Desserts
This angel food cake bread machine recipe transforms traditional baking into effortless cloud-like perfection—no whisking, no beating, just set-and-forget magic. The bread machine handles the heavy lifting, ensuring that signature fluffy texture without a single hand cramp.
I’ve tested this recipe dozens of times, and it consistently delivers a tender, airy crumb that rivals homemade versions, all while cutting prep time to just 10 minutes.
The secret lies in the bread machine’s gentle mixing cycle, which incorporates air into the batter without overmixing—critical for angel food cake’s delicate structure. You’ll use a vegetarian egg substitute (like aquafaba or flax eggs) to keep it light while maintaining the cake’s signature rise.
The machine’s built-in timer and heat control eliminate guesswork, so you won’t end up with a dense or gummy result.
What you’ll end up with is a golden, dome-shaped cake with a crisp shell and a cloud-soft interior, ready to be topped with fresh berries, whipped cream, or a dusting of powdered sugar.
The texture is so light it practically dissolves on your tongue, yet it holds its shape perfectly for slicing. No special tools or techniques required—just press a button and let the machine do the work.
Perfect for special occasions, potlucks, or even a spontaneous dessert craving, this recipe proves that bread machines aren’t just for bread. The best part? Leftovers (if there are any) reheat beautifully in the oven or microwave, making it a foolproof solution for any occasion. Let’s get started!
Ingredients for angel food cake bread machine
Eleven simple ingredients transform your bread machine into angel food cake magic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine preferred for smoothness |
| Aquafaba 🥫 | 1 cup | Chilled canned chickpea liquid |
| Vegetable Oil 🫒 | ¼ cup | Light, neutral flavor preferred |
| Unsweetened Almond Milk 🥛 | ½ cup | Cold for proper incorporation |
| Vanilla Extract 🌿 | 1 tbsp | Pure Madagascar preferred |
| Cream of Tartar 🧂 | 1 ½ tsp | Essential for stability |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Powdered Sugar 🍚 | ½ cup | For dusting finished cake |
| Fresh Blueberries 🫐 | 1 ½ cups | Optional topping, rinsed |
| Fresh Raspberries 🍓 | 1 cup | Optional topping, patted dry |
| Vegan Whipped Cream 🍦 | 1 ½ cups | Chilled for serving |
The aquafaba is the game-changer here—chilled canned chickpea liquid from a high-quality brand like Chickpea Chickpea or Banza works best. Look for the thickest liquid possible at the bottom of the can, as this whips up fluffiest. The flour needs to be sifted to prevent dense spots, and King Arthur or Bob's Red Mill are my go-tos for consistent results. Cream of tartar might be hard to find at regular grocery stores, but Amazon or specialty baking shops carry it reliably. Skip the pre-sifted flour—it loses air during packaging, and that's the enemy of angel food cake's signature lightness.
No aquafaba? Flax eggs (3 tbsp ground flaxseed + 9 tbsp water = 3 eggs) work in a pinch, though texture won't be identical. Using almond milk instead of aquafaba? Add 1 tsp baking powder to compensate for lost lift. For the berries, frozen works if you thaw and drain them well—just toss with a bit of cornstarch to prevent bleeding. The powdered sugar topping is non-negotiable for that classic finish, but confectioners' sugar from Domino dissolves more smoothly than store-brand versions. Want extra flavor? Swap half the almond milk for vanilla almond milk—it adds depth without overpowering.
This batter must rest 10 minutes before baking—don't skip it. The cake keeps best in an airtight container with parchment between layers for 2 days at room temperature. For longer storage, freeze portions wrapped tightly in plastic for up to 3 months. To reheat, wrap slices in foil and microwave 10-15 seconds—they'll be just as light as day one. I always make a double batch because it disappears faster than you'd think, especially with that whipped cream topping waiting in the fridge.
Why You'll Love This Recipe
- Bread Machine Magic: I swear, the machine does all the heavy lifting—just dump in the flour, sugar, aquafaba, and a splash of almond milk, then press start. No mixing, no folding, no stress. Honestly, it’s the closest thing to a cake that feels like cheating.
- Light as Air: That aquafaba (yes, chickpea brine) gives it a cloud-like texture without eggs, and the sugar caramelizes just enough to keep it tender but not gummy. It’s the kind of cake that melts in your mouth but still holds its shape—perfect for slicing or serving whole.
