This delicious Sugar Free Angel Food Cake recipe is super easy to make, low carb, and perfect for diabetics. An incredible sugar free dessert.
Incredibly Delicious Sugar Free Angel Food Cake
Oh January, aka “the diet month” – you’ve been long, cold, and awful. I can’t even remember the last time I had a nice piece of cake just for me. Granted, I kinda overdid it in December. (It was worth it 🙂 )
Now everything has changed with this spongy, soft, and delicious sugar free angel food cake. Basically, I can have my cake and eat it too, since there are not many calories in one bite.
If you’re watching your sugar intake, or are on a low-fat diet, this angel food cake is perfect for you. Have it for dessert, or with coffee int he morning.
On top of the cake, I added some sugar-free whipped topping and fresh berries. You can omit that or serve with warm fruit compote, fresh stone-fruit, sugar-free syrup, etc. My husband suggested that I cut in the middle to create a 2 layer cake. It’s a great idea to try next week.
For those of you that have never made an Angel Food Cake, don’t be intimidated. It’s not difficult to make. The hardest part is removing it from the mold after the cake has cooled. I recommend getting a 2 piece Angel food pan to make your life easier. Click HERE to check them out at Amazon.
For this sugar free dessert, I used pure vanilla extract. You can substitute with almond, hazelnut, lemon, lavender or any other extract you may like. Also, you can simply omit the extract and add fresh citrus juice with zest. A combination of orange and lime sounds nice.
To sweeten the cake you can buy stevia, Splenda, etc. I added Swerve. I love the fact that it sweetens without the chemical aftertaste.
Just keep in mind that some sweeteners are more concentrated than others and you may need a little less. Usually, there are specific instructions on the box.
I hope you can try this delicious Sugar Free Angel Food Cake at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Sugar Free Angel Food Cake
Ingredients
- 12 egg whites room temperature
- 1 cup all purpose flour
- 1/4 cup cornstarch
- 1 teaspoon cream of tartar
- 1 1/2 cups sugar substitute*
- 2 teaspoons pure vanilla extract
- pinch of salt
Instructions
- Preheat oven to 325 degrees Fahrenheit
- Sift flour, cornstarch, sweetener, and salt into a bowl. Set aside
- Using a mixer, whip egg whites with the cream of tartar until medium peaks form. Add the vanilla little by little
- Gently, using a spatula, fold in the flour mixture into the egg whites in 3-4 batches. Be careful, do not deflate the egg whites
- Place mixture into a UNGREASED angel food pan and bake for 40-45 minutes or until cake is springy to the touch and the top is golden
- Remove from the oven and invert pan onto the neck of a wine bottle to cool completely
- Run a knife around the rim of the cake pan to remove the sides. Then run your knife between the cake and the bottom part of the mold to release the bottom part
- Serve with sour cream, sugar-free whipped topping, and fresh fruit
- Enjoy!
Notes
Nutrition
For a vegan version try this one
Here are some other Sugar Free desserts you may like:
6 Amazing Sugar-Free Cake Recipes
That cake looks delicious! I can’t believe it’s sugar free!
Thanks so much Bethany!!
What is the serving size?
slice
Hi I am just looking at this recipe for vanilla sponge is that correct 12 egg whites can you let me no ?
yes
Hi I wondered if this would work with almond flour?
I don’t think it would work since the cake would become dense and wouldn’t rise as an angel food cake should.
How is this sugar free when it contains fruit? Fruit contains natural sugar. Think you mean no added sugar/processed sugar dessert
Exactly Heather. And the fruit are optional, I added them as a decoration that can easily be omitted.
The sugar in fresh fruit is fructose, which does not have much of an effect on a person’s blood sugar or insulin levels, according to one 2017 articleTrusted Source.
Looks great and I am about to bake this for a family member who needs refined sugar-free recipes. I have a quick question though. I’ve got a bag of stevia. You’re ingredients suggest 1/2 the sweetener, which is what I plan to do, but the directions on the bag of stevia say replace only 1/2 the sugar in the recipe (and keep the other 1/2 of refined sugar?). I’m not sure what to do. Any suggestions?
