Grain Free Devilish Angel Food Mini Cakes are an angel food cake and devil’s food cake hybrid. They are grain free, starch free, paleo, primal, with low carb options & dairy free options. I subbed mashed avocado for butter in one batch for those that are avoiding dairy. and it worked out great.
Yes, it’s another hybrid recipe that I’ve been working on. Actually, I stumbled onto it, when I was experimenting with a new bread recipe that turned out more like delicate, angel food cake, and not like bread at all. After trying it, my son said” These are really good, but next time make it chocolate!” He is such an evil, chocolate, genius, lol. I thought it would will be a devil’s food and angel food cake hybrid. It was so good that I had to fight my kids and hubby to get one. Next time I’m making these when they are not home! I put a small bit of melted chocolate drizzle and a raspberry on each. They are also fantastic with whipped coconut cream. Maybe I shouldn’t make them when I’m alone, because honestly, I could have eaten the whole batch.
Whipping the egg white until stiff peaks form.
After folding the egg yolk and coconut flour batter into the egg whites, spoon batter into mini bundt pan or muffin pan.
Bake at 350 F for 21 minutes, or until slightly firm in center.
Garnish with raspberries and melted chocolate drizzle if desired.
Grain Free Devilish Angel Food Mini Cakes
- Devilish Angel food Cake:
- 3 eggs separate whites from yolks.
- ¼ tsp cream of tartar.
- cup Sweetener of choice: 1/2 maple syrup for paleo version or for low carb version use: ½ cup erythritol sweetener (I used Swerve) + 20 drops stevia.
- 3 tbsp cocoa powder sifted.
- 2 tbsp coconut flour sifted.
- 2 tbsp coconut oil or butter melted.
- 2 tbsp avocado mashed and pureed, or can sub with 2 tbsp butter, melted.
- cup *For low carb sweetened version only* add 1/4 unsweetened almond milk or coconut milk * do not add to maple syrup version.
- 1 tsp vanilla extract find an organic, gluten free kind.
- 1/8 tsp sea salt.
- ½ tsp baking soda + 1 tsp apple cider vinegar mixed in a separate pinch bowl (will be very fizzy).
- tbsp Chocolate sauce: melt 1 1/2 paleo friendly chocolate chips or sugar free chocolate chips or unsweetened baking chocolate square, sweetened to taste with sweetener of choice: a few drops honey for paleo, or for low carb use a few drops liquid stevia, to taste *optional.
- 8 raspberries *optional.
- 2 tbsp Coconut whipped cream or heavy whipped cream *optional.
- Kitchen Tools:
- 2 large mixing bowls.
- 1 medium bowl for mashing avocado.
- 1 small pinch bowl.
- Electric hand mixer or stand mixer.
- 1 mini bundt pan or muffin pan or cake pan.
- Preheat oven to 350 F, and grease or oil generously a mini Bundt pan, or muffin pan, or cake pan.
- Separate the three eggs. Carefully, place whites in one bowl and yolks in another bowl (try not to get any yolk in the whites). Set yolk bowl aside.
- Add ¼ tsp cream of tartar to the egg whites mixing bowl and mix on high with hand or stand mixer for a few minutes until stiff peaks form. It should look like shaving cream *see photo above. Set aside.
- Mash and beat avocado in a bowl with a fork until smooth and clump free.
- Beat egg yolk in separate bowl until mixed. Add sweetener of choice, melted coconut oil or butter, mashed avocado, vanilla extract, and sea salt. Mix thoroughly together. If making low carb version add almond or coconut milk on stir in * don't add to maple syrup sweetened version.
- Sift coconut flour and cocoa powder, and add to the egg yolk mixture. Stir together and break up any clumps and scrape the side of bowl. Add baking soda + apple cider vinegar mixture and mix in well.
- Add yolk batter to fluffy egg white mixture, and gently fold in, scraping the sides of bowl. Once folded in, you could stir ever so lightly if it doesn't seem combined. Do not beat or whip, it should stay somewhat fluffy like a foamy mousse texture.
- Spoon batter into mini bundt pan, muffin pan, or cake pan. I filled each indentation about 2/3 to ¾ full. I filled 10 mini bundts * see photo above.
- Bake a in 350 F oven for 21 to 25 minutes, or until the middle is firm, but
- springs back when touched * see photo.
- Remove from oven and let cool before removing from pan.
- Serve with Optional toppings. Store unused cakes in covered container in fridge.