Angel food cake is definitely one of our favorite summer bakes.
For the past months, we have gone through tons of experiments to get to a vegan recipe. We have just come up with one that works, although it may still take a little practice to perfect.
This recipe makes a full angel food cake. But we bake the batter in cupcake tins for bite-size treats.
Once cool, we pair them with candied peels from homegrown lemons. But they go wonderfully with berries, unsweet coconut flakes or vegan chocolate chips too!
Ingredients (makes 18 mini cakes)
- 1 1/2 cups aquafaba (water from canned chickpeas or beans)
- 1 tsp vanilla extract
- 1 1/2 tsp cream of tartar
- 1/4 tsp pink salt
- 1 cup vegan confectioner’s sugar
- 1 cup sifted chickpea flour (or self-rising, gluten-free flour)
- 10 minutes
- About 1 hour
- About 1 hour + 10 minutes
- Preheat oven to 170 C (about 330 F).
- Pour the aquafaba, vanilla extract, salt and cream of tartar in a mixer.
- Beat on high for about 2 minutes, then switch to medium speed.
- Start pouring the sugar in very slowly, without stopping the mixer.
- Beat the batter until stiff, white peaks have formed, about 5-6 minutes more.
- In the meantime, sift the flour.
- When the batter is stiff, add the flour by folding it in gently with a spatula.
- Immediately place the batter in ungreased cupcake tins, about 1/4 cup per mold.
- Bake until a wooden skewer comes out clean, about 30 minutes.
- Let cool for at least 1 hour, then garnish with candied lemon peels or topping of choice before serving.
Of special notice
- If you can’t find chickpea flour, simply grind 2 cups of dry, organic chickpeas with a coffee grinder.
- If you’d rather make a regular angel food cake, simply pour the batter into an ungreased tube pan. Bake for about 1 hour, or until wooden skewer comes out clean.
- If you have any organic lemons and would like to candy them, simply boil the peels. Slice the peels thin, then add them to 2 cups of water and 1/2 cup of brown sugar. Boil them on a low heat – stirring every now and then – until tender, about 45 minutes.
Hi there! My name is Michelle. I’m an American living in Italy, mom of two girls, a lover of travel, music and good food shared with loved ones. I am a freelance grant writer and a former agricultural development practitioner, having worked mostly in rural Africa for 18 years. I look forward to creating a space here – with your help – where we can exchange dreams, ideas and kindness to start shaping a better tomorrow.