Simple, healthy and fresh with the creamiest peanut sauce ever. Prep ahead of time and use up lingering veggies!
Sweet roasted carrot fries covered with crispy parmesan cheese!
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 is an easy plant-based dinner that's packed with veggies and nourishes your noodle craving.
Fluffy veggie cakes are a perfect side or Meatless Monday meal.
Fluffy veggie cakes are a perfect side or Meatless Monday meal.
Crispy, crunchy, spicy and sweet, the Sticky Sesame Cauliflower is as Asian as it can get. And it leaves you smiling in deep satisfaction.
Crispy Bottom Veggie Buns – Get the full recipe here.
This baked Gochujang Korean tofu is crispy, packed with flavor and perfectly spiced. Serve it with your favorite veggies and fresh white rice for a quick and nutritious vegan dinner.
Best savoury breakfast 🙌🏻🍞🥑🍄Rye bread with mashed avocado & mushrooms cooked in garlic and soy sauce or miso paste 😋So so easy but it always hit the spot when I don’t want porridge for breakfast 🤗
Looking for cauliflower recipes? This baked honey-garlic cauliflower is the best.
Parmesan Spinach Mushroom Pasta Skillet – Super quick and impossible to mess up! This parmesan spinach mushroom pasta skillet is the ultimate win for vegetarian weeknight dinners! The farfal…
Bet you didn't think it was possible to love avo more than guac.
Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!
Corn Fritters Recipe – Crispy on the edges, soft in the middle, and so delicious, these little cheesy corn cakes are so easy to put together and make a great side dish for a host of dinners! …
Creamy Avocado Pasta is a super healthy, delicious and packed with hidden spinach, avocado.
This Ratatouille recipe comes together quickly for a fresh weeknight dinner. Plus, it's suitable for gluten free, paleo and vegan diets!
Healthy tomato zucchini pasta recipe – A delicious and healthy meal that can be made in under 30 minutes. This vegetarian tomato zucchini pasta recipe is a great way to use up extra zucchini …
Here's an easy saucy ramen noodles recipe with a thick and flavourful sauce! You can also add in whatever veggies of your choice or even some tofu and mushrooms!The sauce is really versatile so you can opt to even use it for stir-fries. Slurp away and enjoy!
Beautiful vegan chopped Thai-inspired chickpea salad with a rainbow of veggies and a super flavorful curry peanut dressing. Nourishing, easy to make, and a great way to get your veggies in!
These Chili + Honey Roasted Sweet Potatoes With Lime Juice are sweet, savory, and the perfect side dish or pre-run snack.
Garlic Butter Mushrooms Cauliflower Skillet – Super nourishing and easy to whip up, this mushroom and cauliflower recipe is insanely addictive! With minimal ingredients and ready in no time, …
Garlic Herb Roasted Potatoes Carrots and Zucchini – These roasted vegetables make a great savory side dish that comes together in no time and pairs well with just about anything! This simple …
This vegan garlic chickpea soup is not only fast and easy, but it’s also super creamy, vegan and delicious. Made from a handful of basic ingredients, including chickpeas, garlic, potatoes, dried herbs, it comes together in less than 30 minutes.Quantities yield 3 portions (about 1 ⅓ cup each) or 4 small servings (1 cup each)
Watermelon: What They Are, Why To Eat Them + Delicious Watermelon Recipes Watermelons are a classic summer treat found at barbecues, graduation parties, baby showers, and more. While watermelons are best enjoyed during their peak season (May-September), they’re a staple fruit to eat year-round...
This zucchini stir fry is made with carrots, bell peppers, tofu, and Asian-inspired seasonings. Easy, healthy, and great for meal prep! Option to make a non-vegan version and serve with shrimp or chicken, instead.
These hearty, crispy fried potato pancakes are simple to make and delicious to eat! Served best hot, these pancakes are best eaten with a sweet apple sauce, a savory garlic sauce, or even a creamy quark!
A beautiful vegetarian harmony of flavors. I cannot get enough of these easy stuffed peppers. These are the perfect alternative to a gluten free (and yet JUST AS DELICIOUS) spinach pie. I promise you, tastes just as good!!! Plus, you will do a fraction of the work and they are LOW CARB. These are so […]
Cauliflower florets baked to crispy golden-brown and coated with the most amazing sweet u0026amp; spicy sticky sauce. Inspired by pub-style Korean Fried Chicken.
Fluffy veggie cakes are a perfect side or Meatless Monday meal.
Sweet roasted carrot fries covered with crispy parmesan cheese!
Strips of tempeh pan-fried before being cooked with a kecap manis (sweet soy sauce)-based sauce with some garlic, onion, and chili. The sauce is a delicious and fragrant blend of sweet and spicy with a delicious savoury kick. Served the tempeh with some Garlic Curry Noodles for a satisfying and really heart, protein-packed meal.You can also opt to use tofu for this recipe, if you'd like!
This creamy pesto potato salad is the perfect summery side! With a homemade vegan pesto and mayonnaise sauce it's zesty, nutty and full of flavour!
