This fluffy cake is made with only 3 ingredients! 

This angel food cake recipe is gluten-free, dairy-free, & refined sugar-free. The whipped cream topping is made with heavy whipping cream, vanilla, & a bit of powdered sugar, but you can make a dairy-free topping to pair well with this dessert! 

What you’ll need: 

1 cup room temperature egg whites 

2 tablespoons honey 

1/2 cup almond flour 

(that’s it!)


Preheat the oven to 350° F.

Use a standing mixer or a hand mixer to beat egg whites until stiff peaks form. 

Add in honey & beat until well mixed.

Sift in the almond flour slowly until all flour is added in. 

Pour mixture into an ungreased springform or bundt pan & bake for about 20-25 minutes or until golden brown & fluffy.

(Note: make sure your pan is ungreased otherwise it will not rise)

Invert cake pan & cool. The cake will droop, but it will still maintain its fluffy texture & good flavor! 

Use whipped cream & strawberries or chocolate sauce & serve! 


This recipes come from 

For a step by step video, head over to our social media @Conners.Clinic & get baking!