasion I get. Notes An angel food cake is challenging enough to prepare, however, a vegan one is an even larger challenge. To ensure that this version turns great for you, I suggest that you read the whole article. It’s best to spare 10 minutes extra than to waste every penny and second make something that fails. Is This Vegan Angel Food Cake Worth Your Time and Energy? If you are on the hunt for a plant-based alternative to this divine sweet cake, this recipe is totally worth it. Similar to its original counterpart it has: -A greatly fluffy texture and fine taste -Lower calories compared to the real thing -Lower fat-one 1g of fat/slice You also need only 20 minutes to prepare it, despite the several steps involved in making it. Ingredients for Making Vegan Angel Food Cake: This recipe requires only six ingredients and therefore it’s best to measure these with caution and do not use any replacements if possible. Follow the recipe to a T! Aquafaba: a liquid leftover from cooked chickpeas that is a great replacement for egg whites. If you whip it up, it will become the best vegan “meringue”. Cream of tartar: this an acid substance that helps set aquafaba when beaten. Ground sugar: beat the regular sugar granules in a food processor or blender until finely dissolved into fine powder. Vanilla extract: for extra aroma and flavor Chickpea flour: a typical vegan egg replacer that helps set the meringue. All-purpose flour: use just one cup and tbsp of all-purpose flour passed through a sifter. Pin Ingredients: -¾ cup aquafaba (the liquid leftover from a can of chickpeas) -1 tbsp vanilla extract -1 cup & 1 tbsp all-purpose flour -1 cup granulated sugar -1 tbsp chickpea flour 1 ½ tsp cream of tartar Instructions: Preheat your oven at 330F/165C. Beat the granulated sugar into fine sugar in a blender or food processor. Place ¾ cup of aquafaba liquid into a big mixing bowl with vanilla extract and cream of tartar. Whip for 6 minutes minimum with a hand mixer initially on low and then slowly at higher speed. Incorporate the powdered sugar gradually in several parts while beating up the meringue on high speed for a couple of minutes. Once you have beaten the aquafaba for 8 minutes at least, grab a tbsp of the chickpea flour and beat for an extra minute or so. In three increments, gradually sift the flour combo into the egg mix through a mesh strainer, while carefully folding in with a rubber spatula after every part. To prevent any shrinking and loss of cake volume, don’t add the flour mixture in one part. Add gradually in multiple increments. Place and spread the batter into an unprepared 9X10” cake tubular pan. Shake the pan on a flat surface to even out the bottom. Bake your vegan angel cake until you add a toothpick and it turns out clean, for approx. 45-50 minutes. Take off the oven and let cool (while it’s still in the pan) for 2-3 hours. Once it’s cooled down, pass a small knife around the edges to gently detach the cake from the pan. If you wish, sprinkle with confectioner’s sugar. Serve with fresh berries on top and a small part of vegan whipping cream. See Also: Vegan Jamaican Ginger Cake Conclusion Hope you liked my vegan angel food cake recipe and enjoyed the cake as much as I have and my family & friends. Please let me know in the comments how this cake turned out for you, I will be happy to answer it!
This Sourdough Lemon Almond Poppyseed Cake is about to become your all-time favorite recipe! Prepare to indulge in a cake that strikes the perfect balance of flavors. It isn’t overly sweet, slightly tangy from the zesty lemon and a delightful nuttiness from the almond flour. And that’s not all—the delectable glaze brings all the elements together, resulting in a cake that’s truly irresistible.
This keto coffee cake is a bakery style cake with a walnut cinnamon swirl and crunchy topping. It's an impressive sugar-free treat that's perfect for a special brunch or just because!
Die leckeren Hacktätsschli werden mit Rüebli und Haferflocken zubereiten und werden so gesünder und saftiger.
Rich keto Italian almond cake with the creaminess of ricotta cheese. This deliciously tender cake is a low carb, sugar free marvel.
A stunning three layer keto chocolate cake with a touch of orange extract and a gorgeous chocolate drip glaze. This is a low carb dessert worthy of your time!
Italian Millefoglie cake is made with flaky and delicate puff pastry generously layered with soft vanilla custard, dusted with powdered sugar and topped with fresh berries.
This is a recipe for creamy cassava cake.
This super simple recipe from Ed Smith is all about bringing together a handful of complementary ingredients - perfectly jammy eggs, spicy 'nduja, sweet honey and toasted sourdough - to create an irresistible quick meal.
A pillowy-soft German yeast cake, rich & sweet, that'll make you forget all about counting calories.
Bake this gooey Keto Lava Cake for Two in the air fryer and it's ready in 10 minutes flat! It's the perfect low carb sweet treat for you and a loved one. Or just you and you!
Wuzetka, is a traditional Polish dessert.
Papal cream cake or kremowka is one of the best Polish desserts ever. Once you try them you will not be able to stop eating them.
