After many rounds of trial and error, I finally perfected a healthier angel food cake recipe, and I’m so excited to share it with you! Angel food cake is one of those classics everyone loves, but it can also be one of the trickiest cakes to make. For Adalyn’s first birthday, I wanted a smash cake that was light, fluffy, and free from refined sugar, inflammatory oils, and all the questionable ingredients in store-bought cakes. This recipe was the winner, and it’s one I know you’ll love too.
Whether you’re baking this as a sweet smash cake for a first birthday or simply want a healthier take on a traditional angel food cake, this recipe is perfect. Just be sure to follow the instructions carefully—angel food cake can be finicky! The two most important rules: always use fresh egg whites (not carton egg whites) and make sure your cake pans are completely free of grease so the batter can cling and rise.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why This Angel Food Cake Is Healthier
- Refined sugar free – Made with organic coconut sugar for natural sweetness.
- Inflammatory oil free – No vegetable or seed oils.
- Light & fluffy – Perfect for little hands to dig into or for serving a crowd.
- Made with real ingredients – Fresh egg whites, organic vanilla, and simple pantry staples.
Compared to most store-bought cakes, this version is gentler on digestion, naturally sweetened, and doesn’t contain preservatives, dyes, or artificial flavors.
Why Angel Food Cake Makes the Best Smash Cake
Angel food cake is light, fluffy, and easy for babies to dig into without being too heavy or overly sweet. Adalyn had the best time grabbing little handfuls on her first birthday! Plus, you’ll feel good knowing it’s made with wholesome ingredients.
Ingredients
- 1 cup cake flour (I used King Arthur UNBLEACHED cake flour)
- 1 ½ cups coconut sugar (organic, divided in half)
- 12 egg whites (large, organic, pasture-raised eggs – Do NOT use egg whites in the carton)
- 1 ½ tsp vanilla extract (organic)
- 1 ½ tsp cream of tartar
- ½ tsp salt
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Instructions
Step 1: Prepare the Dry Ingredients
- Sift together 1 cup cake flour and ½ of the coconut sugar in a medium bowl. Set aside. In a separate small bowl, sift the remaining coconut sugar. Discard any granules that don’t pass through the sifter.
Step 2: Whip the Egg Whites
- In a stand mixer with the whisk attachment, whip 12 fresh egg whites on medium-high speed with the cream of tartar, salt, and vanilla extract. Continue whisking until stiff peaks form (about 5 minutes).
Step 3: Incorporate Dry Ingredients
- On medium-low speed, slowly add the flour and coconut sugar sifted mixture. Mix only until incorporated to avoid deflating the egg whites. Gently fold in the reserved coconut sugar using a rubber spatula, being careful to not deflate the egg whites.
Step 4: Bake
- Divide the batter among three ungreased 6-inch pans (perfect for smash cakes) or bake in a large bundt pan for a traditional angel food cake.
- Mini cakes: Bake at 375°F for 22–25 minutes
- Bundt cake: Increase baking time, watching carefully until golden and a toothpick comes out clean.
Step 5: Cool
- Invert pans immediately onto a wire rack and cool completely before removing.
Optional Frosting
- Whip together organic heavy cream, vanilla, and powdered monk fruit (or sweetener of choice) for a lightly sweet finish. The cake itself is already naturally sweet, so less is more.
Tips for Success
- Cool the cakes upside down to keep them airy and tall.
- Use fresh egg whites only (carton egg whites will not whip properly).
- Do not grease your pans—the batter needs to cling to rise.
- Sift your ingredients thoroughly for the lightest texture.
Storage Instructions
- Store leftover cake in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 4 days.
- Freeze (unfrosted) for up to 2 months, wrapped tightly in plastic wrap and foil.
FAQs
Can I bake this in one big pan instead of mini smash cakes?
Yes! You can use a bundt pan, just increase the baking time and check doneness with a toothpick.
Can I use all-purpose flour?
No. Cake flour is best for a tender, airy crumb.
Can I make this dairy-free?
The cake itself is already dairy-free! For frosting, you can use coconut whipped cream instead of heavy cream.
Can I use carton egg whites?
No. They won’t whip to stiff peaks or give you the right texture. Fresh egg whites are key.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Description
A light, fluffy, and healthy angel food cake recipe made with coconut sugar and fresh egg whites. Perfect as a first birthday smash cake or a classic dessert for any occasion.
Ingredients
Instructions
Step 1: Prepare the Dry Ingredients
-
Sift together 1 cup cake flour and ½ of the coconut sugar in a medium bowl. Set aside. In a separate small bowl, sift the remaining coconut sugar. Discard any granules that don’t pass through the sifter.
Step 2: Whip the Egg Whites
-
In a stand mixer with the whisk attachment, whip 12 fresh egg whites on medium-high speed with the cream of tartar, salt, and vanilla extract. Continue whisking until stiff peaks form (about 5 minutes).
Step 3: Incorporate Dry Ingredients
-
On medium-low speed, slowly add the flour and coconut sugar sifted mixture. Mix only until incorporated to avoid deflating the egg whites. Gently fold in the reserved coconut sugar using a rubber spatula, being careful to not deflate the egg whites.
Step 4: Bake
-
Divide the batter among three ungreased 6-inch pans (perfect for smash cakes) or bake in a large bundt pan for a traditional angel food cake. Mini cakes: Bake at 375°F for 22–25 minutes. Bundt cake: Increase baking time, watching carefully until golden and a toothpick comes out clean.
Step 5: Cool
-
Invert pans immediately onto a wire rack and cool completely before removing.
Optional Frosting
-
Whip together organic heavy cream, vanilla, and powdered monk fruit (or sweetener of choice) for a lightly sweet finish. The cake itself is already naturally sweet, so less is more.
Nutrition Facts
Nutrition Facts
Servings 8
Serving Size 1/8th cake
- Amount Per Serving
- Calories 178kcal
- % Daily Value *
- Total Fat 0.2g1%
- Sodium 228.1mg10%
- Total Carbohydrate 39.8g14%
- Dietary Fiber 0.5g2%
- Sugars 27g
- Protein 7.4g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