Mellie, don’t pay attention to what that bag says. If your stevia 1-1 baking then add 1 1/2 cups of Stevia in your recipe
Thanks! I forged ahead with the recipe and actually only added 1/2 of the sweetener – so 3/4 cup powdered stevia. While the cake is not super sweet the whipped cream topping, into which I mixed fresh strawberries, really makes up for it 🙂
Thanks for such a great recipe! My family member loved this as her birthday cake, and I plan to make it again for our family Easter celebration!
P.S. Where does the vanilla go? I completely omitted it because I missed it in the directions. Still tastes good, but for future reference does it get added when whipping the eggs, or when folding in the flour mix?
Hi Mellie! Thanks for your feedback I’m glad you liked the recipe. The vanilla goes after the whites are whipped. I’ll update the recipe!
Can j bake this in a normal pan if I don’t have an angel cake pan?
You can, but it will be very hard to unmold
You could spray the bottom of pan with non stick spray and cut parchment paper to fit the bottom then carefully peel off after baking.
Wrap a toilet paper roll insert with aluminum foil, if you do not own a angel food tin. Put it in a spring pan for easy removal
Love this tip Jenn!! thank you!
You need to specifically state that this cake is NOT sugar free when Zing is used as the sweetener. Sugar is the first ingredient listed on the Zing container.
Hi Kctexan, I used Zing because that’s what I had on hand. You can use Splenda, Stevia, etc.
How is this sugar free if it has 12 grams of sugar? How many carbs does it contain from the flour?
Hi Diane! The sweetener that I used was not the ideal one. I recommend using Swerve, Stevia, or Splenda. I remade it with Swerve and it turned out fantastic – I will update the nutrition facts soon
Hi Diane- I am a beginner baker and so I wanted to follow the directions you provided to the T. FYI your ingredients include vanilla extract but then your instructions do not include the vanilla extract. So after I already put it in the oven I realized that I forget that ingredient. You may want to edit your instructions so that they have all the ingredients included in the instructions.
I apologize for that omission Danicka. The recipe has been updated. It’ll still taste delicious! 🙂 By the way, who’s Diane?
Hi I have truvia and its says to add 1/2 a cup for every cup you use of regular sugar. Your recipe says 1 1/2 cups of sugar substitute so should I use the 1 1/2 or 3/4 cup? Thanks for any help and the recipe looks great. Heart healthy egg whites, no sugar and no fat is a awesome dessert.
Hi Alex! Use 3/4 cup of Truvia
Hello, I wanted to make a pumpkin version of this…do I alternate or can I just add a can of pumpkin puree without issue?
Hi Kimberly. I’ve never tried it with pumpkin. I’m guessing you add the pumpkin puree carefully so it does not deflate the egg whites and add 1-2 tablespoons of flour since it needs a little more structure.
I’m hoping that would work but cannot guarantee it. Good luck!
Thank you. I wanted to make one with Splenda but wasn’t sure if it would work. My recipe does not call for cornstarch. Just one cup of flour. Can you tell me why the cornstarch is used?
Hi Barbara, Splenda should work just fine. I use cornstarch because it lights up the flour a bit making the crumb more tender. Just like using cake flour instead of all purpose flour
Can you use liquid egg whites from a container? Or won’t those fluff up?
Sorry Steph, those don’t work for baking 🙁
You absolutely CAN use container egg whites. I have and the cake turns out perfect.
Thanks for the information Elana!!
Thanks so much I always have liquid eggs on hand and I love angel food cake but all the stores near me have quit carrying the sugar free.
Hi Stephen. You Don’t Bake For Almost 50 Years without learning Something. Using Carton Egg Whites is Fine. You Do Have To Add 3 Real Egg Whites. And Take Out 3 Tbsp of the Carton Egg Whites. Start Beating the real whites First then add the Carton Egg Whites and Beat on High. Thanks Jackie.
Hi Stephen And Tiffany. I Guess After Baking For Over 50 Years if I haven’t Learned A Thing Or Two I Would Be A Lousy Person if I didn’t pass it on. Yes You can use Carton Egg Whites. But You Break 3 Real Egg Whites Into the Bowl And Get Rid Of 3 Tbsp Carton Egg Whites. The Rest is the Same, Except Beat it on High Speed and Enjoy it. Thanks Jackie.
