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Sprouted Angel Food Cake

This light and fluffy cake uses sprouted flour for easier digestion.
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Servings 12


  • 3/4 cup sprouted wheat or spelt flour
  • 2 tbsp arrowroot powder
  • 1 1/2 cup + 2 tbsp Sucanat or turbinado sugar divided
  • 12 egg whites at room temperature
  • 1 1/2 tsp cream of tartar
  • 1/4 tsp unrefined sea salt
  • 1 1/2 tsp real vanilla
  • 1/2 tsp almond extract


  • 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.