Fluffy Vegan Angel Food Cake

Here is my favorite vegan angel food cake recipe, with a light, airy texture that’s completely plant-based, using aquafaba instead of egg whites, and simple ingredients you probably already have in your pantry.

This vegan angel food cake has become my go-to dessert when we have friends over for dinner. Even my non-vegan neighbors ask for the recipe every time I bring it to potluck gatherings. Who knew you could make such a fluffy cake without a single egg?

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What Kind of Flour Should I Use?

All-purpose flour is your best bet for this vegan angel food cake, and it’s what most people already have in their pantry. You want to stick with regular all-purpose flour rather than bread flour or cake flour, as it gives you the right balance of structure and tenderness. If you only have whole wheat flour on hand, you can substitute up to half of the all-purpose flour with it, but keep in mind this will make your cake a bit denser and give it a nuttier flavor. Make sure to measure your flour properly by spooning it into the measuring cup and leveling it off – too much flour can make your cake heavy instead of light and fluffy.

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Options for Substitutions

This vegan angel food cake is pretty adaptable, so here are some swaps you can make:

• All-purpose flour: You can substitute with cake flour for an even lighter texture – just use 2¼ cups instead of 2 cups. Avoid using whole wheat flour as it will make the cake too dense for this recipe.
• Cornstarch: If you’re out of cornstarch, you can use arrowroot powder or potato starch in the same amount. These help create that tender, fluffy texture that makes angel food cake special.
• Oat milk: Any plant-based milk works here – almond, soy, coconut, or cashew milk are all good options. Just make sure it’s unsweetened so you don’t throw off the sugar balance.
• Vegan butter: You can replace this with coconut oil (softened to room temperature) or even more olive oil – just add an extra tablespoon if going the oil route.
• White vinegar: Apple cider vinegar or lemon juice work just as well here. The acid helps activate the baking soda and keeps the cake light and airy.
• Vanilla: Try almond extract for a different flavor profile, but use only 1 teaspoon since it’s stronger than vanilla.

Watch Out for These Mistakes While Baking

The biggest mistake when making vegan angel food cake is overmixing the batter, which can lead to a dense, heavy cake instead of the light, airy texture you’re after – mix just until the ingredients are combined and no dry flour remains.

Another common error is opening the oven door too early to check on your cake, as this can cause it to collapse due to the sudden temperature change, so resist the urge to peek until at least three-quarters of the baking time has passed.

Make sure your vegan butter is properly softened at room temperature before creaming it with the sugar, as cold butter won’t incorporate well and can result in an uneven texture.

Finally, don’t skip the step of adding vinegar to your oat milk – this creates a buttermilk-like reaction that helps activate the leavening agents and gives your cake the proper rise and tender crumb.

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What to Serve With Vegan Angel Food Cake?

This light and fluffy cake is perfect on its own, but it really shines when you add some fresh berries like strawberries, blueberries, or raspberries on top. A dollop of coconut whipped cream or your favorite vegan whipped topping makes it feel extra special for dessert. You can also drizzle some berry compote or a simple glaze made with powdered sugar and plant milk over each slice. For a fun twist, try serving it with a scoop of dairy-free vanilla ice cream and a sprinkle of toasted almonds or coconut flakes.

Storage Instructions

Keep Fresh: Your vegan angel food cake stays soft and fluffy when covered with plastic wrap or stored in an airtight container at room temperature for up to 3 days. I like to wrap mine in a clean kitchen towel first, then cover with plastic wrap to keep that perfect texture.

Refrigerate: If you want to keep your cake longer, pop it in the fridge where it’ll stay good for up to a week. Just make sure it’s well covered so it doesn’t dry out or pick up any funky fridge flavors.

