A vegan Angel Food Cake with vegan whipped cream topping.
Pre-heat the oven to 330°F (165°C).
Put ¾ cup of aquafaba from a can of chickpeas into a large mixing bowl with 1 ½ tsp. of cream of tartar.
Beat the aquafaba for 6 minutes on high until you get a fluffy meringue.
Add 1 tablespoon of vanilla extract to the meringue and beat again for another minute until it turns white again.
Add the powdered sugar slowly while continuing to beat the meringue on high for another 1-2 minutes.
After you have beaten the aquafaba for at least 8 minutes add a tablespoon of garbanzo bean flour and beat for another minute. (Use 2 tbsp of garbanzo bean flour for gluten free).
Turn off the mixer and use a spatula to fold in the flour ¼ cup at a time until it is all incorporated, but DO NOT OVER MIX. (Once the flour has been added the meringue will start to deflate).
Quickly pour the batter into an ungreased Angel Food Cake pan.
Bake at 330°F (165°C)for 1 hour. (It will pull away from the edges and be slightly golden when done).
Frost with my vegan whipped cream recipe before serving, and top with fresh strawberries.
To make the cake gluten free: