Delicious Vegan Angel Food Cake Updated
Channel: The Vegan Shift
Date: 06/03/2023

We share a vegan angel food cake recipe for 2023 that tastes just as good as the best bakery goods laden with animal products. It might even end up becoming your favorite dessert.
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What is angel cake? 
Traditional angel food cake or angel cake is a sponge cake made with egg yolks, flour, and sugar. Usually, a whipping agent, like cream of tartar, is added. Because it doesn't contain butter, it varies from other cakes. It is the whipped egg whites that give it an aerated feel. According to Wikipedia, it was in the late 19th century that Angel food cake first gained popularity in the United States. Due to its airy and fluffy texture, it earned its distinctive reputation and name.
Making a Vegan angel food cake: quick and easy.
This vegan angel cake recipe is very moist, light, and fluffy.

It is this easy angel food cake recipe available, and it just calls for a few easy ingredient swaps.

The end product has the best, most subtly vanilla-flavored, lightest, and airiest crumb.

The tastiest vegan dessert I've ever had—you might soon put this angel cake vegan version at the top of your go-to vegan cakes list. 

And amazingly, no animals were harmed or exploited, so you and your family can sit down and enjoy a healthy, nutritious, light dessert guilt-free. No eggs or dairy are needed or added. 

The vegan version of angel food cake uses a small amount of whipped vegan butter to give it the same texture as regular angel food cake in place of egg whites.

Traditional vegan angel cake recipes call for aquafaba (the juice from a can of chickpeas). But in this recipe, we will use trick whipped vegan butter to replace the eggs or the aquafaba. Keep reading to find out what "trick vegan butter" is. 

Egg and dairy-free Angel Food Cake

It might seem like Mission Impossible to make a classic angel food cake without dairy or eggs, but it is doable.
The secret key to achieving the airy texture is to cream the butter, sugar, and oil together.
It is also important to make simple vegan buttermilk (mixing dairy-free milk and white wine vinegar), adding this in gradually.
If you follow the vegan angel food cake recipe closely, you will soon taste the most perfect angel food cake you've ever had, baked from a thick and beautifully creamy cake batter.

All Vegan Ingredients

Check the recipe card below for the exact amounts
Betty Crocker All purpose flour mixed with corn starch (homemade cake flour). If you don't mind the expense you can get an organic cake with unbleached flour like Bob's Red Mill, Organic Pastry Flour, and Whole Wheat a little more costly but healthier.
Salt: Just a pinch
Vegan butter: Pick the soft sticks in plastic wrap, not the ones that come in a tub.
Baking Powder & Soda: If you want a fluffy cake using both gives the best results. 
White Granulated Sugar: Sorry no healthy brown sugar, coconut sugar, or Maple syrup in this one.  Just keep the dessert portions in your serving plate SMALL.
Vegetable oil: It must be neutral tasting.
Vanilla: Add zest to your baked wonder.
Oat Milk & Vinegar: Stands in as Vegan buttercream helping your cake to rise. It also makes your concoction tastier.
Exact Amounts
4 Cups All-Purpose White Flour
1/2 Cup Cornstarch
4 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Salt
2/3 Cup Vegan Butter, soft
2 Cup Sugar, White
4 Tbsp Olive Oil
4 Tsp Vanilla
2 Cup Oat o Soy Milk
4 Tsp White wine Vinegar

Preparation Instructions
Warm up the oven's temperature to 350F. Oat milk and vinegar should be combined and set aside.
Combine the flour, cornstarch, baking powder, soda, and salt in a bowl. Place aside.
Add the soft vegan butter, sugar, oil, and vanilla to a different bowl and blend with an electric mixer until the mixture is very light, creamy, and fluffy (this may take a few minutes).
Alternate adding milk and vinegar (in about 2-3 additions each) while mixing well between each addition, gradually adding the dry component to the butter mixture. The batter needs to be airy and uniform.
Add mix to an ungreased angel food cake pan, and bake for 35 to 45 minutes or until the cake springs back when lightly touched. You can also test by inserting a toothpick; if it comes out clean with no wet batter, it is ready.
After one hour of cooling in the pan, move to a cooling rack. When the cake has cooled off, top it with vegan whipped cream and your favorite fruit slices. Share with the family!

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