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Easy Vegan Angel Food Cake
This delicious vegan angel food cake recipe is so incredibly light, fluffy and moist! It’s the simplest angel food cake recipe that is made without eggs, and with just a few simple ingredient swaps.
The result is the lightest and airiest crumb with the best subtle vanilla flavor. The best ever sweet summer vegan dessert–but I love enjoying this cake year round!
Angel food cake originated in the United States in the late 1800s.
It quickly became popular because of its exceptionally light and fluffy texture–and that soft crumb has led to it being a staple in bakeries to this day!
While traditional angel food cake does not have any fat in it, this vegan version uses a bit of whipped vegan butter to achieve that texture without eggs.
I’ve tried using aquafaba (the juice from a can of chickpeas), and while it’s such a helpful ingredient for making things like vegan macarons, I really prefer this butter trick for baking!
Dairy Free & Egg Free Angel Food Cake
Making angel food cake without dairy or eggs was a little intimidating, but it’s totally possible to achieve that soft texture without them.
Creaming the butter, sugar and oil together is the most important step towards getting that light texture.
It’s also important to make a simple vegan buttermilk (mixing dairy-free milk and vinegar), and adding this in gradually.
The result is a thick and incredibly creamy batter that bakes into the best vegan angel food cake you’ll ever have!
- All-Purpose Flour & Cornstarch – This is how to make homemade cake flour–you can also substitute with 2 1/4 cups cake flour!
- Baking Powder & Soda – Using both in this recipe helps make the fluffiest angel food cake!
- Salt – Just a bit to bring out the flavor.
- Vegan Butter – Be sure to use soft vegan butter sticks, not from a tub.
- White Sugar – The best to use for the color and texture of angel food cake.
- Olive Oil – You can also use vegetable oil, you just need a neutral-tasting oil.
- Vanilla – To add a little flavor to the simple cake.
- Oat Milk & Vinegar – This works as a sort of vegan buttercream, and helps the cake to rise and adds some flavor.
How to Make Vegan Angel Food Cake
Making the Eggless Cake Batter
Preheat oven to 350F degrees. Mix together the oat milk and vinegar, set aside.
In a bowl, mix together the flour, cornstarch, baking powder, baking soda and salt. Set aside. In another bowl, add the soft vegan butter, sugar, oil and vanilla, and mix with an electric mixer until very light, creamy and fluffy (this may take a few minutes).
Gradually add the dry mixture to the butter mixture, alternating between the milk and vinegar (about 2-3 additions of each), mixing briefly in between. The batter should be light and smooth–try not to overmix as well.
Add to an ungreased angel food cake pan, and bake for 35-45 minutes, or until the cake springs back up when gently pressed.
Let cool for 1 hour in the pan, then transfer to a cooling rack.
Serving Angel Food Cake
You can always serve angel food cake plain or with a dusting of powdered sugar, but I love adding some vegan whipped cream (I used store-bought from a tub, but you can also use my Vegan Whipped Cream recipe to make your own!), and mixed berries.
Fruit and angel food cake are a match made in heaven–any berries or fruit like pineapple are wonderful additions!
Just be sure to add the toppings right before serving, you don’t want to leave the whipped cream on the cake for hours beforehand.
I would recommend keeping this cake in an airtight container on the counter (plain, without any toppings), for about two or three days. This cake is best when enjoyed fresh.
This delicious vegan sponge cake is super easy to make–it’s in your oven in minutes and is so versatile.
For this recipe, I went off of my super fluffy Vegan Funfetti Cake recipe. It’s the fluffiest cake I’ve ever made–even though this cake is slightly on the rich side, it still has that light and delicate texture you expect!
This recipe is:
- Light & Airy
- Dairy Free
- Egg Free
- Easy to Make
Try these other tasty vegan recipes next!
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- Preheat oven to 350F degrees. Mix together the oat milk and vinegar, set aside.
- In a bowl, mix together the flour, cornstarch, baking powder, baking soda and salt. Set aside.
- In another bowl, add the soft vegan butter, sugar, oil and vanilla, and mix with an electric mixer until very light, creamy and fluffy (this may take a few minutes).
- Gradually add the dry mixture to the butter mixture, alternating between the milk and vinegar (about 2-3 additions each), mixing well in between. The batter should be light and smooth.
- Add to an ungreased angel food cake pan*, and bake for 35-45 minutes, or until the cake springs back up when gently pressed (can also test by inserting a toothpick--if it comes out clean without any wet batter on it, it's done).
- Let cool for 1 hour in the pan, then transfer to a cooling rack. Once fully cooled, top with vegan whipped cream and mixed berries, enjoy!
*If you want to use a bundt pan instead, grease it well and add a light dusting of flour inside. If you want to bake in two 9x9 pans, evenly divide and bake for about 25-30 minutes.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 229Total Fat: 8gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 0mgSodium: 232mgCarbohydrates: 38gFiber: 1gSugar: 18gProtein: 2g