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Paleo Angel Food Cake + Chocolate Glaze

April 4, 2015 by predominantlypaleo 14 Comments

 

Today is the first day in basically a week that I have made it out of bed. It appears that flu season is still alive along the East Coast and during our jaunt to Rhode Island, Connecticut, and NYC last weekend, I picked it right up. I blame one New Jersey rest stop in particular but of course I can’t be sure. Gag.

But it appears I am human after all. I know people love to talk about how they haven’t gotten sick in 429 years and their immune systems are unstoppable. I still get sick. I support my immune system in all the ways I know how and I have made a 180 from my worst days. But I have to be careful. So it looks like I am not one of those super heroes after all. (See silver lining below.)

I did however make angel food cake today without nuts or grain and I am pretty darn happy about that. I must admit that my angel food cake is vertically challenged and there may be a few reasons for this. 1. I didn’t use an angel food cake pan, I used a springform pan. 2. I didn’t let it completely cool upside down because I am impatient and also needed good light for photos. 3. It’s not made with all the traditional ingredients (i.e. cake flour) and we know good and well that paleo can “alter” even our best efforts. BUT…. the texture is spot on!!!! It is light and fluffy and has that angel cakey feel when you take a bite. You know what I’m talking about. Is there an actual word for it? Cuz I don’t know it. But angel cakey seems to cover it.

So enjoy this little adventure in baking. For what it’s worth, my frozen-white-castle-loving neighbor boy ate it up as quickly as my own kids. So that’s something.

Ingredients:

For the Cake:

  • 10 egg whites, room temperature
  • Pinch sea salt
  • 1.25 teaspoons cream of tartar
  • 1 cup coconut palm sugar, ground fine and sifted, divided
  • 1 teaspoon 100% vanilla extract
  • 1 cup cassava flour

For the Glaze:

  • 1/2 cup 100% maple syrup
  • 1/2 cup flax milk (or other dairy free milk)
  • 6 teaspoons organic cocoa powder
  1. Preheat oven to 350
  2. In a bowl mix together 1/2 the coconut sugar and all of the flour, set aside
  3. In another mixing bowl, start beating the egg whites with a hand mixer (or stand mixer)
  4. Add in the cream of tartar, salt, and vanilla extract; continue mixing on medium/high
  5. Now slowly add in the sifted sugar, while you continue mixing, until slightly stiffened peaks are formed
  6. Next slowly add in your flour mixture, 1/4 cup at a time so as to not completely deflate your egg whites
  7. Once completely incorporated, you may spoon your batter into your cake pan. From experience the springform pan worked well. I lightly greased the sides so it would not stick. I have not tried this in a traditional angel food cake pan
  8. Bake for anywhere from 25-35 minutes or until the top of the cake is firm to the touch
  9. Now carefully remove from the oven, invert your cake pan, and allow to cool (which I didn’t completely)
  10. Remove the outer ring if using a springform pan; otherwise use a knife to gently pry the cake out of its pan
  11. To make the glaze, combine all 3 ingredients in a small saucepan over high heat and whisk continuously for about 3-4 minutes or until glaze thickens
  12. Once desired consistency is reached, remove glaze from heat and pour over the cake, letting it naturally drip down the sides
  13. Garnish with fresh strawberries, homemade coconut whipped cream, or whatever preferred garnish you desire

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Filed Under: baked goods, cake, dairy free, gluten free, grain free, main course, nut free, paleo, refined sugar free, soy free, treats, yeast free

