Sugar Free Angel Food Cake
This delicious sugar free angel food cake recipe is moist, fluffy, light, and super easy to make! All you need is a handful of pantry ingredients, and you'll have a bakery-style, healthy, low calorie angel food cake with just 61 calories and 0 grams of sugar per slice!
Servings: 12 servings
Calories: 61kcal
Equipment
- Stand Mixer or hand mixer
Ingredients
For The Cake
- 1 cup granulated monk fruit or erythritol
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 12 egg whites room temperature
- 1½ tsp cream of tartar
- 1 tsp vanilla extract
Optional Toppings
Instructions
- 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.
- Place a sieve over a bowl and transfer the flour mixture to the sieve along with the cornstarch.
- Stift the flour mixture three times to incorporate air, set aside.
- Next, add the egg whites and cream of tartar to the bowl of a stand mixer and whip.
- As the egg whites are whipping pour in the vanilla extract. Continue to whip until medium peaks form.
- Gently fold the flour mixture into the whipped egg whites in 3 batches making sure not to deflate the egg whites as you mix.
- Preheat the oven to 325 degrees F / 160 C.
- Fill an un-greased angel food cake tin with the batter and smooth off the top of the cake.
- Bake the cake in the oven for 40-45 minutes or until the cake is springy to touch and an inserted skewer comes out clean.
- Remove the cake from the oven and turn the tin upside down on a cooling rack to prevent the cake from deflating while cooling. Cool the cake for at least an hour upside down.
- Once cooled carefully run a knife around the outside edge of the cake as close as possible to the tin, repeat with the center of the cake. Remove the cake from the tin and run the knife carefully between the base and the cake.
- Place the cake onto a serving dish or cake stand and top with optional toppings such as powdered sweetener or whipped cream and berries.
- Store covered in the fridge for up to 3 days.
Notes
- Always use a granulated sweetener such as monkfruit, erythritol or xylitol in this recipe instead of a liquid sweetener.
- If you’d rather not use the sugar free options previously mentioned and don’t want to use refined sugar you could use raw sugar however it’s important to note that you will have to grind it to a very fine powder in a food processor and it may change the flavor, color or texture of the cake.
- Do not grease the pan as this will cause the cake to deflate while cooking.
- For best results use an angel food cake tin.
- Do not over whip the egg whites, you’re looking for medium peaks when whipping.
- Very gently fold the flour mixture into the whipped egg whites without knocking too much air out otherwise the cake won’t be light and fluffy.
- Before whipping the egg whites make sure the bowl of the stand mixer is extremely clean, you can rub a little vinegar around the bowl on some kitchen paper towel to make sure it’s clean.
- Carefully fill the cake tin with batter making sure to keep the edges clean.
- Cooking times may vary based on your oven however it’s best to have the cakeplaced on the middle shelf and test the cake after 40 minutes and check on it every 5 minutes after that until cooked. The cake should be lightly golden on top and springy when touched.
- To prevent the cake from deflating when cooling turn the cake upside down and cool for at least an hour on a cooling rack.
- When cooled turn the cake tin the right way up and run a knife around the edge of the tin to loosen the cake from the tin.
- Take care to keep the knife as close to the edge of the tin as possible when removing the cake.
- Allow the cake to cool completely before topping with desired toppings.
- Store cake in an airtight container in the fridge.
- Sugar alternatives may vary in sweetness so choose a sweetener that is rated 1:1 with sugar.
- Cornstarch is also known as cornflour and is used to stablise the cake.
Nutrition
Serving: 1slice | Calories: 61kcal | Carbohydrates: 10g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 50mg | Potassium: 122mg | Fiber: 0.3g