Sugar Free Angel Food Cake
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!
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
- My #1 Secret Tip for this recipe is to bake it in an ungreased angel food cake pan that has a removable bottom. I know it might feel unusual not to grease the pan, but this step is what helps the cake rise high and stay fluffy. The batter needs to cling to the sides of the pan as it bakes, and if the pan is greased the cake will sink down instead.
- Sweeteners: I do not recommend using a liquid sweetener! Make sure the sweetener you use (whether it's monk fruit or erythritol) is a granulated sugar substitute and is meant for baking.
- Use The Right Pan: For best results, I use an angel food cake pan for this recipe so my cake rises properly. While other pans, like a bundt pan, have a similar shape, I don't recommend it as the cake won't have the same texture and rise.
- Texture: Gently folding the flour mixture into the whipped egg whites just enough until combined is the best way to retain air. Otherwise, the cake won’t be light and fluffy. Trust me, I've over-whipped before, and it doesn't end well. You’re looking for medium peaks when whipping here.
- Prevent Cake Deflating: For best results, I cool the baked cake completely upside down to prevent sinking, and let it cool for at least an hour on the cooling rack.
- Doneness: I start checking doneness at 40 minutes. Cooking times may vary based on your oven, so start checking at 40 minutes and check every 5 minutes until the cake is done. The cake should be lightly golden and spring back when touched.
- Use a hand mixer: If you don't have a stand mixer, you can use an electric mixer and a mixing bowl.
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