Sugar Free Angel Food Cake

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I make this delicious low-calorie angel food cake recipe in just over an hour using a handful of ingredients such as flour, egg whites, and sweetener. It’s moist, fluffy, light, and super easy to make. With only 61 calories per slice, you can satisfy your craving guilt-free!

Recently, I have been making loads of low-sugar desserts using sweeteners like erythritol and monk fruit. Unlike refined sugars that dramatically boost the calorie intake of recipes, sweeteners are low-calorie, meaning you can bake your cake and eat it.

Since I know my sweet treats are keto-friendly and low in sugar, I happily let my kids eat their favorite carrot cake and this angel cake. It’s one of those must-have desserts to impress your guests, and with my easy-to-follow instructions and ONLY 6 ingredients, you’ll have this healthy dessert on the table in a jiffy.

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🥘 Ingredients

I create this sugar free angel food cake recipe with the following ingredients:

Erythritol: This natural sweetener provides sweetness without spiking blood sugar. I use it as a 1:1 substitute for real sugar in baked goods.

All-Purpose Flour: I recommend using this type of flour. The structure-building gluten in all-purpose flour gives the cake height and stability.

Cornstarch: I add 2 spoonfuls of cornstarch to keep the cake light, tender, and moist. It also prevents the proteins in flour from toughening.

Cream of Tartar: If you want your egg whites to hold their volume when whipped, I recommend using cream of tartar. It’s what stabilizes the egg whites and is key to the cake’s airy texture.

Large Egg Whites: I buy an egg white carton to save time on separating 12 eggs. The whipped egg whites act as the leavening agent to make the cake rise sky high without oil, butter, or yolks.

Vanilla Extract: To give the cake its heavenly flavor, I use vanilla extract to add flavor to the egg whites without additional carbs or fat.

Substitutions

Erythritol: If you don’t have erythritol, you can use granulated monk fruit sweetener instead. I don’t recommend using Stevia as a 1:1 substitute in this low-calorie angel food cake recipe.

Different Flour: I prefer all-purpose flour, but the cake will still work with whole wheat flour, whole wheat pastry flour, or gluten-free flour blends, like cup-for-cup. The texture might be slightly different, though. Adjust rising time as needed.

Cornstarch: When I don’t have cornstarch, I use an equal amount of tapioca flour or arrowroot starch.

Cream of Tartar: If I don’t have cream of tartar in my pantry, I either use the same amount of lemon juice or white vinegar instead to stabilize the egg whites.

🔪 How To Make

Follow my step-by-step instructions below to make this light, fluffy angel food cake.

Prep Dry Ingredients: I add the sweetener and flour to a high-speed food processor and pulse for 2 minutes to create a fine blend of flour and sweetener.

Sieve Dry Ingredients: Then I place a sieve over a large bowl and transfer the flour mixture to the sieve with cornstarch, sifting the flour mixture three times to incorporate air. Set aside.

Whip Egg Whites: Next, I add the egg whites and cream of tartar to the bowl of a stand mixer and whip. As the egg whites are whipping, I add in the vanilla extract, and continue to whip until medium soft peaks form.

Fold Ingredients: Then, I gently fold the flour mixture into the whipped egg whites in 3 batches, making sure not to deflate the egg whites.

Pour Batter Into Cake Pan: I fill an ungreased tube pan with the batter and smooth off the top of the cake.

Bake: Now, I pop the cake in the preheated oven for 40-45 minutes and bake until the cake is springy to the touch, golden brown on top, and an inserted skewer comes out clean.

Allow to Cool: Once cooked, I remove the cake from the oven and turn the cake upside down on a cooling rack to prevent the cake from deflating while cooling. Cool the cake for at least an hour upside down.

Remove from Tin: Once cooled, I carefully run a knife around the sides of the pan as close as possible to the tin, and repeat with the center of the cake, before gently removing the cake from the tin and running the knife carefully between the base and the cake. 

Decorate Cake: I place the low carb angel food cake onto a serving dish or cake stand and top with optional toppings such as powdered sweetener or whipped cream and berries.

Serve & Enjoy: That’s it! Now, I just cut a slice and serve it with a cup of tea or coffee, and enjoy!

📖 Variations

Here are my 3 favorite ways to customize this angel food cake and pack it with flavor.

Lemony: I add the zest of two lemons and two tablespoons of lemon juice to the cake batter. The bright citrus notes give this cake a tangy twist.

Make it Chocolatey: I mix two tablespoons of cocoa powder into the flour to give this cake a subtle chocolate flavor. Then top it with chocolate shavings and drizzle melted chocolate over the top.

Add Strawberry: For a strawberry infused cake, I add one cup of chopped fresh strawberries into the batter. The sweet berries will create pockets of flavorful juice. Top with sliced strawberries.

🍽 Serving Suggestions

I love eating this cake with a freshly made milkshake or serving it with a speciality coffee in the morning. Here are some of my favs:

Coffee: My go-to drink to pair with a slice of this low-calorie cake is a creamy mocha latte. It makes the perfect companion in the morning or for lunch. And when I’m feeling a bit more fancy, I whip up this Biscoff latte for a decadent treat.

Smoothies: For a more filling pairing, and especially on weekends, I love serving my family this cake with a thick mixed berry smoothie with yogurt to complement the fresh berries and whipped cream. And when I make the chocolate variation, I’ll pair it with my kids’ favorite indulgent chocolate strawberry smoothie.

🧊 Storage Directions

Room Temperature: Angel food cake stays fresh at room temperature for up to 2 days. I store it in an airtight container or wrap it in plastic wrap and place it in the pantry or cupboard.

Refrigerator: I cover leftovers in an airtight container or plastic wrap and store them in the fridge for up to 5 days.

Freezing: To freeze, I wrap it tightly in plastic wrap and then foil. Then I thaw it overnight in the fridge.

Reheating: I either let it come to room temperature or give it a quick freshen up in the oven at 300°F for 5 minutes before serving. I do this without the toppings!

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