Yummy Gluten Free Dairy Free Angel Food Cake

*You can now follow me on my new blog @ cookingglutenfree.blogspot.com!

This angel food cake is easy and tasted just like the real thing-moist, tender and definitely worth trying! I hope you enjoy it.

1/2 C coconut flour

1/2 C arrowroot flour (you may be able to substitute this with cornstarch, but I have not tried it)

12 egg whites

1 1/2 tsp. cream of tartar (on the spice aisle)

1/4 tsp. salt

1 Tbsp. vanilla

1 1/2 C sugar, divided

1. Preheat oven to 325 degrees.

2. Separate egg whites in a stainless steel bowl and let them come to room temperature.

3. In a separate medium bowl, mix together the coconut flour, arrowroot flour, salt, and 3/4 C sugar. Set aside.

4. Beat the egg whites until foamy.

5. Add the cream of tartar.

6. Beat until the egg whites form soft peaks.

7. Beat in the other reserved 3/4 C sugar about 3 Tablespoons at a time. Beat until stiff peaks form.

8. Slowly fold in the flour mixture about 1/4 C at a time. Once the flour mixture is combined, fold in the vanilla.

9. Slowly pour the batter into a well greased tube pan and spread the batter evenly. Run a knife through the cake to eliminate any air bubbles.

10. Bake for 50-55 minutes until the top is golden and sides begin to pull away. Cool 10 minutes.

11. Serve with berry of choice and Dairy Free Whipped Cream.

*Note-For those of you who are not gluten free, all I did was replace 1 C. cake flour with 1/2 C coconut flour and 1/2 C. arrowroot flour and it is naturally casein (milk) free. And yes, It did take me 7 tries before I got it right-don't make fun! Anyways, there are many kinds of angel food cakes out there and now you know how to replace to flour so you can go crazy!