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Sugar Free Angel Food Cake - This whole grain, healthy and sugar free Angel Food Cake is light, fluffy and tender! It tastes better than boxed mixes and is just as easy to make! You'll never believe it's lower carb and 50 calories! | #Foodfaithfitness | #Lowcarb #sugarfree #healthy #angelfoodcake #cake

Sugar Free Angel Food Cake

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!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Resting 1 hour
Total Time 2 hours
Servings 12 People
Calories 50kcal
Author FoodFaithFitness


  • 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! ****


*Please weigh your flour to ensure results 
** Traditionally you would never use any  oil but since this is sugar free the top needs the TINIEST bit. Too much and the top will cave in. Do not do the sides or the cake will deflate.
** *DO NOT over beat your egg whites or they will deflate while cooking. The peaks should form but be soft and curl over at the top, melting back into the egg whites after a couple seconds
**** The outsides of the cake harden as it cools due to the monkfruit. So make sure you do not leave it out on the counter too long and store it in an air tight container. It's best served as soon as possible once cooled


Calories: 50kcal | Carbohydrates: 6.2g | Protein: 4.9g | Fat: 0.3g | Sodium: 103mg | Fiber: 1g | Sugar: 0.2g | Calcium: 7mg | Iron: 0.5mg