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!

Traditional Croatian food guide: You asked, and we answered, our must-try list of Croatian food. The only question is, what food in Croatia will you try first?

Keto oatmeal is the perfect breakfast for chilly mornings! This easy baked "oatmeal" is hearty and delicious, and doesn't contain a single grain of oats or sugar. Best of all, it has only 2.7g of net carbs per serving!

Manestra (better known as kritharaki in Greece) is a Greek dish made with orzo and a delicious meat sauce.

An easy recipe to prepare Sardinia's favorite Carnival sweet: Zeppole Sarda, AKA Zippulas

We enjoyed this "little bread" many times while living in Germany, and I have been on a quest ever since to try to make them. I've tried numerous recipes, but this one I received from Ute Staack, who lives in a village north of Bavaria, is the best one I have come across. The crust is crunchy and the dough is soft and chewy just like you want them to be. I love to eat them with lots of butter along side soft boiled eggs for breakfast, but they can be enjoyed anytime you want. Did you know? The crusty German yeast roll known as "Brötchen" (“little bread”) is as pleasingly moist and chewy on the inside, as it is satisfyingly firm and crunchy on the outside. Bakers all over Germany bake them early in the morning, but also throughout the day because they are popular for lunch or dinner. The rolls are best when enjoyed within a few hours of baking, especially when topped with butter or cheese, a spread like liverwurst or teawurst, salami, ham, or cold cuts, bratwurst, and even fish, either marinated or smoked, Dipping pieces of Brötchen into the yolk of a soft-cooked egg is always a delight. Sweet toppings also rank high on the popularity scale. Try honey, fruit preserves, sugar beet syrup (Zuckerrübensirup), or a chocolate-hazelnut spread. And a Fleischsalat (hearty meat salad) can turn a lowly roll into a satisfying meal. And we’d be remiss if we didn’t also mention the guilty pleasure of slicing open a fresh Brötchen and sandwiching a sweet, fluffy, chocolate-covered “Schaumkuß” between the two halves. Brötchen (brotchen, broetchen), depending on the region, may also be referred to by one or more of these names: Schnittbrötchen, Spitzbrötchen, Semmeln, Schrippen, Weggla, Weckerl, Weckle, Wecken, or Rundstücke. The traditional Brötchen is made primarily from wheat flour, yeast, salt, and water and is shaped into an oval. However, more modern variations often include the addition of other flour types like rye. Sometimes milk fats, butter, or oils are added. The shape of a roll might vary, as well, and the roll might be be covered with seeds or nuts. (Source: German Food Notes) Recipe Ingredients 2 1/2 cups flour 1 tsp. salt 1 tsp. sugar 1 pkg. active-dry yeast (2 1/2 tsp) 4 tsp. *diastatic malt powder (optional - I purchase on King Arthur Flour) 1 cup water Method Add flour salt, sugar, yeast and baking malt (if using) to the large bowl of a stand mixer. Add the water, and using the dough hook, mix dough and "knead" it with the dough hook several minutes, or until the dough forms a ball and pulls away from the sides of the bowl. Turn out onto floured surface and knead a few times. Place dough in floured mixing bowl, cover with a kitchen towel and let rise 60-90 minutes. Remove dough from bowl and shape into round rolls (you'll get about 10-12). Hold each ball under running warm water briefly, and place on a baking sheet lined with parchment paper or sprayed lightly with cooking spray. Cover with a floured kitchen towel and let rest for 30 minutes. Brush rolls with warm water and powder them with flour, sesame seeds or poppy seeds. Cut a slit in the top of each roll with a razor blade, bakers lame, or very sharp knife. Let rest 10 minutes uncovered. Meanwhile, place a large roasting pan with hot water on the lowest rack of your oven positioning top rack to the middle of the oven. Preheat oven to 400 degrees; water will be steaming so be careful when you open the oven door. Spritz or sprinkle the rolls with water again, and place the baking sheet on the rack in the middle of the oven over the steaming water. Bake 20 minutes or slightly longer adjusting for your altitude. Remove from oven and let cool on a cooling rack. * Diastatic malt powder is the "secret ingredient" savvy bread bakers use to promote a strong rise, great texture, and lovely brown crust. Especially useful when flour does not have barley malt added, as is true for most whole wheat flour and many organic flours. Active enzymes in diastatic malt help yeast grow fully and efficiently throughout the fermentation period, yielding a good, strong rise and great oven-spring. Enjoy, Mary © Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

This keto fudge recipe is a chocoholic's dream! So creamy and smooth, with only 2.6g net carbs per serving. And you can make it with dairy or completely dairy-free!

