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Sugar Free Angel Food Cake Recipe

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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/sugar-free-angel-food-cake-recipe/