Chocolate Angel Food Cake

Why You’ll Love This Recipe

This cake offers the best of both worlds: the fluffy, cloud-like texture of classic angel food cake and the deep flavor of chocolate. It’s naturally low in fat and doesn’t use butter or oil, making it a guilt-free indulgence. With its beautiful height and soft crumb, Chocolate Angel Food Cake makes an elegant centerpiece that’s surprisingly simple to make.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Egg whites (room temperature)
• Granulated sugar
• Cake flour
• Unsweetened cocoa powder
• Cream of tartar
• Salt
• Vanilla extract
• Optional: chocolate shavings or cocoa powder for dusting

Directions

1. Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan — the batter needs to cling to the sides to rise properly.
2. In a medium bowl, sift together the cake flour, cocoa powder, and half of the sugar. Repeat sifting 2–3 times to ensure even blending and lightness.
3. In a large mixing bowl, beat the egg whites with salt and cream of tartar on medium-high speed until foamy.
4. Gradually add the remaining sugar, a few tablespoons at a time, while continuing to beat until stiff, glossy peaks form.
5. Add the vanilla extract and gently mix.
6. Sift the dry ingredients over the whipped egg whites in batches, folding gently after each addition with a spatula. Take care not to deflate the mixture.
7. Pour the batter into an ungreased 10-inch tube pan. Smooth the top gently.
8. Bake for 35–40 minutes, or until the top springs back when lightly touched and a toothpick inserted comes out clean.
9. Immediately invert the pan (resting the center tube on a bottle or the pan’s feet) and let the cake cool completely upside down to prevent collapsing.
10. Once cool, run a thin knife around the edges and remove the cake from the pan. Serve plain, or topped with berries and whipped cream.

Servings and timing

This recipe serves 12.
Prep time: 20 minutes
Cook time: 40 minutes
Cooling time: 1 hour
Total time: 2 hours

Variations

• Mocha Angel Food Cake: Add 1 teaspoon of instant espresso powder to the dry ingredients for a coffee-chocolate flavor.
• Mint Chocolate: Add ½ teaspoon of peppermint extract to the egg whites for a cool twist.
• Chocolate Chip: Fold in a handful of mini chocolate chips (dust them in flour to prevent sinking).
• Coconut Topping: Sprinkle toasted coconut over the top for added texture.
• Gluten-Free Option: Use a gluten-free cake flour blend formulated for angel food cake.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

To freeze, wrap slices tightly in plastic and foil. Freeze for up to 2 months and thaw at room temperature.

Avoid microwaving, as the light structure can become rubbery. Serve at room temperature or slightly chilled.

FAQs

Why can’t I grease the pan?

The batter needs to cling to the sides to rise properly. Greasing the pan will prevent it from achieving its signature height and texture.

Can I use regular flour instead of cake flour?

Cake flour is essential for the delicate texture. If needed, make a substitute by removing 2 tablespoons of flour per cup and replacing them with cornstarch.

How do I know when stiff peaks are formed?

Lift the beater — the peak should stand straight without collapsing. The mixture should look glossy and thick.

Can I make this in a loaf or bundt pan?

Angel food cake needs a tube pan for even rising and structure. A loaf or bundt pan may not allow proper rising and cooling.

What if I don’t have cream of tartar?

You can use 1 teaspoon of lemon juice or white vinegar per 12 egg whites as a substitute to help stabilize the meringue.

Can I flavor the cake differently?

Yes, you can swap the vanilla extract for almond, orange, or peppermint extract depending on your preference.

What toppings go well with Chocolate Angel Food Cake?

Fresh berries, whipped cream, chocolate sauce, or a light dusting of powdered sugar are all excellent pairings.

Can I add cocoa powder to any angel food cake recipe?

Yes, but you’ll need to reduce the flour slightly and sift the cocoa thoroughly to maintain the airy texture.

Is this cake low in fat?

Yes. Angel food cake contains no butter or oil, making it naturally low in fat.

Why did my cake collapse?

This could be due to under-whipping the egg whites, overmixing the batter, or not cooling the cake upside down.

Conclusion

Chocolate Angel Food Cake is a heavenly dessert that’s as light and airy as it is chocolaty and satisfying. Perfect for lighter celebrations or warm-weather gatherings, this cake proves you don’t need heavy ingredients to make a deeply delicious treat. Once you master this simple recipe, it’ll become a go-to for elegant, guilt-free indulgence.

Chocolate Angel Food Cake

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Chocolate Angel Food Cake is a light, fluffy, and fat-free dessert made with whipped egg whites and cocoa powder. It’s delicately sweet with a soft, airy crumb and a subtle chocolate flavor — perfect for a guilt-free treat.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

• 12 large egg whites, room temperature
• 1 cup granulated sugar (divided)
• 3/4 cup cake flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1 tsp vanilla extract
• Optional: chocolate shavings, berries, or powdered sugar for topping

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Instructions

1. Preheat oven to 350°F (175°C). Do not grease the 10-inch tube pan.
2. Sift together cake flour, cocoa powder, and 1/2 cup of the sugar. Repeat sifting 2–3 times for lightness. Set aside.
3. In a large bowl, beat egg whites with cream of tartar and salt on medium-high speed until foamy.
4. Gradually add the remaining 1/2 cup sugar while beating until stiff, glossy peaks form.
5. Beat in vanilla extract.
6. Sift dry ingredients over the egg whites in batches, gently folding with a spatula after each addition. Do not deflate the mixture.
7. Pour batter into ungreased tube pan and smooth the top.
8. Bake for 35–40 minutes, or until the top springs back when touched and a toothpick comes out clean.
9. Immediately invert pan and cool completely upside down (about 1 hour).
10. Run a thin knife around the edges to release the cake. Serve plain or with toppings like berries and whipped cream.

Notes

• Do not grease the pan — the batter needs to cling to rise.
• Use cake flour for the best texture; substitute with all-purpose and cornstarch if needed.
• Cool upside down to prevent collapse.
• Top with berries, whipped cream, or a dusting of cocoa for extra flavor.

Nutrition

• Serving Size: 1 slice
• Calories: 130
• Sugar: 17g
• Sodium: 100mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 0mg