Sugar-Free Chocolate Angel Cake

By Trudie Ann

Egg whites and a touch of cream of tartar make this chocolate cake delightfully light and airy.

Sugar-Free Chocolate Angel Cake
  • 1 cup cake flour

  • 2 teaspoons sugar substitute

  • 3 tablespoons unsweetened cocoa

  • 10 egg whites

  • 1-1/2 teaspoons cream of tartar

  • 1-1/2 teaspoons vanilla extract

  • 1/4 teaspoon salt

  • 2 tablespoons sugar substitute

  1. Preheat oven to 350 degrees F.

  2. Sift together flour, 2 teaspoons of sugar substitute, and 3 tablespoons of cocoa into a bowl. Set aside.

  3. In a large bowl, beat egg whites with cream of tartar, vanilla, and salt at medium speed until soft peaks form. Gradually add 2 tablespoons of sugar substitute, beating at high speed until stiff peaks form. Fold in flour mixture. Scoop mixture into oiled and floured bundt pan. Bake for 25 minutes.

Nutritional Facts

Calories - 59
Total Fat - 0g
Saturated Fat - 0g
Sodium - 86mg
Carbohydrates - 10g
Fiber - 1g
Sugars - 1g
Protein - 4g

dessert desserts low carb dairy free

21 replies

evaziem 2014-07-30 16:02:30 -0500 Report

There is nor Reply button.
Reply to TLTanner: If sugar is such an innocent agent, why after eating a large serving of ice cream, for example, one's glucose level goes up, sometimes into a dangerous region? I wonder why…

TLTanner 2014-07-30 14:12:00 -0500 Report

evaziem - get a clue! After close to 50 years as a diabetic, I can tell you for a fact, that you do not know your facts! A diabetic can have anything and everything they want as long as it is in moderation. Which means, you don't eat cake everyday. That holds true for even non-diabetics.

I absolutely HATE when people say and think you can get diabetes from eating sugar! Although eating a lot of sugar and/or carbs can make you fat and THEN you can get diabetes, it is NOT the SUGAR that makes you a diabetic. Not to mention that research is leaning more towards it being an auto-immune disease and NOT something SUGAR can give you, evaziem! It is also hereditary which means that SUGAR did NOT make you a diabetic. I won't EVEN go into adult onset diabetes that comes from aging and being overweight. Some peopleā€¦gee whiz!

evaziem 2014-06-05 18:05:48 -0500 Report

What is with this cake-cookies obsession?
If one is diabetic, it's a no-no.
If one is not diabetic yet, it's a "good" way to diabetes…

Have a piece a fruit instead…

starlightgirl29 2013-08-09 11:25:15 -0500 Report

first Wondra isn't cake flour its an instant flour. Swanson Cake flour is what she will need. Unsweetened cocoa is a powder if she meant the bar she would have said so, I don't know what picture u r looking at but the one with this recipe is chocolate with powder sugar sprinkled on it no frosting. I love the idea of adding the pudding going to try it.

irishfancy 2013-08-09 07:57:14 -0500 Report

@nancy213, I don't know what picture you are looking at, but the picture I see is a chocolate cake. Now, for my own question, does anyone know how many ounces or grams are in the packets of sweetener? Where I live, they do not sell artificial sweetener in packets.

janehere 2013-08-09 01:02:57 -0500 Report

hi I am new to this site and would like to know what c cake flour is please as I live in the uk thanks x

Suzijo 2013-08-08 23:25:20 -0500 Report

I haven't made this yet, however when you call for unsweetened cocoa is that powder or a square of baker unsweetened cocoa?

VirgoGrandma 2013-08-06 18:16:55 -0500 Report

first of all—-this is a recipe that can be the basic start of anything you want—-great idea and if you know the trick to a bundt pan…spare yourself a problem and dont grease and flour it…if the amounts seem a little off (sweetner) test it as you go to suit your particular taste…I just can not imagine 'get it right" being so irate —put your big girl panties on and live your life! Most of us have cooked a thing or two enough to know how to tweak, substitute and make it work…as for the recipe—-I totally enjoyed it…I have a ceramic bundt pan so I never have to use grease/oil—-and I also added a package of sugar free chocolate instant pudding in place of sweetner…it deepened the chocolate flavor and it added a little body to the texture too—of course it changed the stats but if I were going to split hairs I would just take the info from the choc pudding box and divide it by 12…thanks for the great recipe…chocolate is my downfall and this is so good..!

Anonymous 2013-08-06 16:44:47 -0500 Report

If you really want low carb, cut out the flour & use Almond flour instead. Would also mix 1/2 cup Soy protein with 1/2 cup Almond flour.

Nancy213 2012-12-16 17:30:44 -0500 Report

In all my baking experience you don't oil the pan for an angel food cake, it needs to climb up the edge of the pan. That is not bundt pan in the picture and you would have a hard time getting it to release from a bundt pan. It calls for cocoa powder in the recipe but shows a white cake. If you want us to eat healthier at least get it right. Does anybody test these recipes before they are posted or is it just instant sharing?

Cowboyinaf 2012-12-13 19:50:49 -0600 Report

No stars for confusing directions. Not all sugar substitutes have the same sweetness per 'package'. Please name the one you are using and/or how many ounces each 'package' is.

kathutchins 2012-10-17 11:56:07 -0500 Report

Ok. I am new to sugarsubstitutes…so what is one packet? Is that like one packet of sweet n low you would put in your coffee?