Preheat the oven to 375 degrees F.
In a medium bowl, sift together the flour, arrowroot powder and 3/4 cup + 2 tbsp Sucanat. Set aside.
In a large bowl, break the eggs and separate out the egg whites. Be sure to not get any yolk in the egg whites.
On high speed, beat the egg whites, cream of tartar and salt until stiff peaks form.
Add the remaining 3/4 cup of Sucanat very slowly and beat until stiff peaks form.
On low speed, mix in the flour mixture and the extracts very slowly. Make sure to scrape the sides of the bowl to mix everything thoroughly.
Add the batter to an ungreased angel food cake pan.
To remove any air bubbles, move a knife through the batter.
Bake for 30-35 minutes.
Remove from oven, turn upside down and allow to cook on a wire cooling rack until fully cooled.
You can carefully run a knife around the edges to loosen the cake.