Notice: I’m an affiliate for Amazon as well as other companies. Any links in this article may be affiliate links. I always appreciate it if you purchase something using my affiliate links. Doing so helps me to raise a little extra money that pays for the costs of running this site. And it allows me to continue bringing you quality content, all without costing you a thing! Thanks!
A recipe for sprouted angel food cake isn’t easy to find. But I created one that works well and tastes great!
During the warmer months of the year, I always enjoy angel food cake topped with fresh fruit and homemade whipped cream. Especially during the strawberry season when the local berries are being harvested. So this year, when I got a craving I wasn’t quite sure what to do. Store-bought angel food cakes are filled with ingredients that I just don’t want to eat. And there was no way that I was going to find a high-quality, angel food cake.
So I decided to try my hand at making one. I went to look online to see if there was an existing recipe. But I was stunned when I couldn’t find a recipe for a basic angel food cake using sprouted flour!
Out of sheer necessity, this recipe was born. I was concerned about the cake being too dense because of the sprouted flour. But this cake was amazingly airy and light. It was much better than any angel food cake I’ve ever purchased from the store! I was incredibly proud of how this cake turned out and can’t wait to make one again for our next family gathering!
Are you looking for a gluten-free angel food cake recipe? I’ve got that too!
Sprouted Angel Food Cake
Ingredients
- 3/4 cup sprouted wheat or spelt flour
- 2 tbsp arrowroot powder
- 1 1/2 cup + 2 tbsp Sucanat or turbinado sugar divided
- 12 egg whites at room temperature
- 1 1/2 tsp cream of tartar
- 1/4 tsp unrefined sea salt
- 1 1/2 tsp real vanilla
- 1/2 tsp almond extract
Instructions
- Preheat the oven to 375 degrees F.
- In a medium bowl, sift together the flour, arrowroot powder and 3/4 cup + 2 tbsp Sucanat. Set aside.
- In a large bowl, break the eggs and separate out the egg whites. Be sure to not get any yolk in the egg whites.
- On high speed, beat the egg whites, cream of tartar and salt until stiff peaks form.
- Add the remaining 3/4 cup of Sucanat very slowly and beat until stiff peaks form.
- On low speed, mix in the flour mixture and the extracts very slowly. Make sure to scrape the sides of the bowl to mix everything thoroughly.
- Add the batter to an ungreased angel food cake pan.
- To remove any air bubbles, move a knife through the batter.
- Bake for 30-35 minutes.
- Remove from oven, turn upside down and allow to cook on a wire cooling rack until fully cooled.
- You can carefully run a knife around the edges to loosen the cake.
