Dairy-Free Angel Food Cupcakes

Angel Food Cupcakes
seelensturm / Flickr / CC BY 2.0
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 24 cupcakes (24 servings)
Nutritional Guidelines (per serving)
71 Calories
1g Fat
15g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 24 cupcakes (24 servings)
Amount per serving
Calories 71
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 76mg 3%
Total Carbohydrate 15g 6%
Dietary Fiber 0g 1%
Protein 1g
Calcium 9mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When going dairy-free, many often forget the classic dairy-less cake: angel food cake! Light, low-fat and suited for a variety of frostings, fruits, and other toppings, these are simple dessert ideas for those dairy-freers that are not allergic to eggs.


  • 1 cup flour (cake)
  • 1 1/2 cup sugar (white granulated)
  • 1/4 teaspoon salt
  • 12 large egg whites
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon cream of tartar

Steps to Make It

1. Preheat the oven to 375 F. Line two 12-cup cupcake pans with cupcake liners. Move the oven racks to the lowest positions in the oven.

2. In a small bowl, sift together the flour, 3/4 cup sugar, and salt. Set aside.

3. In a large bowl using an electric hand mixer, beat the egg whites with the vanilla and cream of tartar until forming soft-medium peaks, about 3-4 minutes. Gradually add the remaining 3/4 cup sugar, continuing to beat until forming stiff peaks, about 4-6 minutes more. Fold in the dry ingredients, taking care not to overmix and deflate the batter.

4. Portion the batter into the cupcake liners and bake for 12-15 minutes, or until lightly golden. Allow cupcakes to cool completely on a wire cooling rack before icing, frosting or serving with fruit.