After much experimenting, I have finally perfected Keto Angel Food Cake! It’s light and airy, with the perfect angel food texture. It’s completely grain-free and dairy-free.
This keto angel food cake represents an absolute triumph for keto baking. Perfectly light and airy, sweet and delicious, just as real angel food cake should be.
I have to be very honest and say I was on the fence about publishing this recipe right now, given the current state of the world. But so many of you have written, asking me to keep doing what I do best, baking and sharing recipes. We need these little bright spots, perhaps now more than ever.
I am committed to bringing you other great keto recipes that help you make healthy and easy keto meals during this time of uncertainty as well. It won’t be all cakes and cookies and butterflies over here, I promise. Be sure to check out this collection of easy keto dinners if you need a little inspiration.
The perfect keto angel food cake
It took me a long time to get this right, my friends. A lot of attempts, a lot of failures, and a lot of research. And a lot of sunken, overly dense keto angel food cake.
It all tasted good, so rest assured that it was not wasted. We found good homes for the failed cakes. Most notably, in our bellies!
I have to admit, I was very close to giving up. But I then I had a major breakthrough when I made the Chiffon Cake in The Ultimate Guide to Keto Baking. After a few attempts on that cake, I got the proportions of flour and protein powder JUST right.
And I knew I had to give keto angel food cake one more try.
This cake truly is keto-friendly!
When I was doing research on how to make angel food cake, I came across a number of cakes that called themselves keto.
I have to admit, was aghast that they all took either arrowroot starch or tapioca starch. And not just a little, either. One recipe took a full cup of starch.
I knew it had to be possible to make it without any starch whatsoever. And turns out I was right!
How to make keto angel food cake
Even conventional angel food cake takes some effort to make properly. This is a good baking project when you have some time on your hands and are up for a challenge! A few important do’s and dont’s:
Don’t grease the pan
Angel food cake needs to “climb” the sides of the pan and greasing the sides interferes with this.
Do line the bottom with parchment
This is critical for the easy release of the cake once it has cooled. I have clear instructions about how to line a tube pan with parchment in the recipe notes.
Do consider weighing your dry ingredients
Accuracy is crucial for angel food cake recipes, which is why I provided the exact weights for my almond flour and protein powder.
Do use protein powder
Protein powder is part of what allows keto angel food cake to rise and have the proper structure. You will need it for this recipe and I recommend egg white protein. Whey protein should also work but I haven’t tested that out properly.
Do sift your flour mixture properly
Sifting the flour thoroughly helps the cake be lighter and fluffier. If you don’t have a good sieve for sifting, then spend some time fluffing up the flour mixture with a fork.
Don’t invert the cake pan right away
Traditional angel food cake has you inverting the pan the minute it comes out of the oven, to avoid heaviness at the bottom of the cake. But I found it was important to let the cake cool for 20 minutes before inverting it.
How to store keto angel food cake
One of the great parts about this cake is that it can be made ahead and frozen! Just be sure to wrap it up tightly. I have half of my last cake in there as I write this.
If you aren’t planning on freezing it, it’s fine on the counter for 4 days, covered. Place plastic wrap over any cut ends to keep them from drying out.
What to do with leftover egg yolks
I have many answers for that! Check out these 35 great keto recipes for leftover egg yolks.
You can also simply add a few extra yolks to an omelet or to my Easy Taco Pie. The yolks will keep in your fridge for 3 days or so. I store mine in glass jars.
Bon appetit! I hope you enjoy this recipe.
Perfect keto angel food cake! It's light and airy, with the perfect angel food texture. It's completely grain-free and dairy-free.
- 1/2 cup Swerve Granular
- 1/2 cup powdered Swerve Sweetener
- 1 3/4 cups almond flour (about 175g)
- 1/2 cup egg white protein powder (about 40g)
- 1/4 tsp salt
- 10 large egg whites room temperature
- 1/2 tsp cream of tartar
- 1 tsp almond extract
- 1/2 tsp vanilla extract
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Place an oven rack in the second lowest position and preheat the oven to 325F. Line the bottom with parchment paper (see recipe notes). Do not grease the pan.
