Paleo Angel Food Cake (Grain Free)

by Sarah TheHealthyHomeEconomist Grain Free, RecipesComments: 50

Paleo angel food cake

What child doesn’t love angel food cake?   Light and fluffy with tongue tantalizing texture, angel food cake is an all time favorite especially for little girl birthday parties!

Dolores Clark, a great grandmother who lives in Dade City Florida recently sent me a Paleo angel food cake recipe, a grain free version of this traditional favorite.  Her grandkids have tested it and given it the thumbs up!

Dolores loves to cook and tackle any food challenge.  Though relatively new to healthy eating, she is making rapid strides and is a great example to her family as she learns the new skills of Traditional Cooking later in life!

* This Paleo angel food cake recipe is a great way to use up all those pastured egg whites leftover from putting egg yolks in homemade ice cream or breakfast smoothies!

Paleo Angel Food Cake (Grain Free)


1/3 cup coconut flour (where to find)
1/3 cup plus 2 TBL arrowroot powder (where to find)
1 1/2 cups sustainably sourced coconut or palm sugar (where to find)
1 1/2 cups egg whites (about 12)
1 1/2 tsp cream of tartar (where to find)
1 1/2 tsp vanilla (where to find)
1/2 tsp almond extract (where to find)
1/4 tsp sea salt (where to find)


Run coconut or palm sugar through the food processor to achieve a fine texture.   Mix coconut flour, arrowroot powder, and 3/4 cups coconut or palm sugar in a bowl with a wire whip and set aside.

In a second bowl, whip egg whites, cream of tartar and salt until foamy but not stiff. Slowly add (2 TBL at a time) remaining coconut sugar. Whip until stiff peaks form. 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 tablespoons at a time.

Put into tube pan.  Bake Paleo angel food cake at 375 F/191C for 30-35 min or until the top springs back when lightly touched.

Remove Paleo angel food cake from oven and invert to cool.

NOTE:  This Paleo angel food cake has a lovely caramel flavor and is moister than regular angel food cake but with similar texture.  It also doesn’t rise quite as high as regular angel food cake.

Love light and fluffy Paleo cakes and breads?  Try this recipe for Paleo Honey Bread (just like Sara Lee pound cake).

Sarah, The Healthy Home Economist

Comments (50)

  • Dorsey Clark

    Recipe correction: The Arrowroot is 1/3 cup + 2 Tbls.
    Sorry Sarah for forgetting the word cup after the 1/3…..

    May 22nd, 2011 11:45 am Reply
    • Sarah, The Healthy Home Economist

      Thanks Dorsey. I’ve fixed it now.

      May 22nd, 2011 11:53 am Reply
  • Meagan

    That looks great! I would prefer the caramelized flavor :)

    May 22nd, 2011 12:07 pm Reply
  • Jackie

    HELP! there are sooooo many recipes with arrowroot powder and I cannot find it ANYWHERE! I bought some at the health food store and they charge $11 for a tiny little jar (spice jar size!) Someone told me to look at an Asian market and I went to 3 and no one had any and don’t get any in! agggg! I really want to make this for the hubs and toddler… anything else I could use?!

    May 22nd, 2011 5:50 pm Reply
    • Sarah, The Healthy Home Economist

      I get 1 lb bags made by Bob’s Red Mill for about $6. You can order at my Amazon store if you can’t find it locally (4 bags for $23.99 which is about what I pay at the healthfood store):

      May 22nd, 2011 6:04 pm Reply
      • Magda Velecky

        I get it through Azure. You’d have to compare the price to see if it’s better.

        May 23rd, 2011 10:11 am Reply
        • D.

          You can also order a lot of baking stuff (healthy versions, mostly organic) from

          I order arrowroot powder from them in bigger bags because I use it as baby powder for my day care infants. No talc on these baby bottoms!

          May 23rd, 2011 10:50 am Reply
    • piper

      Try a store that sells herbs and spices in their bulk area. My Whole Foods does this. You just scoop a bit into a small plastic baggie and it’s charged by weight. Much cheaper than buying a LOT when you don’t use it too often:)

      April 6th, 2013 1:13 pm Reply
  • Jackie

    oh thank you!!!! I will look at Bob’s Red Mill first and then if not I will check your Amazon store!!! thanks!

    May 22nd, 2011 6:19 pm Reply
  • Jo at Jo’s Health Corner

    This looks like an easy and very tasty cake to make. It is definitely a recipe to try.

    May 22nd, 2011 10:20 pm Reply
  • Nichole

    Can’t wait for someone to make this and report back!! I will be trying it some time next week!

    May 23rd, 2011 10:07 am Reply
  • Lauren Sturm via Facebook

    This is so wonderful. I used to make angel food cake all the time until we found out my son cant have gluten. Cant wait to try this out.

    May 23rd, 2011 12:04 pm Reply
  • Joanna

    Any ideas for an icing/glaze?

    May 23rd, 2011 12:11 pm Reply
  • Alicia

    Oh, my! Thinking that with fresh strawberries and real whipped cream…YUMMY!!! Can not wait to try this!!!

    May 23rd, 2011 12:17 pm Reply
  • Sofia

    I have shredded coconut (and lots of it). Can I make coconut flour from that? If so, how?

