Hallelujah! This Dairy-Free Angel Food Cake Is The Perfect Summer Dessert

Hallelujah! This Dairy-Free Angel Food Cake Is The Perfect Summer Dessert

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Have you been praying for a light-as-air treat after a long summer’s day? Look no further than this heavenly angel food cake. Topped with dairy-free whipped cream and fresh fruits, this dessert is a sinless summer refresher.

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Chicago

Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

5 servings

Ingredients

  • Coconut Cream Whipped Topping:
  • 14 oz can of coconut cream or full-fat coconut milk - chilled
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • Angel Food Cake:
  • 1 cup cake flour
  • 1-½ cups sugar
  • 1 ½ cups egg whites (approximately 8 or 9)
  • 1-¼ teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¼ teaspoon salt
  • Fresh strawberries, blueberries, and raspberries for topping

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Directions

Coconut Cream Whipped Topping:
Chill a mixing bowl for approximately 15 minutes in a refrigerator.

Open the can of chilled coconut milk or cream and carefully remove the top layer of thickened cream into the chilled mixing bowl. (Discard or repurpose the remaining liquid).

Beat with a mixture for approximately 30 seconds or until creamy.
Add vanilla and powdered sugar and mix or approximately 1 minute until smooth.

Angel Food Cake:
Let egg whites sit in a bowl approximately a half hour until they are room temperature.

Sift all of the flour and ½ cup of sugar together.

Preheat oven to 350 degrees Fahrenheit,

Add extracts, cream of tartar, and salt to the egg whites.

Using a mixer, beat to soft peaks.

Add remaining sugar and beat on high to stiff peaks.

Fold in flour and sugar mixture ½ half cup at a time.

Add this batter into a 10 inch tube baking pan, sliding a knife throughout to remove air bubbles.

Bake from 30-40 minutes. You should not see any moisture on the top of the cake and it should be lightly browned.

Cool on a rack with the pan turned upside down for 1 hour.

Slide a knife around the center and side of the pan, and place on a serving plate.

Frost the angel food cake with the coconut whipped cream and top with fresh strawberries, blueberries, and raspberries.


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