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In a medium bowl, whisk together the granular and powdered sweeteners.
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In a large bowl, whisk together the almond flour, protein powder, half the sweetener mixture, and the salt. Use a sieve or strainer to sift the flour mixture into another large bowl. Do this back and forth between the bowls 3 times.
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If you do not have a sieve, simply use a fork to fluff up the mixture for several minutes, to break up clumps and make it lighter and airier.
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In another large bowl, beat the egg whites with the cream of tartar until frothy. With the beaters running, slowly add the remaining sweetener until the whites hold medium peaks (the tips should flop over slightly when the beaters are lifted).
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Add the extracts and continue to beat until the whites hold stiff peaks (tips should stand up straight when beaters are lifted).
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In four separate additions, carefully fold the flour mixture into the egg whites until well combined (a large silicone spatula works best for this). Be sure to scrape the bottom of the bowl well to mix in any ingredients that may have settled there.
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Spread the batter in the prepared pan and smooth the top. Wipe off any drops of batter from the sides, and lightly tap the pan on the counter a few times to release any air bubbles.
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Bake for 40 to 50 minutes, rotating the pan halfway through baking, until the top is uniformly golden and springs back when lightly pressed.
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Remove and let cool in the pan 20 minutes, then turn the pan upside down and let cool completely.
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Run a sharp knife around the inside of the pan, and around the tube in the center, to loosen the cake. If the pan has a removable bottom, you can simply push up to release the cake. Otherwise, invert the pan over a cake plate and tap the bottom to release the cake.
To line the cake pan, you will need a 9-inch circle of parchment paper. Fold the paper in half and then in half again to create a cone. Cut enough out of the tip so that when it is opened, it first over the center of the tube pan. It does not need to be perfect.
James Petrowicz says
Can we use dried egg whites?
Carolyn says
As long as it’s a powder you can mix into the almond flour and sift, you can! It’s essentially the same thing.
Faith says
Is that the same as Meringue powder that you put into royal icing? I have some whey protein powder, but have never seen the egg white powder. Keep posting recipes. Many of us are stuck at home for a few weeks and have time to try your new recipes out-as long as we have the ingredients already on hand!
Erica B says
Hi Faith, meringue powder is usually sweetened with a large amount of sugar, and wouldn’t be suitable for low-carb baking. Egg white powder is (usually) available on Amazon.com.
Judy says
Hiya! Can I use egg whites from a carton or must I break eggs? Thanks in advance for everything you do.
Carolyn says
Unfortunately, carton egg whites won’t work here as they don’t whip very well.
Len L says
I’ve been making angel food cake for special occasions during my pre-keto days and it was always a hit. So when I stumbled upon your recipe I thought I should give it a go and make it for Christmas (today). I was so amazed that it tasted the same as the four-based one I used to make. The meringue texture at the top made it extra special. Thank you for this great recipe! No one would think this is a low carb cake!
Liz says
Maria Emmerich has a great recipe for creme brulee using all thos egg yoks
Julianna Majeske says
I used egg whites in a carton before I read this comment and I think the cake turned out great!
Eileen says
Do you have a cup measurement for the egg whites? In some recipes I’ve found that the amount varies by brand of egg as well as size. (For example, in your multipurpose bread recipe, you called for 8-10 egg whites, or 1-1/2 c. For me, that’s a full dozen eggs, so the cup reference was helpful).
Christina Hamilton says
I noticed that the brand of egg white powder you linked to also has sunflower lecithin in it. If I have egg white powder and sunflower lecithin separately should I add the lecithin to the recipe? If yes, how much? Thank you!
Carolyn says
I honestly don’t think you will need the lecithin. It’s the protein powder that really is key here. But if you do choose to add it, try only about 1/2 tsp.
