Gluten Free Vanilla Bean Angel Food Cake with a Fresh Cherry-Berry Sauce

July 9, 2012

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Cookie dough lives in our freezer. Pancakes, waffles and muffins are made and eaten weekly. Cake, on the other hand, has been a thing of the past. Until now!

When I first gave birth to my first born, my doula (an amazing cook as well as an amazing human being) pretty much kept me off of sugar, sweets, white flour, and meat. She would whip up the most amazing, vegetarian meals, all with provisions found in my pantry, fridge, and freezer. She was an angel sent from above and becoming a mother for the first time was effortless; partly due to having her in my life.

Angel food cake was the one sweet she approved. Served in a big bowl, topped with lots and lots of fresh berries, was just what I needed to satisfy my sweet craving. Although I have tons of fresh berries on hand, this time of year I go a little crazy with flash freezing the wonderful summer fruits and berries found at the local farmer’s markets. My freezer is overflowing with 1 quart containers which will all be used for future creations. Whipping up this cherry-raspberry berry sauce took minutes using ingredients that I had on hand. Eli fell so in love with this sauce that he put it on his pancakes the next morning!

Angel Food Cake is the most guilt free cake using egg whites, a bit of sugar, flours, and a vanilla bean. Taking only a few minutes to make, dinner can be made while the cake bakes in the oven.

My kids topped their cake with both homemade ice cream and this berry sauce. I was perfectly happy, cutting off a big slice, and eating it solo. The cake disappeared in a day. Just today, they requested another. Off to the kitchen I go!

Gluten Free Angel Food Cake
yield: makes 1 10″ tube cake, 16 servings
adapted from here

12 ounces | 340 grams | 1 1/2 cups (10 large eggs) egg whites
8 3/4 ounces | 258 grams | 1 1/4 cups organic, pure cane sugar (divided)
1 1/4 ounces | 35 grams | 1/4 cup cornstarch
1 5/8 ounces | 45 grams | 1/4 cup white rice flour
1 1/8 ounces | 30 grams | 1/4 cup tapioca flour
1 3/8 ounces | 40 grams | 1/4 cup potato starch
1 1/2 teaspoon cream of tartar
3/4 teaspoon Celtic sea salt
1 vanilla bean, seeds scraped from the pod

• separate egg whites from yolks and place egg whites in the work bowl of your Kitchen Aid mixer. let rest for 30 minutes.
• pour egg yolks in a glass container with a tight fitting lid. store in the fridge for up to 5 days or freezer for up to 6 months.
• sift 3/4 cup sugar, cornstarch, flours, and potato starch. set aside until ready to use.
• split vanilla bean down the middle. scrape the seeds from the pod. keep vanilla pod and use to make vanilla sugar (I keep a jar of vanilla sugar in my pantry. organic pure cane sugar filled with pods – use on crisps, pie crusts, and in streuel toppings).
• preheat oven to 350*. place a 10″ tube pan on a parchment lined baking sheet. set aside.
• add vanilla seeds, Celtic sea salt and cream of tartar to the egg whites. beat on medium speed until soft peaks form.
• turn up speed to high and add remaining 1/2 cup of sugar, 2 tablespoons at a time, until stiff peaks form.
• using a rubber spatula, slowly add the flour mixture to the stiff egg whites.
• spoon batter into your ungreased tube pan. cut through the batter with a knife to remove air pockets.
• bake on lowest shelf of the your oven for 45 – 50 minutes or until golden brown and top of cake is dry.
• invert pan and cool completely.
• remove cake from pan by running a knife around the side of the tube pan.
• serve with ice cream, berry sauce, chocolate sauce – whatever tickles your fancy.
• store in a cake dome for 3 days – if it lasts that long!

Cherry Berry Sauce
yield: 1 1/2 cups

2 tablespoons raw honey
2 tablespoons brandy or rum
4 tablespoons filtered water
1 tablespoon arrowroot
2 cups fresh or frozen organic cherries
1 cup fresh or frozen organic raspberries
zest of one lemon

• in a small saucepan, cook honey and alcohol over medium heat, until honey is dissolved. cook for 2 – 3 minutes, stirring constantly.
• add half of the cherries to the saucepan. bring to a boil and cook until fruit starts to break down.
• after 10 minutes, using a potato masher, break up the fruit that has not broken down.
• whisk the water and arrowroot to combine. add to the saucepan and stir until thickened, about 2 minutes.
• remove from the heat and add the remaining cherries and the raspberries. stir well.
• set aside to cool to room temperature.
• store in an airtight glass container in the fridge for about 3 days.

More Gluten Free Cakes around the Web:
Gluten Free Chocolate Cake – Babble | Savor the Thyme
Gluten Free Chocolate Cake Doughnuts – Tartelette
Gluten Free Birthday Cake – Simply Gluten Free