Are you looking for a show-stopping dessert that's surprisingly easy to make and completely vegan? Look no further! This vegan angel cake recipe delivers on all fronts – it's light, fluffy, delicately sweet, and utterly irresistible. Forget everything you think you know about vegan baking; this recipe proves that plant-based desserts can be just as impressive, if not more so, than their traditional counterparts. Perfect for birthdays, celebrations, or a simple weeknight treat, this recipe is a guaranteed crowd-pleaser. Get ready to impress your friends and family with this heavenly creation!
Ingredients:
- 1 ½ cups (190g) aquafaba (liquid from canned chickpeas), room temperature
- 1 ½ cups (150g) granulated sugar, divided
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 ½ cups (115g) all-purpose flour
- Pinch of salt
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch angel food cake pan. You can also use parchment paper to line the bottom for easier removal. Don't grease the sides; this allows the cake to climb the sides of the pan.
Whip it Up:
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In a large, clean, grease-free bowl (metal bowls work best), beat the aquafaba with an electric mixer until soft peaks form. This is crucial for achieving the light and airy texture of the cake.
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Gradually add ½ cup of the sugar, beating until stiff, glossy peaks form. This will take a few minutes.
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Gently fold in the vanilla extract and cream of tartar.
Combine Dry and Wet Ingredients:
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In a separate bowl, whisk together the flour, salt, and remaining 1 cup of sugar.
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Gradually add the dry ingredients to the aquafaba mixture, gently folding until just combined. Be careful not to overmix; a few lumps are okay. Overmixing will deflate the batter.
Bake to Perfection:
- Carefully pour the batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool and Serve:
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Invert the pan immediately onto a wire rack and let the cake cool completely upside down. This prevents the cake from collapsing.
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Once completely cool, gently remove the cake from the pan. Dust with powdered sugar before serving, or add your favorite vegan frosting or topping.
Tips for Success:
- Room temperature aquafaba: Using room temperature aquafaba is essential for proper whipping. Cold aquafaba will not whip as effectively.
- Clean bowl: Make sure your bowl and beaters are completely clean and free of grease, as this can prevent the aquafaba from whipping properly.
- Don't overmix: Overmixing the batter will deflate it, resulting in a dense cake. Mix only until the ingredients are just combined.
- Cooling upside down: Cooling the cake upside down prevents it from collapsing.
Variations:
- Citrus Angel Cake: Add the zest of one lemon or orange to the batter for a refreshing twist.
- Spiced Angel Cake: Add a teaspoon of cinnamon or nutmeg for a warm, comforting flavor.
- Chocolate Angel Cake: Add ½ cup of unsweetened cocoa powder to the dry ingredients.
Nutritional Information (per serving, approximate):
Calories: Approximately 150-200 Protein: 3-5g Fat: 2-4g Carbohydrates: 30-40g
This delicious and surprisingly easy vegan angel cake is perfect for any occasion. Its delicate texture and subtle sweetness make it a truly delightful treat. Enjoy!