Best Angel Food Cake Gluten And Sugar Free Recipes
GLUTEN-FREE ANGEL FOOD CAKE
Easy Gluten-Free Angel Food Cake. Light and Tender.
Provided by Elizabeth
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat Oven. Adjust oven rack to the middle position and remove the top rack. Preheat oven to 350°F (180°C). Sift gluten-free flour and set aside.(This removes any lumps in the gluten-free flour.)
- Whip the Egg Whites. Stir together granulated sugar, cream of tartar, and salt in the bowl of a stand mixer fitted with the whisk attachment. Add egg whites and vanilla extract. Whisk on low to combine, about 1 minute. Increase speed to medium-high (6-8 on a KitchenAid) and whip 6 minutes.Increase speed to high (10 on a KitchenAid) and whip until the meringue is shiny, white, and thick. This takes between 2-4 minutes. The tines of the whisk should leave a pattern in the meringue. Stop the mixer and remove the whisk attachment from the bowl. The meringue clinging to the whisk should form a very soft peak. You want it to fall in a thick ribbon off the whisk. Replace the whisk and turn the mixer back on to high speed.
- Slowly the Gluten-Free Flour. Add the flour, 1/4 cup at a time, and mix until incorporated. Allow each addition of flour to incorporate before adding the next.
- Bake the Cake. Spoon batter into an ungreased 10-inch aluminum tube pan. Bake until the cake is golden brown and firm to the touch, about 50 minutes. (The internal temperature of the cake should be 206°F.)
- Cool the Cake. Remove pan from the oven and immediately invert onto the legs of the pan. If the pan does not have legs, invert onto the neck of a wine bottle. Cool for at least 2 hours. If the kitchen is cold, place the pan on top of the oven to cool and prop the oven door open.
- Remove the Cake from the Pan. Slide an offset spatula around the sides of the cake to loosen. Remove the insert, and slide a spatula under the bottom of the cake. Gently lift the cake off the insert and place onto a serving dish. To serve, cut with a serrated knife. Store leftovers wrapped tightly in plastic for up to 1 week at room temperature.
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
ANGEL FOOD CAKE (GLUTEN AND SUGAR FREE)
This was a challenge! I have never made a gluten free sugar free angel food cake before. It took a long time to prepare because I found the flour mixture was a bit more dense then if I'd used regular flour. But, I am happy with the result none the less.
Provided by Jo Zimny
Categories Cakes
Time 1h35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325'F. Position the rack in the lower part of the oven.
- 2. Combine flour, xanthan gum together and sift 3 times.
- 3. Beat the egg whites on low speed until they begin to get frothy. Add the cream of tartar and salt, increase the speed to medium continue to beat until the egg whites are billowy mounds. Pour the agave nectar about one tablespoon at a time into the egg whites until all the agave is incorporated and the eggs are in the soft peak stage. Do not beat to the stiff stage, it will make folding the flour in difficult.
- 4. Pour in the vanilla and lemon juice, mix until just incorporated.
- 5. Sift the flour over the egg whites about 3 tablespoons at a time. Fold in very gently making sure you cut down to the bottom of the pan. Do not stir, this will deflate the egg whites, also move very slowly. Use all the flour, make sure it's all folded in well.
- 6. Pour the batter into your angel food cake tube pan and cut through the egg mixture with a knife to get the air bubbles out. Smooth the top of the batter with the spatula.
- 7. Bake for 50-60 minutes, until golden brown and the cake springs back when touched. Check after 50 minutes, some ovens are hotter then the other.
- 8. When the cake is done, remove from the oven and immediately invert on a platter or on a large bottle. Cool for 2-3 hours. To remove cake, place the cake tin on its side and run a thin long flexible metal blade around the outside, pushing against the pan, then use a long, thin boning knife to loosen the part around the middle of the tube. If you have a pan with a release bottom, pop the cake out. Use a thin spatula to release the cake from the bottom.
