Last Updated on July 20, 2026 by Deliciously Organic Editor
Looking for a truly light and fluffy gluten-free angel food cake that tastes just like the classic? You’re in the right place.
I’ve been on a mission for years to recreate a perfect angel food cake without refined flours — and I’m so excited to finally share this recipe with you. It’s naturally sweetened, gluten-free, and honestly one of the most delightful cakes I’ve made.
Whether you’re baking for a special occasion, spring brunch, or just want a nostalgic dessert that doesn’t derail your clean eating goals, this cake delivers.
Why You’ll Love This Gluten-Free Angel Food Cake
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Made with simple, whole ingredients
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Light, airy texture with a subtle vanilla sweetness
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Naturally sweetened with maple or coconut sugar
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100% gluten-free and grain-free (uses arrowroot flour)
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Fun baking project for kids (especially flipping it upside-down!)
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Perfect topped with whipped cream and berries
Ingredients for Gluten-Free Angel Food Cake
For the Cake:
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12 large egg whites, room temperature
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1 tsp fresh lemon juice
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¼ tsp Celtic sea salt
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1¼ tsp cream of tartar
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1 tbsp pure vanilla extract
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¾ cup maple sugar or coconut sugar
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1 cup arrowroot flour
For the Topping (Optional):
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1½ cups whipped heavy cream or coconut cream
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1 pint fresh berries (strawberries, blueberries, raspberries)
Here’s a pic of the cake cooling upside-down
Recipe Notes & Tips
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Use a real angel food cake pan. A bundt or regular cake pan won’t work — the batter will overflow and collapse.
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Avoid substitutions if possible — this recipe depends on the structure of egg whites and the balance of dry ingredients.
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Coconut sugar, maple sugar and organic cane sugar work well. Maple sugar produces a lighter color and slightly more delicate flavor.
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If your pan doesn’t have feet, use a can (like a coconut milk can) to prop the cake upside-down as it cools.
Serving Ideas
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Top with fresh strawberries, blueberries, or raspberries
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Add a dollop of whipped coconut cream for a dairy-free option
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Drizzle with a touch of honey or lemon glaze
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Layer with whipped cream and berries in a trifle dish for a show-stopping dessert
FAQ
Can I use almond flour or coconut flour instead?
Not for this recipe — it’s specifically formulated for arrowroot flour. Other flours won’t create the same texture.
Is this angel food cake dairy-free?
Yes! The cake itself is completely dairy-free. Use coconut cream for a Paleo topping option.
Can I freeze gluten-free angel food cake?
Yes. Wrap tightly in plastic and freeze slices for up to 2 months. Thaw at room temperature.
This gluten-free angel food cake is one of those feel-good recipes you’ll come back to again and again. It’s elegant enough for a celebration, yet simple enough to enjoy with a cup of tea on a weekend afternoon.
If you’ve been missing light and fluffy cake on a gluten-free or grain-free lifestyle — this is your answer.
PrintGluten-Free Angel Food Cake
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: Serves 4-6
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 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!)
- 1 1/2 cups heavy cream, whipped (or whipped coconut cream for Paleo), optional
- 1 pint berries (optional)
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position.
- 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.
- 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).
- 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.
- 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.
- 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.
Angel Food cake has always been my favorite, can’t wait to try this recipe out.
I just made this and followed instructions to the tee, when done I cut into it and it fell, what did I do wrong
Did the same exact thing for me!
What are the ingredients in this cake mix? If it is grain free, what is it made of?
The ingredients are listed above.
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!
This looks delicious! I have everything to try it tonight except arrowroot flour. However, I do have tapioca flour. Would that work?
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!
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
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.
Oh no! Yea, they can’t be interchanged. I’m glad it tasted good! 🙂
I have coconut flour. Do you think it will work?
coconut flour wont work its to heavy for a recipe like that. plus in my opinion it wont taste in this recipe
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!
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.
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.
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 🙂
Hi Carrie,
Is it possible to use Swerve in this recipe?
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!
Hi, is it Really necessary to use that many egg whites??
What is the minimum I can use?
Thank x
Yes, it’s necessary. Any deviation from the recipe will produce a completely different result.
That is a beautiful cake! It sure doesn’t look grain free 😉 🙂
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.
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.
I had many friends and family taste it and they all said “it tastes exactly like angel food cake if not better”!
What are the nutrition facts for this angel food recipe?
I do not have the nutrition facts, but you are welcome to enter the recipe into a recipe software.
