French Vanilla Angel Food Cake, grain free
Beauty and The Foodie
Beauty and The Foodie
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Ingredients

  • 20 minutes
  • Prep time: 12 mins
  • 20 mins
  • 32 mins
  • 3 eggs, separate whites and yolks.
  • ¼ tsp cream of tartar.
  • 2 tbsp organic cream cheese, softened ( full fat kind), or can sub with 2 tbsp cashew butter+ ½ tsp lemon juice, warmed and mixed (for dairy free option).
  • 2 tbsp butter, melted, or coconut oil melted.
  • 2 tbsp coconut flour, sifted.
  • 2 tbsp honey for primal / paleo, or for low carb use: 2 tbsp erythritol + 8 drops liquid stevia +2 ½ tbsp water.
  • 1 tsp vanilla extract (organic GF kind).
  • ⅛ tsp ground vanilla bean * optional, can omit (I love extra vanilla).
  • ½ tsp baking soda + ½ tsp cream of tartar mixed in a separate pinch bowl.
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  • Toppings
  • ¼ cup heavy cream or coconut cream (Trader Joes coconut cream or coconut milk in fridge overnight and scoop out solid cream at top of can), whipped and sweetened to taste with a few drops honey or liquid stevia for low carb.
  • ¼ cup berries of choice, (I used blueberries and raspberries)
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  • Kitchen Tools
  • One 9 inch cake pan or 1 mini bundt cake dozen pan.
  • Two large mixing bowls.
  • Egg separator * optional, I do it the “old school” way.
  • One small pinch bowl, or small container.
  • One hand mixer or stand mixer.
  • Immersion stick blender or magic bullet type blender (for whipping cream).

Instructions

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