gluten free angel food cake
(1 rating)
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.
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(1 rating)
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For gluten free angel food cake
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1/3 ccoconut flour
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7 1/3 Tbsparrowroot (this is 1/3 cup + 2 tablespoons)
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2/3 ccoconut palm sugar or xylitol or mixture of the two
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1 1/2 cegg whites (about 12)
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1 1/2 tspcream of tartar
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1/4 tspsalt
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3/4 ccoconut palm sugar or xylitol or mixture of the two
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1 1/2 tspvanilla
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1/2 tspalmond extract
How To Make gluten free angel food cake
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1If using the coconut palm sugar, process in your food process to make the grains finer.
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2With a wire whip, mix the coconut flour, arrowroot and 2/3 cup of sugar. Set aside.
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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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4With a spatula or wire whisk, fold in the vanilla and almond extract
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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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6Pour into a clean tube pan. Bake at 375 for 30-35 min. Top will spring back when lightly touched.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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