French Vanilla Angel Food Cake, grain free


French Vanilla Angel food Cake, grain free and low carb.

This French Vanilla Angel Food Cake was amazing! Primal with low carb and paleo options. And big hit with the hubby and kids. My daughter proclaimed this one of her very favorite desserts. I had the idea when making the Devilish Angel Food Mini Cakes. They were really yummy and chocolate, but I really do love regular angel food cake. And when a wonderful viewer commented that she wanted a regular, vanilla version too. That was it, it had to happen! And I’m so glad it did.Thank you Denise for helping make this happen!  The primal, paleo and low carb versions both came out awesome.  Next time I‘m going to make this in a cake pan.  As cute as the mini bundt pans are for photos, it is always harder to get the cakes out of the decorative pans.  I believe, I need better pans. I’m, however, a little wary of the silicone ones.

Beat egg whites and cream of tartar until stiff peaks form.

photo of egg whites


Fold egg yolk-coconut batter into stiff egg whites.

french vanilla angel food cake


Spoon into prepared  9 inch cake pan or mini bundt pan.

French Vanilla Angel food Cake  prep


Bake at 300 F for about 20 minutes, or until cake is browning on top. Cool, and top with whipped cream or coconut cream and berries.

French Vanilla Angel food Cake photo 033 b

5.0 from 2 reviews
French Vanilla Angel Food Cake, grain free
Prep time
Cook time
Total time
A light, vanilla flavored, primal, angel food cake with low carb options.
Recipe type: primal, low carb, grain free, gluten free, starch free, nut free
Cuisine: Dessert
Serves: 6
  • 3 eggs, separate whites and yolks.
  • ¼ tsp cream of tartar.
  • 2 tbsp organic cream cheese, softened ( full fat kind), or for paleo sub with 2 tbsp cashew butter+ ½ tsp lemon juice, warmed and mixed (dairy free option).
  • 2 tbsp butter, melted, or coconut oil melted, where to buy coconut oil
  • 2 tbsp coconut flour, sifted, where to buy coconut flour
  • Sweetener of choice: 2 tbsp honey for primal / paleo, or for low carb use: 2 tbsp erythritol + 8 drops liquid stevia +2 ½ tbsp water.
  • 1 tsp vanilla extract (organic GF kind).
  • ⅛ tsp ground vanilla bean * optional, can omit (I love extra vanilla).
  • ½ tsp baking soda + ½ tsp cream of tartar mixed in a separate pinch bowl.
  • Toppings:
  • ¼ cup organic heavy cream or for dairy free use coconut cream (coconut cream or canned coconut milk in fridge overnight and scoop out solid cream at top of can), whipped and sweetened to taste with a few drops honey for paleo / primal or use a few drops liquid stevia for low carb version.
  • ¼ cup berries of choice, (I used blueberries and raspberries)
  • Kitchen Tools:
  • One 9 inch cake pan or 1 mini bundt cake dozen pan.
  • Two large mixing bowls.
  • Egg separator * optional, I do it the “old school” way, where to buy an egg separator
  • One small pinch bowl, or small container.
  • One hand mixer or stand mixer.
  • Immersion stick blender or bullet type blender (for whipping cream).
  1. Preheat oven to 300 F, and grease or oil a 9 inch cake pan, or mini bundt cake pan (use extra grease or oil for mini bundt cake pan because baked goods stick more in decorative pans).
  2. Separate the eggs whites and yolks. Put whites in large mixing bowl, being careful not to get any yolk in it. Put yolks in different large mixing bowl and set aside.
  3. Add ¼ tsp cream of tartar to egg whites and use hand mixer or stand mixer on high to whip egg whites. Continue whipping egg whites until stiff peaks form (it takes a few minutes) * see photo above. Set aside.
  4. In other mixing bowl with yolks combine: yolks, softened cream cheese, melted butter, sweetener of choice (honey or low carb kind * see ingredient list), vanilla extract, optional ground vanilla bean, and sifted coconut flour. Combine thoroughly.
  5. Add baking soda- cream of tartar mixture to the egg yolk-coconut flour batter and mix well.
  6. Add egg yolk-coconut flour batter to the stiff egg whites and fold in with a spatula. Can stir gently, scraping sides a couple times after folding in. Just be careful not mix, and lose the foamy texture * see photo above.
  7. Spoon foamy batter into prepared 9 inch cake pan, or mini bundt pan *see photo above.
  8. Bake at 300 F for 19 to 20 minutes, or until top of cake is browning.
  9. Cool. Use a knife between cake and edge of pan and slide around to loosen before removing.
  10. Can make optional whipped cream with stick blender or magic bullet. Blend heavy cream or coconut cream and sweetener of choice until whipped cream forms.
  11. Top with whipped topping and berries if desired and serve.
Nutritonal Data for Low Carb Version ( includes berries and whip cream): Serving size: 2 mini bundt cakes, or ⅙ of 9 inch round cake pan, Cal: 139, Carbs: 3.1 g / Net Carbs: 1.9 g, Fiber: 1.2 g, Fat: 12 g, Protein:4 g, Sugar: 1 g

