- By Milla Ezman
- November 30, 2019
- 4 Comments
- Edited by Chris McClure
Angel Food cake with Calendula (gluten-dairy-FREE) from scratch (Pumpkin version)
What can be better than herbs baked in a dessert!? A dessert that is actually not bad for you, even if you have health issues!
This is a basic recipe that is easily modified into any flavor! I’ve tried it with cacao powder, freeze-dried raspberries, strawberries and blueberries (see the links below), rosehips, cordyceps, ashwagandha, rosemary, lavender, bee and pine pollen and turmeric. Next herb to try – hibiscus!
Always use Herbs in your
Cooking and Baking!
Here is calendula pulsed with granulated cane sugar: I took 1/2 cup of dried calendula petals, once they are ground they compress to about a tablespoon or two of ground calendula petals. You will want to add less for rosemary and lavender because both are very potent and would overpower the cake’s flavor.
Angel Food cake with Calendula (gluten-dairy-FREE) from scratch (Pumpkin version)
scroll down to see the tools and products I used in this recipe. For more clean products see My PANTRY.
Fluffy and delicious, REID safe, GFCF Angel Food cake for any occasion!
- 1 1/2 cups egg whites from about 11 large eggs
- 1 cup cassava flour
- 3/4 cup powdered sugar (I grind it in my blender to make powdered sugar out of regular, cane, maple or coconut sugar)
- 3/4 cup + 2 tablespoons granulated cane or maple sugar
- 1/4 tsp salt
- 1 Tbsp vanilla
- 1/2 cup dried calendula petals (about a Tbsp when ground)
- 1 Tbsp cassava flour
- 2 tsp pumpkin spice
- 3/4 cap canned pumpkin or cooked pumpkin puree
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Separate the egg whites and let them sit at room temperature for about half an hour.
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Preheat the oven to 350. In a bowl sift and combine the flour, vanilla (if using dry, ground kind) and powdered sugar together. Set aside.
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Grind the granulated sugar and calendula petals slightly, about 5-7 pulses. No need to turn it into powdered sugar, just a little finer than it is normally. Set aside.
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Beat the egg whites on high until starting to foam then add the salt and the vanilla (if using liquid vanilla) and continue whipping at high speed.
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Add the granulated sugar slowly, about 1 Tbsp at a time to the egg whites while they are whipping. Continue whipping until stiff peaks form.
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Slowly fold in the dry ingredients 1/3 at a time with a spatula. (fold in the extra ingredients for Pumpkin version in this step). Do this carefully and slowly, for you don't want to deflate the egg whites. (very important!)
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Pour the batter into an ungreased* 10-inch round pan.
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Bake at 350 for about 35-40 minutes until lightly golden. Take it out of the oven and IMMEDIATELY invert pan onto a cooling rack or a jar, so it will cool upside down(very important step, otherwise it will deflate)
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Cool completely for 3 hours, then run a knife along the edges of the pan and carefully plate the cake. Enjoy!
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Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel
very powerful and very quiet! I was surprised how quiet it is after using a Black & Decker one, which was so loud!
KitchenAid Artisan Stand Mixer 5-Quart
NutriBullet 12-Piece High-Speed Blender with miller attachment to grind herbs, even roots!
I process the sugar with calendula in it, few seconds and it’s ready. Easy to store in spare extra cups with lids that come with it.
Sea Salt French Celtic
Freeze Dry Raspberry
you can use any of this kind of dried fruit and berries to add extra flavor to your cake. It grounds in a very fine powder in my Nutribullet and easily mixed in with the dry ingredients.
Organic Cassava Flour, 2 Lbs
Coombs Family Farms Organic Pure Maple Sugar
Organic Ground Vanilla Madagascar Bourbon
Simply Organic Pumpkin spice
Always try to avoid “POWDERED” herbs and spices. Look for “GROUND” and always Organic! this one doesn’t say if its ground or powdered, but it looks ground, so i chose it, but you can always mix your own!
So glad to come across a healthier angel cake recipe🤗 . is it possible to make this without the pumpkin at first try , just to make a classic angel cake ?
Thx for sharing milla:)
yes, sure! just add a bit more dry ingredients to rebalance the moisture. 🙂
It looks like you are using maple sugar for the recipe is that correct? Thanks Milla!
I use both now. cane and maple sugar. Also, the date sugar is great. After we limited fats we can have unlimited healthy sugars. 🙂 Blessings!