    May 23rd, 2011 12:29 pm Reply
  • Get Real Chris

    I’ve been grain and legume free for almost 2 months and this recipe answers my question about what to do for some upcoming birthday celebrations. Thanks for posting!

    May 23rd, 2011 12:33 pm Reply
  • lydia

    ooh awesome I was thinking of devising an Angel Food cake recipe to use up all my egg whites and now I don’t have to! Can’t wait to try this! Thanks Sarah!!

    May 23rd, 2011 12:42 pm Reply
  • Lori Brock via Facebook

    yum have to try it!

    May 23rd, 2011 1:04 pm Reply
  • Barb

    This sounds wonderful!!!!!! THanks so much for sharing. Question though: I don’t have coconut sugar and not sure if I have access to it- what else could I use? Normally I’d sub honey or maple but I know angel food can be tricky……

    May 23rd, 2011 1:13 pm Reply
    • Sarah, The Healthy Home Economist

      Date sugar is very similar to coconut sugar.

      May 26th, 2011 3:29 pm Reply
  • Jessie

    when you use the coconut sugar – I am assuming you are using the kind you need to grate (it comes in blocks at the Asian store). Is that right? Do you “pack” the measuring cup or leave it loose? thanks!

    May 23rd, 2011 2:58 pm Reply
    • Dorsey Clark

      My coconut sap sugar is granulated. You would not want to pack the cup.

      June 17th, 2011 2:10 pm Reply
  • Elisabeth Carrozza Wilkins via Facebook

    I am confused as to how a cake can be considered better for a specific gender.

    May 23rd, 2011 4:29 pm Reply
  • Kelly @ The Nourishing Home

    thank you so much for sharing. this will be wonderful topped with fresh strawberries and raw milk whipped cream! Mmm! and so funny, but I lived in Dade City for one year. :)

    May 23rd, 2011 11:12 pm Reply
  • RR

    Is there anything I can substitute for the arrowroot powder? It gives me migraines. Thank you.

    June 10th, 2011 7:00 am Reply
  • Rebecca in Abu Dhabi


    I am not clear on what palm sugar is-is it the same as jaggery? The stuff we get herein the UAE is from India, sold in big rustic chunks that have to be grated.

    Also, I am curious about coconut sugar. Do you know what country does it come from/who processes it?


    August 17th, 2011 11:48 am Reply
  • anonymous

    Delicious! I think I’ll use less sugar though next time. Any idea how to make this sort of cake more GAPS friendly? substituting the arrowroot and palm sugar? I might try date sugar next time but not sure about the arrowroot. It’s just the kind of recipe I need to use up all those frozen egg whites I’ve been storing!

    September 2nd, 2011 4:33 pm Reply
  • liz

    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?

    April 5th, 2012 6:58 am Reply
  • Angelia

    @Liz~ Tapioca is arrowroot from what I understand~

    April 7th, 2012 7:04 pm Reply
  • katrina

    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.

    September 28th, 2012 1:39 pm Reply
    • juliecortes

      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.

      March 3rd, 2013 3:42 pm Reply
  • juliecortes

    Ive made this 4 times!!!!and sharing it at work with GF friends.

    March 3rd, 2013 3:18 pm Reply
  • juliecortes

    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!!!!!

    March 3rd, 2013 3:40 pm Reply
  • Sue

    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.

    March 8th, 2013 6:53 pm Reply
  • Miriam

    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!

    July 20th, 2013 2:02 am Reply
    • Sarah, The Healthy Home Economist

      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.

      July 20th, 2013 7:43 am Reply
  • Kerri

    I just made this and it is DIVINE!!!!! Thank you Sarah!!!

    September 11th, 2013 9:58 pm Reply
  • Eileen Schafer Bader via Facebook

    Oh my gosh! My kids and I were just talking about the idea of a grain free angel food cake. Must try!

    February 7th, 2014 3:19 pm Reply
  • Daniela Popa via Facebook

    I am making this right now.

    February 9th, 2014 12:21 pm Reply
  • Michelle

    Made this for an annual party I always make angel food cake for, but now my oldest daughter is grain free. It was so delicious! I am very happy with this recipe. It may end up being our go-to cake for birthdays. I did cover it in 7-Minute Frosting, which is not very Paleo (lots of sugar), but is also part of the tradition. Thank you so much for sharing this!

    March 17th, 2014 8:41 am Reply
  • Liz

    Do you think this would work in muffin tins for individual size servings?

    March 24th, 2014 5:46 am Reply
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  • Julie C

    I don’t have a tube pan.. anything else I can use?

    June 9th, 2014 9:58 pm Reply
    • Angelia

      I’ve seen people put them into cupcake pans.
      BUT~ angelfood cake doesn’t get greased, so the tube pan is pretty important. Its difficult to get it out without tearing it apart.

      June 9th, 2014 10:52 pm Reply
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  • Blanca

    I want to try this recipe-sounds delicious. I plan on substituting honey for the palm sugar. Any suggestions on how much? Thanks!!

    January 9th, 2015 1:22 am Reply
  • Carrie

    Do you know if you can freeze this cake? Say in single serving size?

    May 4th, 2015 11:06 pm Reply

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