Lemony angel food cake with lemon cream and hibiscus cherries is the paleo showstopper: a light, fluffy cake whose airy texture comes from twelve egg whites whipped into a stiff meringue, scented with lemon zest and vanilla. A gelatin-set lemon cream frosting and tart, floral hibiscus-infused cherries finish it. Dramatic to look at and remarkably delicate to eat.
A light & fluffy cake with a creamy lemon frosting. This cake gets its airy texture from a batter of egg whites whipped into a stiff meringue. Hibiscus-infused cherries add a tart, but sweetly floral flavor.
Angel Food Cake
12 pastured egg whites
2/3 c (35°F). raw honey
½ lemon, juiced
½ t. sea salt
1 T. vanilla extract
1/3 c (35°F). organic coconut flour
¾ c. tapioca starch
1 lemon, zest
Directions:
Preheat oven to 350F (180°C).
Combine egg whites, honey, lemon juice, and sea salt in the bowl of a stand mixer. Place the bowl over a bowl of hot water simmering on medium-low heat. Whisk continuously until honey is melted and eggs feel warm to the touch.
Transfer the bowl to a stand mixer fitted with a whisk attachment. Mix on medium speed 30 seconds, increase speed to medium high for another 30 seconds, then move to high speed for 2-3 minutes, or until mixture has doubled in volume and formed a stiff meringue. Add vanilla extract and mix on high another 30 seconds.
In a separate bowl, whisk together coconut flour, tapioca starch, and lemon zest. Sift mixture in thirds into the meringue, gently folding it in with a spatula, careful not to deflate the egg whites too much.
Scoop cake batter into an angel food cake pan. Smooth it out and tap the pan on the counter a couple of times to remove any air bubbles. Bake for 40 minutes, or until golden brown and a skewer comes out clean. Invert to cool 2+ hours before frosting and serving.
Lemon Cream Frosting
1 1/3 c (35°F). organic coconut cream
2 T. organic virgin coconut oil
1 lemon, juice and zest
1 T. raw honey
2 T. grass-fed gelatin
pinch of sea salt
Directions:
In a double boiler, combine all ingredients. Mix occasionally until fully combined and gelatin is melted. Move to refrigerator and chill for 1 hour.
Transfer chilled mixture to the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until mixture doubles in volume, about 2-3 minutes. Spread onto cake immediately.
Hibiscus Cherries:
½ c. dried hibiscus flowers
½ lemon, juiced
1 T. raw honey
pinch sea salt
1 c (35°F). fresh cherries, halved (about 20 cherries)
Directions:
In a small saucepan, combine hibiscus with 1 cup (240 ml) of water. Cook to a simmer over medium heat. Remove from heat, cover with lid, and let steep for 10 minutes.
Strain out hibiscus flowers and place the liquid back into the saucepan. Mix in honey and lemon juice and bring to a simmer over medium heat. Cook to reduce by half, about 5-10 minutes. Add cherries and a pinch of sea salt. Remove from heat and allow to cool to room temperature before topping the cake.
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Pro Tips
- Warm the egg whites and honey over a bowl of hot water before whipping — warm whites whip higher and hold a stiffer, more stable meringue.
- Whip to genuinely stiff peaks (2 to 3 minutes at high speed); under-whipped meringue means a dense, sunken cake instead of an airy one.
- Sift the coconut flour, tapioca starch, and lemon zest in thirds and fold gently — every extra stir deflates the whites you worked so hard to whip.
- Invert the cake to cool for a full 2 hours; angel food cakes need to hang upside down to keep their structure while the crumb sets.
- Spread the lemon cream frosting immediately after whipping — it sets quickly once the gelatin begins to firm up again.
Frequently Asked Questions
Why is my angel food cake dense?
Almost always deflated meringue — either under-whipped whites or over-folding after the dry ingredients went in. Both are fixable with a lighter hand next time.
What are hibiscus cherries?
Fresh cherries simmered in a tart, floral hibiscus syrup reduced with honey and lemon. They bring a jewel-bright, slightly sour sweetness that cuts the rich lemon cream.
Can I make this cake ahead?
Yes — the plain cake keeps two days covered at room temperature. Add the frosting and cherries within a few hours of serving for the best texture and color.
Is this cake gluten-free?
Completely — coconut flour and tapioca starch replace wheat entirely, and the lift comes from eggs rather than gluten. It's paleo-friendly and dairy-free too.
Recipe Card
Ingredients
Method
- Preheat oven to 350F.
- Combine egg whites, honey, lemon juice, and sea salt in the bowl of a stand mixer.
- Place the bowl over a bowl of hot water simmering on medium-low heat.
- Whisk continuously until honey is melted and eggs feel warm to the touch.
- Transfer the bowl to a stand mixer fitted with a whisk attachment.
- Mix on medium speed 30 seconds, increase speed to medium high for another 30 seconds, then move to high speed for 2-3 minutes, or until mixture has doubled in volume and formed a stiff meringue.
- Add vanilla extract and mix on high another 30 seconds.
- In a separate bowl, whisk together coconut flour, tapioca starch, and lemon zest. Sift mixture in thirds into the meringue, gently folding it in with a spatula, careful not to deflate the egg whites too much. Scoop cake batter into an angel food cake pan. Smooth it out and tap the pan on the counter a couple of times to remove any air bubbles.
- Bake for 40 minutes, or until golden brown and a skewer comes out clean. Invert to cool 2+ hours before frosting and serving. Lemon Cream Frosting
- 1 1/3 c. organic coconut cream
- 2 T. organic virgin coconut oil
- 1 lemon, juice and zest
- 1 T. raw honey
- 2 T. grass-fed gelatin pinch of sea salt In a double boiler, combine all ingredients.
- Mix occasionally until fully combined and gelatin is melted. Move to refrigerator and chill for 1 hour.
- Transfer chilled mixture to the bowl of a stand mixer fitted with a whisk attachment.
- Whisk on high speed until mixture doubles in volume, about 2-3 minutes.
- Spread onto cake immediately. Hibiscus Cherries:
- ½ c. dried hibiscus flowers
- ½ lemon, juiced
- 1 T. raw honey pinch sea salt
- 1 c. fresh cherries, halved (about 20 cherries) In a small saucepan, combine hibiscus with 1 cup of water.
- Cook to a simmer over medium heat.
- Remove from heat, cover with lid, and let steep for 10 minutes.
- Strain out hibiscus flowers and place the liquid back into the saucepan.
- Mix in honey and lemon juice and bring to a simmer over medium heat.
- Cook to reduce by half, about 5-10 minutes.
- Add cherries and a pinch of sea salt.
- Remove from heat and allow to cool to room temperature before topping the cake.
