I never found angelfood difficut, but found a vegan version that uses aquafaba in place of eggs and is more sturdy (I use WW flour, which accounts for some of that). Haven’t made one in a long while, so am inspired to splurge. Son isn’t big on super sweet desserts and this is one cake we can definitely eat up in short order.

The weirdest thing about this one is that they include oil. In general, you can’t use oil-based extracts with aquafaba because it makes the fluff fall flat as soon as you mix it in, but it holds up.

https://thebananadiaries.com/vegan-angel-food-cake/

It's a nice cake when frosted, I guess, but without frosting it is so much better -- the delicate crispness of the browned crust is out of this world. We'd often serve it with strawberries.