Angel Food Protein Cake
PLANT BASED Angel Food cake is a light and fluffy versatile cake made without any eggs! It’s light texture and flavor make it able to be used for a variety of purposes and during many seasons! High Protein for the win!
Servings Prep Time
12slices 15min
Cook Time
45min
Servings Prep Time
12slices 15min
Cook Time
45min
Ingredients
Instructions
  1. Preheat the oven to 330°F (165°C).
  2. Put ¾ cup of aquafaba from a can of chickpeas into a large mixing bowl with cream of tartar.
  3. Beat 8-10 minutes with a hand mixer, first on low and then gradually increasing the speed to high.
After at least 8 minutes, add a tablespoon of coconut flour and beat for another minute.
Add in the second tbsp and continue to beat.
  4. 1/4 c at a time, SLOWLY sift the flour into the aquafaba mixture using a fine mesh strainer, GENTLY folding with a rubber spatula after each 1/4 c addition.
  5. Pour and spread batter into an angel food cake pan.
  6. Bake for approx. 45 minutes or until a toothpick inserted comes out clean, rotate the pan halfway through the baking process.

  7. Remove from the oven, then cool the cake in the pan for about 3 hours.

  8. Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
  9. Serve as pleased!
Recipe Notes

* Storing Instructions: freshly baked angel food cake will keep for about 1 week in the fridge when properly stored. Cover it with foil or plastic wrap to prevent cake from drying out.

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