This is No.3 in the series of keto interviews. We're featuring Carolyn, the evil mastermind behind All Day I Dream About Food who you probably already know. If not, you should! And here's your chance.

Vegan ethiopian food is one of the most flavorful and vegan-friendly cuisines. Injera and shiro are just a few of our favorite vegan Ethiopian dishes.

These comforting round buttermilk pancakes are spiked with citrus and spice. A traditional Danish bake, they're called aebleskiver. It's all about hygge!

What to expect when it comes to eating Ugandan food when you travel to Uganda. From eating and cooking in the home, to eating out at restaurants, here is my own experience to help you know what to expect!

Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is The Hot Bread Kitchen Cookbook: Artisanal Baking from...

Mississippi Mud Bars go keto and sugar-free. Rich brownie crust, keto marshmallows, and boiled cocoa frosting.

The best traditional Georgian food recipes are pulled from regions of the Georgia Republic. Each has its own distinct style of food preparations. Cooks all around Georgia are adamant about buying the freshest local produce,

These French conversation questions about food get your French students talking about food, cooking, and dining out all in French!

SUPER YUMMY fried chicken sandwiches loaded with Swiss cheese, bacon, pickles, slaw, and honey dijonnaise. Yum!

Join us on a culinary journey through the land of song, taking an in-depth look at the ingredients and history of 18 delicious and traditional Welsh foods.

Balance is the key when it comes to hormones like estrogen. Learn more about its importance and 21 estrogen rich foods that you should include in your diet.

All you need to know about Agar Agar - the Vegan gelatin. Find out how diverse it can be, in creating restaurant quality plating.

These delicious keto croissants are made with fathead dough and stuffed with sugar-free almond paste. A wonderful low carb pastry with your morning coffee.

Today, we’re talking all about probiotics and how they can help support a healthy immune system! Not sure what probiotics are, how they support a healthy immune system or if they’re safe for your family? Jessica is sharing all this and more in this month’s Food Rx episode.

Sex in a pan - yes that really is the name of this luscious and creamy dessert recipe! And this version is keto and sugar-free, so it's a delicious way to indulge. Layers of cheesecake and creamy chocolate pudding, with a chocolate cookie crust.

We enjoyed this "little bread" many times while living in Germany, and I have been on a quest ever since to try to make them. I've tried numerous recipes, but this one I received from Ute Staack, who lives in a village north of Bavaria, is the best one I have come across. The crust is crunchy and the dough is soft and chewy just like you want them to be. I love to eat them with lots of butter along side soft boiled eggs for breakfast, but they can be enjoyed anytime you want. Did you know? The crusty German yeast roll known as "Brötchen" (“little bread”) is as pleasingly moist and chewy on the inside, as it is satisfyingly firm and crunchy on the outside. Bakers all over Germany bake them early in the morning, but also throughout the day because they are popular for lunch or dinner. The rolls are best when enjoyed within a few hours of baking, especially when topped with butter or cheese, a spread like liverwurst or teawurst, salami, ham, or cold cuts, bratwurst, and even fish, either marinated or smoked, Dipping pieces of Brötchen into the yolk of a soft-cooked egg is always a delight. Sweet toppings also rank high on the popularity scale. Try honey, fruit preserves, sugar beet syrup (Zuckerrübensirup), or a chocolate-hazelnut spread. And a Fleischsalat (hearty meat salad) can turn a lowly roll into a satisfying meal. And we’d be remiss if we didn’t also mention the guilty pleasure of slicing open a fresh Brötchen and sandwiching a sweet, fluffy, chocolate-covered “Schaumkuß” between the two halves. Brötchen (brotchen, broetchen), depending on the region, may also be referred to by one or more of these names: Schnittbrötchen, Spitzbrötchen, Semmeln, Schrippen, Weggla, Weckerl, Weckle, Wecken, or Rundstücke. The traditional Brötchen is made primarily from wheat flour, yeast, salt, and water and is shaped into an oval. However, more modern variations often include the addition of other flour types like rye. Sometimes milk fats, butter, or oils are added. The shape of a roll might vary, as well, and the roll might be be covered with seeds or nuts. (Source: German Food Notes) Recipe Ingredients 2 1/2 cups flour 1 tsp. salt 1 tsp. sugar 1 pkg. active-dry yeast (2 1/2 tsp) 4 tsp. *diastatic malt powder (optional - I purchase on King Arthur Flour) 1 cup water Method Add flour salt, sugar, yeast and baking malt (if using) to the large bowl of a stand mixer. Add the water, and using the dough hook, mix dough and "knead" it with the dough hook several minutes, or until the dough forms a ball and pulls away from the sides of the bowl. Turn out onto floured surface and knead a few times. Place dough in floured mixing bowl, cover with a kitchen towel and let rise 60-90 minutes. Remove dough from bowl and shape into round rolls (you'll get about 10-12). Hold each ball under running warm water briefly, and place on a baking sheet lined with parchment paper or sprayed lightly with cooking spray. Cover with a floured kitchen towel and let rest for 30 minutes. Brush rolls with warm water and powder them with flour, sesame seeds or poppy seeds. Cut a slit in the top of each roll with a razor blade, bakers lame, or very sharp knife. Let rest 10 minutes uncovered. Meanwhile, place a large roasting pan with hot water on the lowest rack of your oven positioning top rack to the middle of the oven. Preheat oven to 400 degrees; water will be steaming so be careful when you open the oven door. Spritz or sprinkle the rolls with water again, and place the baking sheet on the rack in the middle of the oven over the steaming water. Bake 20 minutes or slightly longer adjusting for your altitude. Remove from oven and let cool on a cooling rack. * Diastatic malt powder is the "secret ingredient" savvy bread bakers use to promote a strong rise, great texture, and lovely brown crust. Especially useful when flour does not have barley malt added, as is true for most whole wheat flour and many organic flours. Active enzymes in diastatic malt help yeast grow fully and efficiently throughout the fermentation period, yielding a good, strong rise and great oven-spring. Enjoy, Mary © Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

