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).
Allow to cool in the pan. (Do not flip upside down like you would a traditional Angel Food Cake).
Once it has cooled to room temperature, cut it out of the pan with a large knife.
Frost with my vegan whipped cream recipe before serving, and top with fresh strawberries.
Notes
Pro Tips:
Follow the recipe exactly! Measure carefully and use a timer to make sure you are beating the meringue long enough.
Sorry, but no substitutions can be made to this recipe. I have tried it with a ton of variations and slight changes to this recipe cause it to fail completely.
Do not taste the batter once you have added the garbanzo bean flour. It tastes terrible before it is cooked!
Frost with whipped cream just before serving.
This cake will be about 3 inches high. I have tried to double the recipe, to make it the height of a traditional Angel Food Cake, but it does not work.
If you want a larger cake, simply make a double batch and bake it in 2 separate cake pans and stack them on top of each other.
To make the cake gluten-free:
Be sure to double the garbanzo bean flour using 2 tablespoons instead of just 1.
Make sure to use my gluten-free flour recipe. (I developed the mix especially for this cake and no other gluten-free flour works as well)!
*If this recipe seems too hard, you can may my easy vegan sponge cake instead. You won't get the exact flavor of angel food cake, but it's a great spongy cake to top with whipped cream and berries!