This light and fluffy angel food cake recipe is grain-free and made with healthy, whole food ingredients. Perfect for a birthday party or potluck.
Light and fluffy with tongue tantalizing texture, angel food cake is an all-time favorite, especially for birthday parties and special occasions like Mother’s Day!
Dolores Clark, a great-grandmother who lives in Dade City Florida devised the ingenious, grain-free angel food cake recipe below.
It is tested by her grandkids who give it a big thumbs up!
Homemade angel food cake is a delicious way to use any pastured raw egg whites left from making egg yolk-only recipes such as , creme brulee, homemade pudding, or breakfast smoothies!
Whatever you do, skip the chemical and additive-loaded liquid egg replacer from the store!
Flavor and Texture
This grain-free angel food cake has a lovely caramel flavor and is moister than regular angel food cake.
While it has a similar texture, it does not rise quite as high as regular angel food cake made with wheat.
Preparation and Serving Suggestions
This recipe for homemade powdered sugar contains a video demonstration of how to create a fine texture using coarse, unrefined coconut sugar or sucanat. This is an important step in the recipe method below.
It would be a good idea to serve each slice of cake with a scoop of homemade vanilla ice cream or a drizzle of heavy grassfed cream.
This addition will provide plenty of healthy fats to compensate for the carbs in the cake.
Fluffy Angel Food Cake Recipe
This recipe for light and fluffy angel food cake is gluten and grain-free, using only healthy, whole food ingredients.
Ingredients
- 1/3 cup coconut flour
- 1/2 cup arrowroot powder
- 1 1/2 cups coconut palm sugar
- 1 1/2 cups egg whites about 12
- 1 1/2 tsp cream of tartar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp sea salt
Instructions
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Run coconut palm sugar through the food processor to achieve a fine texture. Mix coconut flour, arrowroot powder, and 1/2 cup of the superfine sugar in a bowl with a wire whip and set aside.
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In a second bowl, whip egg whites, cream of tartar and salt until foamy but not stiff. Slowly add (2 Tbsp at a time) the remaining 1 cup of superfine coconut sugar. Whip until stiff peaks form.
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Fold in vanilla and almond extract. With a rubber scraper or whisk, carefully fold the flour mixture into the egg whites mixture adding 2-3 Tbsp at a time.
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Put into a greased stainless steel tube pan. Bake at 375 °F/ 191 °C for 30-35 min or until the top of the cake springs back when lightly touched.
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Remove angel food cake from oven and invert on a large platter to cool and gently release from the pan.
More Healthy Cakes to Try!
Love light and fluffy traditionally made cakes and breads? Try these recipes too!
- Paleo Honey Bread (just like Sara Lee pound cake)
- Chocolate chip cookie cake recipe
- Devils food cake
- Gluten-free Carrot cake recipe
I am making this right now.
Oh my gosh! My kids and I were just talking about the idea of a grain free angel food cake. Must try!
I just made this and it is DIVINE!!!!! Thank you Sarah!!!
I made this tonight but my egg whites would not form stiff peaks. After whipping for well over 10 minutes I just folded in the rest of the ingredients and baked it. It was a dense, undercooked mess 🙁 Any idea what went wrong? (I tried it twice) I whipped the whites with the tartar and salt until foamy and soft peaks but when I started adding the coconut sugar a little at a time it just liquified and was left with only a little foam on top. Would not form peaks at all!
The egg whites are best whipped when room temperature. Also, if the eggs are old, they don’t whip very well. If an egg in the shell is placed in a glass of water, if it floats even slightly, it is old.
Just made this a second time–used 1/3 the sugar (that would be half a cup total). For me, the perfect amount of sweetness to go under some frozen fruit. Also decided to do it as cupcakes, just for fun. Baked ’em for 15 minutes. Made about two dozen.
I love this cake! Like my other grain free cakes, I bake them now in this pan and cool upside down. The FUN part is slicing it. Not the usual way. I slice in 4 equal parts. Then I slice each fourth in HORIZONTAL slices. Each piece resembles a Barbie Doll Skirt. We call them barbie breads. Nice-n-thin. freeze well. Looks like a nice sandwich in their school lunch bags, too. I french toast these barbie grain free cakes, too. Great angel-angle food cake!!!!!
Ive made this 4 times!!!!and sharing it at work with GF friends.
would LOVE to make angel food cake… but we’re on gaps. would honey and no arrowroot (or a sub) work? is date sugar legal on gaps? we haven’t used that yet.
Gaps – yes slightly warmed honey should work. arrowroot is a no-no. Try it with just the coconut flour. I add 1T psyllium seed powder to mine anyway. I’ll try it next time to see if I can loose the arrowroot. We’ve done pseudo GAPS for 2 years.
@Liz~ Tapioca is arrowroot from what I understand~
this looks amazing!
i wonder if i could use tapioca flour in place of arrowroot? i would like to make this for easter this weekend, and have NO arrowroot around the home and can’t find it in stores.
any thoughts?