I set out on an angel food cake adventure yesterday.
This one had so much hope. I used sweet potato flour and arrowroot.
But then…..this happened. It crumpled up like one of those kitchen apple grandma’s as it cooled. It was dense and rubbery, and ended up in the trash. Basically, 12 organic, free range egg whites…wasted. Not an inexpensive adventure.
I already had the fruit all sugared and marinating in the fridge, so I got on the computer and researched as many Paleo (grain free, nut free, dairy free) angel food cake recipes as I could.
There aren’t many that actually look like a traditional angel food cake.
Then I ran across Cassidy’s Craveable Creations version. Although hers didn’t have the traditional color of an angel food cake because of the use of coconut sugar, from the photos on her blog, it looked like it had a pretty reasonable texture.
So, I just threw my recipe testing out the window and went full steam ahead using her recipe.
I put the batter in mini bundt pans because I was fearful that it would collapse again. I hoped that with a smaller amount of batter there was less chance of collapse. Thankfully, I was right. Once they cooled just a little. I set them upside down to cool the rest of the way on top of drinking glasses on each edge.
The only downside, is that typically, you don’t ever grease or oil an angel food cake pan. The same doesn’t hold true for bundt pans evidently…even if they’re non-stick. So if you choose to make these, make sure you at least spray your pans lightly so you aren’t digging them out with a fork like I had to.
Had I sprayed the pans they would have come out easily and would have been much prettier to look at. But oh well. they were going to be bathed in berries and whipped cream anyway….
Luckily, they tasted fabulous. They had that same bouncy, sticky, kind of texture that a “real” angel food cake has. They were just sweet enough and the coconut sugar gives them a caramel color as well as a bit of a caramel taste.
I’d already cleaned the kitchen three times and didn’t want to drag my heavy duty mixer out of the pantry again for whipped cream after dinner. I used some full fat coconut milk (the solid part with a bit of milk) with vanilla and coconut sugar in the Nutribullet and it worked out great!
24 eggs later, we had a very pretty and delicious dessert last night. And if you think I just couldn’t find room to eat two more for breakfast…you’re wrong.
You can go here for Cassidy’s Recipe. It’s grain, nut, dairy, and refined sugar free.