Sugar Free Angel Food Cake
Sugar Free Angel Food Cake, a delicious no added sugar recipe for an airy sponge cake or cupcakes made without added fat or sugar.
Servings: 24 cupcakes
Equipment
- Tube Pan - optional for cake baking.
Ingredients
Cupcakes/Cake
- ⅔ cup Sugar Alternative. --Use a granular sugar alternative that measure like sugar and that can be baked with.
- 9 tbsp Cake Flour. -- a half cup plus 1 tbsp.
- ⅛ tsp Salt. -- about a pinch
- 6 Egg Whites. --Your egg whites should be at room temperature. Use large eggs.
- 1 tbsp Warm Water.
- ¾ tsp Cream of Tartar
- ¾ tsp Vanilla Extract. --"Pure" vanilla extract is recommended for flavor.
Whipped cream topping.
- 1 cup Heavy Whipping Cream
- 3 tbsp Sugar Alternative. --Granular
- Berries -- As desired.
Instructions
- 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 for cake option).
- 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. Process the ingredients for 10 seconds, or pulse 10 times, until the dry mixture is light and airy.
- 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.
- 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.
- 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.
- 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. 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.
- 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 (baking time may vary from the cupcake option). 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.
- 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!
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe. This recipe should make 18-24 cupcakes (depending on the size of your pan) or one tube cake.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe. This recipe should make 18-24 cupcakes (depending on the size of your pan) or one tube cake.
most recently updated:
August 26, 2025*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 48kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 27mg | Potassium: 40mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 146IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.04mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
Follow Me