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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
Julie
0Thank you, Maya; a great recipe. I appreciate your website and the effort and time you put into it. I used a glass small baking pan as I made 1/2 the recipe, and was afraid to try a loaf pan that’s ‘non stick’. It turned out pretty well, but after it was well cooled, upside down, I went around the edge with a knife and it deflated partially. Was it not totally baked through? It tasted good and didn’t seem runny inside. Just wondering your thoughts. Thank you!
Maya | Wholesome Yum
0Thank you so much for the kind words, Julie, they mean a lot. If the cake deflated when running a knife around the edge, this is a sign that it wasn’t totally baked through, even if it wasn’t runny inside. I’m glad it tasted good otherwise!
sonny
0absolutely delicious & so light. my husband said he couldn’t tell the difference between this one and traditional one made with everything refined! ty maya 🙂
Maya | Wholesome Yum
0So glad to hear you both liked it, Sonny! Enjoy!
Fav
0Hubby & I are just starting a keto lifestyle. I am SO excited to try some of your yummy looking recipes. I want to start with this angel food cake recipe. I did buy a non-stick bundt pan for this recipe. I have been reading reviews here & wondering if my cake is going to not hold to the sides while cooling. Am I doomed before even starting? 😉 Can it cool not flipped or do I need to return this non-stick pan & buy a regular one? Thanks in advance for your advice.
Maya | Wholesome Yum
0Hi Fav, A nonstick pan would work fine, but if your pan doesn’t have feet, you’d need to invert the cake onto some kind of bottle after baking. It will collapse if you skip flipping it over.
Mary
0To Maya:
Love your recipes! My question on the Angel food cake recipe: What do YOU make with the dozen egg yellows leftover? I must know what to do with them before I make this Angel food recipe. LOL!
Mary
Maya | Wholesome Yum
0Thank you so much, Mary! Sometimes I use carton egg whites, and sometimes I use whole eggs and use the yolks for hollandaise sauce or keto flan.
eileen
0Yes! That’s how they did it before mixers.
Kimberly
0Tried your recipe today and followed it completely but I used egg whites from a carton, and that did not work.They came up to soft peaks but it took awhile but the minute I put something in them, they deflated, very disappointed. Very expensive ingredients to mess up on.
Maya | Wholesome Yum
0Hi Kimberly, Sorry to hear your cake didn’t turn out. Carton egg whites do tend to be more finicky, and I mentioned this in the post. Hope you get the chance to try again using whites from whole eggs.
LaDonna
0This was wonderful, absolutely perfect!
I Changed out the almond flour for carbquik added 1 Tlb. Protein.
Thank you ?
JS
0Can allulose be substituted?
Wholesome Yum D
0Hi, The Besti Monkfruit Alluose Blend will provide the best results for this recipe. If you don’t have Besti on hand, you can use my Keto Sweetener Conversion Chart to find an alternative.
Konnie
0I’m a pastry chef and this was a flop! The flavor was good, but it was heavy as a rock?
Wholesome Yum D
0Hi Konnie, Sorry this recipe didn’t meet your expectations. Did you follow the recipe as written?
Carrie
0My immersion blender didn’t come with a whisk attachment and I think I lost that attachment for my mixer. Can this be whipped by hand or won’t peaks form?
Maya | Wholesome Yum
0Hi Carrie, It would be pretty difficult by hand. If you can’t find the whisk attachment, I would try it with the beater attachments. It will take a bit longer, but still much faster and easier than trying to do it by hand.
Donna
0A fantastic keto angel food cake with NO Erythritol. I have so much trouble digesting it and was glad to find a recipe without it. This cake is delicious and so easy to make! It’s much softer, fluffier, and has more moisture than most keto cakes. I have a 10″ pan and baked 40 minutes instead of 45, but followed the recipe exactly as written. I made it for July 4th and served with a few strawberries and keto vanilla bean ice cream. Everyone raved about it! Next time I might add some almond extract as one reviewer did, but I know I’ll definitely make this cake again and again!
