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
Is it ok if you use a vanilla pod for this recipe instead vanilla extract?
This sounds delicious and not to difficult to make. What are the nutritional facts such as calories, fat, carbs, fiber etc?