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July 7, 2015

Angel Food Cake (Grain-Free, Paleo)

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I haven’t been this excited about a recipe in a long time! I sought out a slice of light and airy Grain-Free Angel Food Cake for years and now, I’m thrilled to share it with you.

Angel Food Cake is worth the time investment and provides a fun activity for kids to join in, especially since you need to cool it upside-down!

Angel Food Cake is worth the time investment and provides a fun activity for kids to join in, especially since you need to cool it upside-down!

Angel Food Cake is worth the time investment and provides a fun activity for kids to join in, especially since you need to cool it upside-down!Here’s a pic of the cake cooling upside-down

A few things to help you out – I tried the cake with coconut sugar as well as maple sugar and both versions turned out fantastic. It’s really important that you bake this in an angel food cake pan, as it will spill out over a regular cake or Bundt pan and end up a burned mess on the bottom of your oven.

Lastly, a can of some sort is necessary (if your bundt pan doesn’t have feet), because you’ll need to cool the cake upside-down while sitting on the can.

Angel Food Cake is worth the time investment and provides a fun activity for kids to join in, especially since you need to cool it upside-down!

The cake is wonderful on its own, but I couldn’t resist a dollop of whipped cream and berries on top!

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Angel Food Cake (Grain-Free, Paleo)

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  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours
  • Category: Dessert
  • Diet: Gluten Free

Ingredients

Units

For the Cake:

  • 12 large egg whites, room temperature
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon Celtic sea salt
  • 1 1/4 teaspoons cream of tartar
  • 1 tablespoon pure vanilla extract
  • 3/4 cup maple or coconut sugar
  • 1 cup arrowroot flour (the arrowroot flour prices over at Thrive Market are the best I’ve seen anywhere!)

For the whipped topping:

  • 1 1/2 cups heavy cream, whipped (or whipped coconut cream for Paleo), optional
  • 1 pint berries (optional)

Instructions

  1. Preheat the oven to 350ºF and adjust the rack to the middle position.
  2. Place the egg whites and lemon juice in the bowl of a standing mixer. Whisk the egg mixture on medium-high until foamy, about 30 seconds. Add the salt, cream of tartar and vanilla. Whisk the mixture on medium-high until soft peaks form, about 1-2 minutes.
  3. With the mixer on medium-high, slowly add 1/2 cup of the maple sugar, 1 tablespoon at a time. Sift the remaining 1/4 cup maple sugar and arrowroot flour into a small bowl. With the mixer on medium, slowly add the arrowroot mixture. Turn the speed up to medium-high and whip until smooth (there might be some tiny little lumps from the sugar, but it will melt in the oven while baking).
  4. Pour the batter into a clean (and NOT oiled), 12-cup angel food cake pan (I’m still on the look-out for a glass or stainless steel angel food cake pan. If you know where to purchase one, please let me know!). Bake for 40-45 minutes, until cake is puffed and the top is just turning golden brown.
  5. Remove the cake from the oven. Carefully turn the cake upside-down and place on top of a can. Let cool completely, about 1 hour. Run a knife around the outside of the cake and invert onto a cake platter (you might need to shake the cake a little to get it to separate from the center tube of the cake pan). Serve alone or with whipped cream and berries.
  6. Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!

Notes

Adapted from the fabulous cookbook Flourless.

Nutrition

  • Serving Size: Serves 12

Keywords: angel food cake

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Filed Under: Baking, Dairy and Grain-Free Recipes, Dairy-Free Recipes, Desserts, Gluten Free Recipes, Grain Free Recipes, Holiday, Nut-free, Paleo Recipes | 169 Comments

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169 Comments

  1. Amanda M.

    July 7, 2015 at 10:58 am

    Angel Food cake has always been my favorite, can't wait to try this recipe out.
    to Amanda M." aria-label='Reply to this comment to Amanda M.'>Reply to this comment
    • Donna Allphin

      October 15, 2017 at 4:01 pm

      I just made this and followed instructions to the tee, when done I cut into it and it fell, what did I do wrong
      to Donna Allphin" aria-label='Reply to this comment to Donna Allphin'>Reply to this comment
      • Hannah

        July 21, 2018 at 8:21 pm

        Did the same exact thing for me!
        to Hannah" aria-label='Reply to this comment to Hannah'>Reply to this comment
      • Robin

        August 10, 2022 at 4:13 pm

        What are the ingredients in this cake mix? If it is grain free, what is it made of?
        to Robin" aria-label='Reply to this comment to Robin'>Reply to this comment
        • Deliciously Organic

          August 15, 2022 at 11:32 am

          The ingredients are listed above.
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Amanda

      August 21, 2019 at 3:13 pm

      The usual angel food cake problems of falling are usually cured by making sure it has cooled thoroughly upside down and that you cut it with a serrated or bread knife. I don’t know if that’s what you encountered. I made this and I enjoyed it, but I have to say that its taste and texture are so much like biting into a marshmallow!!! I giggled after the first bite, but thank you for a grain free recipe for cake. It was nice to have an option while I am on an elimination/restricted diet!
      to Amanda" aria-label='Reply to this comment to Amanda'>Reply to this comment
  2. Susan H

    July 7, 2015 at 12:07 pm

    This looks delicious! I have everything to try it tonight except arrowroot flour. However, I do have tapioca flour. Would that work?
    to Susan H" aria-label='Reply to this comment to Susan H'>Reply to this comment
    • Carrie Vitt

