gluten free angel food cake
I find the coconut palm sugar gives this a nice, slightly caramel flavor. The cake is moister than regular angel food cake but with similar texture. It also doesn’t rise quite as high .. about 3/4 as high as the regular angel food cake.
prep time
15 Min
cook time
30 Min
method
Bake
yield
Ingredients
- 1/3 cup coconut flour
- 7 1/3 tablespoons arrowroot (this is 1/3 cup + 2 tablespoons)
- 2/3 cup coconut palm sugar or xylitol or mixture of the two
- 1 1/2 cups egg whites (about 12)
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 3/4 cup coconut palm sugar or xylitol or mixture of the two
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon almond extract
How To Make gluten free angel food cake
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Step 1If using the coconut palm sugar, process in your food process to make the grains finer.
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Step 2With a wire whip, mix the coconut flour, arrowroot and 2/3 cup of sugar. Set aside.
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Step 3In a large bowl, mix the egg whites, cream of tartar and salt together. Whip till foamy and then slowly add (2 tablespoons at a time) the 3/4 cup sugar. Continue to whip till you have stiff peaks.
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Step 4With a spatula or wire whisk, fold in the vanilla and almond extract
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Step 5With spatula or a wire whisk, carefully fold the flour mixture into the egg white mixture adding 2-3 tablespoons at a time.
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Step 6Pour into a clean tube pan. Bake at 375 for 30-35 min. Top will spring back when lightly touched.
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Step 7Remove from oven and invert to cool. If your tube pan as feet, you are all set. If not, invert over a bottle. Remove from pan when completely cooled.
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Comment & Reviews
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