This delectable keto flan is a sugar-free version of the classic Flan de Coco. It's a rich custard with coconut milk and shredded coconut, topped off by a sweet caramel sauce. And it's surprisingly easy to make!

3 things SCOBYs do that are normal! Is my SCOBY dead? Alive? Moldy? Sinking? Normal? We get it; it’s hard to know which sources to trust, especially when it comes to what we’re putting into our bodies!

If you’re looking for a deliciously new pastry to sink your teeth into, look no further than this Maltese pastizzi recipe.

Cucumber kimchi is a super simple condiment that adds all of the spice and tang of kimchi but only takes about 20 minutes to make ­­­- no fermenting necessary!

These low carb almond flour crepes stay flexible even after a few days in the fridge. A delicious breakfast or dessert, stuff them with your favorite sugar-free fillings.

Manestra (better known as kritharaki in Greece) is a Greek dish made with orzo and a delicious meat sauce.

Finnish breakfast is delicious, healthy and easy to make. What are typical Finnish breakfast foods and drinks? This blog post tells you!

Ludo Lefebvre is an omelet master. Learn his technique.

Keto garlic knots are a delicious way to serve up fathead dough! Twisted little keto dinner rolls that pair perfectly with your favorite soup or keto stew.

Rezept für drei Füllungen und Schritt für Schritt Anleitung mit Video

Learn what stress actually is, the symptoms of stress, and 5 ways to reduce your stress to restore your nourishment.

These crisp Italian waffle cookies are a tradition for many families at Christmas. And now they're sugar-free and keto friendly!

This is a Greek recipe — actually, strictly speaking, it's Italian, or of Italian derivation: strapazzare meaning, in the context of eggs, "to scramble". And really that's what this is: eggs scrambled with tomatoes. I was initially hesitant about this, as the notion of tomatoes mixed into scrambled eggs didn't seem appealing. But the thing is, it doesn't quite taste like that. This is what cooking is all about: what the ingredients do together in the pan, not what they sound like on the page. A simple alchemy. I am reliably informed that the cheese you would eat with it is Xynotyro, but since there's no way I have of getting my hands on that in my neighbourhood, I go for Wensleydale as the closest substitute available locally. What you want is a sharp and salty cheese that will crumble and melt a little, if that helps. For US cup measures, use the toggle at the top of the ingredients list.

Join us on a culinary journey through the land of song, taking an in-depth look at the ingredients and history of 18 delicious and traditional Welsh foods.

In the ever-evolving world of culinary delights, the fusion of

Creamy keto cheesecake mousse with white chocolate and fresh berries. This easy low carb and sugar-free dessert whips up in about 15 minutes, start to finish. Delicious stuff!