• Marisa Louise

Paleo Angel Food Cake

Fluffy, light, sweet and airy! This Paleo Angel Food Cake is SO similar to its sugar and gluten-filled counterpart that your guests will never know the difference!


You guys. Who knew it could be done?! Who knew! Who knew that you could paleo-ify one of my all-time favorite cakes: Angel Food Cake. But, as you guys well know, it's my mission to health and paleo-ify just about anything on the planet, so here you have it: the BEST Paleo Angel Food Cake known to mankind!



Be prepared for a spam of photos of this cake, because to say I was pumped about it would be an understatement!



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 topped with fresh homemade whipped cream, or regular homemade vanilla ice cream! Just add on plenty of fresh berries though, because it's sooo good that way!


(Thanks for hand-modeling, mom!) ;)


(Look below for 2 VITAL TIPS on how to bake this cake!)


(Okay, just a few hundred more pictures then I'm done, k?)




If you're not craving this cake yet like me, then I don't know what else will have you cravin' it! ;)



Okay, so, here are some VITAL TIPS you *must follow* in order for this cake to turn out. Trust me, it took me three tries to get it right, so do not think you can get by with the wrong ingredients, because you unfortunately can't!


VITAL TIP #1: You have to use arrowroot flour. I repeat, you have to use arrowroot flour! Tapioca flour will NOT work! It makes the cake flat, dense, chewy, sticky, and plain gross! Believe me, and don't waste your time with tapioca flour for this recipe.



VITAL TIP #2: So, coconut sugar technically will work for this recipe, buuut, the cake will turn out a bit more sticky, and definitely waaay more brown. Plus, coconut sugar has a distinct flavor that will in fact be noticeable in this cake. Not a bad flavor, but it doesn't taste like a normal angel food cake. So, here's a link to the maple sugar I purchased through amazon to use! It worked perfectly!



So, I think that pretty much sums up my two vital tips! When you follow those two tips, it'll ensure your cake to turn out super-duper amazingly perfect, so I hope you take those to heart...because I'm very passionate about a good paleo angel food cake, if you can't tell - lol!! Recipe below!


xoxo,

Marisa




Paleo Angel Food Cake


- Serves 12 -


INGREDIENTS:

  • 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!)


  1. Preheat your oven to 350F, and make sure your oven rack is at the center of the oven.

  2. 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

  3. Then, 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.

  4. While the mixer is still on medium-high speed, slowly add 1/2 cup of your maple sugar in, a tablespoon at a time.

  5. Then, 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 extra minute until no lumps remain in the fluffy batter!

  6. 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. And then bake for 40 minutes, or until the top is a beautiful golden brown.

  7. 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.

  8. Once cooled, gently run a knife all the way around the cake to loosen it, and gently pry it out.

  9. Slice with a serrated bread knife, carefully, 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!





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