Kathy says
Timely and too funny…today I was organizing my cupboards and had put my unused for YEARS Angle Food Cake Pan aside to be donated! I’m putting that puppy back to work! The recipe looks yummy. Thanks for all you do and share with us Carolyn 🙂
Janet says
Saw your recipe and dug out my grandmother’s angel food pan that I had put away years ago. Now I can have angel food cake again. Just the recipe for now, when I have plenty of time at home. I am self isolating because the rest of my household works in the medical profession and we are all at greater risk. We decided on this course to avoid spreading the virus. Please keep posting your recipes, we all enjoy them and you. Good luck
Janet says
Forgot to mention, my grandmother always made custard to serve with her angel cakes, that used up a lot of those egg yolks. It was delicious. : )
Sandie Anderson says
I’m definitely getting an angel food cake pan for this! Thanks for putting in the weight in grams. I’d love it if you would do that for all your recipes. So much easier than measuring cups!! Thank you for all your delicious recipes! I recommend your website often.
Carolyn says
Not everyone has a kitchen scale and to be honest, cups are usually just fine for most recipes. But for your info if you are interested: almond flour is usually right around 100g per cup and coconut flour is 110g.
Elisa Simkovitz says
Is there anything I can substitute for the egg white protein? And, by the way, please keep sending out recipes because now that I am home all day I need things to do!
Carolyn says
Well, as I say in the blog post, I *think* that whey protein will work but I am not positive.
Judy says
I may have to try it with the whey protein, since our dog got hold of my container of egg white powder. And of course, she had to chew it open on the carpet, making a real mess when she licked it up.
Sandy Dirks says
This recipe is fantastic! I used unflavored whey protein isolate and it has a fantastic texture. I will definitely make this again 😋
Lisandra says
Thanks for posting bout the whey powder. I don’t have egg white but I do have whey and I was hoping to make it tonight.
Erica B says
Thank you, Carolyn! My husband and I loved the finished cake. I made it on a whim, because I couldn’t get it out of my mind after you posted it.
I sheepishly admit that I can’t rate the recipe, because I made a ridiculous number of changes…I didn’t want to use fresh egg whites, so I used reconstituted powdered whites (about 3/4 cup powder and 15 oz water); I used a combination of sweeteners in place of the Swerve; I don’t own a tube pan, so I split the batter between two ungreased uncoated loaf pans; and because the button panel on my oven is still broken, I had to select a setting from one of the two working buttons: convection roast and pizza. Not wanting to intermittently broil the tops of my cakes, I decided that pizza was the best choice. (And because it makes the oven emit extra heat from the bottom, I left the rack closer to the center to compensate.) So at this point, my angel food cake was a mishmash of experiments and multiple variables. I figured it would come out edible at least, but I was amazed at just how edible it was. It’s fantastic—just a little too dense, almost certainly because I ended up with too much meringue (I’ll decrease the egg white powder and water when I make the meringue next time), but otherwise it’s really good. My husband said it was one of the best low-carb imitations I’d ever made. All of that to say…if my crazy version came out that good, I can only imagine how great your recipe is when made properly. 😄 Thank you!
Carolyn says
Well after all that, I am glad it worked out so well!
Erica B says
Oh, and I forgot to mention, it was raining outside while I made it. So, pretty much the most unlikely-to-succeed angel food cake ever. 😄 Still enjoying it today.
Vyci Duarte says
Loved your story! Thanks for the laugh!!!
Angela T says
Are there any alternatives for that special pan? Storage space is very limited in my kitchen, and I am not willing to buy a special pan for one thing but I LOVE Angel Food Cake!
Carolyn says
The tube pan is best because the centre tube helps it rise properly. But I do know some people make it in a springform pan… the centre may sink a bit more after baking, because it doesn’t have the metal to help cook it through. Worth a shot, though! I also think one commenter said she split the batter between two loaf pans.
Angela T says
Thanks for the tips!
Pat says
You can put a glass a round tin or some thing similar in the middle of your spring form to simulate a tube pan.
