Angel Food Cake (Paleo/Gluten Free) (Edit recipe)

A paleo and gluten free version of the most beloved and classic treat! For our family, this 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. It was years in the making, but once I cracked the code on this one, we enjoy it often and hope you do as well!

25 minutes

40 minutes to 45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	86
Fat:	0 g
Carbohydrates:	24 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	59 mg
Fiber:	0 g
Sugars:	0 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 8-10

Ingredients

60 grams Otto’s Naturals Non-GMO Cassava Flour
2.5 Tbsp Arrowroot Flour
.25 tsp Redmond Real Salt
12 whole Egg, whites*, room temperature
1 tsp Cream of Tartar
1 cup Maple Sugar
2 tsp Pure Vanilla Extract

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350° and 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 tartar 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 on a glass bottle to 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.

Notes

It's VERY important to insure you have zero egg yolk in your egg whites, otherwise those whites will NOT turn into soft peaks. 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 a large mixing bowl as the final “egg white depository", the 2nd to place the single egg white in and the third bowl for the yolks. After each successful "separation" pour the single white into the large mixing bowl, then repeat with the rest of the eggs.

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.