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Gluten & Dairy-free Angel Food Cake with Coconut Whip

Posted on Jun 7, 2019 by in Dairy Free | 0 comments

Gluten & Dairy-free Angel Food Cake with Coconut Whip

Servings: 8-12 (1 cake)

Angel food cake:
10 egg whites
3/4 cup sifted coconut flour
1/4 cup sifted arrowroot flour
1 cup ground coconut sugar, divided
Sprinkle of sea salt
1 tablespoon cream of tartar
1 tablespoon lemon juice
1 tablespoon vanilla extract

Vegan whipped cream topping:
1 can full fat coconut
Dairy-free Coconut Milk Beverage
Coconut water (optional)
3/4 teaspoon agave nectar, or as desired

Garnish Toppings:
Shredded coconut
Mixed fruit

Angel food cake:
In a stainless steel bowl, bring eggs to room temperature.
Preheat oven to 325 degrees Fahrenheit.
Grease bunt pan.
Mix flours, half of the sugar and salt together with a whisk.
Beat egg whites with blender or mixer, on low until frothy.
Add cream of tartar and lemon juice.
Increase speed to medium high.
Beat until eggs form soft peaks.
Add in vanilla and the remaining sugar.
Beat until mix creates hard peaks.
Fold in the flour mixture.
Pour batter into pan, smoothing the top with spatula.
Bake until the cake is lightly browned and springy, about 45 minutes.
Cut around the cake to remove.
Allow to cool on a rack for about an hour.

Vegan whipped cream topping:
Refrigerate can overnight.
Flip upside down, open and drain the liquid.
Scoop out the hardened coconut milk into a medium sized bowl.
Whip on medium until you start to get thick cream consistency.
If you like your whip cream slightly thinner than what it is at this point, add a splash coconut milk and a drop of coconut water until you have reached the desired thickness.
Add agave nectar.
Whip for last time to make sure everything is well combined.
Use this whip cream immediately, or you can store it for at least a few days sealed in the refrigerator.
After applying whipped topping, garnish with shredded coconut and/or mixed fruit.

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