Traditional angel food cake usually relies on a dozen egg whites, but this eggless angel food cake proves you do not need a single one to get a light, spongy crumb.
If you have an egg allergy or simply prefer baking without eggs, this recipe lets you enjoy a classic dessert without missing out on the texture.
The secret is using whipped aquafaba, which creates a glossy meringue that rises beautifully in the oven.
It comes together with just a few simple pantry staples and a touch of vanilla and almond extract for extra flavor.
I love serving slices of this cake topped with fresh berries and a spoonful of whipped cream.
Why You’ll Love It
Light and Airy – This cake has the delicate, cloudlike texture that makes angel food cake so special.
Beautifully Golden – The cake bakes into a golden crust with a soft, elegant center.
Lovely Flavor – Vanilla and almond extracts create a sweet, fragrant flavor that tastes refined without being overpowering.
Perfect With Fruit – Fresh berries add bright flavor and color that complement the cake beautifully.
Ingredient List
- 1 1/2 cups Aquafaba (liquid from 2 cans of chickpeas)
- 1 tsp Cream Of Tartar
- 1 1/4 cups Superfine Sugar
- 1 cup Cake Flour
- 1/4 tsp Salt
- 1 1/2 tsp Vanilla Extract
- 1/2 tsp Almond Extract
Directions
Step 1
Pour the aquafaba into a saucepan and simmer over medium heat for 10 to 15 minutes until reduced to 1 cup. Cool completely, then chill for 30 minutes.
Step 2
Preheat the oven to 325 F. Sift the cake flour, salt and 1/2 cup of the superfine sugar together twice and set aside. Do not grease the tube pan.
Step 3
In a very clean stand mixer bowl, whip the chilled aquafaba and cream of tartar on medium high speed for 5 to 6 minutes until soft peaks form.
Step 4
With the mixer running, add the remaining 3/4 cup sugar one tablespoon at a time. Keep whipping for 6 to 8 more minutes until the meringue is thick, glossy and holds stiff peaks. Beat in the vanilla and almond extract.
Step 5
Sift one third of the flour mixture over the meringue and fold gently with a spatula. Repeat twice more, folding just until no streaks of flour remain.
Step 6
Spoon the batter into a 10 inch ungreased tube pan and smooth the top. Run a butter knife through the batter once to remove large air pockets.
Step 7
Bake for 40 to 45 minutes until the top is golden and springs back when lightly pressed.
Step 8
Immediately invert the pan onto a bottle or its feet and let the cake hang upside down until completely cool, about 2 hours. Run a thin spatula around the edges to release and serve with berries and whipped cream.
Tips
Reduce The Aquafaba Carefully
Simmer the aquafaba until you have exactly 1 cup. Measuring it after reducing is important because too much liquid can make the meringue weak and the cake too moist.
Let it cool completely before whipping, then chill it for 30 minutes. Cold aquafaba whips more easily and gives the cake better structure.
Use A Completely Clean Bowl
Make sure the mixer bowl and whisk are clean, dry, and free from any oil. Even a small amount of grease can keep the aquafaba from becoming thick and fluffy.
Use a metal or glass bowl if possible, since these materials are less likely to hold onto oily residue than some plastic bowls.
Add The Sugar Slowly
Add the 3/4 cup of sugar one tablespoon at a time while the aquafaba is whipping. Give each spoonful a few seconds to blend in before adding the next one.
Adding the sugar too quickly can make the meringue loose and grainy. The finished mixture should look glossy and hold stiff peaks before you add the flour.
Try These Next
- Eggless Berry Pavlova
- Eggless Lemon Meringue Pie
- Eggless Meringue Cookies
- Eggless Victoria Sponge Cake
- Eggless Zesty & Tangy Lemon Curd
Questions You Might Have
Why does the aquafaba need to be reduced before whipping?
Reducing the aquafaba removes extra water and makes it more concentrated, which helps it whip into a thicker, more stable meringue.
Be sure to cool it completely and chill it for 30 minutes before whipping, since warm aquafaba may not reach stiff peaks.
Eggless Angel Food Cake
Ingredients
Equipment
Method
- Pour the aquafaba into a saucepan and simmer over medium heat for 10 to 15 minutes until reduced to 1 cup. Cool completely, then chill for 30 minutes.
- Preheat the oven to 325 F. Sift the cake flour, salt and 1/2 cup of the superfine sugar together twice and set aside. Do not grease the tube pan.
- In a very clean stand mixer bowl, whip the chilled aquafaba and cream of tartar on medium high speed for 5 to 6 minutes until soft peaks form.
- With the mixer running, add the remaining 3/4 cup sugar one tablespoon at a time. Keep whipping for 6 to 8 more minutes until the meringue is thick, glossy and holds stiff peaks. Beat in the vanilla and almond extract.
- Sift one third of the flour mixture over the meringue and fold gently with a spatula. Repeat twice more, folding just until no streaks of flour remain.
- Spoon the batter into a 10 inch ungreased tube pan and smooth the top. Run a butter knife through the batter once to remove large air pockets.
- Bake for 40 to 45 minutes until the top is golden and springs back when lightly pressed.
- Immediately invert the pan onto a bottle or its feet and let the cake hang upside down until completely cool, about 2 hours. Run a thin spatula around the edges to release and serve with berries and whipped cream.