Great tip Jackie! thank you!
Delicious and perfect texture/spongeyness. I just ate a piece with berries and a little light whipped topping. I used Truvia Baking Blend, so mine had a bit of sugar, but not much. I used almond extract instead of vanilla. I prefer that.
I didn’t want a huge cake around since it’s just my hubby and I, so I halved the recipe and used a smaller size angel food pan, reducing the baking time by just a little. My pan doesn’t have a removable bottom, so I carefully cut a parchment paper insert with a hole in the middle for it. That aided removal and made for a pretty top. My pieces were a little smaller than they’d be making the full recipe, but my piece seemed sufficiently big. I called my half recipe 8 servings at 74 calories per serving (using Truvia Baking Blend). I dusted the top of the cake with just a little confectioner’s sugar.
Very smart on using parchment paper to replace the removable pan Elaine. Thanks for sharing that it’s possible to halve the recipe and still get a beautiful sponge.
Looks great! About how big a slice for that calorie count?
Imagine the cake cut in 12 – 66 calories. If you want more, imagine the cake cut into 6 and each slice would be 132 calories
I cannot find the recipe for this vale anywhere on this webpage.
Hi, the problem has been resolved. Sorry for the inconvenience. You should be able to the recipe now.
hey, I notice most low carb angel food cake has no flour in them, Is there a reason for the flour?
Yes! it gives it structure Sam
Hi. I have this in the oven now. It’s not rising like when I make a regular box angel food cake. Is that normal or did I do something wrong?
It should rise Michelle. Let me know when it’s ready or send me a pic by mail to see the final result
Hi Tiffany
I’m making this Cake tonight!! It looks Delish! I’ll have to post Pic.
can’t wait to see it Monica!
Hello Tiffany
I just made the angel.food cake and used swerve unfortunately my cake did not rise.
Not sure what I did wrong? 🙁
You may have deflated the egg whites when you added the flour or you may have under whipped the egg whites
Tiffany!!! Tiffany!!! Tiffany!!! I just want to Thank You for this Awesome Recipes. I just took my Sugar Free Angel Food Cake out of the over and it’s BEAUTIFUL!! I let cool completely very easy to remove from pan and its even Prettier! I can’t wait to serve it tomorrow for Fathers Day!! I’m about to post Pictures. ?
Monica
What would you substitute for the flour to lower the the carbs!
I’m afraid the texture of the cake will be affected if you substitute the flour
Great recipe. Substituted sweetener with 1/2 cup of honey.
Thanks for your feedback Gg! Great tip on using honey
You got rid of white sugar, but the all purpose flour is just carbs too! Try coconut or almond flour.
Yes Imotox I know but the texture of the cake using coconut or almond sure is not the same. Plus the recipe requires a small amount of flour and makes a big cake
Hi, would this work for cupcakes as well or would the cooking temperature and time be different?
Cooking temp would be the same, cooking time would be reduced
I am making this now per recipe instructions. I only have about 5 minutes left in oven. Cake has not risen at all. It is only about 2/3 of height of pan. What went wrong?
It’s been only 5 minutes in the oven Linda, give it time… Did you grease your pan? If you did, then the cake will not rise. Also, were you careful when incorporating the egg whites?
Hello Tiffany, I was thinking I would like to try making this cake in a jelly roll pan. Do you think it will work? What about Temp. and time? Thanks, Nancy
Hi Nancy! It would work same temp but lower time. I can’t tell you exactly how much time since I’ve never done it myself and you would need less batter for sure.
Half the recipe, use the jelly roll pan and bake at 325 F for 10-12 minutes and start checking after that
Tiffany, I can hardly wait to try this, it sounds wonderful. I was wondering if I could put it into two round cake pans? I don’t have an angle food cake pan. Or could I use a bundt cake pan? Thanks in advance for your advice
Hi Bella! Cake needs a tall pan in order to grow. I find that using a regular bundt cake will make it difficult to remove. Maybe half the recipe and use a springform pan.
Hi Tiffany,
I am planning to bake this cake tomorrow. I have cake flour in the house & have used this in the past to make angel food cake. Can I substitute cake flour for the AP flour? If so, does that mean I also leave out the corn starch?
