Name: Gluten-Free Angel Food Cake (Paleo)
Prep time: 10 min
Cook time: 45 min
Total time: 2 h
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!) For the whipped topping:; 1 1/2 cups heavy cream, whipped (or whipped coconut cream for Paleo), optional; 1 pint berries (optional)

Gluten-Free Angel Food Cake (Paleo)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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)

Cook Mode Prevent your screen from going dark

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.

Find it online: https://deliciouslyorganic.net/angel-food-cake-grain-free-paleo/