Angelfood Cake Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - coconut flour (or whole grain spelt flour)
  • 3/4 cups - xylitol
  • 1 1/2 cups - egg whites (12)
  • 1 1/2 teaspoons - cream of tartar
  • 1/4 teaspoons - sea salt
  • 1 1/2 teaspoons - vanilla
  • 3/4 cups - xylitol (or substitute some stevia)
  • Directions:

    Combine flour with ¾ cup sugar; set aside. Beat egg whites with cream of tartar, salt, and vanilla till stiff enough to form soft peaks but still moist and glossy. Add remaining ¾ cup sugar, 2 T at a time, (or stevia all at once) continuing to beat till egg whites hold stiff peaks. Sprinkle about ¼ of flour mixture over whites; fold in. Repeat, folding in remaining flour by fourths. Line Pampered Chef Large Stoneware Bar Pan with parchment paper (cover long sides of pan – short sides of pan will not be covered). Bake at 350 about 30 minutes till golden brown on top and the cake bounces back when touched. Cool about 10 minutes, then invert onto a cooling rack and gently remove parchment paper. (If it cools too long, the paper will start to stick.)

    Brief Description

    gluten free sugar free angelfood cake

    Main Ingredient:


    Category:  Cakes

    Cuisine:  American

    Posted By:


    Posted On:

    June 26, 2013

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