Paleo Almond Angel Food Cake

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Paleo Almond Angel Food Cake

I love egg whites and always have a 16 ounce container in the refrigerator.  For some reason I had 2 new ones and decided to make an angel food cake and serve with a Creme Anglaise.  

This turned out to be a very enjoyable and delicate dessert for my "bring a friend for dinner night".





  • 2 tablespoons coconut oil, melted for coating
  • 1/2 cup coconut flour
  • 1/2 cup coconut sugar, divided
  • 1/4 teaspoon sea salt
  • 16 ounces egg whites, room temperature
  • 1 1/8 teaspoon cream of tarter
  • 1 teaspoon almond extract


  1. Preheat oven to 350 degrees F.


  2. Prepare a loaf or bundt pan by brushing melted coconut oil to coat.


  3. In a bowl combine flour, sugar,  and salt with a fork.  Set aside!


  4. Using a hand mixer or stand mixer beat the eggs until white peaks begin to form. Add in cream of tarter and almond extract then beat for another 10 seconds.

  5. Add the dry mixture to the eggs by folding the mixture using a rubber spatula.


  6. Gently add the batter to your prepared pan.


  7. Bake for 25-30 minutes or until the top is firm by the touch and brown.


  8. Remove from the oven and let sit for 5 minutes then invert into a plate of cake stand or platter.


Comments (1)

  • Cindy


    03 October 2016 at 21:36 |
    HI Marie, Thanks for the note and I made the correction in the recipe. You add the cream of tarter with the eggs. Cindy

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