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Comments

  1. Suzy says

    April 5, 2015 at 4:29 am

    It is good to know that I don’t have to achieve some super perfection level of never getting sick. I am working really hard to get well – I even started AIP a few weeks ago. (I am hating the no coffee thing) I still get sick and when I read about others who “don’t get sick anymore” I feel frustrated and wonder what is wrong with me. And I, too, have to look at where I came from. At one point I was having to go on antibiotics every 6 – 8 weeks for sinus infections. I missed so much work. I was even on some super-duper strong antibiotics that have since been taken off the market because of the problems they caused. I got EVERYTHING that went around. Now it has been over 2 years since my last round of antibiotics. That is huge for me. When I do get sick, I seem to recover faster than I did before. So I am much, much healthier than I used to be. Thank you for sharing that you still get sick. Now I don’t feel like such a failure. And the cake looks incredible! I can’t wait till I can make it. 🙂

    Reply
    • predominantlypaleo says

      April 5, 2015 at 2:49 pm

      Suzy yes! It happens and healing is a work in progress. This winter I had only one cold until this flu hit. And I picked it up during an enormous amount of stress so it’s no secret that my immune system was compromised. I was housebound a few years ago and could have never even worked a “real job” so I have to praise my body for the progress its made instead of being angry with it. That’s part of healing too right?!

      Reply
  2. Pamela says

    April 5, 2015 at 7:12 am

    I got so excited about the yuca flour when I saw your video. I had previously used tapioca flour – sparingly since it’s so high in carbs – with great success, but I was looking for a lower carb substitute. Then I read that yuca and tapioca are the same. I don’t know if that’s strictly true but they both are very high in carbs – even more that wheat flour. Doesn’t that make it a non-paleo ingredient?

    Reply
    • predominantlypaleo says

      April 5, 2015 at 2:51 pm

      Hi Pamela, Paleo doesn’t necessarily mean low carb. It all depends on the individual’s needs. I for one have to eat slightly higher carb than some because of adrenals/thyroid issues. When I go super low carb I feel much worse. Tapioca/Cassava are not necessarily for everyday consumption but are good for post workout or when you want to indulge. The Paleo lifestyle is more of a template so when you find what works for you, that’s what is important!

      Reply
  3. Barbara says

    April 5, 2015 at 3:12 pm

    This looks delicious!!!! Can I substitute regular coconut sugar for coconut palm sugar? Will texture/flavor be the same?

    Reply
    • predominantlypaleo says

      April 5, 2015 at 3:17 pm

      To my knowledge they are the same thing?

      Reply
  4. Purelytwins says

    April 7, 2015 at 3:39 am

    OMG this looks perfect. It has been years since we had angel food cake.

    Reply
    • predominantlypaleo says

      April 7, 2015 at 4:33 pm

      Hurray!

      Reply
  5. Amy says

    April 27, 2015 at 3:28 pm

    Do you think I can use almond flour in place of the cassava flour? And also maple sugar in place of the coconut palm sugar (can’t have coconut)? Thanks!

    Reply
    • predominantlypaleo says

      May 1, 2015 at 1:13 am

      Hi Amy! It’s not an exact sub on the flours but you could certainly try. My guess is the light airiness might not be there with almond flour. AS for the sweeteners, I think a sub there would work just great!

      Reply
  6. culinarylabschool says

    January 11, 2019 at 3:41 am

    My children just love chocolate and will definitely be crazy about such sweets. Be sure to write the children’s impressions. Thank you for the wonderful recipe.

    5.0 rating

    Reply
  7. Sam Roberts says

    March 26, 2021 at 4:15 pm

    My children just love chocolate and will definitely be crazy about such sweets. Be sure to write the children’s impressions. Thank you for the wonderful recipe.

    Reply

Trackbacks

  1. Cassava Flour Recipes (gluten-free, grain-free) | Easily Paleo... says:
    May 1, 2015 at 2:24 pm

    […] Paleo Angel Food Cake + Chocolate Glaze (courtesy of Predominately Paleo) […]

    Reply
  2. Gluten-Free Angel Food Cake (So Many Great Recipes) – E-DeshSeba says:
    December 22, 2021 at 3:30 pm

    […] Angel Food Cake with Chocolate Glaze from Predominantly Paleo ~ gluten free, grain free, dairy free, refined sugar free, vegetarian, […]

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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