I had this amazing Baba, and when I was young, she would make the most incredible Angel food cake. She made it for every ones birthday and what seemed like every special occasion in between (we had a pretty big family, so it actually seemed like we were getting a slice of this cake pretty often).
Since moving away over 10 years ago and becoming gluten free 5 years ago, I’ve found myself craving another slice…. thank goodness I have a teenager who has found a love for baking! We searched up a ton of recipes and ended up tweaking a few together to come up with this yummy concoction!
Gluten Free, Sugar Free (thank you Lakanto) and really yummy…. here is our Angel Food Cupcake Recipe (*note, this photo is not of our cupcakes… we ate them faster than I could photograph it!) 🙂
- 3/4 cup sifted 1 to 1 Gluten Free flour (a mix or 1:1 seems to work better then a straight off almond, chickpea etc)
- 3 tablespoons potato starch (you could swap in corn starch if you’d like)
- 1 1/4 cups superfine Lakanto sugar (grab the USA Lakanto bakers bundle here)
- 14 large egg whites (1 3/4 cups), *room temperature
- 1 tablespoon warm water
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons pure vanilla extract
- 1/2 cup softened butter or coconut oil
- 1/2 cup + 2 Tbsp powdered Lakanto sugar (Lakanto Canada Sugar)
- 1 tsp vanilla extract
Preheat oven to 350 degrees.
Sift together flour mix, potato starch and 3/4 cup Lakanto sugar in a small bowl and set aside.
In the bowl of your mixer, whisk together egg whites and warm water on medium speed until foamy, add sea salt, cream of tartar, and vanilla then beat just until soft peaks form, about 3 minutes.
Increase to medium-high and add in remaining 1/2 cup Lakanto sugar, 1 tablespoon at a time. Beat until stiff but not “dry”.
In small batches, sift dry ingredients into the meringue, folding in quickly but gently.
Scoop batter into silicon cupcake liners (this recipe should make 24 regular sized cupcakes).
Bake until golden brown and slightly springy to the touch, about 30 to 35 minutes.
Set the cupcake pan on a cooling rack until they’re completely cool.
Serve with berries, and Chickpea Whip (or frosting recipe below). Store cupcakes at room temperature up to 2 days in an airtight container or wrapped in plastic.
In a mixer fitted with a whisk and whip the above 3 ingredients, or try some whip aqua-fab or coconut cream and whip until stiff peaks form, scrape into a bowl.
Pipe the frosting, and sprinkle with fresh fruit or sprinkles.
Repeat for remaining cupcakes.
Refrigerate or freeze if not serving immediately.