Have you ever dreamt of a cloud? A sweet, airy confection that melts in your mouth, leaving behind just a whisper of vanilla and pure delight? That’s angel food cake. But what if you’re living a vegan lifestyle? Does that mean this ethereal pleasure is forever out of reach? Absolutely not! The magic of vegan baking has unlocked the secrets to crafting a truly delectable and unbelievably light vegan angel food cake.
Traditional angel food cake is a marvel of simplicity: egg whites, sugar, flour, and a touch of vanilla. The egg whites, whipped into a voluminous meringue, provide the cake’s signature lightness and airy structure. Removing eggs from the equation seems like an impossible hurdle, but thankfully, there’s a game-changing ingredient that makes the vegan version not only possible but surprisingly successful.
This article will guide you through the journey of creating a perfect vegan angel food cake, ensuring that you don’t miss out on this classic dessert. We’ll explore the science behind it, the key ingredients, a detailed recipe, troubleshooting tips, serving suggestions, and even a few variations to spice things up. Prepare to be amazed!
The Science of Angel Food Cake (and Veganizing It)
Understanding the science behind angel food cake is crucial for successfully making a vegan version. The primary function of the egg whites in the traditional recipe is to provide structure and volume. When whipped, egg whites trap air, creating a stable foam that rises beautifully in the oven. This airy structure is what gives angel food cake its characteristic lightness.
Here’s where aquafaba enters the picture. Aquafaba, the liquid from cooked chickpeas, is a true gift to the vegan baking world. While it might seem strange to use bean liquid in a cake, aquafaba possesses remarkable properties similar to egg whites. It’s composed of proteins and starches that, when whipped, create a meringue-like foam capable of holding significant volume. The protein in the aquafaba denatures during whipping, forming a network that traps air bubbles, mimicking the effect of egg whites.
Why does it work? Chickpeas release starches and proteins into the cooking water. These dissolved solids, particularly the proteins, have the ability to create stable foams when aerated. This is very similar to the structure of egg whites and allows us to create a vegan angel food cake that would otherwise be impossible.
Beyond aquafaba, the other ingredients play vital roles:
- Sugar: Both granulated and powdered sugar are important. Granulated sugar provides the necessary sweetness and structure, while powdered sugar, with its finer texture, helps to create a more delicate crumb.
- Flour: Cake flour is essential for achieving the desired texture. Its low protein content prevents the development of excessive gluten, which would result in a tougher cake.
- Cream of Tartar: This ingredient acts as a stabilizer for the aquafaba meringue, helping it to hold its shape during baking and preventing it from collapsing. It also helps to create a whiter cake.
Key Ingredients & Substitutions
Let’s delve deeper into the critical ingredients for a successful vegan angel food cake:
Aquafaba: The Star Player
Finding the Best Aquafaba: The quality of your aquafaba significantly impacts the outcome of your cake. Opt for aquafaba from canned chickpeas that are unsalted. Alternatively, cook your own chickpeas and reserve the cooking liquid. Simmering the aquafaba for a few minutes can concentrate it, resulting in a more stable meringue. You’re looking for a consistency slightly thicker than water.
Whipping Aquafaba to Perfection: A stand mixer is highly recommended for whipping aquafaba. Start on medium speed and gradually increase to high speed. Continue whipping until stiff, glossy peaks form. This can take anywhere from five to fifteen minutes, depending on your mixer and the aquafaba’s consistency. The peaks should hold their shape and not droop. Be patient! This is the most crucial step.
Flour: The Delicate Touch
Cake Flour is King: Cake flour has a lower protein content compared to all-purpose flour, preventing the cake from becoming tough. If you don’t have cake flour, you can create a substitute by using all-purpose flour and cornstarch. For every cup of all-purpose flour, remove two tablespoons and replace them with two tablespoons of cornstarch. Sift this mixture together several times for even distribution.
Gluten-Free Options: For a gluten-free vegan angel food cake, use a gluten-free cake flour blend. Keep in mind that the texture might be slightly different, and the cake might be a bit more delicate.
Sugar: The Sweetener
Superfine Granulated Sugar: While regular granulated sugar works, superfine sugar dissolves more easily into the aquafaba meringue, resulting in a smoother batter and a more even texture.
Vanilla Extract: Enhancing the Flavor
Don’t Skimp on Quality: Use a high-quality pure vanilla extract. It adds a subtle yet essential flavor that complements the lightness of the cake. Imitation vanilla extract can have an artificial taste that detracts from the overall experience.