- 9. Serve with whipped cream and strawberries or your favorite fruit. Enjoy!
GLUTEN-FREE ANGEL FOOD CAKE
My daughter can't have gluten, and my husband is diabetic, so there are a lot of special recipes at our house. This cake is always on our family gathering table. -Anne Wiebe, Gladstone, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside., Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
ANGEL FOOD CAKE (GLUTEN-FREE)
My sister decided that she wanted Angel Food cake and my mother decided she wanted some Creme Brulee; one uses egg whites and the other uses yolks so I went searching for a recipe. I saw the other GF angel food recipes on Recipezaar but was not satisfied with the list of ingredients; they use a flour mix that is all starch and several of the reviews mention that it deflates from the bottom up. I found this recipe by searching on Google and made it instead. I was a little over zealous when mixing in the flour so my whites lost a little volume, but it did not affect the taste. The end result was a light and fluffy cake. It was the first time I had had angel food cake since going gluten-free and I was not disappointed. I made a strawberry trifle by breaking the cake into little chunks and layering them with lite whipped cream and strawberries. Edit: I have made this recipe 3 times now. To keep the whipped white mixture from deflating, I highly recommend not folding in the flour mixture by hand. The first 2 cakes I made, I folded it in by hand. The 3rd time I stirred it in on the slowest possible setting on my Kitchen Aid which resulted in a cake that was about 2-3" higher. All 3 of them tasted great though.
Provided by Andrew Mollmann
Categories Dessert
Time 1h5m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Separate egg whites into stainless steel bowl and let them come to room temperature.
- In a separate medium bowl, sift flours, salt, xanthan gum, and 3/4 cup of sugar.
- Beat the egg whites until foamy. Add the cream of tartar. Beat until the egg whites form soft peaks. Beat in the other reserved 3/4 cup of sugar about 3 Tablespoons at a time. Beat until stiff peaks form.
- Slowly fold in flour mixture about 1/4 cup at a time. Once the flour mixture is combined, fold in vanilla.
- Slowly pour the batter into a tube pan and spread evenly. Run a knife through the cake to eliminate any large air bubbles.
- Bake for 50-55 minutes until top is golden and sides begin to pull away.
- Cool for 10 minutes. Run a knife along the outer edge of the pan and pull out the insert to the tube pan. Run a knife along the bottom of the insert and invert onto a cake plate.
Nutrition Facts : Calories 225.9, Fat 0.3, SaturatedFat 0.1, Sodium 155.7, Carbohydrate 49, Fiber 0.6, Sugar 38, Protein 6.5
SUGAR FREE GLUTEN FREE ANGEL FOOD CAKE
Make and share this Sugar Free Gluten Free Angel Food Cake recipe from Food.com.
Provided by Juliansmommy
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring egg whites to room temperature.
- Sift together the potato starch, cornstarch, and 1 3/4 cup Splenda; set aside.
- In large mixer bowl, combine egg whites, salt, cream of tartar, and vanilla extract.
- Beat on high speed until stiff and stand in peaks. This takes 1 1/2 to 2 minutes.
- Do Not Overbeat.
- Turn mixer to lowest speed and sprinkle in the sifted flour mixture for 1 1/2 minutes.
- Carefully pour (using a rubber spatula) cake batter into the ungreased 10-inch tube pan.
- Bake at 375° for 35 minutes.
- Do not under bake as it will sink on you after baking.
- It is better to over bake this cake than under bake.
- The top can be well browned.
- Remove from oven and turn upside down on counter to cool.
- I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
- This cake rises quite high.
- Let cool completely before using or freezing.
Nutrition Facts : Calories 95.4, Fat 0.1, Sodium 233.9, Carbohydrate 16.2, Fiber 0.7, Sugar 0.8, Protein 6.1
GLUTEN-FREE ANGEL FOOD CAKE
Just because you can't have gluten, it doesn't mean you can't have dessert. Instead of white flour, this recipe used Cup4Cup gluten-free flour, which you can find in our American Made marketplace on amazon.com.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. With a fine sieve, sift together flour, cornstarch and 3/4 cup sugar four times into a small bowl. Set aside.