      July 8, 2015 at 7:34 am

      I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
      to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
    • Noelia

      October 30, 2015 at 12:24 am

      I purchased tapioca flour by mistake and decided to try it with tapioca, it came out very 'gummy' it was like a giant gummy, husband didnt like it, daughter loved it. Then I got the arrowroot flour and it came out so spongy and melted in your mouth, really liked it. it didnt stay up like the one in the picture , it kind of crumbled but it didnt matter because it didnt last very long, lol
      to Noelia" aria-label='Reply to this comment to Noelia'>Reply to this comment
      • Rosemary

        March 27, 2017 at 9:21 pm

        I made the mistake of using tapioca flour, too. But it was because I didn't have arrowroot and thought that the two flours were interchangeable. I was wondering why the cake was gummy! The cake is delicious but using the tapioca made it not so spongy. I won't be making this mistake again.
        to Rosemary" aria-label='Reply to this comment to Rosemary'>Reply to this comment
        • Deliciously Organic

          March 29, 2017 at 8:41 am

          Oh no! Yea, they can't be interchanged. I'm glad it tasted good! :)
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
        • Alma Jean Miller

          May 10, 2019 at 2:05 pm

          I have coconut flour. Do you think it will work?
          to Alma Jean Miller" aria-label='Reply to this comment to Alma Jean Miller'>Reply to this comment
          • natalie

            July 22, 2019 at 8:36 pm

            coconut flour wont work its to heavy for a recipe like that. plus in my opinion it wont taste in this recipe
            to natalie" aria-label='Reply to this comment to natalie'>Reply to this comment
  3. Tammy

    July 7, 2015 at 12:09 pm

    I grew up loving angel food cake, with fresh whipped cream and strawberries - my ultimate favorite. I have tried to make a few gluten free varieties, but none were quite as good. Grain free too!! I am off to try this one. Thanks for sharing!
    to Tammy" aria-label='Reply to this comment to Tammy'>Reply to this comment
    • Cynthia Hadley

      February 18, 2019 at 7:27 am

      Yes. I too grew up with my mother's great angel food cakes. When I made this paleo angel food cake it turned out chewy instead of fluffy. Also, the Betty Crocker cook book adds almond extract along with vanilla. Almond extract is a trademark flavor to angel food cake. Perhaps the air density between state climates makes a difference in cake texture. I live in Maryland.
      to Cynthia Hadley" aria-label='Reply to this comment to Cynthia Hadley'>Reply to this comment
      • Deliciously Organic

        February 18, 2019 at 9:42 am

        I've tested this recipe many times and it always comes out fluffy and exactly as pictured. I think the issue with a dense cake could be overbeating the batter.
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. Mia

    July 7, 2015 at 12:15 pm

    Hey Carrie. I have to say, most grain free baking just leaves me wondering 'why bother', but this one just might make me change my mind. I loved baking angel food cake as a kid. I'm pretty sure that placing it upside down over a bottle was part of the fun. My mom used to make a fluffy whipped egg white icing to go with it. You just brought back a childhood memory worth re-creating :)
    to Mia" aria-label='Reply to this comment to Mia'>Reply to this comment
  5. Julie

    July 7, 2015 at 12:45 pm

    Hi Carrie, Is it possible to use Swerve in this recipe?
    to Julie" aria-label='Reply to this comment to Julie'>Reply to this comment
    • Carrie Vitt

      July 8, 2015 at 7:34 am

      I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
      to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
      • Faiza

        July 7, 2017 at 6:23 pm

        Hi, is it Really necessary to use that many egg whites?? What is the minimum I can use? Thank x
        to Faiza" aria-label='Reply to this comment to Faiza'>Reply to this comment
        • Deliciously Organic

          July 11, 2017 at 9:16 am

          Yes, it's necessary. Any deviation from the recipe will produce a completely different result.
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  6. Erika

    July 7, 2015 at 12:53 pm

    That is a beautiful cake! It sure doesn't look grain free ;) :)
    to Erika" aria-label='Reply to this comment to Erika'>Reply to this comment
  7. Sarah in Tehachapi

    July 7, 2015 at 1:05 pm

    Wow, just in time for our daughter's homeschool graduation. Many of those coming are grain free and dairy free. This works for everyone. Thanks so much.
    to Sarah in Tehachapi" aria-label='Reply to this comment to Sarah in Tehachapi'>Reply to this comment
  8. Angela

    July 7, 2015 at 1:41 pm

    I have a glass Simax bundt pan............I have been missing angel food cake. Almost gave in numerous times to making my old recipe which of course, uses regular flour. So glad you posted this. So how close does this recipe taste to the original in taste in texture? I know it LOOKS the same.
    to Angela" aria-label='Reply to this comment to Angela'>Reply to this comment
    • Carrie Vitt

      July 8, 2015 at 7:33 am

      I had many friends and family taste it and they all said "it tastes exactly like angel food cake if not better"!
      to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
      • Ange

        September 11, 2018 at 12:28 pm

        What are the nutrition facts for this angel food recipe?
        to Ange" aria-label='Reply to this comment to Ange'>Reply to this comment
        • Deliciously Organic

          September 12, 2018 at 9:56 am

          I do not have the nutrition facts, but you are welcome to enter the recipe into a recipe software.
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
          • Deb

