Paleo Angel Food Cake with Almond Flour and Maple Sugar
A grain-free twist on classic angel food cake that delivers the same airy, cloud-like texture using blanched almond flour and arrowroot in place of traditional wheat flour. Sweetened naturally with maple sugar instead of refined white sugar, this paleo-friendly dessert maintains the delicate vanilla flavor and tender crumb that makes angel food cake so beloved. The addition of fresh lemon zest brightens the cake with subtle citrus notes. Perfect for those following paleo or gluten-free diets who don't want to miss out on this timeless dessert, especially when served with fresh berries and whipped cream for special occasions.
Ingredients
- 12 egg whites
- 1 tsp cream of tartar
- 1 ½ cup maple sugarcoconut sugar1:1paleorefined-sugar-free
Works well but less complex flavor
- 1 tsp pure vanilla extract
- ¾ cup blanched almond flourcoconut flour1:3 ratiopaleonut-free
Use 1/4 cup coconut flour total
- ¼ cup arrowroot flourtapioca starch1:1paleo
Identical binding properties
- ¼ tsp Himalayan pink salt
- 1 Tbsp lemon zest
Instructions
- 1
Allow eggs to reach room temperature for at least 30 minutes
- 2
Separate egg yolks from whites and reserve yolks for other uses
- 3
Preheat oven to 350 degrees
- 4
Place cake pans on baking sheet without greasing
- 5
Sift maple sugar twice
- 6
Sift together almond flour, arrowroot flour, and salt then set aside
- 7
Beat egg whites on medium speed until frothy
- 8
Add cream of tartar and beat on high until stiff peaks form
- 9
Reduce to medium-high speed and drizzle in vanilla extract
- 10
Lower to medium-low speed and add maple sugar one spoonful at a time
- 11
Beat on high speed for 30 seconds once sugar is incorporated
- 12
Remove bowl from mixer and fold in flour mixture one spoonful at a time
- 13
Fold in lemon zest
- 14
Spoon batter into pans and smooth tops with spatula
- 15
Bake on middle rack for 35-40 minutes until toothpick comes out clean
- 16
Invert tube pan to cool if using or cool completely in regular pans
- 17
Run knife around edges before removing from pan
- 18
Serve with whipped cream and fresh berries
Tips
Room temperature egg whites whip to greater volume than cold ones, so don't skip the 30-minute rest period for best results.
Fold the flour mixture gently to maintain the airy texture - overmixing will deflate the carefully whipped egg whites.
If you don't have an angel food tube pan, the cake will still work in regular round pans but may have a slightly denser texture.
Good to Know
Cover and store at room temperature for up to 2 days or refrigerate for up to 5 days.
Best served day of baking but can be made 1 day ahead and stored covered.
Serve at room temperature with whipped cream and fresh berries.
Common Mistakes
Don't grease the pans to avoid preventing the cake from climbing and achieving proper height.
Add maple sugar gradually to avoid deflating the egg whites.
Fold flour mixture gently to maintain airiness.
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use regular sugar instead of maple sugar?
Yes, you can substitute granulated sugar 1:1 for maple sugar, though you'll lose the subtle maple flavor that complements the almond flour.
What if I don't have cream of tartar?
You can substitute 2 teaspoons lemon juice or white vinegar, though cream of tartar provides better stability for the egg whites.
How long will this cake keep fresh?
Store covered at room temperature for 2 days or refrigerated for up to 5 days. The texture is best within the first day.