Healthy Angel Food Cake is low calorie, gluten free and made sugar free. The best light and fluffy angel food cake. A lighter dessert recipe that nobody will know is healthier! Gluten Free + Low Calorie + Low Carb
I didn't think I could love angel food cake more until this sugar free - gluten free angel food cake came along!
This healthier angel food cake is the perfect lighter summer dessert. It's light, fluffy but not as sweet as the traditional recipe. This version uses granulated monk fruit which is sweet but without the calories!
My diet is strictly gluten free due to my Hashimoto's disease. My immune system is highly reactive to gluten! I'm grateful for this lighter and gluten free angel food cake recipe and I know you will enjoy it too!
What Makes this Angel Food Cake Better for You?
This healthy angel food cake is a lighter version of the classic dessert you know and love made sugar free and gluten free! Here's a few more reasons why it's better for you!
- Lower Sugar - There is just 1 gram of sugar per serving in this recipe. Using granulated monk fruit makes this sugar free version delicious, but without the added sugar or calories. See the substitutions section at the bottom of this post for more on this!
- Low Carb - Each serving has 14 carbs which makes this a low carb recipe.
- Higher Protein - There's 6 grams of protein per serving in this recipe coming from the egg whites. Higher protein means you stay fuller longer.
- Low Calorie - Each slice is 82 calories and the macronutrients are balanced making this a healthier low calorie dessert recipe.
- Gluten Free - All ingredients are gluten free.
- Dairy Free - All ingredients are dairy free.
Ingredients For Low Calorie Angel Food Cake
To make healthier angel food cake that's gluten free you will need the following:
- Egg Whites
- Arrowroot Starch
- Sweet White Sorghum Flour
- Cream of Tartar
- Granulated Monk Fruit
- Vanilla Extract
Do You Need An Angel Food Cake Pan To Make Angel Food Cake?
If you're wondering if you will need a specific baking pan to make your angel food cake, the answer is yes! You don't have to, but it is highly recommended. Here is the angel food cake pan I recommend.
If you don't use an angel food cake pan, the batter will stick to other pans a lot! I found you using cooking spray or oil to prevent sticking results in the angel food cake not rising and expanding properly. Unfortunately, a bundt pan won't work the same.
How To Make Healthier Angel Food Cake
Here's how to make sugar free angel food cake!
Step One - Mix together the starch, sorghum and salt in a mixing bowl.
Step Two - Mix the egg whites and cream of tartar using a mixer until soft peaks form.
Step Three - Add the vanilla extract and sugar as you mix the ingredients together.
Step Four - Fold the flour mixture from step two in carefully with the egg white mixture.
Step Five - Add the batter to an angel food cake pan and bake for 40 minutes.
Step Six - Remove from the oven and cool the pan upside down so it does not deflate. Then slice and serve!
How To Store Gluten Free Angel Food Cake
To properly store angel food cake in the refrigerator, it must be covered and sealed tightly to avoid air exposure. Wrap your cake using plastic wrap and then wrap it again in aluminum foil—this two-wrap combination will be most effective in keeping it from drying out.
Angel food cake can be prepared one day in advance. Making it more advance than that will result in it being less moist.
What To Serve With Angel Food Cake
Serve angel food cake at room temperature after baking or chilled (from leftovers) with berries or your favorite fruit. Top it with cool whip, whipped cream or ice cream (dairy free if needed).
Variations and Substitutions for Angel Food Cake
Here's the substitutions you can make with this recipe. Remember when you substitute ingredients it does change the nutritional data from what you see in the full recipe outlined at the bottom of this post.
- Egg Whites - The egg whites cannot be substituted in this recipe. They are the glue that makes this recipe light, fluffy and are the foundation of angel food cake. I do not recommend swapping for whole eggs or omitting the egg whites.
- Sorghum Flour - I found the combination of sorghum and arrowroot starch worked the best for making gluten free angel food cake. Oat flour was too thick and absorbed the liquid from the egg whites too much. For the best results, I do not recommend swapping the flour. I have not tested this recipe with all purpose gluten free flour yet. If you do test it or with other flours, please leave a comment below to help others!
- Arrowroot Starch - You can swap this for tapioca starch.
- Granulated Monk Fruit - If I were going to substitute the monk fruit, I would try stevia or regular sugar.
- Cream of Tartar - You can substitute with vinegar. The ratio is a 1/4 teaspoon of tartar to 1 teaspoon of vinegar which for this recipe would be 6 teaspoons of vinegar. This may alter the flavor.
- More Sweetness - For a sweeter angel food cake, I recommend adding a few drops of liquid stevia to the batter.
More Healthy Dessert Recipes
- Skinny Greek Yogurt Lemon Bars
- Avocado Key Lime Pie Bars
- Paleo Berry Cobbler
- Paleo Vegan Raspberry Crumb Bars
Healthy Angel Food Cake
- Preheat the oven to 325 F. Set aside a 9-inch angel food cake pan (highly recommended!). If you do not have an angel food cake pan, a round pan with a removable bottom can be used. Note: the cake may stick to the pan using a regular round pan. Do not spray the pan, rather use a tiny amount of oil on the bottom of the pan to prevent the top from sticking.
- In a mixing bowl, add the starch, sorghum flour, and salt.
- Using a standing mixer or hand mixer, mix the egg whites and cream of tartar. Mix for 5 minutes or until soft peaks form. It should look like white clouds.
- Reduce the speed to low and add the vanilla extract until mixed. Next add the sugar and mix for another 3 minutes. The mixture should be stiff.
- Gently fold the flour and starch into the egg mixture by hand, being cautious to not deflate the eggs. Some deflating is normal. Be gentle!
- Transfer the mixture into the ungreased angel food cake pan. Bake for 40 minutes or until the surface is golden brown and bounces back when tapped.
- Remove the cake from the oven and let it cool upside down so it does not deflate. Once the cake has cooled, use an offset spatula to loosen the cake from the pan. Slice into 8 servings and serve with berries and cool whip!