Gluten Free Angel Food Cake

Name: Gluten Free Angel Food Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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

By Dolores Clark
@dnjclarkster

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.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Prep:

15 Min

Cook:

30 Min

Method:

Bake

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
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How to Make Gluten Free Angel Food Cake

Step-by-Step

If using the coconut palm sugar, process in your food process to make the grains finer.
With a wire whip, mix the coconut flour, arrowroot and 2/3 cup of sugar. Set aside.
In 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.
With a spatula or wire whisk, fold in the vanilla and almond extract
With spatula or a wire whisk, carefully fold the flour mixture into the egg white mixture adding 2-3 tablespoons at a time.
Pour into a clean tube pan. Bake at 375 for 30-35 min. Top will spring back when lightly touched.
Remove 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.