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Gluten Free Angel Food Cake

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 12 servings

Ingredients
  

  • 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

Instructions
 

  • 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.