This healthy, Sugar-Free Angel Food Cake is light, fluffy, and nostalgic!
Angel food cake was truly the cake of my childhood! Every lunchtime during elementary school, I remember so fondly the glee I would feel as I reached for a small bowl of it in the cafeteria. Served with a small spoonful of custard, it was the perfect treat at the end of a filling meal.
Light, airy, and delicately sweet, this sugar-free angel food cake is a dessert lover’s dream with none of the sugar. Its subtle vanilla flavor and melt-in-your-mouth texture make it the ideal dessert, whether you’re serving it plain or dressing it up with fresh berries or whipped cream, and this cake is a versatile crowd-pleaser for any occasion.
This recipe is tailored to meet the needs of those seeking a sugar-free option without sacrificing flavor or texture. The use of monk fruit as a sweetener provides just the right amount of sweetness while keeping the cake light and fluffy, and it’s a fantastic choice for anyone looking to enjoy a nostalgic dessert with a modern, health-conscious twist.
Is This Sugar-Free Angel Food Cake Healthy?
This sugar-free angel food cake is a healthier take on a classic dessert. By swapping traditional sugar with granulated monk fruit, you significantly cut down on calories and carbs while maintaining the cake’s signature sweetness, and using whole-wheat pastry flour adds a touch of fiber without affecting the light texture.
To make this cake even healthier, consider pairing it with fresh fruit for extra nutrients. This cake is a dessert you can truly enjoy without a second thought.
What is Monk Fruit?
Monk fruit, also known as Luo Han Guo, is a small, green melon native to southern China. It has been used for centuries in traditional Chinese medicine for its natural sweetness and health benefits, and monk fruit sweetener is made by extracting the fruit’s juice and drying it into a granulated form. Despite being intensely sweet (nearly 150 to 200 times sweeter than sugar), it contains zero calories and has no impact on blood sugar levels.
In this recipe, monk fruit works seamlessly to replicate the sweetness of traditional sugar, while its lack of moisture ensures the cake stays light and fluffy. If you don’t have monk fruit on hand, similar substitutes like erythritol, stevia, or allulose can also work, though you may need to adjust the quantities slightly. Each of these sugar alternatives offers its own unique flavor profile, so feel free to experiment and find what works best for your taste buds.
How To Make Ahead And Store
This cake is best stored in an airtight container at room temperature for up to 2 days to maintain its texture. However, you can refrigerate it for up to 5 days if you live in a humid climate. For longer storage, freeze individual slices tightly wrapped in plastic wrap and place them in a freezer-safe container. Thaw at room temperature for 30 to 60 minutes before serving.
Serving Suggestions
If you’re serving this sugar-free angel food cake for a birthday or celebration, there are so many ways you can dress it up! I love to delicately frost the top with a Chocolate Buttercream Frosting, this Keto Chocolate Frosting, or even a Greek Yogurt Frosting, and garnish with a Fruit Salad. If you’re short on time, this Strawberry Whipped Cream is also perfect for serving with a slice of angel food cake!
Ingredients
- Coconut oil for greasing
- 1 cup + 1 tablespoon granulated monk fruit sweetener
- 1 cup whole-wheat pastry flour (124g)
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 12 egg whites (not liquid egg whites) at room temperature
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Lightly rub the bottom of a tube pan with a removable bottom with a very small amount of coconut oil. Avoid greasing the sides, as this can cause the cake to deflate. Use just enough oil to barely coat the surface.
- Place the monk fruit in a large food processor and process for about 2 minutes until it becomes superfine and powdery.
- In a sifter, combine the flour, cornstarch, and salt. Sift the mixture three times. After the third sift, add 1/3 of the monk fruit and sift again. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites, cream of tartar, and vanilla extract. Beat on medium speed for 30 seconds or until slightly foamy. Gradually add the remaining monk fruit a little at a time, continuing to beat.
- Increase the speed to medium-high (level 6 on a KitchenAid stand mixer), and beat until soft peaks form, about 2 1/2 to 3 1/2 minutes. The peaks should curl at the top and melt back into the whites after a few seconds. Be careful not to overbeat, as this can cause the egg whites to deflate during baking.
- Sift 1/3 of the flour mixture over the egg whites. Using a large spatula, gently fold it in. Repeat this process two more times until all the flour mixture is incorporated. Ensure there are no streaks of flour remaining, but avoid overmixing to keep the batter airy.
- Gently spoon the batter into the prepared tube pan. Smooth the top with a spatula, being careful not to press down and deflate the batter.
- Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Immediately invert the pan onto a cooling rack and let the cake cool upside down for 1 hour. This helps prevent the cake from collapsing.
- Run a butter knife along the outer and inner edges of the pan to loosen the cake. Carefully remove the sides of the pan. Gently run a knife under the bottom of the cake to release it from the base, being cautious to avoid breaking it.
- Let the cake cool completely before serving. The cake's exterior will firm up as it cools due to the monk fruit. For best results, serve as soon as it has cooled. If not serving immediately, store the cake in an airtight container to maintain its texture.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Could I use aquafaba instead of egg whites?
I have only tried the recipe as it is. I think it should work, usually I put 2 tbsp of aquafaba per egg white. Let me know if you try.
This recipe is great! I made it for a baby shower in which the mom-to-be has gestational diabetes. I over beat the eggs but other than that it turned out great! I would make it again if in the same position.
Thanks for letting me know Becky, glad you all liked it
Could I use Almond Flour?
Hi Pattie – I don’t recommend using almond flour as it would likely impact the texture and structure of the cake.
My sister is going through chemo so we are looking at natural sweetners for small treats! My problem is in my area all of my local stores are out of whole wheat pastry flour! Ugh! Any substitutes you’d recommend? I see others suggested but I’m afraid the whole wheat four will be too “heavy”
Hi Sarah, you can try using a mix of all-purpose flour and a bit of cornstarch to lighten it up. Alternatively, a fine cake flour might also work well. Best wishes to your sister during this time
Why can’t you use egg whites in a carton like egg beaters?
Hi Louise – In my experience, they often results in a different texture because they may have additives, which can affect their ability to whip into stiff peaks. Fresh egg whites are best for this recipe. 😊
I love the texture of angel food cake, but it is far too sweet for me. Could it be baked with no, or very little sugar, and eaten like bread topped with butter??
Hi Kim, I haven’t tried and you risk impacting the cake structure. What you can maybe do is cutting monkfruit to 1/2 cup and consider adding xantham gum for stabilization. Let me know how it goes!
so I have to go shopping but I currently only have regular flour, bread flour & 00 flour. I’m assuming none of these will work?
I am afraid bread flour and 00 flour are not suitable substitutes for this particular recipe. Whole wheat pastry flour is recommended. You could also use all-purpose flour instead, but the cake may be slightly denser.
Amazing! Turned out perfectly to use to make a completely sugar-free version of a Heaven on Earth cake for my diabetic mother. I didn’t tell a soul that it was sugar-free, and everyone just raved about how delicious it was! Will for sure be making this again and again! Thank you!
Thanks a lot Carolyn, so happy you liked it!