- In the bowl of a standing mixer, whisk together egg whites and warm water on medium speed until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form, about 3 minutes. Increase speed to medium-high and sprinkle in remaining 1/2 cup sugar, 1 tablespoon at a time. Beat until stiff but not dry.
- In six additions, sift dry ingredients over meringue, folding in quickly but gently. Pour batter into an ungreased 10-inch tube pan with removable bottom. Run a knife through the batter to release air bubbles. Smooth top with an offset spatula. Bake until golden brown and springy to the touch, 40 to 45 minutes. Invert pan on its legs and let cool completely, about 1 1/2 hours. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to loosen. Arrange cake on a plate bottom-side up. Use a serrated knife to slice cake. Serve with berries and whipped cream. Store cake at room temperature up to 2 days in an airtight container or wrapped in plastic.
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Angel food cake is a light and airy cake that is typically made with whipped egg whites, sugar, and flour. It has a delicate texture and is often served with fresh fruit and whipped cream. However, for those who have dietary restrictions, such as a gluten or sugar intolerance, enjoying angel food cake may seem like a challenge. Fortunately, there are recipes available that can cater to these diet restrictions.
What is gluten-free angel food cake?
Gluten-free angel food cake is a version of the classic cake that is made without traditional wheat flour. Instead, alternative flours, such as rice flour or cornstarch, are used to create a light and airy texture. Xanthan gum or other binding agents may also be added to hold the cake together. Other ingredients, such as baking powder or cream of tartar, are used to help the cake rise.The benefits of gluten-free angel food cake
For those who are sensitive to gluten, consuming foods that contain traditional wheat flour can result in digestive discomfort or other health issues. Gluten-free angel food cake allows these individuals to indulge in a sweet treat without compromising their health. Additionally, gluten-free baking has become more mainstream in recent years, making it easier to find alternative ingredients at grocery stores.What is sugar-free angel food cake?
Sugar-free angel food cake is a version of the classic cake that is made without traditional granulated sugar. Sweeteners, such as stevia or erythritol, are used instead. These sweeteners provide a similar taste to traditional sugar but are not absorbed by the body in the same way. Therefore, sugar-free angel food cake can be a suitable option for those with diabetes, or those who are avoiding traditional sugar for other health reasons.The benefits of sugar-free angel food cake
Traditional sugar is calorie-dense and can lead to weight gain or other health issues if consumed in excess. Sugar-free angel food cake allows individuals who are looking to reduce their sugar intake to enjoy a sweet treat without the added calories. Additionally, for those with diabetes, sugar-free angel food cake can help regulate blood sugar levels and prevent spikes.Recipes for angel food cake gluten and sugar-free
There are many recipes available for gluten and sugar-free angel food cake. Some recipes may call for alternative flours, such as almond flour or coconut flour, while others may use a combination of flours to achieve the desired texture. Additionally, sweeteners such as stevia, erythritol, or monk fruit sweetener may be used instead of traditional granulated sugar.Tips for baking angel food cake gluten and sugar-free
When baking gluten and sugar-free angel food cake, there are a few tips to keep in mind. First, be sure to thoroughly mix the egg whites to create a stable foam. Second, be sure to use a clean and dry mixing bowl, as any residual oil or water can prevent the egg whites from properly whipping. Third, ensure that all ingredients are at room temperature, as this can help with achieving the desired texture. Finally, allow the cake to cool completely before removing it from the pan to prevent it from collapsing.Conclusion
Angel food cake is a delicious and light dessert that can be enjoyed by those with dietary restrictions. Gluten and sugar-free versions of the cake are available, using alternative flours and sweeteners to create a similar texture and taste. By following recipes and tips, individuals can create a satisfying dessert while still adhering to their dietary restrictions.
