Grain-Free Angel Food Cake 😇 (dairy-free w/naturally sweetened option)
One of my favorite summer memories growing up was leaving early-morning on Saturdays to go out to the lake. We’d spend hours in the hot sun boating + water skiing. At the end of the day, on the way home, we’d stop by the farmer’s marker for fresh, sweet corn and other veggies to grill. We’d also pick up strawberries, whipped cream and shortcake or angel food cake to go along with it. I remember we’d be sun drenched and starving by the time we finally arrived home and could barely keep it together until dinner. Needless to say, we would plow through the delicious grilled chicken + veggies, racing to get to dessert. And nothing suits the sun weary palate like cold, fresh berries paired with a very light + sweet cake.
Which brings me of course to today’s recipe! I have dearly missed this style of cake, so it’s been exciting reintroducing it to our diets. It makes us feel like a kid again.😊
Tips for today:
-We tested this recipe using both the Nordic Ware Angel Food Cake Pan and an aluminum bundt pan. The angel food pan definitely takes a lot of hassle out of the equation as it has legs to stand on when you flip it over, making the cooling process a breeze. A bundt pan will offer a lovelier shape (in my opinion) but you will need to find a compatible bottle to invert the pan onto.
-This cake must be baked in an ungreased pan. The cake “climbs” the pan wall during the baking process, allowing it to rise further and this would not be able to occur with a greased pan. The cake attaching itself to the pan is also necessary as it prevents the cake from falling out once it’s inverted-which brings us to the next tip…
-When you remove the cake from the oven, you must flip the cake pan over to stand on it’s legs. This will allow the cake to maintain it’s height and not to deflate. And it must cool completely in this manner before serving. If you are using a bundt pan, find a bottle ahead of time that is compatible with the pan, one that the pan can rest on safely without wobbling too much. (The goal basically is to suspend the cake upside down so that it can cool and maintain it’s shape).
-This recipe uses 10 egg whites instead of the traditional 12, so the cake will not be quite as tall as the traditional version.
-**Honey Sweetened Version** Omit the sugar. Add 1/3 cup of honey to your raw egg whites, along with the vanilla + lemon extract. Sift the cream of tartar overtop and blend together until you have very soft peaks. This will take approximately 3 minutes. Do not overmix. Then continue with the recipe as written below.
-1/4 tsp of baking powder added to the flour mix can give just a touch of airiness to the cake, but I recommend being extra careful when folding your flour mixture into the egg whites.
-And finally + most importantly, enjoy and serve with berries and whipped cream! If you are dairy-free, So Delicious carries a coconut variety. It’s also easy to make a coconut whipped cream. I recommend this fail proof recipe by Karen Gaudette Brewer.
Enjoy the recipe + Happy Cake Making!