The wait is finally over! For years, a truly light and airy vegan angel food cake has seemed like an impossible dream. The delicate texture of this classic dessert has always relied on egg whites, leaving vegan bakers with dense, heavy imitations. But now, thanks to the revolutionary animal-free egg white powder, you can finally enjoy this heavenly cake in a completely vegan version.

We are incredibly excited to share this recipe, which comes to us from a talented customer, Lindsay Shelden. Lindsay's creation is a testament to the amazing possibilities that the animal-free egg white powder unlocks. We can't wait to see all the incredible desserts that you will create with it.

Vegan Angel Food Cake

Lindsay Shelden
Servings

10-12

Prep Time

25 minutes

Cook Time

45 minutes

Cuisine

American

Category

Dessert

The Animal-Free Egg White Protein Powder is the game-changing ingredient your pantry has been missing. This high-performance powder is the key to creating light, airy and voluminous desserts that were once thought impossible for vegan bakers.




This product has gone viral for a reason! It unlocks culinary possibilities once thought impossible for vegans by perfectly functioning just like traditional egg whites. This game-changing powder whips into a stable, airy foam, providing the essential structure, lift, and texture needed for a wide array of dishes. With a clean flavor profile and consistent, reliable results, it's the ultimate key to mastering any plant-based creation, allowing you to achieve incredible, cruelty-free results across your entire menu.







Click here to buy our Animal-Free Egg White Protein Powder
vegan angel food cake using animal free egg white protein powder

Ingredients

  • 50 g (1/2 cup + 2 Tbsp) Animal-Free Egg White Powder*
  • 375 g (1.5 cups + 1 Tbsp) Cool Water
  • 425 g (2 cups + 2 Tbsp) Granulated Sugar
  • 15 g (1 Tbsp) Vanilla Extract
  • 3 g (3/4 tsp) Cream of Tartar OR 14 g (1 Tbsp) Lemon Juice**
  • 1 g (1/8 tsp) Table Salt
  • 140 g (1 cup + 2 Tbsp) Bleached Cake Flour, sifted+

Notes on ingredients

  • * Volume Measurement: When using volume measurements (cups/spoons), sift dry ingredients, then spoon gently into the measuring tool and level off.
  • **Tartness Adjustment: For a tarter cake, double the amount of cream of tartar or lemon juice.
  • +Sifting Flour: Sifting flour after measuring is recommended to prevent lumps and aid incorporation into the meringue.

Directions

  1. Preheat Your Oven: Arrange an oven rack in the lower third of your oven and preheat it to 350°F (180°C). The goal is to have the cake bake in the center of the oven's heat.
  2. Hydrate the Protein (Optional): For a smoother final texture, you can briefly blend the animal-free egg white powder and water in a blender for just a few seconds until combined. This helps prevent small, crunchy bits of protein in the finished cake, but you can skip this if you are short on time.
  3. Combine Wet Ingredients: In the bowl of your stand mixer (or a large, non-plastic bowl), combine the animal-free egg white powder, cool water, sugar and vanilla extract.
  4. Initial Mix: Using the whisk attachment, mix the ingredients on a low speed for about one minute to dissolve the sugar into the liquid.
  5. Build the Meringue: Increase the speed to medium-low and continue to whisk for 3 minutes. The mixture will become opaque and might look a bit frothy.
  6. Add Acid and Salt: While the mixer is still running, add the cream of tartar (or lemon juice) and the salt.
  7. Continue Whisking: Increase the speed to medium and whisk for another 90 seconds.
  8. Achieve Soft & Firm Peaks: Turn the mixer up to medium-high and whisk until the meringue is glossy, thick, and forms peaks that are between soft and firm. This could take 1-4 minutes depending on whether you pre-blended the powder. When you lift the whisk, the meringue should fall off in a thick, defined ribbon.
  9. Fold in Flour: Gently add the sifted flour in four separate additions. Use a large, flexible spatula to fold the flour into the meringue between each addition, being careful not to deflate the mixture.
  10. Fill the Pan: Pour the finished batter into your ungreased tube pan. If you see any remaining pockets of flour, gently fold them in.
  11. Bake the Cake: Place the cake in the preheated oven and bake for 40-45 minutes. The cake should be golden brown and puffed up, with an internal temperature of at least 206°F (97°C). The cake may start to smell done after about 30 minutes; it's crucial to continue baking for at least 40 minutes to ensure the inside is fully cooked.
  12. Cool Completely: Immediately after removing the cake from the oven, invert the pan to let it cool completely. This process will take at least two hours and is crucial for the cake’s structure.
  13. Unmold and Serve: Once fully cooled, carefully run a knife around the edges to release the cake and turn it out onto a serving plate. It’s delicious served with vegan whipped cream, fresh berries, or your favorite dessert topping.
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