Nutritional Data for Primal and Paleo Version (includes berries and coconut cream): Serving size: 2 mini bundt cakes or ⅙ of 9 inch round cake pan, Cal: 158, Carbs: 9.5 g / Net Carbs: 8.3 g, Fiber:1.2 g, fat: 12 g, Portein: 4 g, Sugar: 7 g

*all nutritional data are estimates based on the products I used*

What are your favorite types of pans to bake with?





  1. Tess says

    This is sooooo yummy! I made this (and a black bean carob one) for my sons 4th party. I doubled the recipe as I used a square 9″ tin and the trial one wasn’t big enough. It was very popular and many people wanted the recipe. I forgot to add th coconut flour, it flopped in the middle, so we have been eating that one for breakfast (I remade it and it it’s as perfect). It is now my favorite cake recipe.

    • says

      Tess, thank you so much for trying the recipe and taking the time to comment and share your results. I am amazed that the one without coconut flour was even edible. Was it more like a meringue than a cake?

  2. Yoli says

    Hello, I just made this for my husband’s birthday tomorrow and it came out looking like a Torte. Very flat, not at all looking like Angel food cake. I did add the baking powder. I made sure I didn’t mix it so it was still fluffy when I put it in the pan. I have no idea how it will taste tomorrow. I am very nervous about it. I used the 9 in cake pan for it.

    Hope you can help,


    • says

      A 9 inch pan might be too big, as I used a muffin pan. It will still taste good, just will be spread a bit thin. You could stack it like shortcake I suppose. Probably would need to double the recipe to use the cake pan.

  3. Anna says

    What happens if you sub sour cream for the cream cheese? I have a hard time finding cream cheese that doesn’t have additives, so I generally make my own from greek yogurt but that takes a couple of days. I used to buy a sour cream angel food cake at the grocery store before I went grain free, and I preferred it to the normal angel food cakes.

    • says

      Anna, I am thinking that you could use a full fat sour cream or Greek yogurt in place of the cream cheese. I have not tried it, but I think it would work.

  4. Liz says

    I made this and it taste wonderful. Unfortunately, it fell when I took it out of the oven, is there a solution for this?


    • says

      Liz, thank you for trying this. Yes, mine sunk a little too. Possibly if you add a 1 Tsp baking powder to the batter then it may not. Some people can’t have baking powder, so I leave it out but it may help keep it from sinking in the center.

      • Alishia says

        If you immediately flip the pan upside down on a cooling rack when you get it out of the oven it prevents the sinking and helps it to not stick.
        After it cools remove the pan and perfection.
        Don’t be afraid of the silicone! It is amazing and has double use as a jello mold or gummie treats if you use real gelatin!

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