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
-
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.
-
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.
-
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.
-
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.
-
Remove angel food cake from oven and invert on a large platter to cool and gently release from the pan.