Gluten Free Angel Food Cake
By
Dolores Clark
@dnjclarkster
1
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.
Ingredients
- 1/3 c
- coconut flour
- 7 1/3 Tbsp
- arrowroot (this is 1/3 cup + 2 tablespoons)
- 2/3 c
- coconut palm sugar or xylitol or mixture of the two
- 1 1/2 c
- egg whites (about 12)
- 1 1/2 tsp
- cream of tartar
- 1/4 tsp
- salt
- 3/4 c
- coconut palm sugar or xylitol or mixture of the two
- 1 1/2 tsp
- vanilla
- 1/2 tsp
- almond extract
Step-By-Step
1If using the coconut palm sugar, process in your food process to make the grains finer.
2With a wire whip, mix the coconut flour, arrowroot and 2/3 cup of sugar. Set aside.
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.
4With a spatula or wire whisk, fold in the vanilla and almond extract
5With spatula or a wire whisk, carefully fold the flour mixture into the egg white mixture adding 2-3 tablespoons at a time.
6Pour into a clean tube pan. Bake at 375 for 30-35 min. Top will spring back when lightly touched.
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.
