Sugar Free Angel Food Cake

I was very excited when I learned that I could make an angel food cake with a sweetener! Yes, sugar free! Why? Because this cake has no fat whatsoever, very little flour and most of the calories come from sugar, lots of it! If you can replace just sugar in the recipe, you will get a low calorie, high protein cake! And that’s exactly what I did!

Is angel food cake healthier than cake?

Angel food cake is a healthy alternative to a cake, especially that this recipe is sugar free. Angel food cake does not contain any fats: no egg yolks, no butter, just egg whites. There is a very small amount of flour.

How many calories in sugar free angel food cake?

This sugar free angel food cake recipe has 7 servings and 50 calories per one serving with 4.5 grams of protein. This is a very high protein and low calorie cake that will satisfy your cravings!

What do you need to make this sugar free angel food cake?

• Egg whites
• Cake flour – it is a much finer flour than all purpose flour. This makes it more suitable for this light, cloud-like cake.
• Monkfruit sweetener – looks, tastes and smell much like regular sugar. It can be blended to powdered consistency
• Cream of tartar
• Salt
• Vanilla extract

How to make sugar free angel food cake

We need only ½ cup of cake flour. This type of flour is much finer than regular flour so perfect for this delicate egg white cake. If you don’t have it, use all purpose flour. Add ¼ tsp of fine salt and sift thru a fine sieve.

Instead of sugar I am going to use this sweetener: ½ cup monkfruit – it looks, smells and behaves very much like sugar. I am going to blend it finely. It should look like powdered sugar.

Sift the sweetener

Sift flour and sweetener together, one more time

I have here 6 – 7 egg whites (about 280 – 300 grams) Don’t worry, we are not wasting our precious yolks.

With an electric mixer, start beating egg whites until foamy

Add ¾ tsp cream of tartar

1 tsp vanilla extract

1 tbsp water

Beat until soft peaks forms

Add sweetener and flour, slowly

Mix until all combined – few seconds, do not over mix

I am using non stick 9 inch baking pan. Before you pour the batter, make sure you line the pan with parchment paper. With egg white cake you cannot use any fat (oil, butter); fat destroys this cake. If you don’t use parchment paper you will have a hard time removing the cake from the pan, true story:)

Bake at 325F for 45 to 50 minutes

You can also make single serve cupcakes by dividing the batter in 12 cupcakes. I use silicon baking muffin pan. They come out easily after baking.

Bake at 325F for 25 minute. Take them out and set aside to cool

What desserts can be made with sugar free Angel Food Cake

My favorite use for this dessert is a trifle. I make it in many different ways:

As a single serving trifle dessert in a cup

More sharable size trifle layered with pieces of angel food cake, custard and fruit. You can create as many layers as you desire or can fit in your dish.

If you want to be in control of your portion size you can create these angel food cake sandwiches. They are cut from a loaf, smeared heavily with my strawberry sauce (recipe in my oatmeal recipe, scroll down) and topped with custard (recipe follows). The sauce moistens the cake well, adds flavor and makes the dessert delicious.

Custard Recipe but lighter

1. Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil. I am tweaking Food Network’s Ina’s Garten recipe by using 2% milk instead of whole milk (almond or cashew milk can also be used), replaced sugar with monkfruit sweetener. And I also removed butter from the recipe.
2. Beat the egg yolks and sweetener until pale and thick, about 5 minutes. You can also use a mixer to this. Sift on the cornstarch and stir until all combined and smooth. Add 1 tsp vanilla extract. Depending on how satisfied you are of the consistency of the custard, you can adjust the amount of cornstarch.
3. Slowly pour the hot milk mixture into the egg mixture.     
4. Pour the mixture back into the pan.
5. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!)
6. Immediately, pour the mixture through a fine sieve into a large bowl. Optionally you can Stir in Cognac, butter, and heavy cream.
7. Place plastic wrap directly on the custard and refrigerate until cold.

GUILT FREE DESSERT RECIPES

NO BAKE YOGURT STRAWBERRY CHEESECAKE

SUGAR FREE BROWNIES

COFFEE CHOCOLATE CHIP YOGURT ICE CREAM

MORE APPLES THAN DOUGH CAKE

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