INCREDIBLY DELICIOUS GLUTEN & GUILT FREE ANGEL FOOD CAKE
Hey, Hey! Finally, a drool-worthy recipe you can eat until your taste buds is satisfied 😛 Just joking, moderation is definitely the key, but this recipe will leave you speechless. There is no space for “I can’t even remember the last time I had a nice piece of cake because I am on a diet.” Nope, that sentence cannot exist after you try this recipe, because you will realise that a diet is not needed anymore. The only thing you need to learn about is how to create healthy and delicious treats like this cake 😉
This angel food cake is perfect for you & anyone you know that is taking care of their health. Have it for dessert, or with coffee in the morning.
The cake itself is made out of 8 ingredients!! HOLY MOLY! That is just crazily amazing! I wanted to make something budget friendly with the ingredients you might have at home in most cases.
- refined sugar-free
- high protein
So let me introduce you to this heavenly fluffy and amazing Angel Cake 🙂 AND if you try this recipe, make sure to tag @fitwithoutguilt on Instagram so that I can see how did your cake turn out.
I promise to repost it.
Healthy Angel Food Cake
A delicious gluten free, healthy, refined sugar free & paleo Angel Food Cake which will make you leave any diet you are on 🙂
- 180ml liquid egg whites
- 5 egg whites
- 1/3 tsp guar gum/ cream of tartar
- 30g coconut flour
- 20g almond flour
- 10g corn starch
- 5 egg yolks
- 4 tbsp coconut sugar or sugar you prefer using
- 1/2 tsp baking powder
- 1/2 tsp vanilla
- additional 1/2 scoop of vanilla protein powder
- 250g thick lactose-free quark or topfen or skyr
- 5g cream fix (thickener for whipped cream)
- 1/2 tsp vanilla
- 200g strawberries
Preheat oven to 200 degrees and add parchment paper to the bottom of a 15cm round cake tin.
In one bowl whisk the egg and the cream of tartar whites until fluffy with a stand mixer (about 4-5 minutes). Check if the fluff is thick enough by turning the bowl upside down (be careful if the mixture falls out of the bowl it is not whisked enough)
In another bowl mix the egg yolks, coconut sugar and vanilla (if you decided to use protein powder then add it in this step). Then slowly add the yolks into the egg whites and mix it all with a spatula or wooden spoon.
Sift the flour gently but by bit on top of the egg white mixture and gently start folding it in. Don’t over mix because then the cake will not be high enough.
Once the mixture is combined add it to a cake tin and evenly spread the mixture on the bottom. Bake the cake for first 15 minutes on 200 degrees and then lower the temperature on 170 degrees for additional 20- 25 minutes (until it gets golden top). DO NOT OPEN THE OVEN EVEN ONCE WHILE THE CAKE IS BAKING!!!
Once the cake is done, leave it in the oven to cool down for about 10 minutes.
Combine the first 3 ingredients in a bowl with a stand mixer and leave the mixture in the fridge. Once the cake is cool enough add the cream on top, cut the strawberries into chunks and add them on top.
Enjoy your cake!
Do not replace the flours with any other type of flour if gluten-free.
If you do not want a paleo cake, then use 60g of cake flour instead.
Guar gum or cream of tartar is necessary for the eggs not to fall don’t when you bake the cake. If you don’t have them, then in the step when whipping the egg whites slowly start adding in extra 40g of coconut sugar.