Cream of Tartar Alternatives
While cream of tartar is the preferred stabilizer, you can use lemon juice or vinegar as a substitute. Use half the amount of lemon juice or vinegar as you would cream of tartar. These acids help to stabilize the aquafaba foam.
Step-by-Step Vegan Angel Food Cake Recipe
Now, let’s get baking! Here’s a detailed recipe for a truly exceptional vegan angel food cake:
Ingredients:
- 1 1/2 cups (approximately 360ml) aquafaba, chilled (from one 15-ounce can of chickpeas)
- 1 3/4 cups (350g) superfine granulated sugar, divided
- 1 cup (120g) cake flour, sifted
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions:
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Important: Use an angel food cake pan (a tube pan with a removable bottom) and do not grease it. The cake needs to cling to the sides of the pan to rise properly.
- Whip the Aquafaba: In a clean, grease-free bowl of a stand mixer fitted with the whisk attachment, pour in the chilled aquafaba. Beat on medium speed until foamy. Add the cream of tartar and salt, and continue beating, gradually increasing the speed to high. Beat until stiff, glossy peaks form. This may take between 5 and 15 minutes. The meringue should be firm enough to hold its shape when the whisk is lifted.
- Gradually Add Sugar: Gradually add 1 1/4 cups of the sugar, about a tablespoon at a time, beating well after each addition. Continue beating until the meringue is smooth and glossy. Stir in the vanilla extract.
- Gently Fold in Flour: In a separate bowl, whisk together the remaining 1/2 cup of sugar and the sifted cake flour. Gently fold the flour mixture into the aquafaba meringue in three additions, being careful not to deflate the meringue. Use a large spatula and cut down through the center of the batter, then fold up from the bottom, rotating the bowl as you go. Avoid overmixing! The batter should be light and airy.
- Pour into Pan: Carefully pour the batter into the ungreased angel food cake pan. Do not smooth the top.
- Bake: Bake for 40-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. The cake should spring back lightly when touched.
- Cool Upside Down: Immediately invert the pan onto a wire rack. This is crucial to prevent the cake from collapsing. Let the cake cool completely upside down in the pan for at least one to two hours.
- Release the Cake: Once the cake is completely cool, run a thin knife or spatula around the edges of the pan to loosen the cake. Gently push the cake out of the pan.
Troubleshooting Common Problems
Even with the best recipe, things can sometimes go wrong. Here are some common problems and their solutions:
Flat Vegan Angel Food Cake
Possible Causes: Undewhipped aquafaba is the most common culprit. Ensure that you whip the aquafaba to stiff peaks. Overfolding the flour can also deflate the meringue.
Dense or Gummy Vegan Angel Food Cake
Possible Causes: Too much flour or overmixing can lead to a dense, gummy cake. Measure the flour carefully and fold gently.
Vegan Angel Food Cake Sticks to the Pan
Solution: Ensure that the angel food cake pan is completely ungreased. This is crucial for the cake to rise properly.
Vegan Angel Food Cake Collapses After Baking
Solution: Avoid opening the oven door during baking, as this can cause the cake to collapse. Also, ensure that the cake is cooled completely upside down.
Serving and Storage
Vegan angel food cake is best served fresh. It pairs beautifully with fresh berries, vegan whipped cream, or a light fruit sauce.
- Storage: Store leftover cake in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. The refrigerator can dry it out a bit, so you can also store it in the freezer for longer-term storage, but make sure to wrap it well.
- Serving Suggestions: dust with powdered sugar, enjoy with a side of fresh fruit, use to make vegan shortcake.
Variations and Flavor Ideas
While the classic vegan angel food cake is divine on its own, here are a few ways to add a twist:
- Citrus Zest: Add lemon, orange, or lime zest to the batter for a bright and refreshing flavor.
- Almond Extract: A few drops of almond extract can add a subtle nutty flavor.
- Vegan Chocolate Chips: Sprinkle a few vegan chocolate chips into the batter before baking. Be careful not to add too many, as they can weigh down the cake.
- Spices: Add a pinch of cinnamon or nutmeg for a warm and comforting flavor.
Conclusion
Making a vegan angel food cake might seem daunting, but with the right ingredients and techniques, you can create a truly remarkable dessert that rivals the traditional version. Aquafaba is a miracle ingredient that allows us to replicate the lightness and airy texture of angel food cake without using eggs. So, gather your ingredients, follow the steps carefully, and prepare to enjoy a slice of heavenly delight. This vegan angel food cake is a testament to the possibilities of plant-based baking. Now go bake something amazing!
