I usually don’t make gluten free desserts but when some friends of mine came and asked me to make some meals for their dear friend who was gluten intolerant I couldn’t say no. That’s what friends are for right?! (XO Laurie and Jen!)
So here I was meal planning and I know not every meal needs a dessert, but when you are taking a meal to someone a dessert must always be included. Always.
I only make a few gluten free desserts besides ice-cream, so my menu felt limited. I wanted something special for their dear friend. Then angel food cake came to mind, this is a fantastic treat for spring. The colors are warm and inviting just perfect for this occasion.
I Googled gluten-free angel food cake, agh, I got so frustrated, not having half of the ingredients on hand or they just looked…well not like angel food cake! So I just decided to throw caution into the wind and take my angel food cake recipe and substitute the flour with coconut flour. While reading up on coconut flour I found out that it absorbs more liquid so I just added more egg whites, this seemed to do the trick. I was excited and nervous, while I waited for it to bake, mainly because I waited until the day of to make the cake, but it worked. I was overjoyed. And the best part was it tasted AMAZING! In fact it is so good that it became my new spring and summer favorite, I know shocking right! As it doesn’t even have chocolate!
So here is a tribute to trying new things, good gluten free desserts and most importantly good friends.
Coconut Angel Food Cake, a classic angel food cake with a twist. Made with coconut flour and topped with homemade coconut whip cream and fresh strawberries this is a dessert all will enjoy, even your gluten free friends!
- Gluten Free Coconut Angel Food Cake
- 20 egg whites
- 1 ¼ cups confectioners' sugar
- 1 cup coconut flour
- 2 teaspoons cream of tartar
- 2 teaspoon almond extract
- ¼ teaspoon salt
- 1 cup white granular sugar
- Homemade Coconut Whip Cream
- 2 cups heavy whipping cream
- 2 teaspoons coconut extract
- 4 tablespoons sugar
- 2 lbs. fresh strawberries, washed, rinsed and quartered
Gluten Free Coconut Angel Food Cake
Preheat oven to 350 degrees.
Place egg whites in a large mixing bowl.
Meanwhile, sift together confectioners' sugar and coconut flour by stirring three times then set aside. Add cream of tartar, almond extract and salt to egg whites; beat on high speed until it starts to get fluffy, about 2-3 minutes, gradually add sugar, beating in sugar until it is dissolved and stiff peaks form, about 5-7 minutes. Fold in flour mixture, a scoop at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife by using a swirling motion to remove air pockets.
Bake at 350 degrees for 45-50 minutes or until cake springs back when lightly touched, I always check my cake at 40 to see how much more time it needs.
Immediately invert pan; cool completely before removing cake from pan.
Homemade Coconut Whip Cream
With an electric mixer, combine all ingredients and beat until stiff. Refrigerate until ready to serve.
Garnish angel food cake with whip cream and fresh strawberries.
Friends and Family review: This was an instant hit, everyone loved it. The whip cream was a favorite among the kids, while the cake was the star for the adults. I should have made 2! And I must say this is my new favorite dessert, which is a surprise as it doesn’t have chocolate!