We are thrilled to introduce another incredible recipe from our talented community! Just when we thought vegan angel food cake couldn't get any better, a creative customer shared her brilliant idea: a Vegan Angel Food Cake Loaf. This recipe transforms the classic airy cake into a delicious, easy-to-slice loaf, perfect for snacking, breakfast, or dessert.

The convenient loaf format is a testament to the endless possibilities our Animal-Free Egg White Powder unlocks.

Vegan Angel Food Cake Loaf

Suzanne

Servings

3 (7"x5") loaves

Prep Time

20 minutes

Cook Time

15 minutes

Cuisine

American

Category

Dessert

The Game-Changer for Endless Vegan Recipes


Our Animal-Free Egg White Protein Powder is the revolutionary key to unlocking your culinary potential. It's a game-changer because it delivers the unique binding, lifting and foaming power that was once only possible with chicken-source egg whites. This opens the door to an endless world of vegan and animal-free recipes, empowering you to create everything from light, airy textures to stable, structured dishes with perfect, consistent results every time. It's the ultimate tool for culinary freedom.

Vegan Angel Food Cake Loaf

Ingredients

  • ½ cup Animal-Free Egg Whites Powder
  • 1 ½ cups + 1 Tbsp Water
  • ½ cup Superfine Sugar / Quick Dissolve Sugar
  • ½ cup Sweetener (or your preferred 1:1 sugar substitute)
  • ¾ tsp Cream of Tartar
  • ¼ tsp Salt
  • 1 Tbsp Vanilla Extract
  • ½ cup + 1 Tbsp Cake Flour
  • Chocolate Chips, to taste

Directions

  1. Arrange an oven rack in the middle position and preheat to 350°F (175°C). Have your ungreased loaf pans ready.
  2. In a large, clean mixing bowl, use an electric whisk to mix the animal-free egg white powder with the water until it becomes very foamy.
  3. Once the mixture is foamy, begin to slowly sprinkle in the superfine sugar (or quick dissolve sugar) while the mixer is running. Continue whisking until the foam begins to form soft peaks.
  4. When the meringue starts to hold its shape, slowly add the cream of tartar, salt, and vanilla extract.
  5. Sift the sweetener and the cake flour while whisking.
  6. Add chocolate chips.
  7. Carefully spoon the batter into the loaf pans, filling them about two-thirds full. Top the batter with a few extra chocolate chips if desired.

  8. Place the pans in the oven and bake at 350°F (175°C) for 15 minutes. Then, reduce the oven temperature to 300°F (150°C) and continue baking for approximately 15 minutes or until a skewer inserted into the center comes out clean.

  9. Let the loaves cool completely in their pans before attempting to unmold.
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