Dairy-free Angel food cake recipe

It may surprise you, but this angel food cake recipe is naturally low in dairy and low in fat, making it ideal for people with allergies and tolerances to both dairy and counting calories. Oh, and it’s also very tasty.

What’s the secret of the English food cake? Egg whites! Egg whites, which are both fat-free and dairy-free , give this cake its lift and light, sweet texture without the traditional toppings like baking soda, baking powder or fattening egg yolks.

In fact, there is no fat or dairy in the angel food cake – even in the mixing bowl or baking packet. For a more egg-white taste, also try angel food cupcakes .

What you’ll need

Angel food cake: 2 quarts strawberries (chopped and chopped) 1 1/4 cups sugar (white) 2 teaspoons lime juice (fresh)

How to make it

Make the cake

Preheat oven to 350 F. Place egg whites in a large grease-free mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, mix the confectioners’ sugar and flour in a medium bowl until well combined. Set aside. Add the vanilla extract, sour cream and salt to the egg whites. With an electric hand mixer, slowly beat the egg white mixture for 2 minutes. Turn the speed to medium and gradually add 1 cup of white sugar, adding continuously until the sugar is dissolved and stiff peaks form. Turn the mixer off and, using a spatula, encourage the flour confectioners’ sugar mixture into the egg whites, about 1/4 cup at a time, until all is incorporated. Gently scrape batter into a 10-inch tube or angel food cake pan. Bake for 35 to 45 minutes, or until the cake pulls back when touched, or a toothpick inserted in the center of the cake (between the outside wall and the inside wall) comes out clean. Turn the cake out onto a cooling rack in the pan and let the cake cool for at least 1 hour before removing the cake from the pan.

Make the strawberry sauce and serve

Combine the chopped strawberries, 1 1/4 cups of the white sugar and the lime juice in a medium saucepan over medium heat, stirring frequently to dissolve the sugar. Bring mixture to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally. Transfer the cassette to a bowl and serve warm or cold with English food cake and your favourite ice cream .

Note: this recipe is suitable for dairy-free and lactose-free diets, but as with any recipe for people with allergies or food restrictions, read all nutrition labels carefully to make sure there are no hidden dairy ingredients or allergens if they apply to you.

Nutrition Facts (per serving) Calories 378 Total fat 2 g Saturated fat 0 g Saturated fat 1 g Cholesterol 0 mg Sodium 229 mg Carbohydrate 88 g Fiber 2 g Protein 5 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)