First, is angel food cake healthier? YES.

Beaten egg whites give angel food cake its lift. Because the cake doesn’t have butter or egg yolks, it is fat-free. Additionally, the cake has fewer calories without the fat than, for example, pound cakes, cupcakes, or ice cream. It’s not hard to make your own angel food cake, and it tastes much better than the majority of store-bought versions.

I’ll give you more specific information about whether angel food cake is healthier.

Why Is Angel Food Cake Healthier

This sugar-free and gluten-free angel food cake is a healthier take on the beloved classic dessert. Another reason it’s better for you is listed below.

• Lower Sugar – Per serving, this recipe contains only 1 gram of sugar. This sugar-free version is delicious but has no extra sugar or calories thanks to the use of granulated monk fruit. For more details on this, see the section on substitutions at the bottom of this post!
• Low Carb – It is a low-carb recipe because each serving only contains 14 carbs.
• Higher Protein – In this recipe, the egg whites provide 6 grams of the total 9 grams of protein per serving. With more protein, you will feel fuller for longer.
• Low Calorie – The macronutrient balance and 82 calories per slice make this a healthier low-calorie dessert recipe.
• Gluten Free – There is no gluten in any of the ingredients.
• Dairy Free – The entire recipe excludes dairy.

Which Cake Is Best To Eat For Health?

⁠⁠⁠⁠⁠⁠⁠There are many different types of cake, and while they may all taste delicious, not all of them are good for your health. In fact, some cakes can be quite unhealthy due to their high sugar and unhealthy fat content.

So, which cake is the healthiest to consume? Your specific dietary requirements and preferences will determine this, I suppose. Fruitcake, angel food cake, and lemon cake are a few healthier cake options. These cakes are all rich in nutrients and antioxidants while being low in sugar and fat.

Consider a chocolate cake if you want something a little more decadent for your cake. Pick a dark chocolate cake instead of a milk chocolate one though, as the latter is lower in sugar and bad fats.

The cake that best suits your dietary requirements and preferences is ultimately the healthiest cake to consume. To find the cake that suits you the best, be sure to experiment with a variety of flavors.

Healthy Angel Food Cake: How To Prepare It?

servings: 1 9″ CAK

prep time: 30 MINS

cook time: 40 MINS

total time: 1 HR 15 MINS

You’ll be convinced after taking a bite of this healthy angel food cake that you are indulging in a cloud-like dessert.  It is perfectly moist, perfectly sweet, and perfectly flavored with vanilla beans.  The fact that this recipe is guilt-free, low-carb, gluten-free, dairy-free, and free of all other ingredients would never even cross your mind.

Ingredients

• 80g (½ cup, packed) Arrowroot Starch
• 64g (½ cup) Sweet White Sorghum Flour
• ¼ tsp Salt
• 355g (1½ cups) Egg Whites (fresh, not cartoned)
• 1½ tsp Cream of Tartar
• 144g (¾ cup) Homemade Vanilla Sugar
• 1 tsp Vanilla Extract
• ½ tsp Liquid Stevia Extract
• ¼ tsp Almond Extract

Instructions

• Set the oven’s temperature to 325 degrees.
• Add the starch, salt, and sorghum flour to a small bowl.
• Add the egg whites and cream of tartar to the bowl of a stand mixer with the whisk attachment.  Five minutes of vigorous whisking will result in an increase in volume and the appearance of fluffy clouds.

• Slowly add the vanilla sugar while lowering the speed.  After that has been added, add the vanilla, stevia, and almond extracts.  Beat for three minutes in total.  It should have a stiff texture and a light sheen.
• Put the dry ingredients in the bowl after removing it from the mixer. Avoid deflating the egg whites by folding together carefully.  It will inevitably deflate to some extent; just try to handle it gently and fold as little as you can…  you don’t want to overmix this.
• Spread the mixture evenly across the bottom of a 9″ nonstick angel food cake pan that has NOT BEEN GREASED.  Bake for approximately 40 minutes, or until the top is rounded, golden brown, and springs back when touched. Allow the cake to cool upside-down to prevent deflation.  After the cake has completely cooled, remove it from the pan with an offset spatula.  Serve right away after cutting.

Store Gluten Free Angel Food Cake

Angel food cake needs to be tightly covered and sealed in the refrigerator for safe storage in order to prevent air exposure. The best way to prevent drying out of your cake is to first wrap it in plastic wrap, followed by another layer of aluminum foil.

One day prior to serving, angel food cake can be prepared. It will become less moist if you make it more advanced than that.

Read about: Is Ethiopian Food Healthy?

Serve With Angel Food Cake

After baking, serve chilled angel food cake with berries or your preferred fruit at room temperature. Ice cream (dairy-free if necessary) or cool whip can be added as a garnish.

Variations & Substitutions For Angel Food Cake

You can modify this recipe by using the substitutions listed here. Remember that when you substitute ingredients, the nutritional information does change from what you see in the complete recipe provided at the bottom of this post.

• Egg Whites – This recipe calls for egg whites, which cannot be substituted. They form the basis of angel food cake and act as the recipe’s binding agent, making it light and fluffy. I do not advise replacing with whole eggs or leaving out the egg whites.
• Sorghum Flour – When I tried to make gluten-free angel food cake, I discovered that sorghum and arrowroot starch combined worked the best. The liquid from the egg whites was overly absorbed by the oat flour due to its excessive thickness. I do not suggest switching the flour if you want the best results. With gluten-free all-purpose flour, I have not yet tried this recipe. Please leave a comment below if you test it out or if you do so with other flours to assist others.
• Arrowroot Starch – This can be used in place of tapioca starch.
• Granulated Monk Fruit – Try stevia or regular sugar instead of monk fruit if I were to make a substitution.
• Cream of Tartar – Vinegar can be used as a replacement. For this recipe, 6 teaspoons of vinegar would be used, which is the ratio of 1/4 teaspoon of tartar to 1 teaspoon of vinegar. The flavor could change as a result.
• More Sweetness – I advise adding a couple drops of liquid stevia to the batter for a sweeter angel food cake.

Conclusion

Is angel food cake healthier? was the main topic of the article.

It is a perfect match for fresh local berries. Chefs can make a simple sauce by mashing some berries, mixing them with honey, and then adding more complete berries to the juice.
Please note that although this cake contains neither fat nor cholesterol, it does contain sugar.

I appreciate you reading.