Angel Food Cake (Almond Flour)

This 3 ingredient paleo and GAPS angel food cake is an easy and delicious treat. Perfect for a first birthday cake or for a healthy shovel for berries and whipped cream.

7" Cake:
1 cup egg whites, room temperature
2 Tbsp. pure honey or ½ tsp. organic liquid stevia
½ cup almond flour

10" Tube Cake:
2 cups egg whites, room temperature
¼ cup pure honey or 1 tsp. organic liquid stevia
1 cup almond flour

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4) and set aside an ungreased 7" springform cake pan or a 10" tube cake pan. (Greasing your pan will cause your cake to not rise. Please don't do it.)

In large high-sided bowl, beat egg whites with a hand or stand mixer until stiff peaks form - about 5-10 minutes (depending on the speed of your mixer).

Add in honey and beat until well mixed.

Sift in almond flour, about 3 Tbsp. at a time, folding slowly after each addition, until all the flour is added.

Pour into the ungreased cake pan and bake for 20-25 minutes, or until golden brown and springy when you touch it.

Invert the cake pan to cool. Once the cake is cool, remove from pan and top with Lemon Whipped Cream and berries, or eat as is.