Paleo Angel Food CakeJump to Recipe
“Link not found.” My anxiety started to rise as I realized my go-to Pinterest recipe was no longer available. No forwarded links. No trace left behind. It was almost like it never existed.
I had made this paleo angel food cake at least a half-dozen times (so I had already purchased all the ingredients) but what were the correct measurements? Did I forget something? I rattled my brain trying to remember all the steps and hoping somehow my brain would magically remember each detail.
Fortunately, while black smoke billowed out my ears from all my mental gears grinding, I did remember something. It wasn’t the recipe’s measurements, but something even better…..my secret weapon. My winning recipes cookbook.
My winning recipes cookbook is where I stash all of my top recipes. These are the never fail, highly reviewed, and heirloom recipes I can’t live without. And though there are many requirements to be met before a recipe makes it into this book, I vaguely remembered a moment where I was penciling in the words “paleo angel food cake.” I left behind a cartoon cloud of dust as I zoomed off to confirm my suspicion.
Hooray! There it was in black and white….correct measurements and all! My panic faded into relief, then into excitement, as I started the preparation.
There’s always a sense of renewed surprise each time I make this recipe. There aren’t that many ingredients or steps to follow…which is not an easy thing to admit considering I about broke myself trying to remember. (Anyone else throw away the directions because you think you know them? Only to turn around and fish them back out because you couldn’t remember? Yeah…this was something like that…lol)
This paleo angel food cake is easy, healthy, and doesn’t take long to make. Don’t believe me? Keep reading…I promise you won’t be disappointed! It might even become one of your favorites too!
Piece of Cake!
The first step to making this recipe, is to locate all the ingredients. Most of them are easy to find in stores, sans one…maple sugar. I usually order this one from Amazon, but have also found a different brand at Natural Grocers. TIP: Always use maple sugar for this recipe. Coconut sugar will work, but it will alter the taste and texture enough to be detectable.
Once your ingredient line up is complete, all that’s left to do is beat and bake! I found the easiest way to mix is will a stand mixer. This frees your hands up to add ingredients as you go instead of constantly starting and stopping.
In your stand mixer bowl, whisk egg whites and lemon juice until frothy. Then, add in your extracts, salt, and cream of tartar. Continue whisking until soft peaks form. Next, slowly add in 1/4 cup of the maple sugar to stabilize the batter. Once this is done, mix together remaining sugar and arrowroot starch in a separate bowl before gradually adding into the batter. That’s it! Now your ready to bake!
Transfer the batter into a tube cake pan (I prefer the ones with the removable bottom), gently smoothing it out as you go. This will prevent gaps in the cake when it’s finished baking. Just be careful not to knock all the air out while smoothing, or you will end up with a dense and flat cake. Bake for 40 minutes at 350 degrees before cooling for an hour upside down. Some tube pans comes with feet that make it easy to turn the pan upside down. My does not, so I just grab a can of whatever I have in the cabinet and flip my pan onto that. When the hour is up, run a knife around the outside of the cake to ensure easy removal.
That’s it! Whether you’re hosting a holiday celebration, a birthday party, or just looking for a treat that won’t break your diet this angel food cake is a sure success! I can personally attest that I have fed this recipe to some of the pickiest eaters on this planet with ZERO complaint. They couldn’t even tell the difference.
I prefer to top my slice with a mountain of berries and almond milk whipped cream, but my family isn’t lacking the creativity department. Chocolate sauce, caramel sauce, vanilla frosting, chopped nuts, dairy free ice cream…they’ve probably tried it all! And still…no complaint in sight!
So, if you’ve been looking for a paleo safe dessert that won’t disappoint…look no further! You have arrived. You’re quest is complete. All that’s left to do is beat, bake, and enjoy.
Want to see more of my favorite clean eating recipes?
Browse the MMB Paleo Cookbook page for some inspiration!
Paleo Angel Food CakeCourse: DessertDifficulty: Easy
12 egg whites
1 tsp 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 starch
- Preheat oven to 350 degrees.
- Beat egg whites and lemon juice until frothy.
- Add in extracts, salt, and cream of tartar and beat until soft peaks form. (Soft peaks are when you lift the mixer out of the mix and a peak forms but doesn’t fully retain it’s shape. It will curl over or slowly fall back into the mix.)
- Slowly beat in 1/4 cup of the maple sugar, 1 tsp at a time. This will prevent the mix from deflating. (The sugar will help stabilize the batter.)
- In a separate bowl, mix together remailing maple sugar and arrowroot starch. Slowly beat this mixture into the batter until everything is well incorporated.
- Pour batter into an ungreased tube cake pan with removeable bottom. Without deflating the mixture, softly press the batter into the pan so no big air holes are left. (They will not work themselves out during baking and will leave big gaps in the finished cake.)
- Bake for 40 mins. Cool upside down for 1 hour before removing from the pan. (Some tube pans have legs for cooling upside down. Mine does not, so I just use a can of whatever I have in the cabinet as a stand.)
- Top with toppings and enjoy!