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.
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.
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.
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???
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
- 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
- Place the eggs in a large bowl and cover with warm water to bring to room temperature, set aside.
- Preheat the oven to 325 degrees.
- Sift the coconut flour, then whisk together the coconut flour, arrowroot flour, and salt.
- Grind the sugar in a coffee grinder and stir in ¾ C of the sugar into the dry ingredients (measure sugar after grinding).
- Separate the eggs, putting the egg whites in a large stainless steel bowl.
- Beat the egg whites on low until frothy and add the cream of tartar.
- 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.
- Continue beating until the egg whites are just starting to form hard peaks.
- 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.
- 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.
- Bake 45 – 55 minutes or until the top in nicely browned and cake springs back when firmly pressed.
- 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.