SUGAR FREE ANGEL FOOD CAKE
This delicious Sugar Free Angel Food Cake recipe is super easy to make, low carb, and perfect for diabetics. An incredible sugar free dessert.
Provided by Tiffany Bendayan
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees Fahrenheit
- Sift flour, cornstarch, sweetener, and salt into a bowl. Set aside
- Using a mixer, whip egg whites with the cream of tartar until medium peaks form. Add the vanilla little by little
- Gently, using a spatula, fold in the flour mixture into the egg whites in 3-4 batches. Be careful, do not deflate the egg whites
- Place mixture into a UNGREASED angel food pan and bake for 40-45 minutes or until cake is springy to the touch and the top is golden
- Remove from the oven and invert pan onto the neck of a wine bottle to cool completely
- Run a knife around the rim of the cake pan to remove the sides. Then run your knife between the cake and the bottom part of the mold to release the bottom part
- Serve with sour cream, sugar-free whipped topping, and fresh fruit
- Enjoy!
Nutrition Facts : Calories 66 kcal, Carbohydrate 33 g, Protein 4 g, Sodium 50 mg, ServingSize 1 serving
HEALTHY ANGEL FOOD CAKE
One bite of this Healthy Angel Food Cake and you'll be convinced you're eating a light, fluffy, and sweet, dessert-like cloud. It's perfectly sweet, perfectly moist, and perfectly flavored with vanilla beans. You'd never ever guess that this recipe is totally guilt free, sugar free, fat free, low carb, gluten free, and dairy free too!
Provided by Jessica | Desserts with Benefits
Categories Dessert
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees Fahrenheit.
- In a small bowl, add the starch, sorghum flour, and salt.
- In a stand mixer bowl with whisk attachment, add the egg whites and cream of tartar. Whisk on high speed for 5 minutes -- it will increase in volume and look like fluffy clouds.
- Reduce speed to low and slowly add in the vanilla sugar. Once that's added, add the vanilla extract, stevia extract, and almond extract. Beat for a total of 3 minutes. Mixture should be stiff and slightly shiny.
- Take bowl off the mixer and sift in the dry ingredients. Fold together, being careful not to deflate the egg whites. Deflating some of it is inevitable, but just try to be as gentle as you can and fold as little as possible... you don't want to overmix this.
- Scoop the mixture into an UNGREASED angel food cake pan (I used a 9" nonstick angel food cake pan) and spread out the surface. Bake for ~40 minutes, or until surface is rounded, golden brown, and springs back when tapped. Let the cake cool upside down (so that it doesn't deflate). Once completely cooled, use an offset spatula to loosen the cake from the pan. Slice and serve immediately.
Nutrition Facts : ServingSize 1 serving = ⅛th of cake, Calories 95 kcal, Carbohydrate 17 g, Protein 6 g, Sodium 150 mg, Fiber 1 g
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