Vegan Angel Food Cake
This vegan angel food cake delivers a soft, airy crumb without eggs or dairy. Oat milk combined with vinegar forms a plant-based buttermilk, while cornstarch and carefully creamed vegan butter help create a light, tender texture. Once completely cooled, the cake may be served plain or finished with vegan whipped cream, berries, or a light dusting of powdered sugar.
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Ingredients
- 1 cup oat milk
- 1/4 cup cornstarch
- 2 teaspoons pure vanilla extract
- 1/3 cup plant-based butter brought to room temperature until softened
- 1/2 teaspoon fine salt
- 2 tablespoons olive oil or an equivalent mild-flavored oil such as canola
- 2 cups all-purpose flour
- 2 teaspoons vinegar
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the oat milk and vinegar in a small bowl. Allow the mixture to stand for several minutes, giving it time to curdle slightly and develop the consistency of a dairy-free buttermilk.
- In a large separate bowl, thoroughly whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set the dry mixture aside.
- Place the softened plant-based butter, granulated sugar, olive oil, and vanilla extract in another mixing bowl. Beat with an electric mixer for several minutes, continuing until the mixture becomes notably pale, creamy, light, and fluffy.
- Add the prepared dry ingredients and the oat milk mixture to the creamed butter mixture in alternating portions. Work in approximately two to three batches, mixing well after each addition.
- Continue mixing only until the batter is smooth, light, and evenly combined, with no visible lumps remaining.
- Transfer the finished batter to an ungreased angel food cake pan, spreading it evenly as needed.
- Bake for 35–45 minutes, or until the surface springs back when lightly pressed and a toothpick inserted into the center emerges clean.
- Leave the baked cake in its pan to cool for 1 hour.
- After the initial cooling period, carefully remove the cake from the pan and transfer it to a wire cooling rack. Allow it to cool completely before slicing and serving.
- Once fully cooled, serve the cake as desired with vegan whipped cream and mixed berries.
Notes
For an additional finishing touch, lightly dust the cooled cake with powdered sugar before serving.
Allowing the cake to cool thoroughly makes it easier to release from the pan and helps produce cleaner slices.