Sugar Free Angel Food Cake

These Sugar Free Angel Food Cake and Cupcakes are a light and airy kind of sponge cake.

Made with no added sugar and no egg yolks, this classic cake has its own delicious unique mild flavor with a spongy and slightly chewy texture. This recipe can be used for making angel food cupcakes or cake.

What makes angel cake so good?

Angel cake is a classic choice due to its light and airy texture making it different from other cakes.

I really like the versatility of this cake thanks to that light texture as it can be frosted or paired with fruit for a perfect balance.

Have you tried Sugar Free Carrot Cake Cupcakes?

Those Sugar Free Carrot Cake Cupcakes are a delicious dessert or treat that is made with grated carrots, spices, and yogurt. Both this recipe for sugar free angel cupcakes and that recipe carrot cake cupcakes are delicious no added sugar treats that taste amazing!

Cake Flour is an essential ingredient in this cake recipe. You can find Cake Flour here.

What you need to make Angel Food Cake .

Cake

• Sugar Alternative. Use a granular sugar alternative that can be baked with.
• Cake Flour. This is the best kind of flour to use with a light and fluffy kind of cake. You can sift the flour if needed.
• Salt. Really just a pinch of salt is used in this recipe.
• Egg Whites.Your egg whites should be at room temperature.
• Warm Water. Adds a bit of moisture to help the batter smooth out.
• Cream of Tartar. Helps to keep the egg white peaks from collapsing as this is how we get the cake airy.
• Vanilla Extract. "Pure" vanilla extract is recommended for flavor.

Whipped cream topping.

• Heavy Whipping Cream Creamy and moist making it perfect for a topping.
• Sugar Alternative. Granular used for adding a bit of 'sweetness' to the topping.
• Favorite Berries to decorate

How to make Angel Food Cake.

• Prep Time: 25 minutes .
• Bake Time: 20 minutes .
• Servings: 18-24 cupcakes or one cake .
• How to Serve: with whipped cream topping and fruit.
• Notes: For the cupcakes you will need a cupcake pan(s) and liner. To make the cake you will need a tube style cake pan .

1. Prepare. Start by adjusting your oven rack to the lowest position in your oven. Then preheat your oven to 325°F. Place cupcake liners in your cupcake pan (no need to prep your tube style pan for nonstick).
2. Sugar Alternative. In a blender or food processor, blend or pulse your sugar alternative until has a powdery consistency. Remove a half cup of the alternative and set it aside. Then add your cake flour and salt.
   Processor the ingredients for 10 seconds, or pulse 10 times, until the dry mixture is light and airy.
3. Egg Whites. If you have not done so, separate the egg whites from the yolks and place the egg whites into a large mixing bowl. Outfit your mixer with a whisk attachment and then add your water and cream of tartar to the egg whites and whip the ingredients together on medium speed for one minute. Then increase the speed to medium-high speed and slowly add the half cup of fine sugar alternative you set aside earlier in the second step.
4. Peaks. Continue to beat or whisk the ingredients from the last step until soft peaks form (about five minutes). Then add your vanilla extract to the bowl and blend on low speed to incorporate.
5. Flour. Next, sift the flour (and alternative mixture) left from the second step into your egg white mixture from the last step, a little at a time. In between additions use a rubber spatula or similar item to carefully fold the dry ingredients in. This avoids deflating the batter, which can result in dense cupcakes or cake.
6. Bake. Carefully spoon the angel food batter into your cupcake liners filling each about ⅔ or into your prepared cake tube pan. Gently tap the bottom of the pan on your counter and then place the pan into your oven.
7. Cupcakes. Bake cupcakes about 18-20 minutes or cake for 40-45 minutes, or until an inserted toothpick comes out clean, rotating the pan halfway through baking, for even baking.
8. Cake. For the cake option in this recipe, the cake is done baking when a toothpick comes out clean and it is golden brown on top. When you remove it from the oven, immediately invert the pan on a wire cooling rack (place the rack on top of the tube pan and then carefully turn the pan and rack over together). **Note that the cake should not be removed from the inverted pan until it has cooled.It should take about an hour to completely cool.
9. Topping. In a medium size mixing bowl beat together the cream and sugar alternative until stiff peaks form, about two minutes. Then you can pipe or spoon it onto your cupcakes/cake and garnish with your favorite berries. Enjoy!

Tips for making the best Sugar Free Angel Food cake

It is essential to the success of this recipe that you use cake flour rather than all purpose flour. All purpose flour has more protein in it which may result in a slightly denser cake texture (this cake is best with a light and airy texture).

More helpful tips for you.

1. Carefully separate the eggs whites from the yolks as the yolks will add a yellow color to this normally white cake.
2. In the "flour" step above, it is important to follow the process described. The sifted cake flour and alternative (left over from the second step) should be gently folded into the egg whites. It is important that you do this carefully in order to avoid deflating the air that is needed for your cake to rise.
3. An ungreased tube pan is used to make angel food cake. This is because not using grease allows the batter to grip the sides of the pan for a proper rise. A tube pan is used because the center tube helps with even heat distribution while the cake is baking.
4. This cake is baked on the lowest possible position in your oven because of how it will rise while baking.
5. Lastly, the cake is cooled upside down, in its pan on a cooling rack, to prevent the cake from collapsing under its own weight. This is not done for the cupcakes however because of their size.

How to store angel cake.

Once you cake or cupcakes have fully cooled and have been removed from the pan, they should be stored in an airtight container and covered with foil or cake dome or similar item. When properly stored, the cake should keep for about a week refrigerated or up to a few months when frozen. The cupcakes should keep for about five days refrigerated or up to a few months when frozen. **Note that it is best to add the topping before serving rather than storing the cake/cupcakes with the topping.

You may also be interested in these no added sugar cake recipes.

• Sugar Free Cream Cheese Pound Cake
• Sugar Free Peanut Butter Cookie Cake
• Sugar Free Chocolate Cupcakes with Frosting
• Sugar Free Lemon Cupcakes with Strawberry Frosting
• Sugar Free Lemon Bundt Cake
• The Best Sugar Free Chocolate Cake
• Sugar Free Boston Cream Poke Cake
• Sugar Free Carrot Bundt Cake