Erica B says
Hi, Angela. I used two 5×9” loaf pans (ungreased, uncoated, parchment on the bottom) and they worked well. My cakes did sink a bit after they came out of the oven, but I can’t say for sure that it was the fault of the pans (see my comment above yours for an explanation). The finished cakes aren’t the prettiest, but I also don’t want to buy another pan, and I’m not an Instagrammer, so these pans produce perfectly adequate angel food cake for us. 😄
Angela T says
Thank you, I will have to give that a try!
Sandra says
Can you use a Bundt pan instead?
Kristen Painter says
I dont have the right pan so I placed a ramekin in the centre of a normal cake tin. Worked fine.
Carolyn says
Good to know!
Dianne says
Can I use a springform pan instead of an angel food cake pan, I’d lime to try using two 6” springform pans?
Carolyn says
Hi Dianne, I think that would work okay but it may still be too much batter for those two small pans.
Susan says
This makes me so happy! My daughter and I love angel food cake. For her birthday, I always make a lemon angel food cake. (Just fold in lemon zest and serve with lemon curd.) It’s exciting to be able to make a healthier version. The other variation that I’ve made over the years is Paul Newman’s: fold in his grated chocolate orange bar. Now I can use your recipe, and fold in orange zest and grated Lily’s sugar free chocolate bar. Yeah! You’ve made my day!
Erica B says
Back to share the results of my second angel food cake attempt. This time I made the cakes on a clear day, so humidity didn’t interfere; I used 1/2 cup + 2 T powdered egg whites and about 13 oz water in place of fresh egg whites; I split the batter between my two 5×9” loaf pans; and the standard bake button on my oven worked randomly today* so I got to bake them like the recipe actually instructs! They took about 40 minutes total, and sank just the slightest bit in the center. They’re excellent regardless, and I will make the recipe with these adjustments again and again. I really like not having to worry about 10 egg yolks, because I usually end up forgetting about them.
*I am getting my oven fixed soon. 😄 My amazing husband is going to fix it as soon as the parts arrive.
Jennifer says
Can you share how I should adjust the recipe if I use coconut flour instead of almond flour? Thank you!
Carolyn says
Sorry, this is not something that will work with coconut flour. Too dense and heavy.
MK says
Thank you for sharing this. Angel Food Cake is one of my husband’s favorites. Can’t wait to try it! ❤
Kristin says
Wow! I finally made this today! All I can say is WOW! Delicious! I will definitely put this into my regular rotation! Thank you! I haven’t had angel food cake in 10 years!
Any chance you can create cream puffs?
Carolyn says
I am so happy to hear it!
Dawn says
Could Bochasweet be substituted for half of the swerve or would it change the texture too much?
Carolyn says
You know, I am not sure. I find it makes meringues way too soft (think… you can’t even get them off the pan, they are like gooey marshmallow). Not entirely sure what affect it would have on a cake like this.
cathy says
I made the cake today and used whey protein isolate (Iso pure), worked great. Oh, I also used room temperature carton egg whites. They whipped up very well. These subs were used cause that’s what I had on hand. The other thing had to sub was the swerve, I had Lakanto monk fruit sugar; gave the cake a cooling effect – won’t do that again. Overall, I wld def bake this again! Kudos to Miss Carolyn!
Tiffany says
The Lakanto gave a cooling effect? Usually that is why I use Lakanto over Swerve, because Swerve has strong cooling effect.
Tonya says
Can you suggest a keto friendly peanut butter frosting to go with this Angel food cake? It is my mother’s favorite that her mother made before she past 3 years ago. I would love to surprise her for mother’s day.
Carolyn says
Try the frosting from this cake: https://alldayidreamaboutfood.com/low-carb-peanut-butter-texas-sheet-cake-1/
Rusty says
Do you think that the Keto Protein protein powder would work? TIA!
Carolyn says
I don’t know what brand that is, so I honestly can’t say. If it’s whey or egg white protein, then yes probably. If it’s collagen protein, then no.