Freeze: This cake freezes really well for up to 3 months! Wrap individual slices in plastic wrap and then put them in a freezer bag, or freeze the whole cake wrapped tightly. When you’re ready to eat it, just thaw at room temperature for about an hour.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1900
• Protein: 19-24 g
• Fat: 36-44 g
• Carbohydrates: 355-375 g

Ingredients

• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup plant-based butter, softened
• 1 cup granulated sugar
• 2 tbsp olive oil
• 2 tsp pure vanilla extract
• 1 cup oat milk
• 2 tsp vinegar

Step 1: Preheat the Oven and Prepare the Wet Mixture

• 1 cup oat milk
• 2 tsp vinegar

Preheat the oven to 350°F (175°C).

Meanwhile, in a small bowl, mix together the oat milk and vinegar.

Set this aside for a few minutes to allow it to curdle, creating a vegan ‘buttermilk’.

Step 2: Combine the Dry Ingredients

• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.

Set this dry mixture aside.

Step 3: Cream the Butter, Sugar, Oil, and Vanilla

• 1/3 cup plant-based butter, softened
• 1 cup granulated sugar
• 2 tbsp olive oil
• 2 tsp pure vanilla extract

In another bowl, add the softened plant-based butter, granulated sugar, olive oil, and pure vanilla extract.

Using an electric mixer, beat the ingredients together for several minutes until the mixture is very light, creamy, and fluffy.

This step helps achieve a tender cake crumb—don’t rush it!

Step 4: Mix the Batter

• dry ingredient mixture from Step 2
• oat milk-vinegar mixture from Step 1
• creamed butter mixture from Step 3

Alternately add the dry ingredients from Step 2 and the oat milk-vinegar mixture from Step 1 into the creamed butter mixture from Step 3 in 2-3 batches, mixing well after each addition.

The batter should become light and smooth, with no lumps remaining.

I find that incorporating the ingredients gradually ensures a more even and airy texture.

Step 5: Bake the Cake

• cake batter from Step 4

Pour the smooth batter into an ungreased angel food cake pan.

Bake in the preheated oven for 35-45 minutes, or until the cake springs back when gently pressed or a toothpick inserted into the center comes out clean.

Step 6: Cool the Cake

Let the cake cool in the pan for 1 hour.

Then, carefully transfer it to a cooling rack to finish cooling completely before serving.

Cool cakes release better from pans and slice more cleanly—patience is key here!

Step 7: Serve and Enjoy

Once the cake is fully cooled, top it with vegan whipped cream and mixed berries if desired.

Slice and enjoy!

I like to serve this cake with a sprinkle of powdered sugar for an extra touch.

Fluffy Vegan Angel Food Cake

Delicious Fluffy Vegan Angel Food Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 19 minutes mins

Cook Time 38 minutes mins

Total Time 57 minutes mins

Servings 4

Calories 1825 kcal

Ingredients

  

• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup plant-based butter, softened
• 1 cup granulated sugar
• 2 tbsp olive oil
• 2 tsp pure vanilla extract
• 1 cup oat milk
• 2 tsp vinegar

Instructions

 

• Preheat the oven to 350°F (175°C). Meanwhile, in a small bowl, mix together the oat milk and vinegar. Set this aside for a few minutes to allow it to curdle, creating a vegan 'buttermilk'.
• In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set this dry mixture aside.
• In another bowl, add the softened plant-based butter, granulated sugar, olive oil, and pure vanilla extract. Using an electric mixer, beat the ingredients together for several minutes until the mixture is very light, creamy, and fluffy. This step helps achieve a tender cake crumb—don't rush it!
• Alternately add the dry ingredients from Step 2 and the oat milk-vinegar mixture from Step 1 into the creamed butter mixture from Step 3 in 2-3 batches, mixing well after each addition. The batter should become light and smooth, with no lumps remaining. I find that incorporating the ingredients gradually ensures a more even and airy texture.
• Pour the smooth batter into an ungreased angel food cake pan. Bake in the preheated oven for 35-45 minutes, or until the cake springs back when gently pressed or a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 1 hour. Then, carefully transfer it to a cooling rack to finish cooling completely before serving. Cool cakes release better from pans and slice more cleanly—patience is key here!
• Once the cake is fully cooled, top it with vegan whipped cream and mixed berries if desired. Slice and enjoy! I like to serve this cake with a sprinkle of powdered sugar for an extra touch.