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GET IT NOWMy Sugar Free Angel Food Cake Is Light, Fluffy, and Surprisingly Easy
I used to think sugar free angel food cake would be too tricky to make at home. Too many egg whites, too many ways for it to fall or turn out dense. But after lots of trial and error (and yes, a few collapsed cakes along the way), I figured out the method that actually works. Here’s why I think you’ll love it too:
- Light, fluffy, and just sweet enough – The texture is super airy with a delicate vanilla flavor. It’s sweeter than my almond flour pound cake and way lighter, kind of like my vanilla mug cake but in a full-size, shareable version.
- Only 8 ingredients, no fuss – The ingredient list is short and simple, and once you understand the folding technique, it’s easier than it looks. No special tools or fancy steps required.
- Better for you dessert – Most recipes use sugar and wheat flour. Mine skips both without sacrificing flavor or texture. It’s perfect for birthdays, showers, Mother’s Day, or any time you want a lighter healthier dessert that still feels special.
Trust me, it’s easier than it looks. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free angel food cake recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Flours – I use a mix of Wholesome Yum Almond Flour and Wholesome Yum Coconut Flour here, and the ratio really matters. I tested versions with just one or the other, but the texture was off. If you want all almond or all coconut, I’d go with one of my almond flour desserts or coconut flour treats instead.
- Egg Whites – I use fresh egg whites from whole eggs because they whip up the best. Carton ones can work in a pinch, but they don’t get quite as airy.
- Cream of Tartar – This helps the egg whites hold their shape while whipping. I always use it, but if you don’t have any, a little lemon juice or vinegar can do the trick.
- Vanilla Extract – I use real vanilla for the best flavor, but imitation works if that’s what you’ve got. You could even try almond extract for a fun twist.
- Sweetener – I use Powdered Monk Fruit Sweetener, but the crystallized version should work too. I don’t recommend other granulated sweeteners because they don’t dissolve well and can leave the cake gritty. If you want to use something else, check my sweetener conversion chart to get the right amount.
- Xanthan Gum – I usually add this because it gives the cake better structure, especially with gluten-free flours. You can skip it, but the texture might be a little more delicate.
- Sea Salt
How To Make Sugar Free Angel Food Cake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Whip the egg whites. In a big mixing bowl, start whipping the egg whites and cream of tartar with a hand mixer until they’re frothy, then slowly add the sweetener and beat until soft peaks form. Add the vanilla at the end and stop as soon as it’s mixed in.
- Mix the dry ingredients. Whisk together the flours, xanthan gum, salt, and the rest of the sweetener in another bowl. If it’s a little lumpy, I just sift it through a mesh strainer.
- Combine wet and dry ingredients. Sift half of the dry mixture over the egg whites and fold it in carefully. Repeat with the rest. Just take your time so you don’t deflate all that airy goodness.
- Fill the pan. Scoop the batter into a lined but ungreased tube pan and smooth out the top.
- Bake it. Pop it in the oven and bake until the top is golden and springs back when pressed.
- Cool and release. Right after baking, flip the pan upside down to cool. Once it’s fully cool, I run a knife around the edges, flip it out, peel off the parchment, and serve up that perfect sugar free angel food cake.
My Recipe Tips
- A tube pan gives the cake the support it needs. I line the bottom with parchment but never grease it, or the cake won’t rise properly.
- Cold whites don’t whip well, and even a little yolk can ruin them. I let the eggs sit in warm water first, then separate them one at a time using this egg separator I like. It makes the job way easier.
- Use a big bowl and whip the egg whites to soft peaks. The whites expand a ton. I beat them until I see soft trails and the peaks curl at the tips when I lift the mixer.
- I sift the flour mixture in slowly and fold it in carefully to avoid deflating the whites. A fine mesh sieve works great for this.
- Don’t open the oven too soon. It’s tempting, but opening the door early can make the cake fall. I wait until near the end and open it just a crack if I have to.
- Check if it’s done by touch, not a toothpick. I press the top gently. If it springs back and looks golden, it’s done. A toothpick can come out clean even if it’s not fully baked.
- Angel food cake collapses if you cool it right-side up, so I always flip it while it’s still warm. You can rest it on a bottle (classic trick!), a wire rack (just watch for marks), or use a tube pan with feet like this (this is the way I do it).
- A chef’s knife crushes it. So, use a serrated knife like this to give it those clean, fluffy slices.
- Why did my sugar free angel food cake fall or turn out dense? It usually means the whites were off or deflated too much, or the cake wasn’t cooled the right way. Check the tips above and give it another shot.
Topping Ideas
I love topping my sugar free angel food cake with a sprinkle of powdered sweetener and fresh strawberry and blueberry slices (pictured above). Sometimes I switch it up with raspberries, a big scoop of sugar free whipped cream, a drizzle of sugar free chocolate, or even some toasted coconut. You can also turn it into a simple trifle with layers of fresh berries and cream.
Sugar Free Angel Food Cake
Light, fluffy, and sweet without sugar, my sugar free angel food cake is easier to make than you’d think and totally worth it.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 325 degrees F (162 degrees C). Line the bottom of a 9.5-inch tube pan with parchment paper. (Don’t grease it!)
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In a large, deep bowl, use a hand mixer with a whisk attachment to whip egg whites and cream of tartar together.
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Start on medium-low speed for 1-2 minutes. Once frothy, increase speed to medium high and gradually add 3/4 cup (108 g) powdered Besti. Continue to beat until soft peaks form (they should curl over but not be stiff). Beat in vanilla extract, until just combined. (Do not over mix – avoid stiff peaks.)