Candice Sauerbrunn says
I absolutely love your Swiss cake roll and honestly don’t make a dessert recipe unless it’s yours. I know they are tested and approved! My question is this: there’s a recipe on Pinterest that is an angel food cake roll up that you put a cream cheese and berry filling in. Do you think this recipe would roll up like the Swiss Cake roll? Thank you for being amazing always!!
Carolyn says
I honestly can’t say without trying it. I feel like this cake might be a bit stiff for rolling. But… paired as is with berries and cream, it’s pretty much the same flavors! You could even make a light cream cheese frosting for it, and spread it all over this cake.
Cheryl Neiswender says
This is delicious! It’s been so long since I’ve had angel food cake. Thanks for not giving up! I had already purchased the pint carton of egg whites when I read you don’t recommend it. Because it contained exactly 10 egg whites, I just had to try it. They worked beautifully for me! I’ll be making this again!
Jodi says
Can I use pea or hemp protein powder instead of the egg powder?
Carolyn says
As long as it’s not green! 🙂 Some of those plant based ones are.
Nancy Sanderson says
When I saw your recipe I knew I had to make it!! I made it today and it turned out fantastic! I’ve really missed Angel Food cake since going Keto. The top of the cake comes out with a nice light golden brown color that has a slight crunchy texture, like meringue. The whole family loved it! Thank you so much for creating trustworthy recipes.
Carolyn says
So glad to hear it!
Liz Burt says
You Rock! I only have a silicon pan, would that work? I have found it does sometimes stick baking other cakes even when greasing. Any houghts? Thanks from a fellow Canuck. BTW, I love using up any yolks to make custard using your Nanaimo Bar recipe.
Carolyn says
Oh boy, I am doubtful it would rise properly because angel food needs metal to climb the sides properly. That’s my understanding, anyway… I tried a number of things before I got this to work!
Lynn says
When I took it out of the oven to cool it fell to half the size. What did I do wrong ?
Carolyn says
Hard to say exactly unless you tell me everything you used (ingredients). But it honestly sounds under-baked.
Lynn says
I stayed to recipe but used vanilla collagen powder i stead of egg white powder. Did have egg white powder.
I also used a springform pan, mainly because I did t u derstand how to wrap the center in parchment. I cooked it 50 and it sprung back in the oven when touched. But after cooling 20 the center fell and it was good, but dense ..
Lynn says
I didn’t have egg white powder .nit did have
Carolyn says
Okay, there you have it. The vanilla collagen is the likely culprit. Because collagen protein makes baked goods gummy and hard to cook through. It doesn’t provide the structure that egg white protein or whey protein can provide.
Tiffany says
Am thinking about subbing Lakanto powdered and granulated for swerve because it had less cooling effect, any reason you are aware of that I should not try it? Thank you for your work on this recipe and sharing it.
Mariangela Perez says
I made it that way and turned out great!
Clare says
Hi, firstly can I say how great your recipes are, they really help me to put the ‘normal’ into Keto with my family. so thank you. I am based in the UK and Swerve isn’t readily available (apart from extortionate importers) what sweetener could I use in its place? Xylitol, stevia?
Carolyn says
I think you want an erythritol based sweetener and although I don’t know the brands there, I know they do exist.
Claire says
Just did this, came out perfect. I used Isopure whey protein isolate. The top is golden and crunchy, like a meringue and the centre is soft and airy. Love it 🙂
Carolyn says
Glad to hear it!
Eve Anderson says
I recently purchased Bochasweet granular & powdered versions. Can they be substituted for Swerve in this recipe?
Carolyn says
I can’t be sure, to be honest, since I haven’t tried it. I do know that BochaSweet will make it so meringues will never firm up. But in a cake like this, I think it should be okay. Fingers crossed!
Beth says
I can’t wait to make this. I will try whey protein powder because I have it. Could you explain why you selected a granulated and powdered sweetener?
Carolyn says
Less grittiness but the granular is better for whipping air bubbles into egg whites.
Elena De Meyer says
I made this according to the instructions. However, the texture wasn’t quite right. Mine turned out into a dry, dense eggy tasking pound cake. Not airy and fluffy. I baked it for 40 minutes. I wonder if it was overcooked? Not sure what I did wrong.