            June 22, 2019 at 11:17 am

            Yes adding the nutrition info is a must!
            to Deb" aria-label='Reply to this comment to Deb'>Reply to this comment
            • Deliciously Organic

              June 24, 2019 at 10:23 am

              You're welcome to take any of free recipes and enter them into a recipe software to get the nutrition info! :)
              to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Cyndi

      July 8, 2015 at 12:52 pm

      I saw a glass Simax bundt pan on Amazon, does yours have the curves sides? If so did the cake raise up ok? I've alway use a straight pan so it can raise up the sides...If so did your cakes raised up correctly I would love to get it!
      to Cyndi" aria-label='Reply to this comment to Cyndi'>Reply to this comment
      • Angela

        July 9, 2015 at 12:01 pm

        yeah it raises well. Love it and it has the curves.
        to Angela" aria-label='Reply to this comment to Angela'>Reply to this comment
    • Cara

      July 13, 2015 at 10:30 am

      Carrie, This cake is delicious! Thanks for the recipe. Angela, Thanks for the tip on the glass Simax pan. I got one on Amazon and made this cake. (Note: For those who try this recipe in a glass pan, one modification to the recipe is to grease and flour the pan. The cake won't come out of the pan otherwise.) Thanks again, Carrie!
      to Cara" aria-label='Reply to this comment to Cara'>Reply to this comment
    • valerie Jerew

      February 23, 2016 at 7:16 pm

      Hi Carrie!!! Its Valerie Jerew in Tucson! I was skimming through some healthy dessert recipes and this cake came up with you! Awesome to see you still doing what you love:) Congratulations on your cookbook and website. I will have to stay in touch...Happy to have another healthy foodie to talk to and share recipes.:) Hello to your family and hope all of you are doing well. Many blessings w/ joy, Valerie:)
      to valerie Jerew" aria-label='Reply to this comment to valerie Jerew'>Reply to this comment
      • Deliciously Organic

        February 29, 2016 at 2:30 pm

        Hey!! So fun to hear from you! I saw your email and will write you back! ;)
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Michele B.

      May 22, 2017 at 10:03 am

      Mine came out quite spongy. My husband didn't like it. I wanted so badly for it to come out good so we made light of it and joked around calling it Spongecake Roundpants. Lol! I ended up blending it with almond milk and full-fat coconut milk and frozen strawberries which made a nice pudding so all those egg whites didn't go to waste. ?
      to Michele B." aria-label='Reply to this comment to Michele B.'>Reply to this comment
  9. Sarah

    July 7, 2015 at 3:17 pm

    wow! This looks perfect!
    to Sarah" aria-label='Reply to this comment to Sarah'>Reply to this comment
    • Carrie Vitt

      July 8, 2015 at 7:40 am

      Thanks, Sarah!
      to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  10. Kelly @ The Nourishing Home

    July 7, 2015 at 4:53 pm

    WOW! This looks AMAZING, Carrie! As soon as I complete my Whole30, I'm making this gorgeous cake to celebrate! YUM! What a delicious way to enjoy summer berries and summertime fun! You are so talented! :)
    to Kelly @ The Nourishing Home" aria-label='Reply to this comment to Kelly @ The Nourishing Home'>Reply to this comment
    • Carrie Vitt

      July 8, 2015 at 7:40 am

      Thanks, Kelly!
      to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  11. Jane

    July 7, 2015 at 6:00 pm

    Your recipe looks very good! I just checked and there are several glass angel food cake pans listed on eBay right now. They range from $9-30. Check it out!
    to Jane" aria-label='Reply to this comment to Jane'>Reply to this comment
  12. Kimberly

    July 7, 2015 at 9:05 pm

    You can buy arrowroot flour in bulk from Azure Standard :)
    to Kimberly" aria-label='Reply to this comment to Kimberly'>Reply to this comment
    • Missy

      April 19, 2020 at 9:07 pm

      After I add the maple sugar, my peaks go down and it turns to juice. Any thoughts of what I could be doing wrong?
      to Missy" aria-label='Reply to this comment to Missy'>Reply to this comment
  13. Cait

    July 8, 2015 at 7:57 am

    Wow, that is a feat! I'm impressed :) I don't have an angel food pan at the moment, but this will be the recipe I make when I do have one.
    to Cait" aria-label='Reply to this comment to Cait'>Reply to this comment
  14. Angela Curry

    July 9, 2015 at 9:20 am

    I have this in the oven now. The batter tastes wonderful. Like a vanilla marshmallow. I used 1/2 cup coconut sugar and 1/4 cup swerve. Hopefully it bakes up just like yours :) in my old recipe, I also added a small amount of almond extract so maybe next time I will try that with this recipe.
    to Angela Curry" aria-label='Reply to this comment to Angela Curry'>Reply to this comment
    • Angela

      July 9, 2015 at 12:04 pm

      I think I needed to cook a tad longer. It tastes really good but it seemed a little damp inside. Slightly damper than the original cake. I baked 40 minutes so I will try longer next time. Also, mine was a little darker than yours. Is the maple sugar lighter in color than the coconut sugar?
      to Angela" aria-label='Reply to this comment to Angela'>Reply to this comment
      • Carrie Vitt

        July 10, 2015 at 7:40 am

        Yes, maple sugar is a little lighter. I've never tried this recipe with swerve, so I'd guess that the adaptation you made to the the recipe might be making it darker and/or more damp.
        to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
        • Angela Curry