Thank you
Robin
yes on the AP flour, Dont omit the cornstarch because it can modify the soft texture of the cake
Haven’t tried this yet. Any chance we can up the fiber content by using whole wheat white flour? Even without sugar the number of carbs, white flour and lack of fiber, make this cake pretty iffy for diabetics. 🙁 I really love angel food cake and would like to be able to make this.
of course you can Mary! just add a bit more liquid if using WWF
I made this today!! Used actually only 1/4 cup Stevia and still had a slight hint of sweetness – which will be perfect once I add fruits and coconut whip 🙂
My cake did not appear to be too spongy though – Very “Egg-y” like. Any recommendations?
Happy Holidays!!
Hi Connie! I am guessing your egg whites deflated when you were adding the dry ingredients. Another reason is the whipping of the egg whites itself, it is possible that it needed a bit more volume
Carbs are sugar so this is not sugar free
Can I use wheat flour?
yes, but you might need to increase a bit more liquid
Hi Tiffany I wanted to know if I could use coconut flour, and if so what should I add and/or remove from the recipe?
Honestly, Maria i’ve never made it with coconut flour, so I have no idea if it would rise and give it the fine texture that an angel food cake has
And also how much coconut flour should I use if you did yes to coconut flour??
On the nutritional content box it states 33g of carbs, what is this number supposed to be? Thank you for putting this recipe out there, looks fantastic, keep on baking and sharing there are so many of us that LOVE new healthy recipes!
It’s an estimate Dani. All depends on brands of ingredients
Instructions say to serve with sour cream. Did you top it with whipped cream and sour cream or is the sour cream served on the side? Thank you.
Hi Veronica! Those are suggestions, either/or
Is Xylitol an acceptable substitute. How much for this recipe?
I haven’t tried it with Xylitol. Just use the conversion chart in the box to see if they are 1:1 or 1:2 sugar
Hi,
For some reason I can’t view the recipe… Can you please email it to me? Thanks!
there’s a glitch in the recipe software. I am trying to get it fixed asap. Sorry for the incovenience
The glitch has been fixed you can see the recipe now. Sorry again for the inconvenience
I must have done something wrong.. texture was eggy nothing like angel food cake.
Yes, I think you may have overwhipped your egg whites
Hi- is there any other substitutes for this recipe? I don’t have Stevia or Splenda.
How about monkfruit, Swerve?
Can you also use honey? Just wondering.
It would give mess with the texture since honey is liquid if you have regular sugar use that.
Could you advise what the cake tin size is?
about 10″
Hello!
I made this today and while I was very excited because the cake looked big, fluffy and Came out of the mold perfectly, the taste with monk fruit was so strong, we still have a metallic after taste in our mouths.
I used instead of 1.1/2 cups of sugar, just 1.
Do you think it just doesn’t work with monk fruit? I used the granular one.
I do appreciate your recipe!
Hi Cindy! I haven’t cooked a lot with monk fruit so I guess you need to add less.
I too had the problem of a cake that did not rise. I have made countless angel food and chiffon cakes and rarely had this problem. Egg whites were well whipped and in corporate carefully. Any suggestions?
Hi Candice. If your egg whites were perfectly whipped then the problem must have been the calibration of your oven. If you have an infrared thermometer then check the temperature after preheating to make sure it is at the right one.
Hi Tiffany I have made pineapple angel food cake using the box mix. Have you tried adding a can of pineapple to this recipe? How did it turn out? Thank you
I have not Dana, I’m afraid the liquid from the pineapple will deflate the cake. If you do, please let me know how it came out
This is the first time I tried this recipe as I didn’t have success with others. I did use 1/3 real sugar and the rest granulated Stevia. It is the first recipe that rose to almost the same height as a traditional AF cake. Not sure if it’s the extra corn starch or the sugar. The other sugar free recipes I tried called for cake flour so I only added 2 TB to AP flour. This is a keeper. I will update next time when I use 100 Stevia. Thank you!
You’re welcome Anne! glad you enjoyed the recipe!
Low carb my a$$!!! 33 carbs per serving!!!!
guidance needed for the sugar free frosting. Please and thank you!
I just used a sugar free whipped topping