Enjoy angel food cake once again with this easy and delicious cassava flour angel food cake! It’s free from refined sugars, nuts, and dairy and oh-so tasty.
Easy Cassava Flour Angel Food Cake
Ever since I can remember, angel food cake has been a part of my family. As a kid my mom would make one every time someone in our family had a birthday, and we all looked forward to it. After I got married and had kids, I carried on the tradition. At least until my kids discovered that you could also have pie or ice cream sundaes for your birthday… Even still, we enjoy angel food cake for a special treat whether it’s a birthday or not.
Now, I know that angel food cake gets a bad rap for being extra finicky. But I have good news for you friend! Unlike regular angel food cake or even gluten-free versions, this cassava flour angel food cake is SO MUCH EASIER to make! Since there’s not as much flour and no refined sugar, there’s no need to carefully fold ingredients into anything. You can feel free to let your stand mixer do all the work for you!
Easy peasy.
If you’re not into cassava flour, but you still need a gluten-free angel food cake, here are two others you can check out…
Chocolate Cream Angel Food Cake (regular gluten-free with regular sugar)
3-Ingredient GAPS Angel Food Cake (with low-carb version)
The Ingredients
Egg whites.
Since angel food cake is basically meringue with flour, egg whites are a super important part of the recipe. I have no acceptable substitute for you if you can’t do eggs. Sorry!
While it is possible to just take your eggs out of the fridge, separate them, and whip them up, making the meringue part of angel food cake works SO much better if your egg whites are room temperature before you whip them. It’s also very important to make sure that there is no egg yolks in with your whites. Yolks will prevent the whites from fluffing up properly.
Sweetener.
Like most of my treats, I usually sweeten this grain-free angel food cake with honey. But if you can’t do honey, I have also made this using maple syrup and it’s very delicious too! My hubby actually prefers the maple syrup version since it gives the cake a little more flavor. I have not tried this cake with any low-carb subs like stevia or monk fruit. If you’re used to subbing those though, I’d say go for it!
Cassava flour.
After 4 or 5 years on the GAPS (ish) diet, I’ve been weaning myself off nut-based products. My body just does not seem to like them any more! So cassava flour has become my new best friend when baking. It’s an easy flour to get to know, and gives this grain-free angel food cake a wonderful fluffy texture. Cassava flour is also actually packed with nutritional value, too. It’s high in vitamin C, potassium, folate, magnesium, and phosphorus!
Like a lot of my baking ingredients, I get my cassava flour from Azure Standard. It’s well priced and very good quality.
If you’re looking for other cassava flour recipes to enjoy… These Easy One-Bowl Cassava Flour Brownies are all I’ve got so far, but I’m working on others!
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!
Cassava Flour Angel Food Cake
Free from grain, gluten, dairy, and refined sugar.
Ingredients
- 2 cups egg whites (room temperature)
- 1 teaspoon cream of tartar
- 3-4 tablespoons honey or maple syrup (you can use a little more if you want it sweeter)
- pinch sea salt
- 8 tablespoons cassava flour (I love using Azure Standard’s)
Instructions
Preheat oven to 350 and get a 10-inch tube pan with removable bottom ready. DO NOT GREASE THE PAN.
In large bowl, whip eggs whites until frothy. Add in cream of tartar and continue to whip on high until egg whites form stiff peaks.
Add in salt and sweetener.
With mixer on high, add in cassava flour 1 tablespoon at a time, making sure to clean down sides of the bowl.
Pour and smooth batter into tube pan. The batter should be very fluffy.
Bake for 25 minutes, or until golden and firm.
Remove cake from the oven and invert the pan – with the cake still in it – to cool completely while upside down.
When cool, turn cake right side up and cut around edges to remove from pan.
My husband loves angel food cake.
Mine too! I hope your hubby gets to enjoy this on as much as mine does!
Is the 2 CUPS of egg white real or is it whites of 2 eggs?
Haha! Yep! It really is 2 CUPS of egg whites.
can I use packaged egg whites that I get at Kroger?
I honestly can’t say, sorry. I’ve never used packaged eggs whites before. Have you ever used them for a meringue? If they work for that, then they could possibly work for this cake.
I was thinking that egg free people might be able to substitute aquafaba for the egg whites.🤷♀️
It’s a possibility! I’ve not worked enough with aquafaba to say for sure. Let me know if you try it!
How do I store it and how long will it store?
To be honest, I’m not sure. Mine are always eaten within a day. I would just store it covered on the counter for a couple days. If you want it stored longer than that, try the fridge. Storing it in the fridge might change the texture of the cake a little though.
Bobs Red Mill has a reasonably priced cassava flour. I go to their store in Milwaukie, Oregon to but my gluten free products. My husband loves Angel food cakes, so am hoping he likes this, also. Do you know the macros for the cake, especially the carbs?
Thanks for sharing. I would plug the ingredients into a free online calorie counter if you want to know the breakdown of the carbs. I don’t count them.