This gluten-free Angel Food Cake is perfectly fluffy and stuffed with chocolate whipping cream frosting. It’s a must-have dessert!
A family tradition.
When I was growing up, Chocolate Cream Angel Food Cake was a family birthday tradition. Each year, for each family member, my mother would carefully separate eggs, whip them, fold in flour, and gingerly place the delicate cake in the oven. Once baked she would dig out a trench in the center of the cake and fill it with chocolate whipped cream. My brother and I never asked for a different cake for our birthdays – mom’s Waldorf Angel Food was the best cake we’d ever had!
After marrying and having my own crazy kids, I was excited (and a little nervous) to carry on the angel food cake legacy. Then, gluten and egg-intolerance hit my family. There went my beloved birthday tradition! Thankfully, after a few years of bitter longing (I’m only slightly exaggerating) the GAPS diet brought back some hope – a.k.a. eggs – into my life.
One of the first things I did as a recovering egg-intolerant was make my dear mother a gluten-free angel food cake for her 50th birthday. 🙂
8 years of love.
Yesterday was my oldest’s 8th birthday (!). During the weeks of anticipation, she begged me to make her a cake like the one I made for Grandma.
Of course I complied willingly.
Even though this cake is very delicate, and can take a while to prepare, it’s really not all that hard to put together. As long as you keep hungry 4-year old boys and curious 2-year old girls away!
More birthday goodness.
If you’re still on the lookout for a good family-friendly birthday treat, but this angel food cake doesn’t do it for you, check out these recipes. They’re all family favorites!
- Giant Chocolate Chip Cookie Cake with Whipped Cream Frosting
- Dark Chocolate Cupcakes with Chocolate Frosting
- Dairy-Free Hummingbird Cake
- Honey Orange Cupcakes
- Deep Dish Gluten-Free Apple Pie
- Vegan Chocolate Applesauce Cake
- Buttermilk Carob Zucchini Cake
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Chocolate Cream Angel Food Cake
Free from gluten and dairy.
Preheat oven to 325.
In medium bowl whisk together flour, starch, 1/2 of the evaporated cane juice, guar gum, and the salt. Set aside.
In separate large bowl, whip egg whites until frothy. Add in cream of tartar and continue to beat. Slowly add in remaining evaporated cane juice and vanilla extract and beat until soft peaks form.
Sift 1/4 cup of the flour mixture over egg whites, folding in carefully with a rubber spatula. Repeat until all flour mixture has been incorporated and no dry streaks remain.
Carefully pour mixture into an ungreased 10 inch tube pan.
Run a butter knife or spatula around the edges and through the center of the batter to make sure there are no large air pockets.
Transfer pan to the oven and bake for 60-70 minutes, or until crust is golden-brown and cracked, and cake springs back lightly when touched.
Tip cake pan upside down and cool completely before trying to remove cake.
When completely cooled, slice around the edges of a pan with a serrated knife, then gently remove the outer edge of the pan.
Flip cake upside down and, using a serrated knife, slice off the bottom (which is now the top) about 1 inch from the top of the cake. Carefully set aside. This is the ‘lid’ of the cake.
Using a steak knife, cut a circle around the diameter of the cake about 1 inch inside. Cut another circle about an inch from the first circle.
Take a fork and carefully dig out a 1×1 inch trench. Set the trench aside, or devour immediately if no one is watching.
Fill the trench with chocolate cream frosting.
Replace the ‘lid’ of the cake over the trench and continue to frost entire cake as desired.
It’s very important to make sure your egg whites are room temperature and that whatever extract you use contains NO oil.
Chocolate Whipped Cream Frosting
Free from gluten, grain, eggs, and refined sugar.
- 1 pint whipping cream – use the cream off the top of a can of coconut milk for a dairy-free version
- 1/4 c. cocoa powder
- 1/3-1/2 c. honey, depending on how sweet you like your chocolate
Whip cream until peaks begin to form.
Sift cocoa over the cream and beat to combine.
Drizzle with honey and beat to combine.
Cream whips best when beat with chilled beaters in a chilled bowl. I usually stick my bowl and beaters in the freezer for about 20 minutes before whipping the cream.
What’s one of your family’s favorite birthday traditions?