Angel Food Cake {Grain, Nut, & Refined Sugar Free}

angel food cake1

angel food cake

You just can’t go through summer without  a good ‘ol angel food cake with berries and cream! Especially since it’s my husbands favorite dessert – I pretty much have to make it :)

Most of my recipes are grain free but not many of them are grain AND nut free! This was possible because I used coconut flour (coconut is technically not a nut). I usually use almond flour but the coconut flour really gives this cake a perfect texture and only leaves a very, very slight coconut flavor.

The tricky part to me was making this recipe refined sugar free! I tried it once with honey and it was a HUGE disaster! So this time I used powdered blonde coconut palm sugar and it turned out perfect. However, the coconut palm sugar did lend a caramel taste. We loved it, but if you’re looking for more of a pure taste I recommend Xylitol or Truvia baking blend (remember 1/2 C Truvia baking blend equals 1 C of sugar). I’m still working on a version that uses honey :)

Here’s what I did:

*I forgot to take pictures of all the steps, sorry :(

First, put the eggs in a large bowl and cover with warm water so the eggs will come to room temperature.

Next, sift the coconut flour (it tends to be clumpy), then whisk together the coconut flour, arrowroot, and salt. Then, grind the sugar in a coffee grinder so it will be very fine and easily dissolve and stir 3/4 of the sugar into the flour mixture.

DSCF4028

Now, separate the eggs. Place all the whites in a large stainless steel bowl.  Beat the egg whites until frothy and add the cream of tartar. Continue beating until the eggs form soft peaks (that is, if you lift up the beaters the cake falls down on itself) and add the vanilla, lemon juice, and 3/4 C of the sugar very slowly… about 3 Tbsp. at a time.

Continue beating just until the eggs start to form hard peaks, like the above picture.

DSCF4029

Now very slowly stir the dry ingredients into the egg whites, making sure to cut into the bottom of the batter and lift up over the rest of the egg whites. This works best with a rubber spatula.

DSCF4030

When it’s all combined, pour into a tube or bundt pan. Many recipes say not to grease the tube pan, but I always do. I have a fear of not greasing my pans, it’s not normal I know. Maybe I need therapy!

BTW – I have no idea how I got batter ALL OVER the pan, how messy am I???

DSCF4031

Then bake it until it’s nicely browned and springy.

Now the hard part: I’m sorry to tell you that you need to let it cool completely – I know, I know. But the texture won’t be exactly perfect until it has cooled.

When it has cooled, serve up with coconut whipped cream and berries. SO GOOD!

Here’s the fun printable :)

5.0 from 2 reviews

Angel Food Cake {Grain, Nut, & Refined Sugar Free}
 
Prep time

Cook time

Total time

 

*This recipe only works in a tube or bundt pan and it will not rise quite as much as a traditional angel food cake but it tastes just as good, I promise!!!
Ingredients
  • 12 Egg Whites
  • ½ C Coconut Flour (measure after sifting)
  • ½ C Arrowroot Flour (cornstarch or tapioca flour may also work but I haven’t tried it)
  • ½ Tsp. Sea Salt
  • 1½ Tsp. Cream Of Tartar
  • 1½ C Granulated Sugar Of Choice, I used coconut palm sugar (ground in a coffee grinder)
  • 1 Tbsp. Pure Vanilla
  • 1½ Tsp. Lemon Juice, fresh is best