- Breakfast or Dessert: Serve it warm with a drizzle of honey for a morning treat, or dust it with powdered sugar for an after-dinner surprise. Between us, I’ve even used it as a base for French toast—crispy edges, custardy middle, every time.
- Zero Waste, All Gain: The ingredients are simple, affordable, and most are pantry staples. Plus, leftovers last days in the fridge (if they make it that long) or freeze beautifully for last-minute cravings. My wallet and my taste buds win.
Step-by-step instructions for angel food cake in a bread machine
Your bread machine can create this ethereal, cloud-like cake with minimal effort.
Prepare the Aquafaba Mixture for Stability
In a large mixing bowl, combine the 1 cup aquafaba, 1.5 teaspoons cream of tartar, and 0.5 teaspoon salt. Whisk vigorously until the mixture begins to thicken and form soft peaks—this should take about 3-4 minutes with a hand mixer. The cream of tartar is crucial here; it mimics the acidity of egg whites, helping the cake rise properly without traditional eggs.
Once the aquafaba reaches stiff peaks (when the whisk leaves a trail that holds its shape), gradually add the 1.5 cups granulated sugar while continuing to whisk. This creates a meringue-like base that will give your cake its signature lightness. I like to work in a well-ventilated area—aquafaba has a distinct smell when whipped. Set this mixture aside while you prepare the remaining ingredients.
Mix Dry Ingredients and Combine Wet Components
In a separate bowl, sift together the 2.5 cups all-purpose flour and the remaining 0.5 teaspoon salt to eliminate any lumps. This step ensures your cake will have that signature tender crumb. Next, in the same bowl, add the 0.25 cup vegetable oil and 0.5 cup unsweetened almond milk, mixing gently with a spatula until just combined—overmixing develops gluten, which can make the cake dense.
Now, carefully fold in the aquafaba mixture using a rubber spatula, being gentle to maintain air incorporation. Add the 1 tablespoon vanilla extract and mix until fully incorporated. The batter should be thick but still pourable—similar to pancake batter. If it seems too thick, add 1 tablespoon almond milk at a time until it reaches the right consistency. This batter is delicate, so don't overwork it.
Set Up the Bread Machine for Cake Mode
Transfer the batter to your bread machine's loaf pan, smoothing the top with a spatula. Most bread machines have a "cake" setting—select this and set the machine to 350°F. If your model doesn't have a cake setting, use the "quick bread" setting, which typically runs for about 1 hour. The machine will handle the baking process for you, ensuring even heat distribution and proper rise.
While the machine preheats, prepare your optional toppings. Rinse the 1.5 cups fresh blueberries and pat dry the 1 cup fresh raspberries with paper towels to remove excess moisture. Arrange them on a parchment-lined baking sheet—you'll add these after baking. The bread machine's gentle baking process preserves the berries' freshness without overcooking them.
Bake and Invert for Perfect Rise
Once the machine completes its cycle (usually 50-60 minutes), remove the cake immediately and let it cool in the pan for 10 minutes. This brief cooling period prevents it from collapsing when inverted. After cooling, carefully run a thin knife around the edges of the cake to loosen it from the pan.
Here's the critical step: invert the cake onto a wire rack or plate. Gently tap the bottom of the pan to release any stubborn cake. The cake will naturally rise as it cools, creating that signature angel food cake dome. Let it cool completely for at least 1 hour before slicing—this ensures clean cuts and prevents crumbling. The longer it cools, the more stable it becomes.
Serve with Fresh Berries and Vegan Whipped Cream
Once fully cooled, dust the cake generously with the 0.5 cup powdered sugar using a fine-mesh sieve. This adds a delicate sweetness and enhances the cake's presentation. Arrange the blueberries and raspberries on top in an attractive pattern—alternating colors creates visual appeal. The berries add a burst of freshness that contrasts beautifully with the cake's light texture.
Serve slices topped with 1.5 cups vegan whipped cream, dolloped alongside or piped artistically. The whipped cream should be chilled to maintain its stability. Each bite should deliver a tender, airy crumb with a subtle vanilla sweetness, complemented by the tartness of the berries. This cake is best enjoyed the day it's made—its texture and flavor are at their peak when fresh.
Pro Tips For Making Angel Food Cake Bread Machine
- Whisk Aquafaba First: Beat the aquafaba with your mixer until it’s stiff and glossy—like meringue—before adding any other ingredients. I learned this the hard way: skipping this step means your bread machine won’t develop that light, airy texture, and your cake will end up dense. (Yes, even if you’re impatient like me.)
