Paleo Angel Food Cake (Grain Free)
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!
Homemade Angel Food Cake (grain free)
This Paleo angel food cake recipe is a great way to use up all those pastured raw egg whites leftover from putting egg yolks in homemade ice cream, creme brulee, homemade pudding or breakfast smoothies!
Whatever you do though, skip the chemical and additive loaded liquid egg replacer like Egg Beaters from the store.
Angel Food Cake Recipe (grain and gluten free)
This recipe for a light and fluffy angel food cake is grain and gluten free (Paleo) and made with only whole food ingredients. Perfect for a birthday party or pot luck.
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/ 191 C for 30-35 min or until the top springs back when lightly touched.
Remove 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.
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
- Carrot cake recipe
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.