Samantha Rogers
0Made this cake today and it was delicious! I followed the recipe exactly but added 1/4 tsp of almond extract and used Lakanto Monk Fruit Baking Sweetener. I used the recommended tube pan and lined it with parchment paper. My oven is an electric oven and I find when baking, I have to add 10-15 minutes to the recommended baking time. I let this one bake for 60 minutes and it looked just like the picture. Once it was totally cooled (inverted the tube pan as recommended), I cut around the outer and inner edges, flipped it and it came right out. I cut a piece right away and when I tell you this cake tastes better than any ‘regular’ angel food cake! It was so moist! It’s so good by itself but I’m going to make some keto whipped cream tomorrow to go along with the blackberries and raspberries I have in my fridge. I can’t wait! Thanks for this amazing recipe!
Pam
0Just made this tonight and wow! So fluffy and tasty! Will be saving this recipe to use again! Thank you!!!
Erica
0Great recipe! My cake turned out perfectly. I didn’t put any wax paper on the bottom of my pan (I have the same pan with feet) – I just cut it out at the end. I love how healthy this cake is since there’s no butter or cream in it.
Marjorie
0Can I always use powdered Stevia instead of erythritol or other products in all your recipes? I live in UK and some things aren’t available here. Monkfruit is not an ingredient we have so is Stevia a replacement for that and if so in what quantities? Your recipes look delicious, I can’t wait to try them. On Keto but so hard. Is there a conversion chart for American cups? Preferably in ounces or grams – cups can be any size so quantity is vital to the outcome of the recipe. Also, lots of recipes are microwaved – eg mug cakes, quick bread in ramekin dishes. I don’t own a microwave so can I use it in a conventional oven and if so at what Gas setting, please. Are all your recipes Keto or are the low carb ones not suitable? Keto can’t eat bananas, apples, oranges, pears, plums etc – only berries. Can’t eat any pulses, rice, potato, sweet potato, pasta, and grains. Thank you for your help.
Wholesome Yum D
0Hi Majorie, You can find my keto sweetener conversion chart here. In most of my recipes I give a microwave alternative. All of my recipes are keto and low carb. It is a personal preference of how many carbs you want to consume every day.
Connie
0I made this cake this morning with my 8yr old Granddaughter, I was a little leery as I am new to “Alternative” baking, but I have been missing having something sweet since giving up sugar and wheat flour no longer likes me. I am no longer leery of trying new recipes, this cake turned out fabulous!! I served with sliced strawberries, sweetened with Stevia and Monk fruit. The whole family thought it was delicious!!! I look forward to trying the Chocolate Cake.
Melissa Brown
0I just took this out of the pan and it came out beautiful! I, of course had to taste test it and WOW! it’s delicious. Thank you for sharing this great recipe.
Sharon
0Would a silicone angel food cake pan work to bake this in? Really want to try this recipe. Thanks
Wholesome Yum M
0Hi Sharon, You want the cake to stick to the sides of the pan so you can flip it upside down to cool, so a silicone pan is probably not the best choice.
Krystal
0If I use granulated monk fruit do I use the same measurements as powdered? Also, I hope it’s ok I am cutting the recipe in half.
Wholesome Yum M
0Hi Krystal, I do not recommend making this recipe with granulated sweetener, you will not get the correct texture and your cake will likely be gritty.
Estephany Ross
0Can you use egg whites from a carton?
Wholesome Yum M
0Hi Estephany, Yes, but be sure to use a fresh carton.
Carole
0I used parchment paper and allowed it to cool. After scribing around the edges and tube middle, it still didn’t come out. Later I went around the edges again and it only half came out and the other half still was stuck on the bottom. It also didn’t raise like a regular angel food cake. The flavor is good, and I will still use it, but for the work and the number of eggs I sacrificed, I won’t try this again.
Wholesome Yum M
0Hi Carole, I do recommend lining the bottom of your pan with parchment to prevent sticking. Ideally, the cake will adhere to the sides of the tube pan, but not the bottom, so when you slice along the edges, it should come right out. This recipe won’t rise as much as a traditional angel food cake, but thanks to the egg whites, the flavors and texture do come close. If it didn’t rise much at all, something else might have gone wrong.