Margarita cake is a spectacular keto layer cake flavored with a little tequila and plenty of fresh lime. Impress your friends with this delicious sugar-free cake recipe!
I would have been content to make and eat only one Boterkoek for the rest of my life, but then my friend, David, had to go and one-up himself on New Year’s Eve by adding a bunch of almond paste.I d…
This recipe has all the same components of a chocolate éclair—pastry! custard! ganache!—with way less worry than the French classic.
These comforting round buttermilk pancakes are spiked with citrus and spice. A traditional Danish bake, they're called aebleskiver. It's all about hygge!
Subtly sweet Cornmeal Cookies are a bit like sugar cookies. They only need 7 ingredients and take just a little over 30 minutes to make - give them a try!
Soft, tender and fluffy triple coconut cake. This cake is all about the coconut flavor and texture.
This Italian apple cake is full of fall harvest flavor, and it's the perfect slice to enjoy on a cold day.
Classic Italian Cream Cake goes low carb and keto! This rich layer cake is a truly special dessert recipe, and it's worth the time and effort.
Cheers to a new year! I hope you have enjoyed the festive season, and all pumped for the new year? I know I am! Bring it on 2016! This is my first blog post of the year. So it should be about cake. Of
If you’ve ever wanted to know how to make crumpets, this is the recipe for you. Perfectly soft and spongey with all those signature holes to soak up all the butter, this recipe for homemade crumpets will become a breakfast favourite.
Articles all about our country, your favourites like food, wine, family, your home, gardening, retirement living and yes, something about pets also.
The famous Viennese Sacher Torte, a dense chocolate cake, made low carb and grain-free.
Italian ice-cream isn't just about gelato. Christmas is the perfect time to try out this beautiful looking cassata.
Give Mom flowers she can eat!
Hot Fudge Bundt Cake is the chocolate cake of all chocolate cakes! A decadently delicious chocolate bundt cake is drizzled and perfectly coated with a homemade hot fudge sauce. Each warm, fudge-coated bite of moist, chocolate cake is pure heaven. Imagine all the wonderful things about hot fudge and put that into cake form.
Papal cream cake or kremowka is one of the best Polish desserts ever. Once you try them you will not be able to stop eating them.
Dulce de leche is one of the most loved ingredients in Latin American baking. It's also widely used all around the world. In this post you'll find all you need to know about dulce de leche: how's it made, its origins, how to use it, and more! What is Dulce de Leche? Dulce de leche
Now, this is a beauty. I don't mean flash or fancy — rather the opposite; there is something austerely handsome about its appearance, and yet gorgeously warming about its taste. But then, this laid-back Sunday-lunch pudding is what kitchen food is all about. I'm happy to leave the picture-perfect plate-decoration dessert to the professional chef and patissier. When I want to eat one, I'll go to a restaurant. That way, everyone's happy. I don't want to be too prescriptive about this marmalade pudding cake — which has the surprisingly light texture of a steamed sponge — as it doesn't seem in the spirit of things. I love the bitter edge of a thick-shred, dark marmalade and so tend to go for a proper, glamorously auburn, tawny one here; if this is too full-on for you, choose a fine-shred marmalade, instead. For US cup measures, use the toggle at the top of the ingredients list.
Twenty layers of delicate crêpes, smothered with a cloud-like vanilla bean whipped pastry cream and topped with a thin layer of crunchy, brûléed caramel.
A luxurious lemon poppy seed cake with a rich lemon cream cheese frosting. This simple cake recipe is always a crowd pleaser!
The cannelés de Bordeaux: it’s all about the subtle blend of crispiness and softness. Canneles – or fluted cakes – is a traditional recipe coming from middle age that gain more and more adep…
If you’ve ever wanted to know how to make crumpets, this is the recipe for you. Perfectly soft and spongey with all those signature holes to soak up all the butter, this recipe for homemade crumpets will become a breakfast favourite.
This copycat Chantilly cake is inspired by the Berry Chantilly Cake from Whole Foods Market that has a cult following – fans have been known to wait in line to buy it! Our recipe lets home bakers make a deliciously easy version of the viral cake that includes layers of ultra-tender white cake, light-as-can-be frosting and juicy fresh berries. The secret to creating the vanilla cake is using a reverse creaming method, which means that the butter is slowly mixed into the dry ingredients before the wet ingredients are added. To make it even softer and more delicate, we also gently fold in whipped egg whites at the end. The frosting is simply sweetened whipped cream with mascarpone and cream cheese to add body and tang. Typically, the supermarket treat has a 5-inch diameter, but this copycat cake is made in 8-inch cake pans (a more common size in home kitchens), which means more servings of this delightful dessert!
The famous Viennese Sacher Torte, a dense chocolate cake, made low carb and grain-free.
