Vegan Chiffon Cake
Elevate your dessert game with this ethereal Vegan Chiffon Cake, a light and airy treat that's as impressive as it is delicious. This plant-based version of the classic chiffon cake replaces eggs with aquafaba—the magical liquid from canned chickpeas—which effortlessly whips into fluffy perfection to create a tender, cloud-like texture. Infused with vanilla and delicately balanced with almond milk and apple cider vinegar, the flavor and moist crumb will have you savoring every bite. Perfectly baked in an ungreased tube pan and cooled upside down for extra height and structure, this cake is a stunning centerpiece for any occasion. Whether served plain, topped with vegan icing, or garnished with fresh fruit, this dairy-free, egg-free dessert delivers a decadent experience without compromising on dietary preferences.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup unsweetened almond milk
- 0.5 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 0.75 cup aquafaba (liquid from canned chickpeas)
- 0.5 teaspoon cream of tartar
Instructions
Preheat your oven to 325°F (165°C).
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt.
In a medium bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Whisk until well blended.
Gradually add the wet mixture to the dry ingredients, mixing gently with a spatula until just combined. Do not overmix.
In a separate clean bowl, add the aquafaba and cream of tartar. Use an electric mixer to beat the aquafaba on medium-high speed until stiff peaks form, around 6-8 minutes.
Gently fold the aquafaba into the batter, being careful not to deflate it.
Pour the batter into an ungreased 9-inch tube pan. Smooth the top with the spatula for even baking.
Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
Remove the cake from the oven and immediately invert the pan. Allow the cake to cool completely upside down to maintain its structure.
Once cooled, run a knife around the edges of the pan and gently remove the cake.
Serve the Vegan Chiffon Cake plain or with your choice of vegan icing or fresh fruit.
Nutrition Facts
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3040 mg | 132% | |
| Total Carbohydrate | 343.9 g | 125% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 202.0 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 450 mg | 35% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 564 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
