Gluten Free Angel Food Cake – a delicious recipe with coconut flour, arrowroot flour, egg whites, cream of tartar, salt, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees.
2
Separate egg whites in a stainless steel bowl and let them come to room temperature.
3
In a separate medium bowl, mix together the coconut flour, arrowroot flour, salt, and 3/4 C sugar. Set aside.
4
Beat the egg whites until foamy.
5
Add the cream of tartar.
6
Beat until the egg whites form soft peaks.
7
Beat in the other reserved 3/4 C sugar about 3 Tablespoons at a time. Beat until stiff peaks form.
8
Slowly fold in the flour mixture about 1/4 C at a time. Once the flour mixture is combined, fold in the vanilla.
9
Slowly pour the batter into a well greased tube pan and spread the batter evenly. Run a knife through the cake to eliminate any air bubbles.
10
Bake for 50-55 minutes until the top is golden and sides begin to pull away. Cool 10 minutes.
852
kcal
Calories
31
g
Fat
105
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup coconut flour, 1/2 cup arrowroot flour or cornstarch, 12 egg whites, 1 1/2 teaspoons cream of tartar, and more.
Yes, Gluten Free Angel Food Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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