          July 10, 2015 at 8:52 am

          Well the swerve is white so I know it didnt affect the color. Next time I will just use all coconut ir maple sugar. I just wouldn't have thought such a small amount of swerve would have caused any issues. I also thought about maybe reducing the eggs to ten maybe in case the eggs caused it to be too moist. Is it supposed to be as dry as a regular angel food cake? Also do you happen to know the weight in grams for the arrowroot? Its possible maybe I didnt use enough flour. Thanks!
          to Angela Curry" aria-label='Reply to this comment to Angela Curry'>Reply to this comment
          • Abby

            July 19, 2015 at 12:15 pm

            I made this yesterday, with NO substitutions at all, and it still came out damp on the inside and dark on the outside. It is still edible, but not at all like angel food cake or like the picture above :( I wonder if it's an altitude thing ??? But we are only at 3700 feet here :/
            to Abby" aria-label='Reply to this comment to Abby'>Reply to this comment
            • Carrie Vitt

              July 20, 2015 at 9:16 am

              Hmm...I have no idea what happened. It could be the altitude. I tested this cake several times and each time it turned out just as pictured above. What brand of arrowroot were you using?
              to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
              • Abby

                July 20, 2015 at 7:48 pm

                I used Bob's Red Mill. Maybe I didn't beat the eggs long enough? Or too long? I'm still storing for snack at work when I need it as it wasn't "bad" at all......just "chewy" Thanks for all you do!
                to Abby" aria-label='Reply to this comment to Abby'>Reply to this comment
                • Carrie Vitt

                  July 21, 2015 at 10:15 am

                  Bob's Red Mill is a great one, so I don't think it was that. Maybe, the eggs were beaten for too long. I've had many others write in saying the recipe worked perfectly, so I'd give it a try again and make sure you don't beat the eggs too much.
                  to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
                  • Abby

                    July 21, 2015 at 10:54 pm

                    Thanks! I'll give it another go ☺ By the way, we just made your Palo Peanut butter Chocolate chip cookies........AMAZING! It's going to a be difficult to eat just one
                    to Abby" aria-label='Reply to this comment to Abby'>Reply to this comment
                    • Abby

                      July 21, 2015 at 10:54 pm

                      *Paleo
              • Rebecca

                August 4, 2015 at 12:51 pm

                I made this recipe exactly as the recipe said and mine came out pretty dark as well. It was much denser than normal angel food cake, but it was still really yummy. I think I will try again and not mix the batter as much. Hoping that's where I went wrong.
                to Rebecca" aria-label='Reply to this comment to Rebecca'>Reply to this comment
            • S.E.

              March 2, 2023 at 4:16 pm

              I re3cently read that with Angel Food Cake, using a bunt pan can make it darker. Also, some sweets carmelize differently from one other.
              to S.E." aria-label='Reply to this comment to S.E.'>Reply to this comment
  15. Angela Curry

    July 10, 2015 at 8:57 am

    Can this be left at room temp or must it stay refrigerated?
    to Angela Curry" aria-label='Reply to this comment to Angela Curry'>Reply to this comment
  16. Alyssa (EverydayMaven)

    July 13, 2015 at 9:52 pm

    This is beautiful! Now, I want to buy an angel food cake pan and make it.
    to Alyssa (EverydayMaven)" aria-label='Reply to this comment to Alyssa (EverydayMaven)'>Reply to this comment
    • Carrie Vitt

      July 14, 2015 at 2:03 pm

      Thank you!
      to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
      • Bridgette Sloan

        October 7, 2017 at 10:05 am

        Hi. I had weight loss surgery and need to watch my sugar intake. How many grams of sugar are in most of the Paleo sweets?
        to Bridgette Sloan" aria-label='Reply to this comment to Bridgette Sloan'>Reply to this comment
  17. Emily

    July 15, 2015 at 11:11 am

    I am making this cake for the second time. It turned out great the first time! Everyone loved it. One of my kids likes the taste of almond extract. So this time I added an extra tsp. of vanilla and a tsp. of almond extract. I will let you know how it turns out. Thanks for lthe great recipe!
    to Emily" aria-label='Reply to this comment to Emily'>Reply to this comment
    • Carrie Vitt

      July 16, 2015 at 11:46 am

      I'm so glad you enjoyed it! :)
      to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  18. Abby

    July 18, 2015 at 7:04 am

    Just curious how well this stores. I am looking for something "sweet" to take to work with lunches and I LOVE angel food cake. And at 90 calories a serving, this would be amazing! So my question is: If I make this (and it lasts the weekend ) would it store well enough in individual serving sizes to keep throughout the week??? I was thinking ziplocs or plastic wrap? Would they freeze well? Or is there a better way to keep them? Thanks so much in andvance and for all your hard work! Your recipes are all I've used to feed my family for the last 2 1/2 years. The No Bake cookies are my favorite ever! And the family REALLY loves your stove top mac and cheese ☺
    to Abby" aria-label='Reply to this comment to Abby'>Reply to this comment
    • Carrie Vitt

      July 20, 2015 at 9:17 am

      I kept the cake in a cake dish (with a lid) for about 3 days and it kept just fine. I haven't tried freezing it, but I don't see why that wouldn't work!
      to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
      • Yim Wa

        May 19, 2017 at 5:41 pm

        Hi, so I don't have to put the cake in the fridge for 3 days and it will be fine? I baked this today to serve tomorrow and I was gonna put it in the fridge over night and then and coconut whipped cream and fruits before serving.
        to Yim Wa" aria-label='Reply to this comment to Yim Wa'>Reply to this comment
  19. Kate

