Make your traditional angel food cake recipe even lighter with this gluten-free version.

Angel food cake is so airy in texture, it’s a preferred dessert cake for those who want to keep light on their toes. The cake is typically used as a vessel for whipped cream and fresh strawberries or other fruit-based sauces. Despite its airy, sponge-like consistency, the dish isn’t exactly so body friendly – it is based in white flour and sugar. But, you can lighten the load even further (yes, it’s possible) with this gluten-free angel food cake recipe, which still includes sugar but nixes white flour for rice flour, tapiocha starch, and potato starch. Enjoy!

Gluten-Free Angel Food Cake Recipe

Serves 10-15

Ingredients

• 10 egg whites from large eggs
• ½ cup brown rice flour
• ¼ cup + 1 tablespoon tapiocha starch
• 3 tablespoons potato starch
• ¾ cup powdered sugar
• ¾ cup + 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 1 ½ teaspoons cream of tartar
• 1 tablespoon vanilla
• ¼ teaspoon almond extract

Directions

Let the egg white sit in a bowl at room temperature for about 30 minutes. Preheat the oven to 350 degrees Fahrenheit.

In a food processor, add the flour, starches, and powdered sugar. Pulse until fine. Set aside. Add the granulated sugar to the food processor and pulse several times until slightly finer. Set aside.

In a separate large bowl begin to blend the egg whites with a hand mixer. Add the salt and cream of tartar. Beat until the mixture begins to foam. Add the vanilla and almond extracts and continue to whip on high until peaks begin to form. Add in the granulated sugar gradually, until stiff peaks form. Turn the hand mixer off and use a spatula to slowly fold in the dry ingredients. Be careful not to lose the volume of the mixture by overhandling it.

Scoop the mixture into an ungreased 10-inch bundt pan and place in the oven for 45 minutes.

Once done, flip the pan immediately and let it cool upside down. Once cool, use a knife to loosen the sides and pop out the cake.

Slice and serve with homemade whipped cream and strawberries!

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Angel food cake image via Shutterstock

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In my never ending search for new desserts with a vegan twist, I am currently taking a reprieve at this lemon poppy seed cake recipe, which not only feels light but is light. You can have a slice (or two!) for breakfast and still be keeping true to your dietary goals. Enjoy with coffee, tea, or a nut milk.

Cake often feels light in texture, but it is more often than not heavy in its implications. Packed with flour, sugar, eggs, and milk, even the simplest of vanilla cakes is a thumbs up to your love handles. I use a little bit of white flour and sugar in this recipe, but I keep it to a minimal and opt for turbinado sugar overall white table sugar. Turbinado sugar is a less processed sugar that has a slight caramel taste to it. The spelt flour adds onto the fiber and protein already inherent in poppy seeds and rounds out the cake’s overall nutrition. The fat comes from coconut oil and the sweetness is augmented by apple sauce. The lemon offers a real sense of lightness and aromatic goodness to this cake recipe. While it bakes, brew a cup of coffee or steep your favorite tea. In your coffee or tea, use coconut milk instead of cream and a few drops of stevia in place of sugar.

Vegan Lemon Poppy Seed Cake Recipe

Makes 1 loaf/cake

Ingredients

• 3/4 cup white flour
  
• 3/4 cup whole-wheat flour
• 1/2 cup spelt flour
• 1/2 cup poppy seeds
• 1/3 cup coconut oil (melted)
  
• 2 teaspoons baking powder
• 1/2 cup lemon juice
• 1 teaspoon lemon zest
• 2 teaspoon ginger powder
• 1/2 cup plain almond milk
  
• 1/2 cup unsweetened applesauce
• 2/3 cup turbinado sugar
  
• 1/4 teaspoon almond extract
• 1/4 teaspoon salt

Directions

Preheat the oven to 350 degrees Fahrenheit. Put all ingredients together a large bowl until smooth and evenly combined. Pour batter into a lightly greased loaf pan or 9-inch round cake pan. Cook for 30-40 minutes, keeping check on it during the last 10 minutes. Remove and serve with a dust of powdered sugar.

Aylin Erman is founder of GlowKitchen. There she shares step-by-step picture recipes of her plant-based creations. Aylin lives and works in Istanbul as a writer and editor at the country’s first-ever green-living and sustainability platform, Yesilist. Like her on Facebook and follow her on Twitter to keep up with food news and recipes.

Related on EcoSalon:

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Photo Credit: Anwarnienique

The post Vegan Lemon Poppy Seed Cake Recipe appeared first on EcoSalon.

As I sit at my desk, staring out into the yard, I notice that the slant of the light is unmistakably fall-like. Despite the warm weather, I know that the leaves are falling, and the light is fading, as the sun sinks lower in the sky.

These thoughts lead me to fall foods. The first ingredient my mind lights on is cinnamon. It being late afternoon, my body and mind are in the doldrums. The thought of cinnamon immediately makes me wish I had a strong cup of coffee and a big fat slice of some barely sweet, moist, nutty coffee cake.

Before I know it my fingers are flying all over the keyboard searching out recipes from my favorite sites.

So coffee cake, my friends, is the theme of this week’s recipe round up.

Happy Baking!

You can always depend on Simply Recipes for simple recipes that work. This Apple Coffee Cake is no exception.

From Ina Gartne via The Food Network, here’s a pretty classic sounding Sour Cream Coffee Cake.

And finally, from Martha Stewart, we have Aunt Patty’s Coffee Cake. I don’t know who Aunt Patty is, but her coffee cake looks like it rocks. I’ll have to get over my distaste for buying instant coffee granules for this one!

Image: Vanessa Barrington

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