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.