Best 5 Angel Food Cake Gluten And Sugar Free Recipes

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Indulge in the heavenly delight of a gluten-free and sugar-free angel food cake, a confection that tantalizes taste buds without compromising dietary restrictions. This ethereal cake boasts a light and fluffy texture, a symphony of delicate flavors, and a captivating aroma that fills the air with a sense of pure bliss. Experience the magic of this classic dessert transformed into a healthier, guilt-free treat, perfect for those seeking a balance of indulgence and well-being. This article presents a collection of meticulously crafted recipes, each offering unique variations on the classic angel food cake, ensuring there's a perfect recipe for every palate and dietary preference. From the traditional vanilla flavor to zesty lemon and decadent chocolate, these recipes cater to a wide range of tastes, making it an ideal choice for special occasions, celebrations, or simply a delightful dessert to enjoy at home.

Let's cook with our recipes!

HEALTHY ANGEL FOOD CAKE



Healthy Angel Food Cake image

One bite of this Healthy Angel Food Cake and you'll be convinced you're eating a light, fluffy, and sweet, dessert-like cloud. It's perfectly sweet, perfectly moist, and perfectly flavored with vanilla beans. You'd never ever guess that this recipe is totally guilt free, sugar free, fat free, low carb, gluten free, and dairy free too!

Provided by Jessica | Desserts with Benefits

Categories     Dessert

Time 1h15m

Number Of Ingredients 9

80g (½ cup, packed) Arrowroot Starch
64g (½ cup) Sweet White Sorghum Flour
¼ tsp Salt
355g (1½ cups) Egg Whites ((fresh, not cartoned))
1½ tsp Cream of Tartar
144g (¾ cup) Homemade Vanilla Sugar
1 tsp Vanilla Extract
½ tsp Liquid Stevia Extract
¼ tsp Almond Extract

Steps:

  • Preheat the oven to 325 degrees Fahrenheit.
  • In a small bowl, add the starch, sorghum flour, and salt.
  • In a stand mixer bowl with whisk attachment, add the egg whites and cream of tartar. Whisk on high speed for 5 minutes -- it will increase in volume and look like fluffy clouds.
  • Reduce speed to low and slowly add in the vanilla sugar. Once that's added, add the vanilla extract, stevia extract, and almond extract. Beat for a total of 3 minutes. Mixture should be stiff and slightly shiny.
  • Take bowl off the mixer and sift in the dry ingredients. Fold together, being careful not to deflate the egg whites. Deflating some of it is inevitable, but just try to be as gentle as you can and fold as little as possible... you don't want to overmix this.
  • Scoop the mixture into an UNGREASED angel food cake pan (I used a 9" nonstick angel food cake pan) and spread out the surface. Bake for ~40 minutes, or until surface is rounded, golden brown, and springs back when tapped. Let the cake cool upside down (so that it doesn't deflate). Once completely cooled, use an offset spatula to loosen the cake from the pan. Slice and serve immediately.

Nutrition Facts : ServingSize 1 serving = ⅛th of cake, Calories 95 kcal, Carbohydrate 17 g, Protein 6 g, Sodium 150 mg, Fiber 1 g

ANGEL FOOD CAKE (GLUTEN AND SUGAR FREE)



Angel Food Cake (Gluten and Sugar Free) image

This was a challenge! I have never made a gluten free sugar free angel food cake before. It took a long time to prepare because I found the flour mixture was a bit more dense then if I'd used regular flour. But, I am happy with the result none the less.

Provided by Jo Zimny

Categories     Cakes

Time 1h35m

Number Of Ingredients 8

1 1/4 c gluten free flour
1 tsp xanthan gum
1/4 tsp sea salt
12 egg whites, room temperature
1 1/2 tsp cream of tartar
1 Tbsp vanilla
1/2 c agave nectar
1 1/2 tsp fresh squeezed lemon juice

Steps:

  • 1. Preheat oven to 325'F. Position the rack in the lower part of the oven.
  • 2. Combine flour, xanthan gum together and sift 3 times.
  • 3. Beat the egg whites on low speed until they begin to get frothy. Add the cream of tartar and salt, increase the speed to medium continue to beat until the egg whites are billowy mounds. Pour the agave nectar about one tablespoon at a time into the egg whites until all the agave is incorporated and the eggs are in the soft peak stage. Do not beat to the stiff stage, it will make folding the flour in difficult.
  • 4. Pour in the vanilla and lemon juice, mix until just incorporated.
  • 5. Sift the flour over the egg whites about 3 tablespoons at a time. Fold in very gently making sure you cut down to the bottom of the pan. Do not stir, this will deflate the egg whites, also move very slowly. Use all the flour, make sure it's all folded in well.
  • 6. Pour the batter into your angel food cake tube pan and cut through the egg mixture with a knife to get the air bubbles out. Smooth the top of the batter with the spatula.
  • 7. Bake for 50-60 minutes, until golden brown and the cake springs back when touched. Check after 50 minutes, some ovens are hotter then the other.
  • 8. When the cake is done, remove from the oven and immediately invert on a platter or on a large bottle. Cool for 2-3 hours. To remove cake, place the cake tin on its side and run a thin long flexible metal blade around the outside, pushing against the pan, then use a long, thin boning knife to loosen the part around the middle of the tube. If you have a pan with a release bottom, pop the cake out. Use a thin spatula to release the cake from the bottom.
  • 9. Serve with whipped cream and strawberries or your favorite fruit. Enjoy!

