Gluten-Free Angel Food Cake with Dairy-Free Coconut Whip
Angel food cake
  • 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
Vegan whipped cream topping
  • Shredded coconut
  • Mixed fruit
Angel food cake
  1. Bring eggs to room temperature in a stainless steel bowl. Preheat oven to 325ºF. Grease bunt pan.
  2. Whisk flours, half of the sugar and salt together.
  3. Beat egg whites on low until frothy, add cream of tartar and lemon juice.
  4. Increase speed to medium high and beat until eggs form soft peaks.
  5. Add in vanilla and the remaining sugar. Beat until hard speaks form.
  6. Fold in the flour mixture.
  7. Pour batter into pan and smooth the top with your spatula.
  8. Bake for 45 minutes or until the cake is lightly browned and springy.
  9. Cut around the cake to remove and allow to cool on a rack for about an hour.
Vegan whipped cream topping
  1. 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.
  2. I used this whip cream immediately but you can store it for at least a few days sealed in the refrigerator.
Recipe by Go Dairy Free at