Angel food cake is a delicious and light cake that is traditionally made with a lot of sugar and wheat flour. However, those who have dietary restrictions or preferences, such as those who are gluten or sugar intolerant, cannot enjoy this cake when it is made in its traditional form. Fortunately, there are gluten-free and sugar-free angel food cake recipes that are just as tasty and satisfying as the traditional version.
If you are planning to make an angel food cake that is both gluten and sugar-free, there are several tips you should keep in mind to ensure the cake turns out perfectly.
1. Use Gluten-Free Flour
The first and most important tip for making a gluten-free angel food cake is to use the right flour. Regular wheat flour contains gluten, which is what gives the cake its light and fluffy texture. However, there are many gluten-free flours available that can be used instead, such as almond flour, rice flour, or a gluten-free flour blend. It is important to choose a flour that is specifically labeled as gluten-free to ensure that there is no cross-contamination with gluten-containing ingredients.
2. Use Alternative Sweeteners
Angel food cake is traditionally made with a large amount of sugar, which gives it its sweet flavor and helps it hold its shape. However, for those who are sugar intolerant, there are many alternative sweeteners available that can be used instead. These include coconut sugar, honey, stevia, or xylitol. It is important to note that these sweeteners have different levels of sweetness than sugar, so you may need to adjust the amount used in the recipe accordingly.
3. Beat the Egg Whites Properly
One of the key ingredients in angel food cake is egg whites, which are beaten and folded into the batter to give the cake its light and airy texture. When making a gluten-free and sugar-free angel food cake, it is important to beat the egg whites properly to ensure that they are able to hold their shape and create the desired texture. The egg whites should be beaten until they form stiff peaks, meaning that when the beaters are lifted, the egg whites stand up and do not fold over.
4. Use Cream of Tartar
Cream of tartar is a common ingredient in angel food cake recipes as it helps to stabilize the egg whites and prevent them from deflating. When making a gluten-free and sugar-free angel food cake, it is important to use cream of tartar to ensure that the egg whites hold their shape and create the desired texture. Cream of tartar is a white powder that can be found in the baking aisle of most grocery stores.
5. Fold Ingredients Carefully
When making an angel food cake, it is important to fold the ingredients carefully to avoid deflating the egg whites and ruining the texture of the cake. To fold the ingredients, use a rubber spatula and gently scrape down the sides of the bowl, lifting the batter from the bottom and folding it over the top. Repeat this motion until the ingredients are well combined.
6. Use a Bundt Pan
Angel food cake is traditionally made in a tube pan, which has a removable bottom and tall sides. However, when making a gluten-free and sugar-free angel food cake, it is best to use a Bundt pan instead. A Bundt pan has a similar shape to a tube pan, but it has a non-stick surface that makes it easier to remove the cake from the pan. Additionally, the design of the pan can add an attractive appearance to the cake.
7. Invert the Cake
Once the cake is finished baking, it is important to invert it onto a cooling rack immediately. This allows the cake to cool evenly and prevent it from collapsing. To invert the cake, place the cake pan upside down on the cooling rack and let it cool completely before removing the cake from the pan. If the cake sticks to the pan, carefully run a knife around the edges to loosen it.
8. Be Patient
Angel food cake can be a finicky cake to make, especially when making a gluten-free and sugar-free version. However, it is important to be patient throughout the process and follow the recipe carefully. Beating the egg whites properly, folding the ingredients carefully, and inverting the cake immediately after baking are all crucial steps to ensure that the cake turns out perfectly.
In conclusion, making a gluten-free and sugar-free angel food cake requires a few modifications to the traditional recipe, such as using alternative flours and sweeteners, beating the egg whites properly, and carefully folding the ingredients. With the right ingredients and techniques, however, it is possible to make a delicious and satisfying cake that can be enjoyed by those with dietary restrictions or preferences.