    July 19, 2015 at 6:42 am

    I'm a sucker for a good angle food cake, thanks for sharing this grain-free version!
    to Kate" aria-label='Reply to this comment to Kate'>Reply to this comment
  20. Marianne

    July 25, 2015 at 11:08 am

    Could I use store bought egg whites? I dislike separating eggs and never know what to do with the yolk.
    to Marianne" aria-label='Reply to this comment to Marianne'>Reply to this comment
    • Carrie Vitt

      July 28, 2015 at 9:22 am

      I haven't tested it with packaged egg whites (those containers also contain preservatives which could alter the outcome of the cake).
      to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
      • Laurie McCaughan

        August 6, 2015 at 6:44 pm

        I just made this cake and for me it didn't rise...it sits about an inch high. I used the egg whites from the store so I suggest NOT to use them, use real eggs. I also used arrowroot powder. Apparently its the same as flour but hmmm. The 3rd thing is that I live at a high altitude... Thanks for sharing, I will try it again.
        to Laurie McCaughan" aria-label='Reply to this comment to Laurie McCaughan'>Reply to this comment
        • Sarah Grace

          August 26, 2016 at 10:11 am

          The egg yolks can be used to make lemon bars! I make them regularly and am so happy to find this recipe to use the jar of egg whites I have left over! Going to try making this today! So excited to recreate a healthier version on my childhood favorite
          to Sarah Grace" aria-label='Reply to this comment to Sarah Grace'>Reply to this comment
          • Deliciously Organic

            September 6, 2016 at 10:04 am

            Great idea!
            to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Shanna

      March 28, 2018 at 3:16 pm

      Lemon curd on angel food is great! Or toast. Or a spoon. Lol That is what I'm doing with my yolks.
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      • Deliciously Organic

        April 3, 2018 at 2:43 pm

        Agreed! :)
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  21. Nara

    July 26, 2015 at 3:04 pm

    I would love to try this, but wondered if you thought it would work if I substituted potato starch for the arrowroot flour/starch. My family seems to tolerate potato starch although we don't do so well with arrowroot or tapioca (or grains, of course).
    to Nara" aria-label='Reply to this comment to Nara'>Reply to this comment
    • Carrie Vitt

      July 28, 2015 at 9:22 am

      I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
      to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  22. Melissa

    August 9, 2015 at 2:17 pm

    Oh my goodness this cake is divine! I love ALL of your recipes. Yesterday, I was having the whole family over for my birthday. Since the majority are chocolate lovers, I was inspired by Ina Garten's Black & White Angel food cake: using your recipe, I added 1/2 cup grated chocolate to the batter, folding it in. Baked it, let it cool, then melted more chocolate with heavy cream to make a ganache and drizzled it over. Heavenly! Thanks for all your very tasty recipes. You're very inspiring!
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    • Mariawildflower

      July 8, 2016 at 7:23 am

      Ooooooooooo! Any detailed amounts? pictures? I think I will try this too. thanks
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  23. Vian

    August 9, 2015 at 4:50 pm

    As i was looking this recipe over i was thinking "but what can i do with the egg yolks??" because i spend $6 for a dozen eggs, im not just going to throw them out, plus they're so nutritious. I could make a batch or two of ice cream at the same time! This looks fantastic, cant wait to try it.
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    • Bonnie

      July 2, 2016 at 6:09 pm

      Make pudding or custard ice cream! Yum!
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  24. Solange

    August 9, 2015 at 10:30 pm

    Helo. With what can i replace tartar?
    to Solange" aria-label='Reply to this comment to Solange'>Reply to this comment
    • Deliciously Organic

      August 10, 2015 at 9:09 am

      I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
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  25. april

    August 20, 2015 at 3:14 pm

    I don't eat arrowroot or tapioca.... but this looks amazingly fluffy and delicious!
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  26. Jill

    August 24, 2015 at 5:34 pm

    As much as I was hoping this was a winner, it is not. Made the recipe exactly and what I got was egg custard. It was beautiful going in the pan, but soon settled and never rose the way it should have. The taste is custardy too, not bad taste all all, but the texture is way off. :-( I was so hoping!
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    • Deliciously Organic

      August 26, 2015 at 3:00 pm

      I'm sorry to hear you had issues. I've had dozens of readers write in and even post pics on social media of their fluffy, angel food cakes. If the cake didn't rise, then either the pan wasn't the right size, the oven temp was off, or the cream of tartar had expired. Hopefully you'll have better luck next time. :)
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      • Pam Greenfield

        April 30, 2017 at 2:36 pm

        I, too, followed the recipe exactly (even using granulated maple sugar) and after 45 minutes I took it out - browned nicely on the top but not as "flaky" as an angel food cake normally is - turned it over - let it sit an hour till room temp and then fought for close to 15 minutes to get it to release from the pan.....I had used fresh in the shell eggs for the whites so it whipped up great (actually almost too great because it nearly overflowed my large mixing bowl!!!) but once I got it out of the pan (finally!) it was WET on the outside. And it's slowly collapsing on itself on the plate...the flavor is very eggy so I'm wondering if I should use fewer eggs next time? Also bake it longer to a deeper brown?
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        • Deliciously Organic

