Dairy-Free Banana Oat Angel Food Cake
Prep time
Cook time
Total time
This recipe is enjoyed by a viewer as her annual birthday cake. It's a little more dense and moist than traditional angel food cake. Use oats for textural interest or oat flour for a lighter finish.
Recipe type: Dessert
Cuisine: American
Serves: 1 (10-inch) cake
  • 1½ cups egg whites
  • 2 cups powdered sugar, plus additional for garnish
  • 1 cup cake flour
  • ¼ cup rolled oats, quick oats, or oat flour
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 ripe bananas, mashed (about 1 to 1¼ cups mashed)
  • 1 teaspoon vanilla extract
  1. Preheat your oven to 325 F and grease a 9- or 10-inch round cake pan or tube pan.
  2. Beat egg whites until stiff peaks form, but do not overbeat. They should still be glossy, not dry.
  3. In a large bowl, whisk together the 2 cups sugar, flour, oats, cinnamon, cream of tartar, baking soda, and salt.
  4. Add the banana and vanilla to the egg whites, and gently fold to combine. Gently fold in the flour mixture.
  5. Scrape the batter into your prepared pan and even it out.
  6. Bake for 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
  7. Let cool for 5 minutes, then loosen the sides and carefully invert the cake onto a serving plate. Once cool, dust with powdered sugar, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/banana-oat-angel-food-cake