Grain Free Angel Food Cake

by Sarah TheHealthyHomeEconomist May 22, 2011

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 FL recently sent me 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 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!

Grain Free Angel Food Cake

Ingredients

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

Instructions

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 at 375F for 30-35 min or until the top of the cake springs back when lightly touched.

Remove from oven and invert to cool.

NOTE:  This 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.

Sarah, The Healthy Home Economist

 

Comments (42)

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

    Reply
  2. 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?!

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

    Reply
  4. 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……

    Reply
  5. 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!

    Reply
  6. Rebecca in Abu Dhabi August 17, 2011 at 11:48 am

    Hi,

    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?

    Thanks!

    Reply
  7. 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!

    Reply
  8. 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?

    Reply
  9. 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.

    Reply
    • 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.

      Reply
  10. 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!!!!!

    Reply
  11. 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.

    Reply
  12. 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!

    Reply
    • Sarah, The Healthy Home Economist
      Sarah, The Healthy Home Economist July 20, 2013 at 7:43 am

      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.

      Reply
  13. Pingback: 14 Ways To Use Leftover Egg Whites - The Sprouting Seed

  14. 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!

    Reply

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