ANGEL FOOD CAKE WITH FRUIT AND YOGURT – WENDY BLANCHARD, M.S.

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 This recipe is grain, nut, and refined sugar free, and only works in a tube or bundt pan. It will not rise quite as much as a traditional angel food cake, but it tastes just as good!!!

Ingredients:
12 egg whites (Natural cage free liquid)
1/2 c Bob’s gluten free coconut flour
1/2 c. Bob’s gluten free Arrowroot starch flour
1/2 t. Himalayan salt
1 1/2 t. McCormick Cream of Tartar
1 1/2 c. Navitas Naturals coconut palm sugar (ground in a coffee grinder)
1 T. Simply Organic Vanilla
1 1/2 t. lemon juice (I used fresh lemon juice)
dairy free organic coconut or almond yogurt for topping
organic strawberries, blueberries, bananas for topping
gluten free Nonpareils for topping
Instructions:
  1. Preheat the oven to 325 degrees.
  2. Sift the coconut flour, then whisk together the coconut flour, arrowroot flour, and salt.
  3. Grind the sugar in a coffee grinder and stir in ¾ c of the sugar into the dry ingredients (measure sugar after grinding).
  4. Put the egg whites in a large stainless steel bowl.
  5. Beat the egg whites on low until frothy and add the cream of tartar.
  6. Increase speed to medium high and continue beating the egg whites until they form soft peaks and add the vanilla, lemon juice, and then very slowly beat in the remaining ¾ c of sugar, approx. 3 tablespoons at a time.
  7. Continue beating until the egg whites are just starting to form hard peaks.
  8. Using a rubber spatula, carefully and slowly fold in the dry ingredients approx. 3 tablespoons at a time. Make sure to cut down into the bottom of the batter and fold over the rest of the egg whites. Do not stir.
  9. Pour batter into a bundt or tube pan (I greased mine) and run a knife through it to get out the air bubbles and smooth the top with the rubber spatula.
  10. Bake 45 – 55 minutes or until the top is brown and cake springs back when firmly pressed.
  11. Allow to cool upside down on a cooling rack for 1 or 2 hours or until completely cooled. To remove the cake, use a long, thin spatula to cut around the edge and core of the cake.
  12. Top with yogurt, fruit, and Nonpareils.

If you want to add a caramel sauce, combine one cup coconut palm sugar, 3 ozs salted goat’s butter or vegan sticks, and 1/2 cup dairy free heavy cream (at room temperature).  Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least two or three quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice, dark copper color. Add the goat’s butter all at once and stir it in, before turning off the stove and pour in the dairy free heavy cream (The sauce will foam up quite a bit when you add it; this is why you want the larger pot.), whisking it until you get a smooth sauce. Drizzle on top of cake.

To your good health!

Wendy

 

 

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