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In a medium bowl, whisk together the almond flour, coconut flour, xanthan gum, sea salt, and remaining 3/4 cup (108 g) powdered Besti, making sure there are no lumps. (If the mixture is still lumpy, you can sift over another bowl through a fine mesh strainer.) Sift half the flour mixture over the egg whites, then fold gently just until incorporated, being careful not to break down the whites. Repeat with the remaining flour mixture.
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Transfer the batter to the lined (ungreased) tube pan. Smooth the top with a spatula.
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Bake for about 45 minutes, until golden and springy to the touch.
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Take the cake out and immediately turn the pan upside down to cool (with the bottom of the pan upward), making sure there is air flow underneath the cake. You can accomplish this by using a pan with feet, using the bottle method, or simply a cooling rack (more details in the post above).
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Once the cake is completely cool, run a knife along the edges of the pan to release, then invert the cake. Gently peel off the parchment paper on top. If you prefer, you can flip the cake again, or just leave it as is.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 large slice, or 1/12 entire cake
- Tips: Check out my recipe tips above to help you whip the perfect egg whites, get a light and fluffy texture, and cool your sugar free angel food cake the right way every time.
- Topping ideas: See my topping ideas for ways to dress it up with fruit, cream, or whatever sweet extras you’re craving.
- Store: Keep sugar free angel food cake it in an airtight container for 2–3 days on the counter, or up to a week in the refrigerator (just know it might get a little moist).
- Meal prep: This cake is great to make ahead since it needs time to cool anyway.
- Freeze: Slice it, wrap the slices in plastic wrap, and freeze. Just thaw when you’re ready for a treat!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Sugar Free Angel Food Cake
54 Comments
Deborah
0What happens with only almond flour? Cake too dense? Is it really fin a be bas using almond flour only? Thx
Wholesome Yum M
0Hi Deborah, Yes, only using almond flour will make the cake far too dense.
Fred Duggin
0I followed recipie and when I took it out of the oven and turned it upside down it fell out of the pan, what a mess, and I had pan with feet
Probably parchment paper would not let it grip the bottom
Taste good but will not make again
Deborah
0Hey did a recipe with almond flour only and it rose perfectly and it is fluffy. Maybe cos i used a defatted almond flour?
Wholesome Yum M
0Hi Deborah, Yes that is likely why the recipe worked for you. Defatted almond flour has different properties than traditional almond flour. I did test this recipe with only almond, and it was definitely lighter and had a better texture with the blend as written above.
Wholesome Yum M
0Hi Fred, I am sorry this cake didn’t turn out as expected. Yes, the parchment paper is meant to keep the bottom of the cake from sticking to the pan. It makes it easier to remove. The sides should have held the cake in place while it cooled upsides down. Did you happen to use a non-stick pan or grease the sides?
Deborah
0Hey
I do not like coconut can you taste the coconut flour? Can I swap xantham gum for psyllium husk? Will the cake rise high as with almond flour rising is usually an issue? Can I replace vanilla extract with vanilla powder or beans? Thx
Deborah
0Thx
So with the wholesomeyum coconut flour can you taste the coconut? If i reduce thé egg whites amount can i use only almond flour since i guess coconut flour is used here to absorb some liquid since almond flour is not very absorbent.
Have you tried this recipe with almond extract instead of vanilla or a combo of both?
Can i replace coconut with tapioca or arrowroot for a more neutral taste then ie no coconut taste?thx
Wholesome Yum M
0Hi Deborah, The coconut flavor is very mild in my opinion. I don’t recommend reducing the egg whites. That is the main structure of the cake, so reducing them will change the ratios. Angel food cake needs very specific ratios to be met in order to work. Any extract flavor will work, so long as you are keeping the total amount to 2 tsp. I do not know if using any other alternative flour will work. Again, this recipe is about ratios, and coconut flour provides certain characteristics that tapioca and arrowroot don’t have.
Wholesome Yum M
0Hi Deborah, The coconut flavor will largely depend on the brand of coconut flour you use. Some brands are more neutral in flavor than others. I prefer to use Wholesome Yum brand Coconut Flour. I have not tested this recipe with psyllium husk, but it will likely work to maintain the structure of the cake. Yes, feel free to use a scraped vanilla bean in place of the extract. Enjoy!
Sara
0Can I bake the cake in a regular rectangle baking dish?
Wholesome Yum M
0Hi Sara, I have not tested this, but I think it should still work fine. The bake time will be similar to the written recipe, but be sure to keep an eye on it so it doesn’t get too dark.
Paula
0I LOVED this angle food cake! I have food allergies and have been craving angle food cake since berries are in season. This cut my craving- it was perfect – now I have a new problem…..how not to eat the whole cake myself 🙂 Thank you so much! I HIGHLY RECOMMEND this recipe!! THANK YOU so much for creating it!
Paula
0What can I use as a sweetener alternative
Is powered swerve ok?
Wholesome Yum M
0Hi Paula, Yes, that should work fine, but your cake won’t be as soft and delicate. For best results, I recommend using Besti powdered Monk Fruit Allulose Blend sweetener.
Colleen
0Angel Food has always been my absolute favorite cake, but since discovering I can’t eat wheat, I thought I would never get to have it again. Until now! I love that this is a gluten-free recipe and am for sure going to try it. Thank you!
Cookilicious
0I love this recipe..it’s so easy and delicious..thank you.
Pam
0This has my name all over it! And thanks for the tip on how to cut parchment to line a tube pan.
Erika
0I love angel food cake. I need to try your recipe, yum!
Emily
0I had no idea a keto angel food cake could taste so good!