Treat yourself to a slice of citrus heaven with our Orange Angel Food Cake Recipe. This dessert is light and airy. It’s also low-carb, making it a perfect guilt-free indulgence. Satisfy your sweet tooth while staying on track with your healthy eating goals.
Trending now: Diabetic angel food cake recipe.
Why I Love This Low-Carb Orange Angel Food Cake Recipe
A low-carb orange angel food cake is light, airy, and made with keto-friendly ingredients.
Traditional angel food cakes use refined sugar and high-carb flour. However, this keto version swaps them for naturally low-carb almond flour and zero-calorie monk fruit.
Unlike classic angel food cake, this orange cake has a bright, citrusy flavor. After all, it contains orange zest, orange juice, and orange extract.
Egg whites are, of course, naturally low in carbs. They are also essential for the cake’s gorgeous, fluffy texture.
Or try easy almond flour spice cake with garam masala.
The Simple Ingredients in This Orange Angel Food Cake
When it comes to making a delicious, healthy Orange Angel Food Cake, the key lies in selecting the right ingredients. So, let’s take a look at what you’ll need from your local grocery store to whip up this delightful homemade treat.
You’ll find the measurements and nutritional information (daily value) in the Recipe Card below.
The Batter
- 12 jumbo egg whites – make this a fluffy, protein-rich dessert. You can set the egg yolks aside to make pear curd or lemon curd.
- Cream of tartar – adds volume, stabilizes, and whitens the whipped egg whites.
- Fine, blanched almond flour – Almond meal would be too coarse for this delicate cake.
- Coconut flour – adds a natural sweetness.
- Salt – brings out the flavor of the other ingredients.
- Xanthan gum – enhances foam stability and can thicken glaze, if desired.
- Powdered sweetener of choice – Powdered sugar works best to create a light and airy filling. To reduce carbs and calories, opt for a sugar-free powdered sweetener like monk fruit. Don’t have powdered sweetener? Blend granulated sweetener in a blender or food processor until it becomes a fine powder. Be sure to eliminate any graininess for the best texture.
- Vanilla extract – adds depth.
- Orange juice – Fresh-squeezed orange juice is tastiest. I haven’t tried making this with mandarin oranges. The amount of orange juice is minimal and doesn’t significantly affect the carb count or provide much vitamin C.
- Orange extract – augments the orange flavor. The amount of alcohol in orange extract varies by brand, so add it gradually so you don’t overpower the cake.
- Orange zest – enhances the sugar free angel food cake’s flavor. You can also decorate the cake with it.
Orange Angel Food Cake Icing
- Orange juice – Fresh-squeezed orange juice is best for the icing.
- Powdered sweetener of choice – So the cake is keto, use a zero-calorie sugar substitute such as monk fruit.
How to Make Low Carb Orange Angel Food Cake
Here’s how to make this delicious orange angel food cake without the worry of trans fats or other carbohydrates.
Make the Low-Carb Batter
1. Preheat the oven to 325℉ (165℃). In a medium bowl, sift the almond flour, coconut flour, salt, xanthan gum, and 1/2 cup powdered sugar together. Sifting is essential for this delicate cake.
2. Place the egg whites and cream of tartar in a clean, large bowl, or in the bowl of a stand mixer. Mix on low speed until frothy, about one minute. Gradually increase to medium speed, then to medium-high, until the egg whites become soft and billowy.
3. While the mixer is running and when large bubbles stop appearing close to the edges, add the powdered sweetener. Do this one tablespoon at a time, since this ensures a gorgeous meringue.
4. Continue mixing until the meringue becomes shiny and forms soft peaks when the beater is lifted. This typically takes 5-6 minutes with a stand mixer.
5. When soft peaks (not stiff peaks) form, stop the mixer. Gradually add the vanilla extract, orange extract, orange juice, and orange zest. Turn the mixer back on briefly, just until the ingredients are fully combined.
Add the Almond Flour Mixture to the Fluffy Meringue
6. Sift the flour mixture in 3 installments into the egg whites in the large mixing bowl. Use a rubber spatula each time to gently fold in the flour. With your spatula, cut through the middle, then sweep your spatula along the side of the bowl. Turn the bowl and keep repeating. When all the flour is mixed in, taste the fluffy meringue. If it needs a touch more sweetener, then gently sift it in.
