When I think of Angel Food Cake, I think of my grandmother. She loves it – which absolutely makes sense as someone who’s been dairy free since I can remember, and this cake being dairy free! It’s just egg whites (so not vegan), sugar, flour, and air. That is genuinely all it is, just structure and lift.
So when I had the thought around making a refined sugar free version, I immediately knew I couldn’t change the end product that in my eyes, honors a great lady’s favorite cake. Which is why I homemade first a superfine maple sugar. If you missed that recipe, you can find it here.
And while the recipe says it all, I did leave out the serving ideas so that you can make it exactly how you want or need. For example, a few other ideas I had…
- Fresh berries, an absolute classic
- Lightly whipped cream, or a spoonful of greek yogurt
- Citrus zest, or delicately piped citrus curd
- A simple berry compote (and some fresh mint leaves sticking out)
- Freeze-dried strawberries blitzed to powder and sifted over top
It’s also excellent lightly toasted the next day, speaking from experience.
I know often times refined sugar free baking can feel like a compromise. As someone who is new-er to the maple sugar vs maple syrup and honey (not vegan) game, I know the woes of trying to make a simple cake only for it to turn into a dense pound cake instead. Finessing is a part of making changes to classic recipes, and this one was certainly tested before sharing for that very reason. But maple sugar, while extra work, comes with vitamins/minerals and can be prepped ahead in bulk so that light and delicate baked goods of all kind can be made easily and successfully with a 1:1 swap.
And before we hop to it and start the recipe, as I like to do, I have a few things to particularly keep in mind while making, that I want to end with.
- Make sure your maple sugar is very finely ground. Texture matters here! Blitz it in a food processor to get it superfine like powdered sugar.
- Add sugar gradually to the whipped egg whites (like I do in the video on socials!)
- Stop whipping at medium-stiff peaks. Overwhipping will make folding a little more difficult.
- Fold flour gently and in batches. Don’t rush this part, think macaron process if you are familiar with that!
- Cool the cake upside down completely before removing from the pan.
- Angel food cake is less about force and more about patience. Make time and enjoy the journey. 🙂
Angel Food Cake (Refined Sugar-Free)
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Fine-mesh sieve
- Rubber spatula
- 10-inch ungreased angel food cake pan
- Offset spatula (optional)
Ingredients
- 12 large egg whites room temperature
- 1½ teaspoons cream of tartar
- ¼ teaspoon fine sea salt
- 1½ cups superfine maple sugar homemade, finely ground
- 1 cup cake flour sifted
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Do not grease the angel food cake pan.
- In a bowl, sift together the cake flour and ¾ cup of the maple sugar. Set aside.
- In a clean, grease-free bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt.
- Increase mixer speed to medium-high and continue beating until soft peaks form.
- Gradually add the remaining ¾ cup maple sugar, one tablespoon at a time, beating until glossy medium-stiff peaks form.
- Beat in the vanilla extract just until incorporated.
- Sift the flour-maple sugar mixture over the egg whites in three additions. Gently fold with a spatula using a light, sweeping motion, rotating the bowl as you go.
- Spoon batter evenly into the ungreased pan. Gently smooth the top and tap the pan once on the counter to release large air bubbles.
- Bake for 40–45 minutes, until the top is lightly golden and springs back when touched.
- Immediately invert the pan and allow the cake to cool completely upside down, about 1½–2 hours. I know this sounds crazy, but it’s essential!
- Once fully cooled, run a thin knife around the edges and center tube to release the cake. Top or garnish however you see fit, or not at all. (In the photo, I used raspberries, mint leaves, and freeze dried strawberry I powdered quickly in a food processor and sifted). Slice with a serrated knife.
Notes
Do not grease the pan; the cake needs to cling to the sides to rise properly. If it doesn’t releasee after cooling and resting upside down, take a thin knife along the edges of your cake to help.
Medium-stiff peaks should stand tall, with a slight bend at the tip.
For extra insurance, you can sift the flour mixture twice before folding.
Storage notes:
Store loosely covered at room temperature for up to 2 days
Refrigerate for up to 5 days
Freeze slices up to 2 months