Angel Food Cake

Angel Food Cake could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One portion of this dish contains around 1g of protein, 1g of fat, and a total of 52 calories. This recipe serves 10 and costs 79 cents per serving. Many people made this recipe, and 197 would say it hit the spot. It works best as a side dish, and is done in approximately 45 minutes. It will be a hit at your Mother's Day event. A mixture of oat flour, arrowroot starch, erythritol, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Desserts with Benefits. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is not so tremendous. Angel Food Cake, Angel Food Cake, and Angel Food Cake are very similar to this recipe.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees Fahrenheit.In a small bowl, sift together the oat flour, arrowroot starch and xanthan gum. Set aside.In a stand mixer bowl with whisk attachment, add the egg whites, cream of tartar, salt and extracts. Whisk on medium-high speed until stiff peaks form (~5 minutes)Reduce speed to low and slowly add the erythritol.Take bowl off the mixer and slowly and gently fold in the sifted dry ingredients, one scoop at a time. Be super careful here, making sure not to deflate the egg whites. Do not overmix.Scoop the batter into the cake pan and flatten the surface. Bake for 35-40 minutes, or until surface is golden brown and springs back when tapped. Cool cake upside down (so cake doesn't deflate). Once cool, use an offset spatula to loosen the cake from the sides and center, flip the cake then slice and serve!

 

Step by step:

1. Preheat the oven to 350 degrees Fahrenheit.In a small bowl, sift together the oat flour, arrowroot starch and xanthan gum. Set aside.In a stand mixer bowl with whisk attachment, add the egg whites, cream of tartar, salt and extracts.

2. Whisk on medium-high speed until stiff peaks form (~5 minutes)Reduce speed to low and slowly add the erythritol.Take bowl off the mixer and slowly and gently fold in the sifted dry ingredients, one scoop at a time. Be super careful here, making sure not to deflate the egg whites. Do not overmix.Scoop the batter into the cake pan and flatten the surface.

3. Bake for 35-40 minutes, or until surface is golden brown and springs back when tapped. Cool cake upside down (so cake doesn't deflate). Once cool, use an offset spatula to loosen the cake from the sides and center, flip the cake then slice and serve!

Nutrition Information:

covered percent of daily need

 

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