Sugar Free Angel Food Cake Recipe

Introduction

This sugar-free angel food cake is a light and fluffy dessert that everyone can enjoy without the guilt. Made with almond and coconut flours along with a monk fruit sweetener blend, it delivers classic flavor and texture without refined sugar.

Ingredients

• 12 large egg whites (at room temperature)
• 1 tsp cream of tartar
• 2 tsp vanilla extract
• 1 1/2 cups Besti Powdered Monk Fruit Allulose Blend (divided)
• 1 cup Wholesome Yum blanched almond flour
• 1/4 cup Wholesome Yum coconut flour
• 1/2 tsp xanthan gum (optional, recommended for structure)
• 1/4 tsp sea salt

Instructions

1. Step 1: Preheat the oven to 325°F (162°C). Line the bottom of a 9.5-inch tube pan with parchment paper. Do not grease the pan.
2. Step 2: In a large, deep bowl, whisk egg whites and cream of tartar using a hand mixer with a whisk attachment. Start on medium-low speed for 1-2 minutes until frothy.
3. Step 3: Increase speed to medium-high and gradually add 3/4 cup of the powdered sweetener. Beat until soft peaks form—they should curl over but not be stiff. Beat in vanilla extract until just combined. Avoid over mixing.
4. Step 4: In a medium bowl, whisk together almond flour, coconut flour, xanthan gum, sea salt, and the remaining 3/4 cup powdered sweetener until no lumps remain. Sift if necessary.
5. Step 5: Sift half the flour mixture over the egg whites and fold gently until incorporated. Repeat with the remaining flour mixture, being careful not to deflate the whites.
6. Step 6: Transfer the batter to the lined, ungreased tube pan and smooth the top with a spatula.
7. Step 7: Bake for about 45 minutes until the cake is golden and springy to the touch.
8. Step 8: Immediately invert the pan to cool with the bottom facing up, ensuring air flow underneath. Use a pan with feet, a bottle, or a cooling rack.
9. Step 9: Once completely cool, run a knife along the edges to release the cake, then invert it. Gently peel off the parchment paper. Flip the cake again if desired, or leave as is.

Tips & Variations

• Use room temperature egg whites for better volume.
• Do not grease the pan to help the cake climb and achieve proper rise.
• Folding the flour mixture gently ensures the cake stays light and airy.
• Xanthan gum is optional but helps improve the cake’s structure and texture.
• For a different flavor, try adding almond or lemon extract instead of vanilla.

Storage

Store the angel food cake covered at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 5 days. Reheat slices briefly in the microwave if desired to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of monk fruit sweetener?

Yes, you can substitute regular powdered sugar in equal amounts, but the cake will no longer be sugar-free.

Why should I invert the cake to cool?

Inverting the pan prevents the delicate cake from collapsing as it cools, helping maintain its light, airy structure.

Sugar Free Angel Food Cake Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 484 reviews

This Sugar Free Angel Food Cake is a light, fluffy dessert perfect for those avoiding sugar. Using powdered monk fruit and natural almond and coconut flours, it offers a moist, tender crumb with a hint of vanilla flavor. This recipe is ideal for gluten-free and low-carb diets while capturing the classic airy texture of traditional angel food cake.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Egg Whites Mixture

• 12 large Egg whites (at room temperature)
• 1 tsp Cream of tartar
• 2 tsp Vanilla extract
• 3/4 cup Besti Powdered Monk Fruit Allulose Blend (divided)

Dry Ingredients

• 1 cup Wholesome Yum Blanched Almond Flour
• 1/4 cup Wholesome Yum Coconut Flour
• 1/2 tsp Xanthan gum (optional, recommended for structure)
• 1/4 tsp Sea salt
• 3/4 cup Besti Powdered Monk Fruit Allulose Blend (remaining)

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 325 degrees F (162 degrees C). Line the bottom of a 9.5-inch tube pan with parchment paper without greasing it to ensure proper cake rise and release.
2. Whip egg whites: In a large, deep bowl, use a hand mixer with a whisk attachment to whip the egg whites and cream of tartar. Start on medium-low speed for 1-2 minutes until frothy, then increase speed to medium-high.
3. Add sweetener and vanilla: Gradually add 3/4 cup of the powdered monk fruit sweetener while continuing to whip until soft peaks form. These peaks should curl over but not be stiff. Add vanilla extract and beat just until combined, careful not to over mix.
4. Prepare dry ingredient mixture: In a separate medium bowl, whisk together almond flour, coconut flour, xanthan gum, sea salt, and the remaining 3/4 cup powdered sweetener. Sift the mixture if necessary to remove any lumps.
5. Fold dry ingredients into egg whites: Sift half of the dry flour mixture over the whipped egg whites, then gently fold it in until just incorporated. Repeat with the remaining flour mixture, being careful not to deflate the egg whites.
6. Transfer batter and bake: Pour the batter into the lined, ungreased tube pan and smooth the top with a spatula. Bake for approximately 45 minutes, or until the cake is golden and springy to the touch.
7. Cool inverted: Immediately after baking, invert the pan to cool it upside down. Ensure airflow underneath by using a rack, bottle method, or pan feet to prevent the cake from collapsing.
8. Remove from pan: Once fully cooled, run a knife around the pan edges to loosen the cake, invert it onto a plate, and gently peel off the parchment paper. Optionally, flip the cake again for presentation or leave as is.

Notes

• Room temperature egg whites whip better and create more volume.
• Do not grease the pan; the batter needs to cling to the sides to rise properly.
• Folding gently preserves the aeration of the egg whites, critical for cake texture.
• Xanthan gum is optional but helps maintain cake structure and prevent crumbling.
• Cooling the cake upside down prevents collapse and preserves its airy texture.
• Use parchment paper only on the bottom of the pan to avoid greasy surfaces.

Keywords: sugar free angel food cake, sugar free cake, low carb cake, gluten free dessert, monk fruit sweetener cake, almond flour cake, keto dessert