Paleo Angel Food Cake
Updated: Apr 21
Fluffy, light, sweet and airy! This Paleo Angel Food Cake is SO similar to its sugar and gluten-filled counterpart, your guests will never know the difference!
You guys. Who knew that you could paleo-ify one of my all-time favorite cakes: Angel Food Cake. As you all know, it's my mission to health-ify just about every food imaginable, so here you have it: the BEST Paleo Angel Food Cake on earth!
Serve alongside some Nature's Greatest Foods coconut cream ice cream, and you're for sure set for a delicious Mother's Day!
You can also serve it topped with fresh homemade whipped cream, or regular homemade vanilla ice cream.
See TIPS below before baking this cake:
Here are a few TIPS you must follow in order for this cake to turn out. It took me several tries to get it right, so be sure to follow the ingredients + instructions carefully.
TIP #1: You have to use arrowroot flour. Substituting in other paleo flours will result in a flat, dense, chewy and sticky cake. Who wants that?
TIP #2: I also do not recommend substituting in coconut sugar for this recipe. It gives this cake an overall different taste, texture and color--it won't be anything like a normal angel food cake. Here's a link to the maple sugar I purchased through Amazon to use for this recipe. It works like a charm!
So, that sums up my two baking tips! If you follow this recipe + those two tips, you'll have the tastiest paleo angel food cake in no time. Recipe below!
Paleo Angel Food Cake
- Serves 12 -
12 egg whites, room temp
1 tsp fresh lemon juice
1 Tbsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
1 1/4 tsp cream of tartar
3/4 cup maple sugar
1 cup arrowroot flour
INSTRUCTIONS: (Read part of post where I include vital tips!)
Preheat your oven to 350F, and make sure your oven rack is at the center of the oven.
Place your egg whites and lemon juice in your stand mixer, and whisk on medium-high speed until the egg white mixture is frothy and a bit foamy - about 30 seconds
Next, add in your cream of tartar, salt, and both extracts. Beat the mixture again on medium-high speed until soft peaks form - about 1-2 minutes.
While the mixer is still on medium-high speed, slowly add 1/2 cup of your maple sugar in, a tablespoon at a time.
In a separate bowl, sift together your arrowroot flour and remaining 1/4 cup of maple sugar. And with the mixer on medium speed, slowly add that arrowroot/maple sugar mixture in and beat for an additional minute and until no lumps remain in the batter.
Pour (or scoop) that fluffy batter (that should have stiffer peaks by now!) into a non-greased or non-oiled, 12-cup angel food cake pan. Bake for 40 minutes or until the top is a beautiful golden brown.
Once baked, cool upside down. Take a can from your pantry, and place your cake upside-down, with the pans' center rod/spike balancing on that can. Let it cool for 1 hour that way.
Once cooled, gently run a knife all the way around the cake to loosen it, and then gently pry your cake out.
Carefully slice with a serrated bread knife in front-to-back motions. Be careful not to insert the knife and smash and press the slice straight down, or that will flatten and crush your slice. Serve with fresh whipped cream, berries, or homemade ice cream!