SCD Recipe: Angel Food Cake

Written by Sherry Lipp Published on February 9, 2011 in SCD Cakes, SCD Desserts, SCD Holiday Recipe, SCD Recipe

I never thought I would be able to make a decent SCD angel food cake, but this turned out pretty good. I made it into cupcakes for my first try, but I want to try an actual cake at some point. The cake is a little sticky, probably because of using honey instead of sugar, but the texture was surprisingly close. My cupcakes shrank a little, but they still taste good. I’m not sure if it’s because I didn’t fold the eggs whites in properly (I’m not an expert at that) or if it’s just the way it is.

Ingredients:

12 egg whites
2 tsp lemon juice
1/4 tsp salt
1/2 cup honey
2 tsp vanilla
1/2 cup coconut flour

Preheat oven to 325 degrees.

Line a cupcake pan with cupcake holders.

Separate egg whites into a bowl and set aside so whites come to room temperature.

Melt the honey in a saucepan for a few minutes until it is very runny.

Sift coconut flour twice in a separate bowl.

Beat the egg whites until foamy. Add vanilla, lemon juice and salt. Beat until soft peaks form, whites should not be stiff. Slowly add the honey and beat until stiff peaks form. Pour the coconut flour on top of the whites and carefully fold in.

Spoon the batter into the cupcake holders. I filled them right to the top of the pan. Bake for 30 – 35 minutes, until tops are golden brown. Let cool on a wire rack before removing from the pan. Keep refrigerated.

Serve with fruit or berries.

Author
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Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.

7 Comments

Nikki
May 13, 2011 at 5:45 pm · Reply

Can’t wait to try this one. I love angel food cake.
Timothy Goertzen
June 22, 2012 at 8:54 pm · Reply

Thanks for posting this! I’m trying to switch all my baking to using no processed sugars. I’m gonna use your recipe as a template today. Thanks!
I’ve got some raw cream to whip, probably serve with fresh peaches if I can get some. Mmm…. 🙂
nikki flory
April 29, 2013 at 8:37 pm · Reply

Thank you! I have made this twice! yummy!!!!
Anonymous
May 30, 2014 at 12:30 am · Reply

Can this be baked in a angel food cake pan? Just wondering if it would turn out?
- Sherry Lipp
  May 30, 2014 at 4:05 pm · Reply
  
  I don’t have an angel food cake pan so I’ve never tried it. However I don’t see why you couldn’t, but you might have to adjust baking times a little.
Karen
March 20, 2018 at 11:14 am · Reply

How many cupcakes did it make.
- Sherry Lipp
  March 20, 2018 at 11:22 am · Reply
  
  This made 12 cupcakes. I’m planning on updating to the new recipe format soon!