This 3-ingredient paleo and GAPS angel food cake is an easy and delicious treat! Perfect for a first birthday cake or for a healthy shovel for berries and whipped cream… Keto option included!
A family tradition.
Every year, for as long as I can remember, angel food cake has been a birthday tradition in my family. Even as a kid, my mom would make a nice, fluffy homemade angel food cake for every birthday in our family. When I got married, I carried on that tradition. Sort of…
Upon discovering my intolerance for gluten and eggs after the birth of my 3rd kiddo, angel food cake seemed like a thing of the past. And indeed it was a for a few years. But then came along the GAPS Diet and I could suddenly enjoy eggs again! After transitioning back to a regular gluten-free diet my chocolate cream angel food cake recipe was born. Super delicious and easy enough, but sadly for me and our babies, still full of grains and sugars. (We don’t do grains until first molars come in!)
Thus my search to make a GAPS-friendly angel food cake began.
The perfect first cake.
If you’ve been following me on Instagram for a while, you’ll probably know that I’ve been working on this cake for… over a year. Not exclusively, mind you, but off and on. After another round of the GAPS Diet, and another baby born, I think I’ve finally got it.
With only three ingredients, and super easy to whip up (much easier than a normal angel food cake!), this GAPS angel food cake is perfect for first birthdays! My youngest just enjoyed it for his first birthday about a month ago.
GAPS Angel food cake.
This little cake has only three simple ingredients: egg whites, honey, and almond flour. My first few times around the block with this cake I just tried make a 7-inches one. It was perfect for a simple treat or for little baby birthday. 😉 I used this recipe multiple times and loved it well. The first set of photos I did for this recipe were of that cake.
I recently updated this recipe to include instructions for a regular sized angel food cake. Still only 3 low-carb ingredients, but now made in a regular 10-inch tube pan. It still works just fine and my family loves it. The only issue with this version is you have to have a lot of egg whites on hand. Which works well if you use yolks a lot, but if you don’t you might want to stick with the smaller sized cake. 🙂
Without the additions of sugar and cream of tartar, this cake is a little spongier than a normal angel food cake, too. Just so ya’ know. If you’re not on the GAPS Diet, you can add in 1/2 teaspoon of cream of tartar to the egg whites and the cake will hold it’s fluffiness a little better.
Also, if you’re looking for a nice tall cake, just double the recipe and bake two! I did this for my son’s birthday and frosted in between the cakes and on top. It was delicious! I’m including the recipe for the frosting I used, but you could simply whip up a recipe of my coconut whipped cream for frosting, if you want, and top with berries. Super yummy!
More grain-free birthday treats.
If you’re not in the mood for angel food cake, but you’re still looking for a nice, paleo birthday treat, here are some others we’ve used in my family:
- Dark Chocolate Cupcakes with Chocolate Frosting
- Personal Pan Apple Pie
- No-Bake Chocolate Avocado Tart
- Probiotic Apple Pie Ice Cream
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!
3-Ingredient GAPS Angel Food Cake
Free of grain, gluten, dairy, and refined sugar.
For a 7-inch cake:
- 1 cup room temperature egg whites*
- 2 tablespoon honey (use 1/2 teaspoon organic liquid stevia for keto option)
- 1/2 cup almond flour
For a 10-inch tube cake:
- 2 cups room temperature egg whites*
- 1/4 cup honey (use 1 teaspoon organic liquid stevia for keto option)
- 1 cup almond flour
In large high-sided bowl, beat egg whites with a hand or stand mixer until stiff peaks form – about 5-10 minutes (depending on the speed of your mixer).
Add in honey and beat until well mixed.
Sift in almond flour, about 3 tablespoons at a time, folding slowly after each addition, until all the flour is added.
Pour into the ungreased cake pan and bake at for 20-25 minutes, or until golden browned and springy when you touch it.
Invert the cake pan to cool. Once the cake is cool, remove from pan and frost with the recipe below, top with coconut whipped cream and berries, or eat as is.
*Please, please, please don’t buy plain egg whites from the store to use for this! Get your eggs from a farm, or at least buy organic ones and separate them yourself, it’s not that hard!
*This will not work with egg replacers like mashed fruit/veggie or flax eggs. Sorry! You might get something tasty, but it won’t be an angel food cake. 😉
And a last note: If you’re *not* on the GAPS Diet, and you can handle it, sprinkle in a little cream of tartar to your cake if you’re having trouble keeping your egg whites from falling.
Easy Chocolate Frosting
Free of grain, gluten, dairy, and refined sugar.
- 1/4 cup coconut oil, liquid state
- 1/4 cup honey
- 1/2 cup cocoa powder
- 1/4 teaspoon vanilla extract (optional – I like to make my own or use this one from Azure Standard)
- 1/4 teaspoon Himalayan salt
In a bowl, whisk together ingredients until smooth and silky.
Frost cooled cake and enjoy!