This recipe for light and fluffy angel food cake is gluten and grain-free, using only healthy, whole food ingredients.
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.