Wednesday, January 8, 2014

Angel Food Deluxe - THM version

Growing up, my Mom would make this killer Angel Food Cake.  It literally blew the powdered sugar off all the other Angel Food cakes!  Seriously.  Everyone raved about her cake.  Of course, just because I'm eating Trim Healthy Mama style, does NOT mean I have to miss out on my favorite treats!  They simply need a bit of 'renovating'.  So, here is my THM version of my Mom's Angel Food Cake.
Angel Food Deluxe - THM version

1/2 c. oat Fiber
1/2 c. coconut flour
1 1/2 c. xylitol (finely ground into a powdered sugar consistency)

13 egg whites (don't throw out those wonderful yolks!  save them for custards or breakfast!)
1 1/2 t. cream of tarter
1/2 t. gluccomannan
1/4 t. salt

1 c. xylitol (leave this granulated)

1 1/2 t. vanilla
1/2 t. almond extract

Stir together oat fiber, coconut flour, and powdered xylitol and set aside.

Beat egg whites, cream of tarter, gluccie, and salt until foamy (use metal bowl and metal whisks).

Take the 1 c. of granulated xylitol and add by 2 T. at a time while whipping until all the xylitol is added.  Beat until stiff peaks.

Gently fold in vanilla & almond extract using a long metal utensil.

Gently fold in the dry ingredients (oat fiber, coconut flour, & powdered xylitol) 3/4 c. at a time.  Fold very gently with a long metal utensil just until flour mixture disappears.  Push batter into an UNGREASED tube pan.  Gently cut through batter.

Bake 30 - 35 minutes @ 375° or until top springs back when touched.  Immediately turn pan upside-down once removed from the oven and allow cake to cool upside-down for a few hrs.

To remove from pan, carefully run a long knife along the outside of the pan and around the tube in center.  You should then be able to pull the insert out containing the cake.  Run the knife along the bottom of the cake releasing it from the last part of the pan.  Invert the cake onto the cake plate.

Gwen's Berry Sauce is absolutely perfect over this!  Here is a link to her recipe:

A dollop of sweetened whipping cream is a perk.  ;)

Note:  Some people are very sensitive to xylitol which gives them tummy issues.  If this is you, try using other forms of bulking sweeteners.  However, I can't vouch for how the consistency will change with other sweeteners.

Note:  Although I have not actually made one with this adjustment, you could turn this recipe to E Style by using 1 c. of Oat Flour in place of the Oat Fiber and Coconut Flour.
Please note that Oat Flour and Oat Fiber are two very different ingredients.  :)
For more information on Trim Healthy Mama, please go to:  Trim Healthy Mama


  1. So glad you started a blog! Love what I've seen you post on the THM group, but have wanted to get that over to Pinterest…now I can…:)

  2. This makes me so happy, Angel food is one of my absolute favorites!!!!!!!!

  3. How much egg whites from a carton? 13 are too many eggs to break for just the whites. Then find something to do with the yolks...

    1. I do not believe carton egg whites will whip to the consistency you need.

    2. PS....maybe make the recipe sometime when eggs are on sale for cheap. I like to use the yolks for other things....and you can freeze them in a baggie to use later.

  4. Would this be FP or S? I'm thinking the amount of coconut flour overall per serving would keep it FP

    Can you do this in a bundt pan?

    1. I believe FP, if you do not add the heavy whipping cream....and you manage not to eat half the cake at once. ;)

      A bundt pan would not work. You would have to grease a bundt pan and that would deflate the cake.

    2. PS.....I often see these angel food cake pans in second hand stores for next to nothing ;)

  5. Angel Food Cake! Yum! I must try this!