Rose Water Angel Food Cake

Angel Food Cake has THE Softest Velvety Texture one could have. A slight twist with the addition of Rose Water turns this dessert into an Expression of Love. It’s 100% FAT FREE including the Whipped Topping!

Rose Water Angel Food Cake | URBAN BAKES

Love and care speaks volumes within this cake. From its soft colors to the amazing floral scent of pink roses, this dessert is the perfect sweet surprise for Mother’s Day or any special occasion.

It’s completely FAT FREE and this includes the whipped topping! Don’t be fooled that because it’s labeled as fat free that it won’t taste good. That couldn’t be further from the truth. But sure, if you’re looking for a rich buttery flavor, this is not the one. You can try this yellow cake instead. However, angel food cake is different in its own special way. It’s light in flavor and pillowy soft to the touch with an extraordinary velvety texture and a chewy marshmallow bite. If you’ve tried a large pavlova, the chewy interior is comparable.

Being that I wanted to give this dessert a more feminine touch and lessen the natural marshmallow-like flavor as much as possible without altering too much the originality of this type of cake, I added one small ingredient, rose water. An easy addition in a small amount. Use too much rose water and this dessert could taste like a mouthful of potpourri. I recommend starting with the amount in the recipe card or even less.

Now on to this surprising fat-free whipped topping, shall we?

Rose Water Angel Food Cake | URBAN BAKES

I’ve always wanted to try a white whipped topping that was dairy free and fat free. And here it is. You’d be surprised that this overlooked byproduct of an ingredient can create such a smooth airy topping that is not made from heavy cream, coconut milk or cheese.

What makes a Vegan and Fat Free Whipped Topping?

Can you believe it? It’s aquafaba. If this is the first time hearing it, you’re probably thinking, “What the heck is that?” Aquafaba is the liquid left over from cooked chickpeas aka garbanzo beans. The easiest and quickest way to get this liquid is by draining a can of SALT FREE chickpeas. Note, I stress no salt added because if mistakenly this whipped topping is made using the liquid from regular canned chickpeas, you will have to throw in a ton of sugar to counter the salty flavor. Even then, it won’t come out tasting right.

So there you have it, aquafaba. Who knew, right?

Rose Water Angel Food Cake | URBAN BAKES

I want to be transparent. Though I’m ecstatic to say this cake is all the way around fat free, this whipped topping may not cut it for someone who is not used to the lightness. It lacks the buttery creaminess traditional whipped cream offers. And though whipped aquafaba may lack this attribute, it still offers the cake a good balance in moisture. And for that reason, I highly recommend giving aquafaba a try.

If you have that special someone you want to show how much you care for, this dessert is quite easy to make. Keep any butter and oils away, no need for them. With a few ingredients, no layering involved and a simple whipped topping, this cake is sure to impress and express your love.

Rose Water Angel Food Cake | URBAN BAKES

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Rose Water Angel Food Cake | URBAN BAKES

Rose Water Angel Food Cake

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  • Author: URBAN BAKES
  • Total Time: 4 hours
  • Yield: 10 inch (25 cm) cake 1x
  • Diet: Vegetarian


Angel Food Cake has THE Softest Velvety Texture one could have. A slight twist with the addition of Rose Water turns this dessert into an Expression of Love. It’s 100% FAT FREE including the Whipped Topping!


  • 1 1/2 cups (420 grams) large egg whites, (about 12) room temp
  • 1 3/4 cups (201 grams) powdered sugar, divided
  • 1 cup (116 grams) cake flour
  • 1 3/4 teaspoons (5 grams) cream of tartar, divided
  • 1 cup plus 2 tablespoons (225 grams) granulated sugar, divided
  • 3 teaspoons (15 grams) rose water, divided
  • 1 1/2 teaspoons (9 grams) pure vanilla extract, divided
  • 1/4 teaspoon salt
  • 1/2 cup (120 grams) no-salt added aquafaba, chilled
  • 10 to 12 rose petals, gently rinsed and patted dry


  1. CAKE: Move the oven rack to the lowest position.  Heat oven to 375°F (190°C).  In a medium bowl, whisk together 1 1/2 cups (173 grams) powdered sugar and cake flour; set aside. 
  2. In an extra large bowl, using an electric mixer with the whisk attachment on medium speed, beat egg whites and 1 1/2 teaspoons cream of tartar until foamy.  Increase speed to high and add 1 cup granulated sugar, 2 tablespoons (25 grams) at a time. Add 2 teaspoons of rose water, 1 teaspoon of vanilla and salt.  Continue beating until stiff and glossy. 
  3. Using a rubber spatula, fold in the sugar-flour mixture 1/4 cup at a time into the egg white mixture just until no visible dry pockets of flour-mixture remain. Spoon batter into an ungreased 10 inch (25 cm) angel food tube cake pan.  Using a butter knife, gently cut through batter to break any air pockets.  
  4. Bake for 30 to 35 minutes or until cracks feel dry and springs back when lightly touched. Immediately turn the cake pan upside down onto its legs or onto a heatproof bottle for 2 hours or until the cake is completely cool.  
  5. Loosen the sides of the cake with a knife or long angled metal spatula.  Remove from the pan.  
  6. SUGARED ROSE PETALS:  Make a simple syrup by melting 2 tablespoons granulated sugar with 2 tablespoons of water in a small saucepan over medium high heat, about 3 minutes.  Transfer simple syrup into a small bowl and chill in the fridge for 10 minutes.
  7. Dip a non-silicone basting brush into the simple sugar, and gently coat the inside of each petal. Drip excess liquid into the bowl.  Lightly sprinkle granulated sugar over each petal, shake off excess; set aside to dry.  Repeat for each rose petal.
  8. WHIPPED AQUAFABA: Meanwhile, in a large bowl, using an electric mixer attached with a whisk attachment on low to medium speed, beat aquafaba and 1/4 teaspoon of cream of tartar until doubled in volume, about 3 to 4 minutes.  Liquid should now be light in color and frothy. 
  9. Increase speed to medium and gradually add 2 tablespoons (14 grams) of powdered sugar.  Mix in remaining rose water and vanilla.  Color of whipped aquafaba may change to a light brown due to the addition of vanilla.  Continue to beat for another 5 minutes and it will whiten again.  Taste test.  If desired, add remaining powdered sugar, 1 tablespoon at a time.  
  10. Spoon dollops of whipped aquafaba over the top of the angel food cake including the center hole.  Insert stemmed roses and garnish cake with sugared rose petals.  Slice and ENJOY!


  • If not using the whipped aquafaba immediately, store in a covered bowl and leave inside the fridge.  Once ready to use it may lose a small amount of volume.  Beat again for another 2 minutes to obtain stiff peaks and volume will increase. 
  • Best to make whipped aquafaba the day of serving the cake.
  • Always use aquafaba from a NO SALT ADDED can of chickpeas (garbanzo beans).  Salt may deter the overall taste.    
  • Because aquafaba is not as sturdy as whipped heavy cream, powdered sugar is recommended over granulated sugar because it is lighter in weight.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Cake
  • Cuisine: American

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