Instructions
  1. Place the eggs in a large bowl and cover with warm water to bring to room temperature, set aside.
  2. Preheat the oven to 325 degrees.
  3. Sift the coconut flour, then whisk together the coconut flour, arrowroot flour, and salt.
  4. Grind the sugar in a coffee grinder and stir in ¾ C of the sugar into the dry ingredients (measure sugar after grinding).
  5. Separate the eggs, putting the egg whites in a large stainless steel bowl.
  6. Beat the egg whites on low until frothy and add the cream of tartar.
  7. Increase speed to medium high and continue beating the egg whites until they form soft peaks and add the vanilla, lemon juice, and then very slowly beat in the remaining ¾ C of sugar, about 3 Tbsp. at a time.
  8. Continue beating until the egg whites are just starting to form hard peaks.
  9. Using a rubber spatula, very slowly fold in the dry ingredients about 3 Tbsp. at a time. Make sure to cut down into the bottom of the batter and fold over the rest of the egg whites and resist the urge to move quickly or stir.
  10. Pour batter into a bundt or tube pan (I always grease mine but I don’t think you’e suppose to!) and run a knife through it to get out the air bubbles and smooth the top with the rubber spatula.
  11. Bake 45 – 55 minutes or until the top in nicely browned and cake springs back when firmly pressed.
  12. Allow to cool upside down on a cooling rack for 1 or 2 hours or until completely cooled. To remove the cake, use a long, thin spatula to cut around the edge and core of the cake.

this post is part of Slightly Indulgent Tuesdays Gluten Free Wednesdays, Whole Foods Wednesdays, Fat Tuesday, Gluten Free Fridays, Gluten Free & DIY Tuesdays and Allergy Free Wednesdays

Comments

  1. Wow, this looks amazing. Can’t wait to try this. I was never an angel food cake fan even when I could eat it, but this looks like it could change my mind. Thanks for sharing. I will have to buy a bundt pan.

  2. Thank you for this recipe. Do you have a liquid measurement of how much 12 egg whites would be? I just purchased pasturized egg whites for a frosting recipe and have a lot left I need to use up. (I never used pasturized ones before) .
    Thanks for any help you can give me.

    • Cassidy says:

      Hi Kat!

      I don’t really know but I tried to look it up and found a site that said 7 or 8 large egg whites is equal to 1 C. So 12 eggs would probably be equal to 1 1/2 C? I hope this helps!

      Since you aren’t starting out with whole eggs you can place the whites in a stainless steel bowl and let them set for an hour to come to room temperature or place them in a baggie and let them set in lukewarm water for about 10 minutes.

      Hope you like it!

      -Cassidy

  3. We love Angel Food Cake and this looks GREAT! Visiting from Allergy Free Wednesday.

  4. Hey Cassidy–What an awesome recipe! I just shared it on All Gluten-Free Desserts. I know folks are going to LOVE it! I look forward to trying it soon myself. Oh, btw, I am so like you on the fear of not greasing the pan, but I know with some recipes (especially bread recipes), one is directed not to grease so the batter can “grab” the sides and will rise higher. Food for thought. ;-)

    Thanks so much for sharing this recipe! :-)
    Shirley

    • Cassidy says:

      Thanks so much for featuring my angel food cake on your site!!!

      I always wondered why some recipes say not to grease the pan – thanks for filling me in! I’ll have to get over my fear of ungreased pans and give it a shot :)

      Hugs,
      Cassidy

  5. Melissa Bowman says:

    I am allergic to coconut is there another flour?

    • Cassidy says:

      Hi Melissa,

      I’m sorry to say that coconut flour is very unique and there isn’t a substitute. If you don’t have to be grain free I recommend Linda’s angel food cake from The Gluten Free Homemaker.

      Hope this helps!

      -Cassidy

  6. I’ve been wanting to make my angel food cake recipe grain free, and this confirms that it is possible. Thanks for sharing it at Gluten-Free Wednesdays. I’ll be highlighting it this week.

  7. I love your recipes!.

  8. YUMMM, I could so go for a slice now! With extra strawberries! :) Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great!

    Cindy from vegetarianmamma.com

  9. Hey Cassidy,

    Girl, we must be sisters! I LOVE angle food cake and thought, there MUST be a way to make it suitable, you know, grain free, cane-sugar free, all of that. And you did it!!! You’re such an amazing baker. You truly inspire me! Thank you for this great recipe. :-)

    Big Hugs,
    –Am

  10. I have now made this cake several times. I tried it with both sucanat and coconut sugar (put through the coffee grinder) and the the egg whites would not thicken. (they had started to, but as I added the sugar they went back to pure liquid) I ended up with a flat (but still yummy) cake. I then made it with regular organic cane sugar and it worked perfectly, as good as any angel food cake I ever had. Any suggestions on why the other sugars did not work?

