Our Light And Airy Vegan Chiffon Cake Recipe

Chiffon cake is known for its delicate crumb, airy texture, and lightly sweet flavor, and yes, it can be made fully vegan without compromising any of its classic charm. 

This vegan chiffon cake recipe skips the eggs and dairy but still delivers a beautiful rise, a soft bite, and a lovely golden finish.

Perfect for birthdays, brunches, or afternoon tea, this cake stands out with its lightness and versatility. 

Serve it plain with a dusting of powdered sugar, or pair it with fruit and whipped topping for something a little more festive.

Why This Vegan Chiffon Cake Works So Well

Creating a light, fluffy vegan cake without eggs might seem tricky, but with the right ingredients and method, it’s completely doable. 

This recipe uses aquafaba (the liquid from canned chickpeas) whipped into a meringue-like consistency to replace traditional egg whites. Combined with a simple oil-based batter, the result is a soft, airy cake that still holds structure and moisture.

Here’s what makes it special:

• Light and spongy texture without eggs
• Neutral flavor that pairs well with fruit, cream, or glazes
• Made with everyday plant-based pantry ingredients
• Bakes beautifully in a tube or Bundt pan
• Ideal for layering or serving on its own

Ingredients You’ll Need for Vegan Chiffon Cake

This cake has two main parts: a whipped aquafaba base and a simple oil-based batter. Here’s what you’ll need:

Dry Ingredients

• 1¾ cups all-purpose flour
• 1 cup organic cane sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• ¾ cup unsweetened plant milk (soy or almond work well)
• ½ cup neutral oil (sunflower, canola, or avocado)
• 2 tablespoons lemon juice or apple cider vinegar
• 1 tablespoon vanilla extract
• Zest of 1 lemon (optional for brightness)

Aquafaba Whip

• ¾ cup aquafaba (liquid from canned chickpeas)
• ¼ teaspoon cream of tartar

Step-by-Step Instructions for Vegan Chiffon Cake

Take your time with the aquafaba to achieve the best texture. Here’s how to bring everything together:

1. Preheat the oven
   Set your oven to 325°F (165°C). Do not grease your pan; leaving it ungreased helps the cake climb and hold its airy structure. A tube pan or Bundt pan works best.
   
2. Mix the dry ingredients
   In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
   
3. Combine the wet ingredients
   In a separate bowl, mix the plant milk, oil, lemon juice or vinegar, vanilla, and lemon zest (if using). Pour the wet ingredients into the dry and whisk until smooth. Set aside.
   
4. Whip the aquafaba
   In a clean mixing bowl, add the aquafaba and cream of tartar. Using a hand or stand mixer, whip until stiff peaks form (this can take about 7 to 10 minutes). It should look glossy and hold its shape like meringue.
   
5. Fold gently
   Using a spatula, fold one-third of the whipped aquafaba into the batter to lighten it. Then gently fold in the remaining aquafaba, being careful not to deflate the mixture.
   
6. Bake
   Pour the batter into your ungreased tube or Bundt pan. Smooth the top gently. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean and the top springs back lightly to the touch.
   
7. Cool upside down
   Invert the pan immediately (rest it upside-down on a bottle or heat-safe funnel) and let it cool completely. This helps maintain the cake’s height and airiness.
   
8. Release and serve
   Once cooled, run a thin knife around the edges and center tube to release the cake. Transfer to a plate or cake stand and serve as-is, or dress it up.

Simple Serving Ideas for Vegan Chiffon Cake

Vegan chiffon cake is delicious plain, but also makes a beautiful base for toppings. Here are a few ideas:

• Light dusting of powdered sugar
• Fresh fruit like berries or sliced citrus
• Vegan whipped cream and lemon curd
• A drizzle of fruit glaze or chocolate sauce

How to Store Vegan Chiffon Cake

This cake is best enjoyed fresh, but will keep for up to 3 days in an airtight container at room temperature. If topped with whipped cream or fruit, store it in the fridge and consume it within 2 days.

You can also freeze the plain chiffon cake (once cooled) for up to 2 months. Wrap it tightly in plastic wrap and foil. Simply thaw at room temperature before serving.

Final Thoughts

This light and airy vegan chiffon cake is a great example of how simple ingredients and technique can create something elegant and satisfying. It’s a versatile recipe that works for both everyday treats and special occasions.

Once you’ve tried it, you’ll see how easy it is to whip up something that feels classic and fresh, all while staying true to a plant-based kitchen.

Our Light And Airy Vegan Chiffon Cake Recipe

Recipe by Jess Miller

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• Dry Ingredients:

• 1¾ cups all-purpose flour

• 1 cup organic cane sugar

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• Wet Ingredients:

• ¾ cup unsweetened plant milk (soy or almond work well)

• ½ cup neutral oil (sunflower, canola, or avocado)

• 2 tablespoons lemon juice or apple cider vinegar

• 1 tablespoon vanilla extract

• Zest of 1 lemon (optional for brightness)

• Aquafaba Whip:

• ¾ cup aquafaba (liquid from canned chickpeas)

• ¼ teaspoon cream of tartar

Directions

• Preheat the oven
• Mix the dry ingredients
• Combine the wet ingredients
• Whip the aquafaba
• Fold gently
• Bake
• Cool upside down
• Release and serve