This Vegan Angel Food Cake is light, fluffy, and a delightful twist on the classic dessert, made without eggs or dairy. Perfect for serving with fresh berries and vegan whipped cream, this cake is sure to impress!

Ingredients

For the Cake:

• ¾ cup (180ml) aquafaba (liquid from a can of chickpeas)
• 1 ½ teaspoons cream of tartar
• 1 cup (200g) granulated sugar (or superfine sugar)
• 1 tablespoon vanilla extract
• 1 tablespoon chickpea flour (optional, for added stability)
• 1 cup + 2 tablespoons (about 225g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt

Instructions

1. Preheat the Oven: Preheat your oven to 330°F (165°C). Do not grease the angel food cake pan; this helps the cake rise properly.
2. Make the Aquafaba Meringue:
   • In a large mixing bowl, combine the aquafaba and cream of tartar. Using an electric mixer, beat on medium speed until foamy.
   • Gradually add the sugar, one tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff peaks form, about 8–10 minutes.
3. Combine Dry Ingredients:
   • In another bowl, sift together the all-purpose flour, baking powder, and salt.
4. Fold in Dry Ingredients:
   • Gently fold the dry ingredients into the aquafaba meringue using a spatula. Be careful not to deflate the meringue; fold just until combined.
5. Add Vanilla and Chickpea Flour:
   • Gently fold in the vanilla extract and chickpea flour (if using) until just incorporated.
6. Pour Batter into Pan:
   • Carefully pour the batter into the ungreased angel food cake pan, smoothing the top with a spatula.
7. Bake:
   • Bake in the preheated oven for 50–60 minutes, or until the cake is golden brown and springs back when gently pressed.
8. Cool:
   • Once baked, remove from the oven and let it cool in the pan on a wire rack for about 10 minutes. Then invert the pan to cool completely upside down (if your pan allows it) to maintain the cake’s height.
9. Remove from Pan:
   • Once completely cool, run a thin knife around the edges and gently remove the cake from the pan.
10. Serve:
    • Serve your Vegan Angel Food Cake topped with vegan whipped cream and fresh berries for a delightful dessert!

Tips for Success

• Aquafaba: Make sure to use high-quality aquafaba for best results; it should whip up nicely.
• Sugar Texture: For a finer texture, consider using superfine sugar instead of regular granulated sugar.
• No Substitutions: Follow the recipe closely; substitutions can affect the texture and rise of the cake.
• Storage: Store leftovers in an airtight container at room temperature for up to three days.

This Vegan Angel Food Cake is not only delicious but also impressively light and airy! Enjoy this delightful dessert at any gathering or as a special treat!