Sugar-Free Angel Food Cake
A light, airy, and sugar-free angel food cake perfect for diabetics or anyone seeking a guilt-free dessert. Fluffy, tender, and versatile, it can be served plain, with fresh berries, or topped with sugar-free chocolate or whipped cream.
Ingredients
- 12 large egg whites room temperature
- 1 ½ cups powdered erythritol or powdered monk fruit sweetener
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- ½ tsp almond extract optional
- 1 cup cake flour or gluten-free flour blend
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Ensure tube pan is ungreased.
- Sift cake flour, salt, and half the powdered sweetener together.
- Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add remaining sweetener and beat until stiff peaks form.
- Gently fold sifted flour mixture into egg whites using a spatula, taking care not to deflate the batter.
- Fold in vanilla and almond extract until just combined.
- Pour batter into ungreased 10-inch tube pan. Bake 35–40 minutes until lightly golden and a toothpick comes out clean.
- Invert pan immediately onto a bottle or funnel to cool completely.
- Once cooled, use a thin knife to loosen edges and center tube, then remove cake from pan.
Notes
Store in an airtight container at room temperature up to 3 days.
Freeze wrapped tightly for up to 2 months; thaw at room temperature.
Do not grease the pan; the cake needs to cling to sides to rise properly.