Vegan Chiffon Cake

Light, airy, and completely plant-based, this Vegan Chiffon Cake is a delightful twist on a classic dessert. Made with simple pantry ingredients like aquafaba—the liquid from canned chickpeas—for a perfectly whipped, egg-free meringue, and almond milk for a moist crumb, this cake achieves that signature fluffy texture without any dairy or eggs. Apple cider vinegar and cream of tartar work their magic to create structure, while vanilla extract adds a touch of sweetness and aroma. Baked in a tube pan and cooled upside down to ensure maximum loft, this vegan chiffon cake is as stunning as it is delicious. Serve it plain, topped with fresh fruit, or adorned with your favorite vegan frosting for a show-stopping treat that's perfect for any occasion. Whether you're vegan or not, this elegant and versatile dessert is sure to impress!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt.

Step 3

In a medium bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Whisk until well blended.

Step 4

Gradually add the wet mixture to the dry ingredients, mixing gently with a spatula until just combined. Do not overmix.

Step 5

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.

Step 6

Gently fold the aquafaba into the batter, being careful not to deflate it.

Step 7

Pour the batter into an ungreased 9-inch tube pan. Smooth the top with the spatula for even baking.

Step 8

Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.

Step 9

Remove the cake from the oven and immediately invert the pan. Allow the cake to cool completely upside down to maintain its structure.

Step 10

Once cooled, run a knife around the edges of the pan and gently remove the cake.

Step 11

Serve the Vegan Chiffon Cake plain or with your choice of vegan icing or fresh fruit.

Nutrition Facts

Serving size	(955.8g)

Amount per serving	% Daily Value*
Calories	2405.2

Total Fat 109.4g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 67.9g
Cholesterol 0mg	0%
Sodium 3040.0mg	0%
Total Carbohydrate 343.9g	0%
Dietary Fiber 5.1g	0%
Total Sugars 202.0g
Protein 20.5g	0%

Vitamin D 87.8IU	0%
Calcium 449.6mg	0%
Iron 9.2mg	0%
Potassium 563.7mg	0%

*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.

Source of Calories

Fat: 40.3%

Protein: 3.4%

Carbs: 56.3%