    • Hi Rita!

      I don’t know why it wouldn’t work with the other sugars??? First I would ask if you ground the sugar in a coffee grinder, but you did that. Did you add it very, very slowly while beating continuously? I haven’t tried sucanat but I’ve had success with ground coconut sugar and I honestly don’t know why it didn’t work for you!?!

      Sorry it didn’t work and I couldn’t be of more help :(

      Thanks for the feedback, I’ll try to figure it out!

      -Cassidy

    • Blueberry says:

      Hi Rita,

      Different coffee grinder grind to varying degrees of fineness. I put the coconut sugar in my nutribullet. This makes a VERY fine powdered and I had no problem. :) just a thought. Hope it works for you next time!

  11. I’m making this cake for my daughter’s 2nd birthday. It sounds delicious! I’m wondering if I might be able to cut the sugar by maybe 1/4 cup…do you think that will change the texture or taste significantly? The cake will be frosted, but I was just hoping to keep her sugar intake a little lower.

    Also, what will happen if I don’t grind up the sugar?
    And, if I make the cake today, should I refrigerate it until we eat it tomorrow?

    Sorry for all the questions. I don’t bake cakes very often, especially gluten-free ones, and I want her (and everyone else!) to enjoy it. Thank you so much…we’re looking forward to tasting it!

    • Hi Hilary!

      I’m sorry it’s taken me so long to respond, you might have already made the cake by now! But yes, you *probably* could cut the sugar by 1/4 C, but I have not tested it. I have successfully made this recipe using regular sugar without grinding, but I have not tried coconut palm sugar without grinding. I grind it to get all of the clumps out and grinding it makes it lighter and easier to dissolve into the cake. If you don’t grind it, be sure to de-clump it very, very well! I have also successfully kept this cake covered at room temperature overnight but it would probably hold in the fridge overnight as well, even though it is best the same day.

      I hope this helps and it turns out great for you :)

      -Cassidy

  12. I have made this cake several times. It is really delicious! My husband would like to eat the whole thing.
    It is not exactly like a traditional angel food – texture and color are different – but it is healthy-ish. I actually look forward SO to this cake each time we have it for dessert! It is very easy to make – just takes a bit to separate all those whites. And yes, cooling is important – however hard to wait 1-2 hours.

    My mother made and sold angel food cakes to bridge ladies when mom was a young bride. She taught me NEVER NEVER grease a pan with a recipe using whipped egg whites because it makes the cake fall.

    I have a cake in the oven now with fresh raspberries on the counter, waiting to become a great dessert.

    Thank you for the recipe and a great site. Love, love, love it!

    • Thank you for all the feedback, I’m SO happy you like it!!! And thanks also for the tip on why I shouldn’t grease the pan :)

      -Cassidy

Trackbacks

  1. [...] **Here’s the link to my angel food cake [...]

  2. [...] Cassidy’s Grain-Free, Nut-Free, Refined Sugar-Free Angel Food Cake recipe over at Cassidy’s Craveable Creations. Full Disclosure/Disclaimer: This post may contain [...]

  3. […] see my updated Angel Food Cake! It took me almost 10 tries to get this recipe right! But I finally did it. This angel food cake […]

  4. […] Most of my recipes are grain free but not many of them are grain AND nut free! This was possible because I used coconut flour (coconut is technically not a nut). I usually use almond flour but the coconut flour really gives this cake a perfect texture and only leaves a very, very slight coconut flavor. The tricky part to me was making this recipe refined sugar free! I tried it once with honey and it was a HUGE disaster! So this time I used powdered blonde coconut palm sugar and it turned out perfect. However, the coconut palm sugar did lend a caramel taste. We loved it, but if you’re looking for more of a pure taste I recommend Xylitol or Truvia baking blend (remember 1/2 C Truvia baking blend equals 1 C of sugar). I’m still working on a version that uses honey *This recipe only works in a tube or bundt pan and it will not rise quite as much as a traditional angel food cake but it tastes just as good, I promise!!!  […]

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