This whole grain, healthy Sugar Free Angel Food Cake is light, fluffy and tender! It tastes better than boxed mixes and is just as easy to make!
PIN Sugar Free Angel Food Cake
I’m pretty sure they SAY that they call it angel food cake because it’s so fluffy but you and I both know that’s a lie.
It’s because you can hear ANGELS SINGING when you put it in your mouth.
Especially with a side of whipped cream, strawberries AND vanilla ice cream (go big or go home baby.) BOY OH BOY can you not just taste that right now? It’s pretty much the quintessential Summer food.
It was my Grandpa’s favorite combo too. Whenever he came over, we had to have it. So now it always has this special place in my heart.
And also, my stomach because the amount of angel food cake I have consumed in the past weeks is borderline mental.
Honestly, this was another try-it-12-times kind of recipe (not even exaggerating) so I have been having a slice with almost every meal because I hate wasting. HOWEVER, I did discover that it’s VRY VRY magical with strawberries and (full fat) vanilla Greek yogurt all mixed into a bowl for breakfast or snack.
The texture of this healthy angel food cake recipe is just as light, fluffy and magical as the kind you would buy and make from a mix, but made with simpler ingredients and honestly probably PRETTY close to just as easy as the boxed mix kind.
I WILL WARN YOU THOUGH. This cake is VERY finicky. You NEED an angel food pan with a removable bottom to make this and you need to follow the instructions to a T, weighing your flour and not substituting any ingredients. Trust me, I made it 12 times.
How to make angel food cake
- The first step is to spin your sugar in the food processor. This makes it super fine so that it doesn’t affect the texture of your cake
- Sift 1/3 of it together with the flour, cornstarch and salt and set aside
- Separate your eggs and whisk (using a stand mixer) your whites, vanilla and cream of tartar together until nice and frothy.
- Add in the sugar a little at a time and then whisk until soft peaks form. DO NOT OVER BEAT
- Slowly fold in your flour mixture and transfer it into the prepared tube pan WITH A REMOVABLE BOTTOM.
- Bake at 350 degrees until a skewer inserted into the middle comes out clean
- Let cool in the pan for 1-hour UPSIDE DOWN (to prevent it collapsing!)
What are soft peaks?
A soft peak is a peak that stands up alright on its own when you remove the beater from the bowl. BUT, the tip of the peak will curl over onto itself instead of standing up straight. After a few seconds, the peak will melt back into the egg whites.
What can I substitute for monkfruit?
I personally love monkfruit to make this low carb angel food cake, but you could PROBABLY use any of your favorite granular sugar-free sweeteners, as long as you spin them first! I have not tried this, but let me know in the comments if you do!
Whether you serve it old school with whipped cream and strawberries, or you go crazy and add some ice cream ORRRR you take one from the Taylor playbook and add it to your daily breakfast or snack rotation, you will not be disappointed.
Fluffy, light and magical angel food cake is here for your hungry self ANY time of the day.
Other Recipes You Might Like:
Sugar Free Angel Food Cake
- 1 Cup + 1 Tbsp Granulated monkfruit
- 1 Cup Whole wheat pastry flour (124g) *
- 2 Tbsp Cornstarch
- 1/4 tsp Salt
- 12 Egg whites, at room temperature (not the liquid egg whites)
- 1 1/2 tsp Cream of tartar
- 1 tsp Vanilla extract
- Preheat your oven to 350 degrees. Rub just the VERY bottom of a tube pan with a removable bottom with a TINY bit of coconut oil. You barley want to see it, and make sure you don't get any on the sides. **
- Place the monkfruit into a large food processor and process until super-fine and powdery, about 2 minutes.
- Place the flour, cornstarch and salt into a sifter and sift 3 times. Once you have sifted 3 times, add 1/3 of the monkfruit into the sifter and sift again. Set aside.
- Place the egg whites, cream of tartar and vanilla in the bowl of a stand mixer (do NOT use a hand mixer) and use a whisk attachment on medium speed for 30 seconds.
- Add the rest of the monkfruit a little bit at a time until mixed. Turn up the speed to medium high (6 on a Kitchenaid Stand Mixer) and blend until soft peaks form, which is about 2 mins and 30 seconds to 3 minutes 30 seconds. *** READ NOTES
- Once soft peaks have formed, Sift 1/3 of the flour mixture over top of the egg whites. Use a large spatula to GENTLY fold the flour in. Repeat 3 more times until the flour is very well mixed and so streaks form
- Spoon the batter into the tube pan gently. Bake until the top is golden brown and a skewer inserted between the two sides comes out clean, about 35-40 minutes.
- Let cool upside down on a cooling rack for 1 hour.
- To remove: Run a butter knife along the outside and inside of the pan AND the inside (it's okay if it gets a little crackly) and remove the sides of the pan. GENTLY run a butter knife under the top of the cake and remove the base.
- Let cool completely and DEVOUR! ****
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 1 POINTS+: 1. OLD POINTS: 1
(per 1 slice, based on the cake making 12 slices)
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