This sugar free angel food cake is a fluffy cake with an airy texture and makes such a pretty presentation. Topping it with a creamy, sugar free pudding frosting makes it a very special dessert.
Why this recipe is just so good
- Angel food cakes sometimes get bad press because people think they are tricky to make. And they use a lot of eggs. But following just a few tips will guarantee a beautiful and fluffy angel food cake.
- This cake can be served in so many ways: with a dusting of sugar free powdered sugar, sugar free frosting, whipped cream and fresh berries. Or even use it in a trifle.
- Low carb: There are only 3 grams of carbohydrates per 1 slice of cake without the frosting.
- No sugar added: The cake has about .5 grams of sugar per 1 slice of unfrosted cake.
- It freezes well. No worries about it going stale because you can't eat it fast enough.
Do you love cake? Fortunately there are so many products in the grocery to help us make sugar free desserts. Try my Chocolate Angel Food Cake, Peanut Butter cake, Almond Cherry Cake or Lemon Cake. They are all sugar free!
Ingredients
You will need the following ingredients to make this sugar free angel food cake recipe:
- egg whites, room temperature from fresh eggs
- powdered sugar substitute
- cream of tartar
- salt
- almond flour
- arrowroot powder
- almond, vanilla extract
How to make Sugar Free Angel Food Cake:
- Combine flour, salt and arrowroot. Set aside
- Beat egg whites until frothy.
- Mix in the cream of tartar and slowly beat in powdered sugar and extracts
- Beat batter until it forms soft peaks.
- Gently hand mix in the flour mixture and fold over the whipped egg whites until fully combined.
- Pour batter into an ungreased angel food cake pan and smooth the top with a rubber spatula.
- Bake for approximately 40 minutes. The cake will be golden brown when it is done and a toothpick inserted in cake will come out clean.
Here is the cake that was baked in a standard angel food pan with the little metal feet. It also has a removable bottom. Let the cake cool upside down for an hour. I still had to gently slide a butter knife around the edges but the results are so good!
Can I use liquid egg whites from a carton?
I have probably made over 50 Angel Food Cakes and have always used fresh egg whites. But I have seen this question many times and was curious myself if it would work. In my opinion, you can use carton egg whites, but I didn't find that the cake rose as high and the texture wasn't as good.
How to use up leftover egg yolks?
According to this article about freezing eggs by The Kitchn, we can freeze egg yolks if we prefer not to use them within four days. Although I have never frozen them myself since I have always found ways to use up the leftover egg yolks. Here are some ideas:
- Make some delicious Keto chocolate custard
- Try my Low carb Baked cauliflower rice pudding
- Quiche is always a great idea, as well as scrambled eggs. Just add an egg yolk and a tablespoon of water instead of a whole egg.
Can I use a Bundt pan to make angel food cake?
Many people have asked if they can use a Bundt pan instead of a specific angel food pan. I have always recommended against doing so. The angel food pan allows the cake to rise easily and it usually has metal feet on them to help hold up the pan when it is flipped over to cool. I decided to try for myself and the results are below.
Baked in a bundt pan, the angel food cake did not rise as high. Also, it was very difficult to get out of the pan. It mostly stuck to the bottom and sides of the pan and I had to piece it together. Is it possible? Yes, but for best results I don't recommend using a bundt pan.
Baking Tips
- Make sure eggs are room temperature and be careful not to get any yolks in the whites when you are separating them.
- Turn cake pan upside down to cool. Due to its spongy texture, this will help the cake from collapsing and will maintain the cake's height.
- After frosting cake, serve it by slicing with a serrated knife.
- Store leftovers in the refrigerator for about 4-5 days.
- You can let unfrosted cake stay covered at room temperature for 3-4 days.
- If you want to freeze the cake, wrap the cake in plastic wrap without the frosting and store in an airtight container in the freezer for up to 3 months. Make the frosting when you are ready to serve the angel food cake.
- If the cake is already frosted, I suggest not freezing it or scraping off the frosting first. The frosting would need to be rewhipped after it has defrosted since it will not be the same fluffy texture as before freezing.
If you tried this sugar free angel food cake and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!
Here are MORE delectable sugar free cakes to try:
Sugar Free Angel Food Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This light and airy sugar free angel food cake makes such a pretty presentation Topped with a fluffy, sugar free chocolate pudding frosting, it is a very special dessert.
Ingredients
- 12 egg whites, room temperature*
- 2 teaspoons cream of tartar
- 1 cup powdered sugar substitute ( I used ½ Swerve ½ Lakanto monkfruit)**
- ¾ cup fine almond flour, sifted
- ¼ cup Arrowroot powder
- ¼ teaspoon salt
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon almond extract
Pudding Frosting
- 1 box sugar free instant chocolate pudding
- 1 cup milk
- 1 (8 oz.) container sugar free Cool Whip whipped topping, defrosted
Instructions
- Preheat oven to 325°F.
- Make frosting: Mix the instant pudding with the milk. Stir to fully incorporate the dry pudding mix. Fold in the cool whip. Refrigerate the frosting while cake is baking.
- Make cake:
- Sift together the almond flour, salt and arrowroot powder. Set aside.
- Begin beating the egg whites in a mixer on high speed until frothy. It will not look creamy at this point Beat in cream of tartar. Then slowly beat in the powdered sugar and extracts.
- Continue beating until the egg whites form soft peaks. (see photo above)
- Hand mix in the dry ingredients a little at a time. Gently fold over the egg whites until flour is mixed in.
- Pour batter into an ungreased angel food pan*. Smooth the top.
- Bake for 40-45 minutes. Check at 40 minutes, the top should be golden brown.
- Remove pan and turn upside down on a cooling rack.
- When completely cooled, run a butter knife or metal spatula around edges and bottom of cake pan.
- Brush off crumbs and frost cake with pudding frosting. You can decorate with some unsweetened chocolate shavings if you'd like.
Notes
*There are approximately 3 grams of carbohydrates in a slice of cake without the frosting.
* You can use egg whites from a carton, but will not get as much height or exact same results as using regular egg whites. (See explanation/photo above). See post for uses for egg yolks.
**I have experimented with different types of sugar substitutes and have usually found that using a combination gets very good results
***Store leftovers in the refrigerator for 4-5 days. Freeze unfrosted cake for up to 3 months.
Katie says
I could eat the frosting by itself!!!
Deb Belsha says
Yes, it is so yummy!!
Sue says
I made this cake for a family member who loves Angel Food cake. They said it was their favorite!
Deb Belsha says
Glad your family liked it!