GLUTEN-FREE ANGEL FOOD CAKE



Gluten-Free Angel Food Cake image

My daughter can't have gluten, and my husband is diabetic, so there are a lot of special recipes at our house. This cake is always on our family gathering table. -Anne Wiebe, Gladstone, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 10

1-1/2 cups egg whites (about 10)
3/4 cup plus 1/2 cup sugar, divided
1/4 cup cornstarch
1/4 cup white rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1-1/2 teaspoons cream of tartar
3/4 teaspoon salt
3/4 teaspoon vanilla extract
Assorted fresh fruit, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside., Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired.

Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.

GLUTEN-FREE ANGEL FOOD CAKE



Gluten-Free Angel Food Cake image

Easy Gluten-Free Angel Food Cake. Light and Tender.

Provided by Elizabeth

Time 1h10m

Number Of Ingredients 6

1 cup gluten-free baking flour ((5 ounces; 142 grams))
1 1/2 cups granulated sugar ((11 ounces; 312 grams))
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
12 large egg whites ((about 14 ounces; 396 grams))
2 teaspoons vanilla extract

Steps:

  • Preheat Oven. Adjust oven rack to the middle position and remove the top rack. Preheat oven to 350°F (180°C). Sift gluten-free flour and set aside.(This removes any lumps in the gluten-free flour.)
  • Whip the Egg Whites. Stir together granulated sugar, cream of tartar, and salt in the bowl of a stand mixer fitted with the whisk attachment. Add egg whites and vanilla extract. Whisk on low to combine, about 1 minute. Increase speed to medium-high (6-8 on a KitchenAid) and whip 6 minutes.Increase speed to high (10 on a KitchenAid) and whip until the meringue is shiny, white, and thick. This takes between 2-4 minutes. The tines of the whisk should leave a pattern in the meringue. Stop the mixer and remove the whisk attachment from the bowl. The meringue clinging to the whisk should form a very soft peak. You want it to fall in a thick ribbon off the whisk. Replace the whisk and turn the mixer back on to high speed.
  • Slowly the Gluten-Free Flour. Add the flour, 1/4 cup at a time, and mix until incorporated. Allow each addition of flour to incorporate before adding the next.
  • Bake the Cake. Spoon batter into an ungreased 10-inch aluminum tube pan. Bake until the cake is golden brown and firm to the touch, about 50 minutes. (The internal temperature of the cake should be 206°F.)
  • Cool the Cake. Remove pan from the oven and immediately invert onto the legs of the pan. If the pan does not have legs, invert onto the neck of a wine bottle. Cool for at least 2 hours. If the kitchen is cold, place the pan on top of the oven to cool and prop the oven door open.
  • Remove the Cake from the Pan. Slide an offset spatula around the sides of the cake to loosen. Remove the insert, and slide a spatula under the bottom of the cake. Gently lift the cake off the insert and place onto a serving dish. To serve, cut with a serrated knife. Store leftovers wrapped tightly in plastic for up to 1 week at room temperature.

SUGAR FREE GLUTEN FREE ANGEL FOOD CAKE



Sugar Free Gluten Free Angel Food Cake image

Make and share this Sugar Free Gluten Free Angel Food Cake recipe from Food.com.

Provided by Juliansmommy

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

12 large egg whites
1/2 cup potato starch
1/2 cup cornstarch
1 3/4 cups Splenda granular, sugar substitute
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons vanilla

Steps:

  • Bring egg whites to room temperature.
  • Sift together the potato starch, cornstarch, and 1 3/4 cup Splenda; set aside.
  • In large mixer bowl, combine egg whites, salt, cream of tartar, and vanilla extract.
  • Beat on high speed until stiff and stand in peaks. This takes 1 1/2 to 2 minutes.
  • Do Not Overbeat.
  • Turn mixer to lowest speed and sprinkle in the sifted flour mixture for 1 1/2 minutes.
  • Carefully pour (using a rubber spatula) cake batter into the ungreased 10-inch tube pan.
  • Bake at 375° for 35 minutes.
  • Do not under bake as it will sink on you after baking.
  • It is better to over bake this cake than under bake.
  • The top can be well browned.
  • Remove from oven and turn upside down on counter to cool.
  • I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
  • This cake rises quite high.
  • Let cool completely before using or freezing.

Nutrition Facts : Calories 95.4, Fat 0.1, Sodium 233.9, Carbohydrate 16.2, Fiber 0.7, Sugar 0.8, Protein 6.1

Tips:

  • Use the right ingredients. Make sure to use gluten-free and sugar-free ingredients, such as almond flour, coconut flour, and stevia. You can find these ingredients at most health food stores or online.
  • Be careful not to overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a tube pan. A tube pan will help the cake rise evenly and prevent it from sticking to the pan.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.

Conclusion:

Angel food cake is a delicious and elegant dessert that can be enjoyed by people with gluten and sugar sensitivities. By following these tips, you can make a delicious angel food cake that everyone will love.

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