INGREDIENTS:
1/3 cup coconut flour (where to find)
1/3 cup plus 2 T arrowroot powder (where to find)
1 1/2 cups sustainably sourced coconut or palm sugar (where to find)
1 1/2 cups egg whites (about 12)
1 1/2 tsp cream of tartar (where to find)
1 1/2 tsp vanilla (where to find)
1/2 tsp almond extract (where to find)
1/4 tsp sea salt (where to find)
DIRECTIONS:
1. Run coconut or palm sugar through the food processor to achieve a fine texture.
2. Mix coconut flour, arrowroot powder, and 3/4 cups coconut or palm sugar in a bowl with a wire whip and set aside.
3. In a second bowl, whip egg whites, cream of tartar and salt until foamy but not stiff.
4. Slowly add (2 T at a time) remaining coconut sugar.
5. Whip until stiff peaks form.
6. Fold in vanilla and almond extract.
7. With a rubber scraper or whisk, carefully fold the flour mixture into the egg whites mixture adding 2-3 tablespoons at a time.
8. Put into tube pan.
9. Bake Paleo angel food cake at 375 F for 30-35 min or until the top springs back when lightly touched.
10. Remove Paleo angel food cake from oven and invert to cool.
Note: This Paleo angel food cake has a lovely caramel flavor and is moister than regular angel food cake but with similar texture. It also doesn’t rise quite as high as regular angel food cake.