Yes adding the nutrition info is a must!
You’re welcome to take any of free recipes and enter them into a recipe software to get the nutrition info! 🙂
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!
yeah it raises well. Love it and it has the curves.
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!
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:)
Hey!! So fun to hear from you! I saw your email and will write you back! 😉
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. ?
wow! This looks perfect!
Thanks, Sarah!
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! 🙂
Thanks, Kelly!
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!
You can buy arrowroot flour in bulk from Azure Standard 🙂
After I add the maple sugar, my peaks go down and it turns to juice. Any thoughts of what I could be doing wrong?
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.
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.
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?
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.
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!
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 :/
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?
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!
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.
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
*Paleo
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.
I re3cently read that with Angel Food Cake, using a bunt pan can make it darker. Also, some sweets carmelize differently from one other.
Can this be left at room temp or must it stay refrigerated?
This is beautiful! Now, I want to buy an angel food cake pan and make it.
Thank you!
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?
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!
I’m so glad you enjoyed it! 🙂
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 ☺
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!
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.
I’m a sucker for a good angle food cake, thanks for sharing this grain-free version!
Could I use store bought egg whites? I dislike separating eggs and never know what to do with the yolk.
I haven’t tested it with packaged egg whites (those containers also contain preservatives which could alter the outcome of the cake).
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.
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
Great idea!
Lemon curd on angel food is great! Or toast. Or a spoon. Lol That is what I’m doing with my yolks.
Agreed! 🙂
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).
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!
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!
Ooooooooooo! Any detailed amounts? pictures? I think I will try this too. thanks
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.
Make pudding or custard ice cream! Yum!
Helo. With what can i replace tartar?
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!
I don’t eat arrowroot or tapioca…. but this looks amazingly fluffy and delicious!
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!
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. 🙂
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?
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.
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!
I used maple sugar for the cake pictured.
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.
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!
I made this for our Easter dessert!! It was a huge hit and tastes amazing!! Thank you!
I’m so glad you enjoyed it! 🙂
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!
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.
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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!
WOW WOW WOW!!! My cake turned out perfectly and was soooo good!! Thank you!
Yay!! So glad you enjoyed it! 🙂
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.)
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?
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.
Also- I so lucked out with a 50’s stainless steel angel food cake pan.
Wow!! Kinda jealous! 🙂
What can I do with all the egg yolks? No ice cream maker!
I have a ceramic angel food cake pan… will that work?
I haven’t tested it in ceramic, but it’s worth a try!
Jonah, did you try it in the ceramic? I that and a metal one….can’t decide.
Jonah, did you try it in the ceramic? I have that and a metal one….can’t decide.
could I use Kuzu root starch instead of arrowroot starch in this recipe?
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!
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?
Probably. I haven’t tested this recipe at a high elevation. Did you make any substitutions?
Have you made this again? Did you make substitutions? I live at 7300 ft. Thanks!
Can we put the cake in the freezer?
It’s best if it’s kept at room temperature.
Just curious what you would do with all
The egg yolks?
Pudding or ice cream would be a good option!
I make creme brulee with all the egg yolks. Chololate and vanilla.
What are the nutrients or macros in a slice?
I’m making this today for Easter.
Your cake looks so good. I tried making it but the minute it came out of the oven it went flat. 🙁
How odd. I’ve made this several times and haven’t had any issues. Did you make any substitutions?
Cake looks lovely but i can’t have eggs, could i substitute with anything?
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!
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?
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!
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!)
I have a carton of liquid egg whites, how much do you think I should use?
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!
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!
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!
Can you substtitute something for aarowroot (thickener) I’m allergic to it. Any options? I love angel food cake
Sometimes you can replace it with tapioca, but I haven’t tried it in this recipe. It’s worth a try!
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
Ok! As always, do what’s best for you and your family. 🙂
You can make another dessert with the yolks. Flan or (my favourite) Vanilla Creme Brulee.
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!
I’m so glad you all enjoyed it! 🙂
Did you use the granular or powdered swerve, Grace? Would love to make this for my diabetic husband!
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
This Angel food cake just looks SO incredibly delicious and I am so craving a slice right now!
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!
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!
Great tip. Thank you! 🙂
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.
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!
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.
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
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.
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.
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.
What is the nutrional information for this?
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!
It’s an optional topping. In the instructions it says: Serve alone or with whipped cream and berries.
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!
Thank you!