Beautiful Angel Cake for a Naturally Dairy-Free & Nut-Free Celebration


Angel cake is an North American tradition that’s naturally made without dairy, nuts, and soy. It gets all of its liquid, and extra lift, from eggs. There’s no milk or butter required! This version was shared with us by Brilynn Ferguson, back in her days with Just Baking and Jumbo Empanadas.

Beautiful Angel Cake Recipe - a classic adapted from Canadian Living

Special Diet Notes: Angel Cake

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian. We haven’t tried this recipe gluten-free, but it might work with your favorite gluten-free flour blend since it is high in eggs.

Beautiful Angel Cake
Prep time
Cook time
Total time
The recipe is adapted from The Canadian Living Cookbook.
Recipe type: Dessert
Cuisine: American
  • 1 cup sifted cake and pastry flour
  • 1½ cups granulated sugar, divided
  • 1½ cups egg whites, (about 12) at room temperature
  • 1 tablespoon lemon juice
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  1. Preheat your oven to 350°F.
  2. Sift together flour and ¾ cup of the sugar.
  3. In large mixing bowl, beat egg whites until foamy. Add the lemon juice, cream of tartar, and salt.
  4. Beat until soft peaks form. Gradually add the remaining sugar, 2 tablespoons at a time, beating until mixture is very stiff and glossy.
  5. Sift the flour mixture over egg whites in 4 batches, carefully folding in each batch until well blended. Fold in the vanilla.
  6. Pour the batter into into an ungreased 10-inch tube pan and run a spatula through the mixture to eliminate any large air pockets.
  7. Bake for 40 to 45 minutes or until the cake springs back when lightly touched.
  8. Turn the pan upside down and let the cake hang until cool. Remove from pan and frost with your favorite glaze or frosting, if desired. (I like to cover mine with chocolate whipped cream).

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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