7. Use a spatula to gently spoon the meringue into an ungreased 10-inch tube pan with a removable bottom. After adding the batter, run a knife, skewer, or thin spatula through it in a zigzag or circular motion. This helps break up large air pockets and creates an even texture. Alternatively, lightly tap the pan on the counter to settle the batter and release any remaining air bubbles.
Bake the Cake
8. Bake on the middle oven rack for 45-55 minutes until golden brown on top.
Why Do You Cool an Angel Food Cake Upside-Down?
9. The cake needs to cool upside down to retain its volume. So, immediately flip it on its feet and allow upwards of 3 hours for it to FULLY cool.
10. To remove the orange angel food cake, run a thin knife along the outside of the cake. Use a gentle up-and-down motion. Run the knife along the center ring as well. Next, use the tube to pull the cake out of the pan. Place the cake on a work surface. Use a chef’s knife to cut the bottom free. Invert the cake and flip it onto a plate.
Orange Glaze to Pour on Top of the Orange Angel Food Cake
11. The cake will be upside down, so flip it right-side up, if desired.
12. Make the orange glaze with powdered sweetener and orange juice. I usually make 1/2 cup of glaze, but you can make more.
13. Apply the orange glaze to the top of the cake, letting it drip down the sides.
14. Decorate the iced cake with fresh oranges or mandarins, if desired.
What to Serve with Keto Orange Cake
When it comes to serving your delicious Keto Orange Angel Food Cake, the options are endless:
- Elevate this treat by topping it with a dollop of whipped cream.
- Pair your orange angel food cake with a side of refreshing mandarins. This adds to the delightful orange flavor that will leave your taste buds wanting more.
- Consider adding a scoop of low-carb or sugar-free vanilla ice cream alongside your slice of cake. The creamy texture of the ice cream complements the light and airy consistency of angel food cake perfectly.
- Add some crunch and sprinkle toasted almond slivers or coconut flakes on top of your cake before serving.
- For extra citrusy goodness, pair it with a homemade orange curd or even a drizzle of lemon juice.
FAQs about This Keto Orange Cake Recipe
It is white inside and has a chewy, brown crumb outside. The color can, however, change if you add extracts such as chocolate to the cake.
The fluffiness comes from the 12 egg whites that are whipped into a glorious meringue for this cake.
Egg whites are the main ingredient in angel food cake followed by flour and sugar.
An electric hand mixer or stand mixer with whisk attachment.
Combine powdered sweetener and fresh-squeezed orange juice to make a tasty glaze.
It’s like biting into a sweet, vanilla cloud. It is also a great cake to add flavors and extracts to. So you will, for example, find lemon, orange, strawberry, and chocolate versions.
Make an angel food cake or a pavlova cake, both of which are egg-white based. Then use a zero-calorie sugar substitute such as monk fruit instead of sugar.
An angel food cake is definitely low carb when it doesn’t contain high-carb sugar and flour. Instead, it is made with almond flour and a natural zero-calorie sugar substitute such as monk fruit.
Equipment You’ll Need to Make This Recipe
- A 10-inch angel food cake pan – Use a traditional angel food cake pan such as the one made by Nordic Ware. It has feet so you don’t have to use a wine bottle or glass bottle.
- A stand mixer with a whisk attachment or an electric hand mixer with a whisk attachment.
- A spoon or offset spatula – To spread the orange glaze.
- Parchment paper – Lining the bottom of your tube pan with parchment paper is optional. If the pan has a removable bottom, you can skip the parchment paper. Instead, use a chef’s knife to carefully slice the cake out.
A baked angel food cake cooling in a traditional angel food cake pan with feet.
How to Store Your Orange Angel Food Cake
- To store: Store the keto angel food cake for up to 3 days covered at room temperature. A special cake storage container that clicks shut does the job but so does an airtight plastic container.
- To freeze: Freeze sealed in an airtight container for up to 3 months.
This easy orange angel food cake is a perfect twist on the classic recipe, ideal for breakfast or any occasion. Made from scratch without a box mix and with a touch of orange juice and zest, this airy sponge cake is both low in carbs and packed with flavor.
Happy Baking!
Looking for Healthy Recipes and Easy Cake Recipes?
Try my other delicious recipes you might enjoy!