          May 1, 2017 at 10:43 am

          I'm sorry to hear you had issues. I haven't tested this in a convection oven, so I'm thinking that maybe that was the different. I've tested it several times as written and it works perfectly, so that's the only thing I can think that happened.
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  27. Carol

    December 2, 2015 at 7:55 pm

    I'm wondering how the cake came out so white if you used coconut sugar? Any coconut sugar I have used is as dark as brown sugar and makes any light colored cake dark!
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    • Deliciously Organic

      December 4, 2015 at 10:21 am

      I used maple sugar for the cake pictured.
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  28. Sabrina

    March 7, 2016 at 5:58 pm

    This looks awesome! Just pinned it! Was wondering....I have found (before going Paleo) that typical Angel food cakes have an 'eggy' after taste. In your testings, have you noticed this?! Thanks.
    to Sabrina" aria-label='Reply to this comment to Sabrina'>Reply to this comment
    • Deliciously Organic

      March 9, 2016 at 12:42 pm

      This one tastes as close to the real thing as you can get. I don't find it has an eggy aftertaste. Hope that helps!
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  29. Donna

    March 27, 2016 at 8:20 pm

    I made this for our Easter dessert!! It was a huge hit and tastes amazing!! Thank you!
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    • Deliciously Organic

      March 31, 2016 at 12:33 pm

      I'm so glad you enjoyed it! :)
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  30. Leah

    April 5, 2016 at 6:29 pm

    I made this awhile ago and it tasted delicious! My only question is what would make it "flat" or not rise as nicely as supposed to. I seem to have this trouble when making angel food cakes... Thanks for any help!
    to Leah" aria-label='Reply to this comment to Leah'>Reply to this comment
    • Vickie Sage

      October 19, 2018 at 9:51 pm

      Not sure if you saw this answer. Thought I'd share with you just in case. Don't think I've ever made an angel food cake so I have no clue to a reason and was glad to see this for when I try this recipe. -------------- Ana July 5, 2018 at 9:58 am I have made many "regular" angel food cakes and can't wait to try this one as I have been eating Keto. However, many people have been talking about their cakes falling and the reason for that is overbeating. You want Soft Peaks - the whisk will leave a trail or small white peaks that quickly fall back into the foam. Stiff Peaks (as needed for meringue cookies) the peak stands tall without moving. If you overbeat the cake will set too quickly on the edges which will then cause the cake to fall. I guess you could call it a "fallen angel cake!" LOL!
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  31. Sara Man

    April 24, 2016 at 8:59 pm

    WOW WOW WOW!!! My cake turned out perfectly and was soooo good!! Thank you!
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    • Deliciously Organic

      April 25, 2016 at 11:08 am

      Yay!! So glad you enjoyed it! :)
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  32. MamaCassi

    April 25, 2016 at 6:53 pm

    Today my five year old interrupted my already started process of making a chocolate quinoa cake to inform me she wanted and ANGEL CAKE. Which I then proceeded to stall on defining until i googled a paleo grainfree angel food cake to see how impossible it was. I landed on this recipe and decided to go for it and the one thing lacking was arrowroot starch. But I had tapioca. And it came out picture perfect, amazingly textured, and delicious. A friend leaned over and said "i don't like angel food cake but i took a piece to be polite, and this is GOOD!" Already shared the recipe with three friends. Confession, i took the yolks and made a buttery coconut flour yellow cake just for fun. 1/4 cup coconut flour, 1/2 cup butter or coconut oil, 1/2 cup maple sugar, 1 tsp vanilla, 1/4 tsp baking soda- 6" cake pan, 300 degrees for 25-35 min until set. I called it Fatty Baby Cake (okay, my 3 year old kept trying to get to the "Baby Cake" and then when my sister asked what to do with the yolks it got dubbed.)
    to MamaCassi" aria-label='Reply to this comment to MamaCassi'>Reply to this comment
    • Jill

      May 9, 2017 at 2:19 pm

      I might have to make the Fatty Baby Cake while waiting for the eggs to come to room temperature! Did you use all of the yolks for this recipe?
      to Jill" aria-label='Reply to this comment to Jill'>Reply to this comment
      • MamaCassi

        November 4, 2017 at 3:05 pm

        Oh yes- I made a 12 yolk cake. For those who need extra choline, fat, or just calories. On here making the recipe for the fourth time since the original post.
        to MamaCassi" aria-label='Reply to this comment to MamaCassi'>Reply to this comment
        • MamaCassi

          November 4, 2017 at 3:06 pm

          Also- I so lucked out with a 50’s stainless steel angel food cake pan.
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          • Deliciously Organic

            November 6, 2017 at 10:51 am

            Wow!! Kinda jealous! :)
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  33. Gigi

    May 11, 2016 at 10:21 am

    What can I do with all the egg yolks? No ice cream maker!
    to Gigi" aria-label='Reply to this comment to Gigi'>Reply to this comment
  34. Jonah Businger

    June 17, 2016 at 5:19 am

    I have a ceramic angel food cake pan... will that work?
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    • Deliciously Organic

      June 20, 2016 at 12:38 pm

      I haven't tested it in ceramic, but it's worth a try!
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    • Bettie

      June 30, 2016 at 11:36 pm

      Jonah, did you try it in the ceramic? I that and a metal one....can't decide.
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    • Bettie

      June 30, 2016 at 11:38 pm

      Jonah, did you try it in the ceramic? I have that and a metal one....can't decide.
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  35. Brooke