Carolyn says
If it was dense and eggy then yes, something went wrong. it’s very light… I wish I could b sure what the issue is but over-baking wouldn’t do that. What kind of protein powder did you use?
Amy Nelson says
Fabulous! Followed the recipe exactly. Had loads of frozen egg whites to use up to create space in my freezer. Loved the mild almond flavor and the airy texture.
Patty Fleming says
I made this today and it’s perfect! Light and airy with a delicious flavor. I’ve been craving angel food cake since I first found this recipe. I finally got an angel food cake pan and was excited to make it.
Thanks for this (and all your) recipe(s)! Another hit.
Carolyn says
So glad you like it!
Kim Pitts says
The best I have tried!!! Nobody would ever be able to tell that it wasn’t the old fashioned high carb, sugar laden version!! Awesome recipe!!
Monica Derieux says
THIS is my new go to to take to parties and gets made at least monthly. My friends actually request me to make it for them too, including the non-Ketoers. Thank you Carolyn for this amazing recipe. I now can enjoy one of my favorite desserts from grandmother and relive those memories all while using her pan.
Carolyn says
Thank you, Monica!
Pan says
I LOVED this angel food cake! It has the perfect texture—light and airy inside without being dry, slightly dried toward the edges the way good angel food cake should be. One thing is for sure: storebought angel food cake, the sugary kind, doesn’t hold a candle to this recipe. For people who love this recipe, I also high my recommend the Chiffon Cake in your baking cookbook, The Ultimate Guide to Keto Baking. It combines the airy texture of this cake with the rich taste of a buttery pound cake. Both recipes make wonderful French toast.
Carolyn says
Thanks so much!
Pan says
I LOVED this angel food cake! It has the perfect texture—light and airy inside without being dry, slightly dried toward the edges the way good angel food cake should be. One thing is for sure: storebought angel food cake, the sugary kind, doesn’t hold a candle to this recipe. For people who love this recipe, I also highly recommend the Chiffon Cake in your baking cookbook, The Ultimate Guide to Keto Baking. It combines the airy texture of this cake with the rich taste of a buttery pound cake. Both recipes make wonderful French toast.
Jo Waugh says
My husband and I LOVE this cake. Before we switched to a Keto lifestyle, my husband did not like angel food cake. But he likes this one and requests chocolate whipped cream to go with it. I have made this 2-3 times and it came out beautifully every time. Thank you so much for all of the hard work you put in so we can have a healthier version of some old favorites. It was wonderful to be able to make this in memory of my mother on what would have been her birthday. Angel food cake was one of her favorite desserts.
Carolyn says
Love the chocolate whipped cream idea!
Wendy Shelledy says
I recently made this cake with the orange variatuon. I served it with a mixed berry compote and sf whipped cream. Even the pickiest kids loved itvand came back for seconds. It was the perfect summer dessert!
Tiffanee says
LOVE this angel food! My hubs had an angel food cake with strawberry frosting every year for his birthday for decades. When we went LCHF/Keto over 5 years ago I wondered if I would ever find a good recipe. This one hit it out of the park! I use a basic cream cheese frosting recipe and add a couple pulverized strawberries and viola! Another hit from Carolyn’s recipe collection!
Carolyn says
I am so glad to hear that!
L.Taylor says
LOVED This!!! The texture was spot on and the flavor was great! I ate some with berries and whipped cream but it was delicious on its own as well!
Carolyn says
Thank you so much!
Teresa says
I make this at least once a month. I also serve with berry compote, whipped cream and home made keto ice cream. So delicious and light.
Carolyn says
Thank you, Teresa!
Connie says
Can’t believe how light this was for a low carb cake. I probably baked mine a little too long thinking it wasn’t bouncing back, will definitely take it out earlier as recipe calls for next time because mine was a little dry. Taste was spot on and we served it with strawberries and whipped cream.
Carolyn says
Thanks, Connie.
