Diabetic-Friendly Angel Food Cake Recipe
Angel food cake is a light, airy dessert that traditionally relies on sugar for its sweetness and structure. However, with a few smart ingredient swaps, you can enjoy a diabetic-friendly version that keeps blood sugar in check without sacrificing taste or texture.
Why Choose a Diabetic-Friendly Angel Food Cake?
Traditional angel food cake contains a high amount of sugar, which can cause blood sugar spikes. This version replaces refined sugar with a diabetic-friendly sweetener while maintaining the cake’s signature fluffy texture. It’s also naturally fat-free and lower in carbohydrates, making it a great choice for a balanced diet.
Ingredients
1 cup egg whites (about 7-8 large eggs), room temperature
1 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional for extra flavor)
3/4 cup granulated monk fruit sweetener or erythritol (diabetic-friendly alternative)
1 cup superfine almond flour or a low-carb baking blend
1 teaspoon baking powder
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Use an ungreased tube pan or angel food cake pan.
Beat Egg Whites: In a large mixing bowl, beat the egg whites, cream of tartar, and salt on medium-high speed until soft peaks form.
Add Sweetener and Flavoring: Gradually add the monk fruit sweetener, one tablespoon at a time, while continuing to beat. Add vanilla and almond extracts.
Fold in Dry Ingredients: In a separate bowl, sift together the almond flour and baking powder. Gently fold the dry mixture into the beaten egg whites in small increments, using a spatula to maintain the airy texture.
Bake: Pour the batter into the ungreased tube pan and smooth the top. Bake for 35-40 minutes, or until the cake springs back when lightly touched.
Cool Upside Down: Immediately invert the pan and let the cake cool completely before removing. This helps maintain its height and fluffiness.
Serve and Enjoy: Slice and serve with fresh berries or a light whipped topping for a delicious, diabetic-friendly treat.
Notes
Tips for Success:
- Use a Clean Mixing Bowl: Any grease or residue can prevent egg whites from whipping properly.
- Do Not Grease the Pan: The batter needs to cling to the sides to rise properly.
- Cool Completely Before Removing: This prevents the cake from collapsing.
Serving Suggestions:
- Top with fresh berries: Strawberries, blueberries, and raspberries add natural sweetness with minimal impact on blood sugar.
- Sugar-free whipped cream: A light and fluffy topping that complements the cake’s airy texture.
- Drizzle with a diabetic-friendly chocolate sauce: Use sugar-free dark chocolate melted with a splash of almond milk.