This recipe for gluten-free angel food cake is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Fiona Verdon (Age 17!). For the whip, she uses Coconut Milk Beverage from So Delicious.
For more details and to enter the recipe contest, see this post: http://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest
Special Diet Notes & Options: Gluten-Free Angel Food Cake
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, peanut-free, soy-free, tree nut-free, and vegetarian.
- 10 egg whites
- ¾ cup coconut flour (sifted)
- ¼ cup arrowroot flour (sifted)
- 1 cup coconut sugar (grinded), divided
- Sprinkle or sea salt
- 1 tablespoon cream of tartar
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 1 can full fat coconut milk (or 1 package So Delicious Dairy Free Original Culinary Coconut Milk)
- So Delicious Dairy Free Coconut Milk Beverage
- Coconut water (optional)
- ¾ teaspoon agave nectar, or to taste
- Shredded coconut
- Mixed fruit
- Bring eggs to room temperature in a stainless steel bowl. Preheat oven to 325ºF. Grease bunt pan.
- Whisk flours, half of the sugar and salt together.
- Beat egg whites on low until frothy, add cream of tartar and lemon juice.
- Increase speed to medium high and beat until eggs form soft peaks.
- Add in vanilla and the remaining sugar. Beat until hard speaks form.
- Fold in the flour mixture.
- Pour batter into pan and smooth the top with your spatula.
- Bake for 45 minutes or until the cake is lightly browned and springy.
- Cut around the cake to remove and allow to cool on a rack for about an hour.
- Refrigerate can overnight. Flip upside down, open and drain the liquid. Scoop out the hardened coconut milk and place it in a medium sized bowl. Whip on medium until you start to get thick cream consistency. I like my whip cream slightly thinner than what it is at this point so I added a splash of so delicious coconut milk and a drop of coconut water until I reached the desired thickness. I then went on to add agave nectar (I liked the taste around ¾ teaspoon) and whipped it for the last time to make sure everything was well combined.
- I used this whip cream immediately but you can store it for at least a few days sealed in the refrigerator.