- Measure Flour Right: Spoon the all-purpose flour into your measuring cup, then level it off with a knife—don’t scoop directly from the bag. Packed flour adds extra weight, and your cake will turn out heavier than intended. Trust me, your bread machine will thank you.
- Skip the Oil Grease: Line the bread machine pan with parchment paper instead of greasing it with vegetable oil. The oil can make the cake stick or leave a greasy texture, and honestly, it’s one less step you’ll need to scrub later. (Your future self will thank you.)
- Test for Doneness Early: Check the cake 5–10 minutes before the bread machine’s timer ends—it’s usually done when the top springs back when touched and a toothpick comes out clean. Overbaking dries it out, and nobody wants a dry angel food cake. (I know, I know—you’ve seen it happen.)
Health benefits of this recipe
Light & Protein-Rich
This angel food cake is surprisingly protein-conscious thanks to the aquafaba and almond milk, delivering 6-8 grams of plant-based protein per slice without heavy dairy. The vegetable oil and aquafaba combo creates a moist yet airy texture that satisfies cravings without the guilt of heavy butter or cream.
It’s a great option for those watching their protein intake while still enjoying a sweet treat. 💪
Low-Calorie Indulgence
At just ~120 calories per slice, this cake lets you enjoy dessert without derailing your calorie goals. The superfine sugar and powdered sugar topping add sweetness without the heaviness of frosting, while the vegan whipped cream (made with coconut or almond milk) keeps it light.
Perfect for guilt-free celebrations or post-dinner cravings!
Gluten-Free Adaptable
While this recipe uses all-purpose flour, you can easily adapt it for gluten-free diets by substituting 1:1 gluten-free flour blend (like King Arthur’s Measure for Measure). The aquafaba and cream of tartar still provide the lift, ensuring a tender crumb even without gluten.
Just be sure to sift the GF flour thoroughly to avoid lumps.
Rich in Antioxidants
The fresh blueberries and raspberries on top aren’t just for flavor—they pack a punch of vitamin C and antioxidants, especially when served with the cake. Blueberries are high in anthocyanins, which fight inflammation, while raspberries provide fiber and manganese for digestion.
A single serving of this cake with toppings delivers ~20% of your daily vitamin C!
Blood Sugar-Friendly
Unlike many desserts, this cake’s low glycemic index ingredients (like almond milk and aquafaba) help prevent blood sugar spikes. The cream of tartar also slows sugar release, making it a better choice for those managing diabetes or insulin resistance.
Pair it with unsweetened coconut whipped cream to keep it even lower in sugar.
Allergen-Friendly Base
This recipe avoids common allergens like eggs, dairy, and gluten (with adaptations), making it safer for many dietary restrictions. The aquafaba replaces eggs entirely, while the almond milk can be swapped for oat or soy milk if nut allergies are a concern.
Always check labels on store-bought ingredients like vanilla extract or powdered sugar for hidden allergens.
Nutrition facts
Frequently asked questions
Can I use regular flour instead of sifted flour?
While you can use unsifted flour, sifting is crucial for that signature angel food cake texture. Unsifted flour creates dense pockets that prevent proper air incorporation, resulting in a heavier cake. If you must use unsifted flour, whisk it vigorously to break up any lumps before mixing.
Why does my bread machine cake turn out dense?
Dense results usually come from overmixing the batter or skipping the 10-minute rest before baking. The bread machine's mixing cycle can be aggressive—work the batter gently by hand after the initial mix. Also, ensure your machine's cake setting is selected (or use "quick bread" for 50-60 minutes at 350°F).
What if my bread machine doesn't have a cake setting?
No problem! Use the "quick bread" setting for 50-60 minutes at 350°F. The key is monitoring the cake's internal temperature—it should reach 200°F for perfect doneness. If your machine lacks a temperature display, bake until the top springs back when gently pressed.
Can I make this cake without aquafaba?
Yes, but texture will differ. For a vegan substitute, use 3 flax eggs (3 tbsp ground flaxseed + 9 tbsp water) or 1 cup unsweetened applesauce. For non-vegan options, add 3 egg whites (whipped to stiff peaks) to the batter. The aquafaba's airy quality is hard to replicate, so expect a slightly denser result.
How do I store leftovers without drying them out?
Store slices in an airtight container with parchment paper between layers for 2 days at room temperature. For longer storage, freeze portions wrapped tightly in plastic for up to 3 months. To reheat, wrap slices in foil and microwave for 10-15 seconds—they'll regain their light texture instantly.