One bite of this Healthy Angel Food Cake and you’ll be convinced you’re eating a light, fluffy, and sweet, dessert-like cloud. It’s perfectly sweet, perfectly moist, and perfectly flavored with vanilla beans. You’d never ever guess that this recipe is totally guilt free, sugar free, fat free, low carb, gluten free, and dairy free too!
Ingredients
- 80g (½ cup, packed) Arrowroot Starch
- 64g (½ cup) Sweet White Sorghum Flour
- ¼ tsp Salt
- 355g (1½ cups) Egg Whites (fresh, not cartoned)
- 1½ tsp Cream of Tartar
- 144g (¾ cup) Homemade Vanilla Sugar
- 1 tsp Vanilla Extract
- ½ tsp Liquid Stevia Extract
- ¼ tsp Almond Extract
Instructions
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Preheat the oven to 325 degrees Fahrenheit.
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In a small bowl, add the starch, sorghum flour, and salt.
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In a stand mixer bowl with whisk attachment, add the egg whites and cream of tartar. Whisk on high speed for 5 minutes — it will increase in volume and look like fluffy clouds.
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Reduce speed to low and slowly add in the vanilla sugar. Once that’s added, add the vanilla extract, stevia extract, and almond extract. Beat for a total of 3 minutes. Mixture should be stiff and slightly shiny.
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Take bowl off the mixer and sift in the dry ingredients. Fold together, being careful not to deflate the egg whites. Deflating some of it is inevitable, but just try to be as gentle as you can and fold as little as possible… you don’t want to overmix this.
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Scoop the mixture into an UNGREASED angel food cake pan (I used a 9″ nonstick angel food cake pan) and spread out the surface. Bake for ~40 minutes, or until surface is rounded, golden brown, and springs back when tapped. Let the cake cool upside down (so that it doesn’t deflate). Once completely cooled, use an offset spatula to loosen the cake from the pan. Slice and serve immediately.
