Gluten, Grain, and Refined Sugar Free Maple Angel Food Cake Recipe

by Carol Kicinski on March 10, 2016

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Angel food cake has a long history in my family. My grandmother used to make it for my grandfather almost daily. It was my father’s favorite cake. And my husband’s. And one of my son’s. It was the first cake I ever taught my g-kid Milla to make and she made it for her dad for his birthday one year. I guess it is safe to say that angel food cake is embedded in my family DNA.

Recently, I decided to make an angel food cake that was devoid of grains and refined sugar (and of course gluten free). Certain dietary restrictions of family members made it necessary to revise the old family recipe.

I was worried that it would not be welcomed as well as the family standard. I am happy to say that the cake was a success!

If you are looking for an ethereal cake that is light as air and tasty as can be, give this recipe a try!

Recipe Notes: Use good quality, cage-free, pastured eggs – it does make a difference. Tapioca starches can have weird flavors. I use Erawan tapioca starch, which is very neutral in flavor; you can substitute corn or arrowroot starch for the tapioca.


Grain Free Maple Angel Food Cake Recipe


7 cage free, pastured eggs whites – at room temperature
½ teaspoon kosher or fine sea salt
¼ teaspoon cream of tartar
½ cup plus 2 tablespoons pure maple syrup, use divided
1 cup tapioca starch
1½ cups heavy whipping cream
4 tablespoons sugar free jam or preserves, flavor of your choice
2 cups berries of choice


Preheat oven to 375 degrees.

In a stand mixer fitted with the whisk attachment, combine the egg whites, salt, and cream of tartar. Start the mixer on low, then increase the speed to high, whipping until stiff peaks form.

When the egg whites are stiff, with the machine running on high, gradually add ½ cup maple syrup, 1 tablespoon at a time.

Once the maple syrup has been incorporated, fold in the tapioca starch, ¼ cup at a time.

Put the mixture into an ungreased 9-inch springform pan and run a knife through the batter to break up any air pockets. Bake for 30 minutes or until golden brown and set. Place the pan on a wire rack to cool for at least 1 hour – the cake will sink a bit in the middle, this is OK. Run a knife around the edges of the pan, release the outer ring, and remove the cake from the pan. Cut the cake in half horizontally.

Whip the cream with 2 tablespoons maple syrup until soft peaks form.

Place one half of the cake on a serving platter or cake stand. Spread with a thin layer of jam, then about ¼ of the maple whipped cream.

Spread a thin layer of jam on the remaining cake half and place, jam side down, on top of the cream. Frost the cake with the rest of the maple whipped cream. Top with berries.

Refrigerate until serving time – best to refrigerate for at least 1 hour before serving.


A gluten free, grain free, refined sugar free dessert that serves 6 – 8 people.

Ready for dessert?

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