Sugar Free Angel Food Cake Recipe
I used to avoid making angel food cake because I thought the texture relied entirely on real sugar. After many tests in my kitchen, I realized that with the right technique and sweetener, you can absolutely achieve that iconic, airy sponge without the glucose spike. This recipe results in a cake that is incredibly light, delicate, and guilt-free.
Whether you are diabetic or simply cutting back on refined sugar, this cake satisfies the craving for a classic bakery treat without compromising on taste or texture.
Ingredients List
To get that perfect rise, precision is key. Here is what you will need:
- Egg Whites: 1 ½ cups (approximately 10 to 12 large eggs). Ideally, separate these while cold, then let them sit at room temperature for 30 minutes before whipping.
- Cake Flour: 1 cup. This low-protein flour is essential for a tender crumb.
- Granulated Sugar Substitute: 1 ½ cups. I recommend Allulose or a Monk Fruit/Erythritol blend. Allulose browns and dissolves most like sugar.
- Cream of Tartar: 1 ½ teaspoons. This is non-negotiable; it stabilizes the egg whites so the cake doesn’t collapse.
- Salt: ¼ teaspoon.
- Vanilla Extract: 1 ½ teaspoons.
- Almond Extract: ½ teaspoon. This gives it that traditional bakery flavor profile.
Step-by-Step Instructions
Prepare Your Equipment
Preheat your oven to 350°F (175°C). Locate a 10-inch tube pan (angel food cake pan). Do not grease the pan. The batter needs to cling to the sides of the pan to climb up as it bakes. If the pan is slippery, the cake will not rise.
Sift the Dry Ingredients
Sift the cake flour and ¾ cup of your sweetener together into a medium bowl. Repeat this process two more times. Sifting three times aerates the flour mixture, ensuring it doesn’t weigh down the egg foam later.
Whip the Egg Whites
In a large, perfectly clean metal or glass mixing bowl, beat the egg whites, cream of tartar, and salt on medium speed. Continue until the mixture becomes frothy and soft peaks begin to form.
Add Sweetener and Flavor
Slowly sprinkle in the remaining ¾ cup of sweetener, about a tablespoon at a time, while continuing to beat on high speed. Once all sweetener is added, beat until stiff, glossy peaks form. The mixture should not slide if you tilt the bowl. Gently fold in the vanilla and almond extracts.
Fold in the Flour Mixture
Sift a thin layer of the flour mixture over the egg whites (about ¼ cup at a time). Using a silicone spatula, gently fold the flour into the whites. Use a cutting motion down the middle, along the bottom, and up the side. rotate the bowl and repeat. Do this slowly to keep the air in the batter.
Bake and Cool
Spoon the batter into the ungreased tube pan. Run a knife gently through the batter to release large air pockets. Bake for 35 to 40 minutes, or until the top is golden brown and springs back when touched.
Remove from the oven and immediately invert the pan (turn it upside down) onto a bottle neck or the pan’s feet. Let it cool completely upside down for at least 2 hours. This prevents the cake from shrinking.
Nutrition Facts
The values below are estimates per slice, based on a recipe yielding 12 servings.
| Nutrient | Amount per Serving |
| Calories | 75 |
| Total Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 95mg |
| Total Carbohydrates | 14g |
| Dietary Fiber | 0g |
| Sugars | 0g |
| Sugar Alcohols | 4g |
| Protein | 3g |
Helpful Tips for Success
- Clean Equipment is Vital: Any trace of grease, oil, or egg yolk in your bowl will prevent the egg whites from whipping properly. Wipe your bowl with a little vinegar/lemon juice and a paper towel before starting to ensure it is pristine.
- Room Temperature Eggs: Cold eggs separate easier, but room temperature whites whip up to a higher volume. Separate them cold, then let them sit.
- Don’t Rush the Folding: This is the most technical part. If you stir vigorously, you will knock the air out, resulting in a dense, rubbery disc rather than a fluffy cake.
- Check Your Sweetener: If your sugar substitute is very coarse, pulse it in a blender a few times to make it finer. This helps it dissolve into the egg whites quickly.
Variations
Lemon Angel Food Cake
Omit the almond extract. Add 1 teaspoon of fresh lemon zest and 1 teaspoon of lemon juice during the final moments of whipping the egg whites.
Chocolate Version
Substitute ¼ cup of the cake flour with ¼ cup of unsweetened cocoa powder. Sift the cocoa powder with the flour three times to ensure there are no lumps.
Gluten-Free Option
Replace the cake flour with a high-quality gluten-free 1-to-1 baking flour blend. Ensure the blend contains xanthan gum, or add ¼ teaspoon of xanthan gum to help with structure.
How to Serve
This cake is naturally dry and sponge-like, meant to soak up flavors.
- Classic: Serve with fresh sliced strawberries and a dollop of sugar-free whipped cream.
- Citrus: Drizzle with a sugar-free lemon curd or a simple glaze made from powdered sweetener and lemon juice.
- Grilled: Slice the cake and toast it briefly on a grill pan. The heat caramelizes the sweetener slightly. Serve with warm berries.
Storage Instructions
Room Temperature: Store the cooled cake in an airtight container or cake keeper at room temperature for up to 3 days. Do not refrigerate it immediately, as the fridge can dry it out faster.
Freezing: This cake freezes beautifully. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw on the counter for 30 minutes before eating.
FAQs
Can I use a bundt pan instead of a tube pan?
It is not recommended. A tube pan has a straight side and a removable bottom, which allows the cake to climb and be removed easily. Bundt pans usually have fluted designs and require greasing, which stops the cake from rising properly.
Why did my cake fall out of the pan while cooling?
If the cake falls out while inverted, it usually means the pan was greased or the cake was under-baked. The structure wasn’t strong enough to hold itself against gravity.
Does this cake taste different from the regular version?
The texture is nearly identical. Depending on the sweetener you use, you might notice a slight “cooling” sensation (common with erythritol), but using Allulose or a blend significantly minimizes this.
Conclusion
Making a sugar free angel food cake might seem intimidating, but it is actually one of the purest forms of baking. By removing the heavy sugar and relying on the protein structure of egg whites, you create a dessert that is light as air. It is the perfect blank canvas for summer berries or a rich chocolate drizzle. Once you master the folding technique, this will likely become your go-to dessert for light, healthy celebrations.
