Plant-Based + Protein-Packed Angel Food Cake

Looking for a devilishly delicious dessert recipe that you’ll never believe is nutrient AND protein packed? Today, we're sharing a show stopping, plant-based Angel Food Cake recipe that's perfect for anyone looking to indulge their sweet tooth while staying mindful of their dietary choices. This sweet treat offers a little slice of heaven in each bite while remaining completely allergy-friendly, making it suitable & enjoyable for those with and without dietary restrictions. With Safe + Fair's Vanilla Ice Cream Kids Protein Powder as a star ingredient, you'll be savoring a guilt-free dessert that's both delicious and nutritious.

What You’ll Need…

What You’ll Do…

  1. Preheat your oven to 330°F. Preparing your oven in advance ensures it's ready when your angel food cake is perfected and ready to bake.
  2. To whip up the aquafaba: In a large mixing bowl, combine 3/4 cup of aquafaba (the liquid from a can of chickpeas) with 1 1/2 tsp of cream of tartar. Using a hand mixer, start on a low speed and gradually increase it to high. Beat the mixture for a total of 8-10 minutes until it transforms into fluffy, stiff peaks.
  3. After at least 8 minutes of whipping, add a tablespoon of coconut flour to the aquafaba mixture and continue to beat for another minute. Repeat this process with Safe + Fair's Vanilla Ice Cream Kids Protein Powder, adding it gradually. This step ensures that your cake is protein-packed and flavorful.
  4. Now, it's time to add the gluten-free flour to the mixture. Do this gently and gradually, sifting 1/4 cup at a time into the aquafaba mixture using a fine mesh strainer. After each addition, gently fold the flour into the mixture using a rubber spatula. This process ensures that your cake batter is light and airy.
  5. Pour and evenly spread the fluffy batter into an angel food cake pan. Make sure it's spread out uniformly for even baking.
  6. Place the cake pan in the preheated oven and bake for approximately 45 minutes or until a toothpick inserted into the cake comes out clean. To ensure even baking, remember to rotate the pan halfway through the baking process.
  7. Once your angel food cake is beautifully baked, remove it from the oven and allow it to cool in the pan for about 3 hours. This step ensures that your cake maintains its light and airy texture.
  8. After the cake has cooled, run a thin knife around the edges of the pan and gently tap it on the counter until the cake releases. Now, your Protein-Packed Plant-Based Angel Food Cake is ready to be sliced, savored, + served!