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
- Preheat oven to 350
- In a bowl mix together 1/2 the coconut sugar and all of the flour, set aside
- In another mixing bowl, start beating the egg whites with a hand mixer (or stand mixer)
- Add in the cream of tartar, salt, and vanilla extract; continue mixing on medium/high
- Now slowly add in the sifted sugar, while you continue mixing, until slightly stiffened peaks are formed
- Next slowly add in your flour mixture, 1/4 cup at a time so as to not completely deflate your egg whites
- 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
- Bake for anywhere from 25-35 minutes or until the top of the cake is firm to the touch
- Now carefully remove from the oven, invert your cake pan, and allow to cool (which I didn’t completely)
- Remove the outer ring if using a springform pan; otherwise use a knife to gently pry the cake out of its pan
- 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
- Once desired consistency is reached, remove glaze from heat and pour over the cake, letting it naturally drip down the sides
- Garnish with fresh strawberries, homemade coconut whipped cream, or whatever preferred garnish you desire
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. 🙂
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?!
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?
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!
This looks delicious!!!! Can I substitute regular coconut sugar for coconut palm sugar? Will texture/flavor be the same?
To my knowledge they are the same thing?
OMG this looks perfect. It has been years since we had angel food cake.
Hurray!
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!
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!
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.
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.