    August 24, 2016 at 8:23 pm

    could I use Kuzu root starch instead of arrowroot starch in this recipe?
    to Brooke" aria-label='Reply to this comment to Brooke'>Reply to this comment
    • Deliciously Organic

      September 6, 2016 at 10:05 am

      I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  36. Wendy

    September 10, 2016 at 5:32 pm

    I followed the directions and recipe exactly and my cake looked beautiful but was very dense and dough like! Not at all the consistency of an angel food cake. I live at 7000 ft elevation, do you think it's the altitude that caused this?
    to Wendy" aria-label='Reply to this comment to Wendy'>Reply to this comment
    • Deliciously Organic

      September 12, 2016 at 10:58 am

      Probably. I haven't tested this recipe at a high elevation. Did you make any substitutions?
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    • Lynne

      August 1, 2017 at 9:07 pm

      Have you made this again? Did you make substitutions? I live at 7300 ft. Thanks!
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  37. MC

    October 13, 2016 at 3:14 pm

    Can we put the cake in the freezer?
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    • Deliciously Organic

      October 24, 2016 at 7:33 am

      It's best if it's kept at room temperature.
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  38. Mishel

    January 3, 2017 at 8:51 am

    Just curious what you would do with all The egg yolks?
    to Mishel" aria-label='Reply to this comment to Mishel'>Reply to this comment
    • Deliciously Organic

      January 3, 2017 at 4:45 pm

      Pudding or ice cream would be a good option!
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    • Elena De Meyer

      April 2, 2018 at 4:39 pm

      I make creme brulee with all the egg yolks. Chololate and vanilla.
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    • Cathy

      March 11, 2019 at 7:32 am

      What are the nutrients or macros in a slice?
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  39. Bonnie Webb

    April 15, 2017 at 10:51 am

    I'm making this today for Easter.
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  40. Caroline

    April 23, 2017 at 5:55 pm

    Your cake looks so good. I tried making it but the minute it came out of the oven it went flat. :(
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    • Deliciously Organic

      April 24, 2017 at 10:41 am

      How odd. I've made this several times and haven't had any issues. Did you make any substitutions?
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  41. Gill

    May 5, 2017 at 2:52 am

    Cake looks lovely but i can't have eggs, could i substitute with anything?
    to Gill" aria-label='Reply to this comment to Gill'>Reply to this comment
    • Deliciously Organic

      May 5, 2017 at 10:43 am

      I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  42. Kirsten

    May 14, 2017 at 2:17 pm

    I'm not sure what I did wrong but mine didn't rise and it turned out super rubbery and well kind of disgusting. Ideas?
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  43. Victoria

    July 3, 2017 at 7:23 am

    OMG. I want to HUG YOU for this recipe! Made two of them for my daughter's 5th birthday party. (I was tired of making cakes with crap ingredients that I couldn't eat.) They were a HIT! I didn't tell anyone they were Paleo. 2 cakes demolished and everyone loved them, kids and grown ups alike. So delicious I just want to makes them again and again. THANK YOU!
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  44. PersimmonPulp

    July 22, 2017 at 10:25 am

    We have several angel food cake pans - the new ones in the stores are lousy, but the "old" stainless steel ones are easy to find at goodwill & the like. I think we currently have 4... (I kept forgetting that we had found a good one & picked another one up!)
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  45. Lupine

    August 9, 2017 at 1:01 pm

    I have a carton of liquid egg whites, how much do you think I should use?
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  46. Carol

    August 27, 2017 at 6:59 pm

    I always look with envy at the store bought wheat versions of Angel Food Cake. This is an absolutely amazing recipe. I used store bought egg whites in the container and whipped the ingredients until they formed the peaks. My bad was my pan. Going to get another tomorrow and retry with a decent one. What I salvaged was awesome. WTG! My fussy husband said of the salvage was " is this ever good". We live just above sea level, and I cooked it for the minimum amount of time listed. Yummy!
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  47. Elizabeth

    October 7, 2017 at 3:42 pm

    My egg whites would not beat up, dont know why... so I made this with powdered egg whites, and baked it in two bread loaf pans. It filled the pans initially, but shrunk down quite a bit while baking. Still turned out amazing! And hubby and I had two very fluffy egg white omelets for lunch! Haha!
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  48. Jill Roberts @ WellnessGeeky

    January 4, 2018 at 11:43 am

    Definitely your cake is awesomeness! This is a great recipe Carrie, as you know I made it a short while ago and it was lovely, in fact have made it again since. Thanks for sharing!
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  49. Elizabeth

    February 28, 2018 at 6:50 am

    Can you substtitute something for aarowroot (thickener) I’m allergic to it. Any options? I love angel food cake
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    • Deliciously Organic

      March 2, 2018 at 9:37 am

      Sometimes you can replace it with tapioca, but I haven't tried it in this recipe. It's worth a try!
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  50. Jen

    March 13, 2018 at 6:10 pm

    12 eggs? With a family to feed I can’t do a dozen eggs just to I dulge in a treat for myself Looks lovely though
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    • Deliciously Organic

      March 14, 2018 at 2:11 pm

      Ok! As always, do what’s best for you and your family. :)
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    • Elena De Meyer

      April 2, 2018 at 4:43 pm

      You can make another dessert with the yolks. Flan or (my favourite) Vanilla Creme Brulee.
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  51. Grace P

