Don’t you just love angel food cake? So light, fluffy and delicate! It is so different than other baked goods, and delightful to the tastebuds!
A favorite warm weather dessert for my family get gatherings is angel food cake. But this year we needed to do things a little differently. And so I couldn’t make the same angel food cake that I had made in the past. You see, my Mom was diagnosed with a second occurrence of cancer in January. And she opted to treat it naturally, with food and supplements. She is eating plenty of fresh organic produce, pasture raised beef, chicken and eggs and minimal gluten free grains. This meant no regular sugar and no wheat.
Great gluten free dessert!
So I decided that since I am eating gluten free anyway, that it was the perfect time to whip up a gluten free angel food cake. Just in time for Mother’s day. Instead of turbinado sugar or Sucanat, I used coconut sugar. We will be topping the cake with fresh organic strawberries and some homemade coconut whipped cream. That way my Mom can still enjoy a nice dessert without feeding the cancer cells.
This cake was pretty simple to make. The only difference between making the gluten free version and more traditional versions is that it took a little longer to whip the eggs until they formed stiff peaks. I think it may have been due to the density of the coconut sugar which is a little different that sugar. I did create powdered coconut sugar by putting it in a small coffee grinder that I have for grinding spices.
The cake is a little darker than other angel food cake recipes due to the darker color of the coconut sugar.
It is a little more labor intensive than other desserts….but the result is SO worth it!
- 1 1/2 cups + 2 tbsp powdered sucanat, turbinado or coconut sugar (made in food processor or coffee grinder)
- 3/4 cup multi-purpose gluten free flour
- 1/4 cup arrowroot powder
- 11 lg egg whites
- 1/4 tsp unrefined sea salt
- 1 1/2 tsp cream of tartar
- 1 1/2 tsp vanilla
- 1/2 tsp almond extract
- Preheat oven to 350 degrees F.
- Separate the egg whites into a large, clean mixing bowl and set aside for at least 30 minutes.
- In a small mixing bowl, mix together gf flour, arrowroot powder and 3/4 cup of powdered coconut sugar.
- Sift flour mixture.
- In the bowl with the egg whites, mix in cream of tartar and salt.
- Beat egg white mixture on low speed until foamy.
- Add vanilla and almond extracts.
- Increase the speed of the mixer until egg white mixture thickens and increases in size.
- Beat in the remaining powdered coconut sugar a little at a time continuing to beat until the merengue holds stiff peaks.
- Gently fold in flour mixture a little at a time and mix until is just blended. Don't over mix!
- Spoon mixture into round angel food cake pan.
- Remove air bubbles by dropping pan gently on the countertop.
- Bake for 45 minutes (cake is done when it springs back after being gently pressed on)
- Remove cake from oven and invert over a glass bottle (for mine, I placed the rim of the pan on two mason jars)
- Allow to cool for 2 hours.
- Run a knife around the edge of the baking pan to help loosen.
- Remove the cake and place on a plate.