Alicia Bratton says
WOW!! I made this for my 48th birthday. I followed the recipe exactly, but baked in a springform pan, as I don’t have an Angel food cake pan. It turned out perfect. I can not believe the texture of this cake!! The flavor and texture are literally Angel Food cake! Thank you so much for putting the time and effort into perfecting your recipes!
Redhead says
I made this w/egg whites from a carton – just whipped up the whites very well.. It turned out well, and I used vanilla whey protein powder. Next time, I’ll beat the egg whites til almost ‘Stiff.’ I also had a bit of batter get ‘stuck’ at the bottom of the bowl. I just tossed that little bit, rather than have it sink the Angel Food cake. Thanks for the great recipe! 🙂
Mariangela Perez says
Carolyn!! Hands down the BEST keto cake recipe I’ve ever tried! I just made it and my family and I loved it. You can’t even tell it’s a keto cake!! It’s SO FLUFFY wow, unbelievable! Thank you SO MUCH. I would like to share my photos with you. Also, are you on Instagram? I can’t find you under the name all day I dream about food. I’d like to tag you on the photos of my recipes 🙂
Carolyn says
I am under FOODDREAMER on Instagram. so glad you liked it!
Ines says
This looks amazing. I am not very familiar with the concept of Angel Cake (I live in Portugal) so I am wondering if it goes well with any frosting or even filling between two layers of cake? I was thinking maybe something with egg yolks or lemon. Although it does look amazing on its own – I am going to try this very soon!
Carolyn says
Sure you could do a filling.
Sharon says
I find Swerve has such a strong taste, and Lakanto is better but I still get the cooling aftertaste. Have you tried the Monkfruit/Allulose sweetener? I wonder if it would work in this cake?
Carolyn says
I don’t get any cooling from erythritol. You can try other sweeteners but I can’t guarantee the outcome.
Deborah says
Hey
Cannot buy your egg white protein from my location. Shall i use another egg white protein or might an unflavored soy protein work? I also have a pea hemp vanilla protein but i fear thé vanilla taste will be overpowering?
Also can you taste the vanilla extract? Is it better with vanilla and almond extract combined? Have you tried with almond extract only?
Will thé cake be high ? usually almond flour desserts do not rise much
Thx
Carolyn says
The vanilla would be strong so I’d avoid that. Another egg white protein would be fine, and some readers have had success with whey… but not sure about soy.
Sara says
Not wonderful. I used reconstituted egg white powder.- which I triple referenced to calculate the exact amount of powder and water. Initially they whipped up just fine. I weighed my ingredients. Everything went well until the folding of the flour mixture. I know how to fold properly too. Over half the air left, and the cake did not rise or climb. That flour was just too heavy. It’s dense and chewy. It will go out to the trail cam for the raccoons as it is inedible to me. I did use defatted almond flour (with a really fine texture) that weighs out the same as regular almond flour. I’m glad this cake worked out for everyone else. I doubt I will try it again.
Carolyn says
Sorry, Sara, that it didn’t work out but the error is clear from your comment… Defatted almond flour. This is NOT the right flour for this recipe. It doesn’t matter how it measures out, it matters how it bakes. It doesn’t have the right fat content, it’s very fine and powdery, and it would not blend in well with the whipped egg whites. You need to use the ingredients specified in a recipe like this.
Barbs says
Hello Carolyn,
Firstly, thank you for your delicious recipes! I’m struggling with my sugar and you are my ally in the battle.
I love baking, but got lots to learn. I wanted to make a light fluffy chocolate cake. Do you know if the Angel Food could work with added cocoa powder? Would it some change in other ingredients?
Carolyn says
Cocoa powder is very dry so yes, you’d need to change something. I think you still need the protein powder so I’d probably try switching out some of the almond flour.
Aimee Curtis says
I was just wondering if you have any other recipes that use the egg white protein powder. I bought some to try the Angel food cake but I now have a lot of it!
Thanks
Carolyn says
You can sub it in for most recipes where I use whey protein, like cakes and muffins.