Sugar Free Gluten Free Angel Food Cake
Indulge guilt-free with this Sugar Free Gluten Free Angel Food Cake, a light and airy dessert that’s as healthy as it is heavenly! Made with 12 fluffy egg whites, a powdered sugar substitute, and a gluten-free all-purpose flour blend, this cake delivers the classic melt-in-your-mouth texture without the added sugar or gluten. Its delicate sweetness, achieved with natural sugar alternatives like erythritol or allulose, pairs beautifully with whipped cream and fresh berries for an irresistible treat. Perfectly golden and baked in an ungreased angel food pan for that signature rise, this low-calorie dessert is ideal for special occasions or simply satisfying your sweet tooth the healthy way. Whether you're managing dietary restrictions or just looking for a lighter dessert, this cake is a must-try masterpiece!
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Ingredients
- 12 large Egg whites, room temperature
- 1 cup Powdered sugar substitute (such as powdered erythritol or allulose)
- 0.75 cup Gluten-free all-purpose flour blend
- 0.25 cup Cornstarch
- 1.5 teaspoons Cream of tartar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 350°F (175°C). Make sure your 10-inch angel food cake pan is clean and ungreased to allow the batter to climb the sides of the pan.
Step 2
In a large mixing bowl, sift together the gluten-free all-purpose flour blend and cornstarch. Set aside.
Step 3
In another large mixing bowl, use an electric mixer to beat the egg whites on medium speed until frothy, about 1-2 minutes.
Step 4
Add the cream of tartar and salt to the egg whites. Increase the speed to medium-high and beat until soft peaks form, about 3-4 minutes.
Step 5
Gradually add the powdered sugar substitute, 1 tablespoon at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form, about 4-6 minutes.
Step 6
Gently fold in the vanilla extract using a spatula, being careful not to deflate the egg whites.
Step 7
Sift the flour and cornstarch mixture over the beaten egg whites in three batches, gently folding it in after each addition. Use a sweeping motion to incorporate the dry ingredients without losing too much air from the batter.
Step 8
Pour the batter evenly into the ungreased angel food cake pan. Smooth the top with a spatula.
Step 9
Bake the cake in the preheated oven for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Step 10
Immediately invert the pan onto a bottle or heatproof funnel to cool completely. This prevents the cake from collapsing as it cools.
Step 11
Once cooled, carefully run a knife around the edges of the pan and the center tube to release the cake. Turn it out onto a serving plate.
Step 12
Slice with a serrated knife and enjoy your sugar-free, gluten-free angel food cake!
Nutrition Facts
| Serving size | (629.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 606.0 |
| Total Fat 2.1g | 0% |
| Saturated Fat 0.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1255.6mg | 0% |
| Total Carbohydrate 220.2g | 0% |
| Dietary Fiber 2.8g | 0% |
| Total Sugars 2.4g | |
| Protein 45.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 33.7mg | 0% |
| Iron 1.9mg | 0% |
| Potassium 1400.0mg | 0% |
Source of Calories