For our family, Angel Food Cake is so near to our hearts and a little slice of heaven. It was the most requested treat for family celebrations and we missed it so very much for so many years. Mind you, it was always the boxed variety as I’d NEVER made my own. I’d grown up seeing my mom make them that way and naturally did the same.
Once we took a deep dive into the Paleo lifestyle, Angel Food Cake was a thing of the past. We got over it, but I knew I wanted to try and make a version we could enjoy. I started last year with several failed attempts and only one successful one. Decided to “gave it a rest” if you will. I literally have to do that with recipes when I’ve tried them a few times and it’s not working out. I can not post a recipe without knowing that other’s will have success.
A couple of weeks ago, I knew it was time to give it a go. I found success multiple times in a row and could NOT be happier! The fact that I’m using the angel food cake pan my mom passed down to me makes it even sweeter. She LOVED angel food cake and sometimes would never make it to the oven. The batter was so enjoyable by the spoonful for her. It is “my jam” as well. I joined her on occasion when she’d do that, so enjoying a couple small spoonfuls while I tested this recipe was certainly a wonderful “warm fuzzy” food memory that reminded me of her. Once I knew I nailed the recipe, there were a few tears as the familiar texture and flavor of this scrumptious cake hit my tongue. I’m quite sure, that if she were here, we’d sit and enjoy lots of spoonfuls together. This recipe will be special for years to come for that very reason. I miss her more than I could ever explain, her life was cut far too short. This ones for you Mom, love you so much.
Hope you enjoy this recipe as much as we are now and will for years to come.
paleo angel food cake
the Paleo version of the most beloved ANGEL FOOD CAKE
- Cassava CAKE flour – 60g (roughly 6½ tblsp) Ottos Naturals Cassava Flour + 20g (roughly 2+ tblsp) Arrowroot flour
- ¼ tsp Redmond Real Salt
- 12 egg whites*, room temperature
- 1 teaspoon cream of tarter
- 1 cup Coombs maple sugar
- 2 teaspoons vanilla
- Preheat oven to 350° & adjust rack to accomodate the tall angel food cake pan.
- Make cake flour by combining cassava flour, arrowroot flour and salt in a sieve placed over a bowl. Repeat this process a total of three times and set aside.
- In the bowl of stand mixer, using a whisk attachment, beat egg whites on high until frothy then add cream of tarter and continue beating until soft peaks form. Continue to beat on high, gradually adding maple sugar a spoonful at a time until stiff peaks form. Pour in vanilla and combine.
- With a large rubber spatula, gently spoon mixture into a large wide mouthed bowl. Using the fine mesh sieve, sift ¼ of the flour mixture onto egg mixture, carefully folding it in down the center and up the sides with your rubber spatula, repeat with remaining flour ¼ at a time, folding carefully until combined.
- Gently spoon batter into an UN-GREASED angel food cake pan with a removable bottom. Level out the top then run a butter knife through batter to release any large air bubbles. Bake for 40-45 minutes or until top is deep golden brown and springs back when lightly touched. Invert and cool for a minimum of an hour or more. You want it completely cool before removing.
- Once cooled, run a thin knife around the center tube as well as around the outer edge of the cake to release and un-mold cake from pan. Use knife to run along the bottom of the pan and remove. Place on serving platter. Sprinkle with powdered maple sugar (optional) and always use a serrated knife to cut cake. *TIPS:
- When separating eggs, I’ve found that using three bowls can save you from so much frustration if you happen to accidentally break a yolk while doing it. Use (#1) one bowl as the final “egg white depository” – I usually use the bowl from the stand mixer. Use the (#2) second bowl as the separating bowl that will catch the single egg white and then a (#3) third bowl for the yolk. As you separate each egg, place the single white in the #2 bowl and the yolk in #3 – if separation goes well, pour single white into bowl #1 and repeat with remaining eggs. If you happen to break the yolk and you have ANY yolk in the white in bowl #2, get a clean bowl and start over. You CAN NOT have any trace of the yolk in the whites. Your whites WILL NOT beat to any kind of stiff peaks at all. I started using this method after I got all the way to separating egg #12 and I broke the yolk and in it went into the other 11 egg whites that had been perfectly separated. Had to start completely over with 12 new eggs. There may have been a curse word or two!
- DO NOT UNDER BAKE – if you don’t allow this cake to get completely baked, it will fall out of the pan once you invert it to cool, trust me! This happened several times while I was testing the cake.
Pingback: golden kiwi curd – Back Porch Paleo
Could this recipe work as cupcakes?
Hey Meagan! I’ve never tried making “angel food cake” cupcakes before so I really can’t say for sure how they’d turn out. Sorry I can’t be of more help on this. ~Michelle
I’ve seen angel food done in cupcakes before and it works very well. I’m assuming it would work with this recipe too.
Hi Sara – I’ve never tried baking this recipe in muffin tins so really can’t say for sure how it will perform. If you give it a go, please do let us know!! ~Michelle
I’m interested in starting to use the maple sugar you recommend; however, if I were to use regular sugar in your recipes do I use the same amount?
Hi there and so sorry for the delay in getting back to you! While I’ve not tried it so can’t say for certain, I do think if you use regular granulated sugar you could use the same amount as the maple sugar called for. The flavor profile may be a bit different, but shoud lend the right amount of sweetness. Thanks for checking and hope you love this recipe! ~Michelle 😊
I too have missed Angel Food Cake and have fond memories of my mother’s Christmas Angel Food Cake frosted with whipped cream and drizzled with cherries! I’ve been searching for a recipe that can help replicate these fond memories without causing my autoimmune disease to flare. I am unable to have arrowroot right now due to the VERY high oxalate content. Do you think I could sub with tapioca flour (1/4 cup is medium oxalate). Also, do you think coconut sugar would work in place of the maple sugar?
Thank you for sharing this recipe!
Hi there – that dessert sounds lovely! I’m honestly not sure how the subs would work out. I think that the coconut sugar may work, but would certainly change the flavor profile and color for sure. As for the tapioca flour – no idea. Sorry I can’t say for certain. If you do give it a try, please let us know how it goes. Happy holidays! ~Michelle 😊