Dairy-Free Angel Food Cupcakes

Angel Food Cupcakes
seelensturm / Flickr / CC BY 2.0
Ratings (5)
  • 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
(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.