    May 15, 2018 at 8:41 am

    I made this cake for an office birthday and It turned out exactly as shown. I just made a few substitutions...I used liquid egg whites, and 3/4 cup of swerve. Everyone raved how good it tasted and asked for the recipe. This is definitely a keeper in my recipe box!
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    • Deliciously Organic

      May 15, 2018 at 9:33 am

      I'm so glad you all enjoyed it! :)
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    • Monica

      April 15, 2019 at 8:11 am

      Did you use the granular or powdered swerve, Grace? Would love to make this for my diabetic husband!
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  52. tammy

    May 30, 2018 at 12:35 pm

    I am going to try and make them in muffin tins like I use to years ago when I made gluten-free ones with gf flour mix. yummy
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  53. Bella Hardy @ Healthnerdy

    July 2, 2018 at 3:55 am

    This Angel food cake just looks SO incredibly delicious and I am so craving a slice right now!
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  54. Jennifer

    July 4, 2018 at 11:21 pm

    I substituted 30 Stevia drops for the sugar, and the sweetness tastes great! Unfortunately, I used a rectangle Pyrex dish (so we could make an American flag with strawberries and blueberries for the 4th of July), and mine fell after I took it out of the oven. I pulled it out after 30 minutes, because it was already getting dark on top. My 6 year old and 4 year old loved it still!
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  55. Ana

    July 5, 2018 at 9:58 am

    I have made many "regular" angel food cakes and can't wait to try this one as I have been eating Keto. However, many people have been talking about their cakes falling and the reason for that is overbeating. You want Soft Peaks - the whisk will leave a trail or small white peaks that quickly fall back into the foam. Stiff Peaks (as needed for meringue cookies) the peak stands tall without moving. If you overbeat the cake will set too quickly on the edges which will then cause the cake to fall. I guess you could call it a "fallen angel cake!" LOL!
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    • Deliciously Organic

      July 10, 2018 at 11:24 am

      Great tip. Thank you! :)
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  56. Deanna

    August 9, 2018 at 7:37 pm

    This recipe turned our beautifully. I had a ton of egg whites to use up after making both ice cream and creme brulee. I ended up making 2 because my kids ate the first one before my husband even got home from work. It tastes just like the wheat version.
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  57. Gina L Miller

    January 15, 2019 at 10:49 pm

    Followed recipe explicitly cake was about 1" high and rubberstyck to pan like glue! Brand new jar of cream of tartar. Can't image why? Stuck do bad I tossed it pan and all. One dozen eggs. Well on up side my crene brulee was divine!
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  58. Lori Ontonio

    January 27, 2019 at 6:11 pm

    Was so looking forward to this recipe......not sure what happened as I followed it to the tee. After slowly adding the maple sugar/Arrowroot flour and whip till smooth it was pretty smooth all right to the point of running out of the bottom of the angel food pan. Had to transfer to a bundt pan.....it is cooking so haven't tasted it yet.
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  59. Lynn

    February 15, 2019 at 3:56 pm

    Hi. I loved the idea of this recipe and scrolled through the many comments. Are you sure that an entire TABLESPOON of vanilla is accurate? Even regular angel food cakes only call for 1/2 TEASPOON. Still, however, I made it last night for my strictly Paleo husband on Valentines. Chewy, like the other comments, looked nothing like the recipe. Can you please let me know if the vanilla is a misprint? Lynn
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    • Deliciously Organic

      February 18, 2019 at 9:38 am

      Yes, the recipe is accurate. I've tested this recipe many times and it always comes out fluffy and exactly as pictured. I think the issue with having a dense cake could be overbeating the batter.
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  60. Cynthia Hadley

    February 18, 2019 at 7:35 am

    Perhaps it is the air density between states. I live in Maryland and this cake turned out chewy. Also, I think that almond extract should be added into the batter as that is a trademark flavor with angel food cakes.
    to Cynthia Hadley" aria-label='Reply to this comment to Cynthia Hadley'>Reply to this comment
    • Deliciously Organic

      February 18, 2019 at 9:42 am

      I've tested this recipe many times and it always comes out fluffy and exactly as pictured. I think the issue with a dense cake could be overbeating the batter.
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  61. Marah

    December 5, 2019 at 9:53 pm

    What is the nutrional information for this?
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  62. Rachel

    January 23, 2020 at 7:20 pm

    Hi! I noticed in the recipe it calls for 1 1/2 cups of heavy whipping cream or coconut cream (optional), but then does not mention when to add it into the cake (is it to be added into the cake or is this listed as an optional topping)? Thank you!
    to Rachel" aria-label='Reply to this comment to Rachel'>Reply to this comment
    • Deliciously Organic

      January 29, 2020 at 10:31 am

      It's an optional topping. In the instructions it says: Serve alone or with whipped cream and berries.
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  63. Cristine Hawatmeh

    March 17, 2021 at 4:11 pm

    Here is a glass pan for sale, in case you are still looking for one! =D LOL https://www.ebay.com/itm/Vintage-Glass-10-Attractive-Design-Bundt-Cake-Pan-Jello-Mold-MINT/333390181005?hash=item4d9f9a728d:g:G-cAAOSwzhpdxLuS Love your cake!
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    • Deliciously Organic

      March 18, 2021 at 11:56 am

      Thank you!
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  16. 25 Paleo Desserts that Satisfy Your Sweet Tooth - Dr. Axe - WEIGHT LOSS FAQ ANSWER says:
    January 17, 2023 at 8:16 pm
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