Sugar Free Gluten Free Angel Food Cake

Total Time
Prep 10 mins
Cook 35 mins

A dieters dream! This is a modified recipe from celiaclife lady Gluten Free Angel Food Cake.

Ingredients Nutrition


  1. Bring egg whites to room temperature.
  2. Sift together the potato starch, cornstarch, and 1 3/4 cup Splenda; set aside.
  3. In large mixer bowl, combine egg whites, salt, cream of tartar, and vanilla extract.
  4. Beat on high speed until stiff and stand in peaks. This takes 1 1/2 to 2 minutes.
  5. Do Not Overbeat.
  6. Turn mixer to lowest speed and sprinkle in the sifted flour mixture for 1 1/2 minutes.
  7. Carefully pour (using a rubber spatula) cake batter into the ungreased 10-inch tube pan.
  8. Bake at 375° for 35 minutes.
  9. Do not under bake as it will sink on you after baking.
  10. It is better to over bake this cake than under bake.
  11. The top can be well browned.
  12. Remove from oven and turn upside down on counter to cool.
  13. I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
  14. This cake rises quite high.
  15. Let cool completely before using or freezing.
Most Helpful

A dieter's dream is right! Especially a cealic's! While there needs to be a few tweaks here and there, I am utterly thrilled this was posted. I am going to have to play around with it, but it was well worth the effort. Some tips from my few tries: First, I will say that yes, it is vital that every step be followed exactly. I didn't feel like seperating 12 eggs for their whites, so I bought a carton of egg whites. I used 2 cups, which according to the package should have made for 8 large eggs, but next time I may use only 1 3/4 cups, as the middle really tasted of egg. Second, my biggest mistake was not listing to my cooking intuition and greasing the pan- I am sure I burned all the calories from the cake I ate by scrubbing the pan when I was done. At least lightly spray with cooking spray so that you don't have big, white chunks of regret on your pans. Otherwise, I am SO glad I ran across this recipe; if you are gluten-free (or wheat-free like me) and are trying to cut calories, give it a whirl!

Courtney Elizabeth February 10, 2008