- Keto Chocolate Bundt Cake – The BEST Recipe Ever!
- Chocolate Chip Pecan Pie
- Grand Marnier Whipped Cream
- Orange Milk Jelly Recipe
- Keto Orange Indian Spice Cake
- Keto Lemon-Orange Almond Flour Bars
Scroll Down for the Recipe Card
Keto Orange Cake Recipe with Fluffy Egg Whites
Equipment
- 1 Angel Food Cake Pan – I use the traditional one with feet by Nordic Ware.
- 1 Stand Mixer with Whisk Attachment or Electric Mixer with Whisk Attachment
- 1 Offset Spatula or Spoon – To spread the orange glaze.
- Parchment Paper – Lining the bottom of your tube pan with parchment paper is optional. If the pan has a removable bottom, you can skip the parchment paper. Instead, use a chef’s knife to carefully slice the cake out.
Ingredients
Dry Ingredients
- 1 Cup Blanched Almond Flour – Not almond meal.
- ¼ Cup Coconut Flour
- ⅛ Teaspoon Salt
- ½ Teaspoon Xanthan Gum
- ½ Cup Powdered Sweetener of Choice – I use Lakanto powdered monk fruit.
Wet Ingredients
- 12 Jumbo Egg Whites (2⅓ cups) – Room temperature
- 1¼ Teaspoon Cream of Tartar
- ½ Cup Powdered Sweetener of Choice
- 1 Teaspoon Vanilla Extract
- 2 Teaspoon Orange Extract – The different brands contain different amounts of alcohol, so the amount will vary.
- 3 Tablespoon Orange Juice (Fresh Squeezed)
- 1 Teaspoon Orange Zest
Orange Glaze
- ½ cup Powdered Sweetener of Choice I use Lakanto Powdered Monk Fruit which is very sweet so half a cup suffices here for me. You can also use 3/4 cup powdered sugar and a little more orange juice if you'd like more glaze.
- 2-3 Tbsp Orange Juice
Instructions
- Preheat oven to 325℉ (165℃). Then sift together almond flour, coconut flour, salt, and xanthan gum. Sifting is essential for this delicate cake.
- Put egg whites and cream of tartar in a clean mixing bowl and mix on low until frothy (about a minute). Then increase speed to medium-high to form soft, billowy egg whites.
- While the mixer is running and when large bubbles stop appearing close to the edges, begin adding the powdered sweetener – one tablespoon at a time since this ensures a gorgeous meringue.
- Keep mixing until you have a shiny meringue that forms soft peaks when the beater is lifted, about 5-6 minutes.
- When soft peaks have formed, stop the mixer and slowly add vanilla, orange extract, orange juice, and orange zest.
- Then turn the beater on again just long enough for the ingredients to mix.
- Sift the flour mixture in 3 installments into the egg whites, using a spatula each time to gently fold in the flour. With your spatula, cut through the middle, then sweep your spatula along the side of the bowl. Turn the bowl and keep repeating.
- Taste the fluffy meringue. If it needs a touch more sweetener, then gently sift it in.
- Use a spatula to slowly spoon meringue into an ungreased angel food cake pan. After the batter is in the pan, run a knife, skewer, or thin spatula through it in a zigzag or circular motion. This breaks up large air pockets and ensures an even texture. Lightly tap the pan on the counter a few times to settle the batter and release any remaining air bubbles.
- Bake 45-55 minutes until golden brown on top.
- Immediately flip cake onto its feet. Allow it to cool upside-down upwards of 3 hours so it FULLY cools.
- To remove cake, firstly, run a knife (a thin knife) along the outside of the cake using a gentle up and down motion. Also run it along the center ring. Then use the tube to pull the cake out of the pan. Put it on a work surface. Use a chef's knife to cut the bottom free. Invert it and flip onto a plate.
- The cake will be upside down. Flip it right-side up, if desired.
The Orange Glaze
- Mix 1/2 cup powdered sweetener with 2-3 Tbsp orange juice. I usually make ½ cup of glaze, but you can make more. For thicker glaze, use less orange juice.
- Apply glaze and decorate with oranges or mandarins, if desired.
Notes
Did you try this recipe? Let me know @cathyscakesalon or tag #cathyscakesalon.
This is a very tasty cake and my diabetic mother was very appreciative.