This Sugar-Free Diabetic-Friendly Angel Food Cake is a light and fluffy recipe, which uses egg whites and allulose. It’s a classic, foolproof recipe, ready in about 50 minutes.
Sugar-Free Diabetic-Friendly Angel Food Cake Ingredients
- 1¼ cups egg whites (about 9 large), room temperature
- 1½ cups allulose (or 1¼ cups erythritol — see note below)
- 1 cup cake flour
- 1¼ teaspoons cream of tartar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
- Optional: sugar-free whipped cream + fresh berries
How To Make Sugar-Free Diabetic-Friendly Angel Food Cake
- Prepare the dry mix: Sift the cake flour and 1/2 cup allulose together twice. Set aside.
- Beat the egg whites: Place egg whites in a large bowl. Add cream of tartar, vanilla, almond extract, and salt. Beat on medium speed until soft peaks form.
- Add the sweetener: Gradually beat in the remaining 1 cup allulose, about 2 tablespoons at a time, on high speed until stiff, glossy peaks form.
- Fold the dry mix: Gently fold in the flour mixture, 1/2 cup at a time, using a spatula. Do not deflate the batter.
- Bake: Spoon into an ungreased 10-inch tube pan. Run a knife through the batter to remove air pockets. Bake at 350°F (175°C) for 35–40 minutes, until lightly golden and the top looks dry.
- Cool upside down: Invert the pan immediately and allow it to cool completely for 1 hour.
- Serve: Run a knife around the edges to release. Serve with sugar-free whipped cream and berries.
Recipe Tips
- Can I use erythritol instead of allulose? Yes, but it may make the cake slightly drier and it can crystallize after baking.
- Why is my angel food cake dense? Overmixing or folding the flour too roughly can deflate the batter. Be gentle and precise.
- Do I need a tube pan? Yes, a tube pan allows the cake to rise properly and cool upside down, which is essential for structure.
- How to know when it’s done baking: The top should be lightly golden and dry to the touch. A toothpick should come out clean.
- Can I flavor this differently? Yes! Swap almond extract for lemon or orange for a citrus twist.
What To Serve With Angel Food Cake
This cake pairs well with light and fruity additions:
- Fresh strawberries, blueberries, or raspberries
- Sugar-free whipped cream
- A drizzle of sugar-free chocolate syrup
- Greek yogurt and honey (for non-strict diabetics)
- Sliced peaches or mango (in moderation)
How To Store Angel Food Cake
- Refrigerate: Store in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap slices in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature.
Angel Food Cake Nutrition Facts
- Calories: ~65
- Fat: 0 g
- Carbs: 6–8 g
- Sugars: 0 g added sugar
- Protein: 3 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use liquid egg whites from a carton?
Yes, just make sure they are 100% egg whites with no additives, and bring them to room temperature.
Why did my angel food cake collapse?
It likely wasn’t cooled upside down properly or was underbaked. Always invert the pan immediately.
Can I make this gluten-free?
Yes, substitute cake flour with a gluten-free baking mix that mimics cake flour texture.
Is allulose safe for diabetics?
Yes, allulose has no impact on blood sugar and is considered safe for people with diabetes.
Try More Recipes:
- Sugar-Free Apple Pie Bites Recipe
- Sugar-Free Swirled Mint Cookies (Diabetic-Friendly)
- Sugar-Free Coconut Macaroons Recipe
Sugar-Free Angel Food Cake Recipe
Description
This airy, fluffy cake is sugar-free and perfect for diabetics looking for a guilt-free treat.
Ingredients
Instructions
- Sift cake flour and 1/2 cup allulose twice. Set aside.
- Beat egg whites with cream of tartar, extracts, and salt until soft peaks form.
- Gradually add remaining allulose on high speed until stiff, glossy peaks form.
- Gently fold in flour mixture, 1/2 cup at a time.
- Spoon into ungreased 10-inch tube pan. Run a knife through to remove air pockets.
- Bake at 350°F for 35–40 minutes until golden and top looks dry.
- Invert pan and cool completely for 1 hour.
- Run a knife around the edges to release. Serve with toppings if desired.
Notes
- Allulose is the preferred sweetener for this recipe—it melts like sugar, keeps the cake soft, and has no glycemic impact. Erythritol works too, but may result in a slightly drier texture and can crystallize after baking.
