There’s a lot of not so stellar, “I am in a hurry” Thanksgiving Day photography going on here but trust me, the cake was scrumptious. I can’t take credit for this entire recipe though! The fabulous grain free and dairy free angel food cake is Back Porch Paleo’s creation and it. is. amazing. Michelle works tirelessly creating delicious paleo recipes that she dubs “family comfort foods”, and I couldn’t agree more!
All I did was add my own spicy touch and whip up a dairy free cream cheese frosting using Miyoko’s Creamery Vegan Cultured Cream Cheese. So simple and the cake combined with the spices and frosting was delicious!
You can head over to Back Porch Paleo for her Paleo Angel Food Cake recipe. Follow her recipe and then simply add these spices to the dry ingredients:
3 teaspoons of Ceylon Cinnamon
1 3/4 teaspoons of Nutmeg
1 1/4 teaspoons of Ginger
1/2 teaspoon of Allspice
1/2 tsp of Cloves
For the frosting, I made a basic cream cheese base with a bit of vegan butter, vegan cream cheese, powdered sugar, pure almond extract, pure vanilla extract, and a squeeze of fresh lemon juice. If you need to, you can use a tiny bit of coconut milk to thin it to spreading consistency. If you use the vegan butter and vegan cream cheese, the cake will need to stay chilled.