Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.

Almond Angel Food Cake

Name: Almond Angel Food Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: Egg Whites; Cream of Tartar; Monk Fruit Sweetener; Almond Extract; Gluten-Free All-Purpose Flour; Coconut Sugar; Strawberries; Coconut Whipped Cream

Recipe by Megan Horsley

Ingredients

Time

30m

Serves

Enjoy the nostalgia of angel food cake with this gluten-free version that contains a fraction of the sugar while boasting the classic spongey texture. Almond extract adds a nutty spin to this cake which pairs perfectly with the whipped cream and strawberry garnishes.

Gluten-Free

Dessert

Ingredients

Egg Whites

1 tsp

Cream of Tartar

1 cup

Monk Fruit Sweetener

1 tsp

Almond Extract

1 cup

Gluten-Free All-Purpose Flour

3/4 cup

Coconut Sugar

1 pint

Strawberries

1 cup

Coconut Whipped Cream

Instructions

PREHEAT: oven to 350F.

BEAT: the egg whites and cream of tartar until stiff peaks form. Add the almond extract and then slowly add the monk fruit sweetener 1 tablespoon at a time until glossy peaks form.

SIFT: the flour with the coconut sugar. Fold the flour mixture into the egg whites ¼ cup at a time being careful not to flatten the peaks.

POUR: the batter into a 10-inch fluted cake pan and smooth the batter on top. Bake for 30-35 minutes until the cake springs back to the touch. Gently remove the cake from the pan and let cool completely on a cooling rack. Top with whipped cream and strawberries.

Substitutions: Not gluten-free? Use organic cake flour. No almond extract? Use vanilla extract instead.