Disclaimer: This post is sponsored by Now Foods. I received product and compensation for my time to create this recipe and share my honest opinion.
What if I told you to eat the whole cake? Would you do it, could you do it? I think so! My Personal-sized Paleo Chocolate Angel Food Cakes are a light, low-cal cake treat that will satisfy your cravings and jive with your food tribe – be that Paleo, gluten-free, sugar-free, or diary-free.
Each substantial-sized “mini” cake (made in jumbo muffin tins) has just 162 calories, 45g total carbs with 13 of those being dietary fiber (but no added sugar), 8g protein and less than ½ g fat. Honestly, they are so big for being little, I’m often happy with just half! Read on to get the recipe and find out about the green banana flour I used in the batter.
Yes, green banana flour! Have you used it before, or even heard of it? This gluten-free flour alternative is a great source of resistance starch (a prebiotic, a good thing) that helps introduce good gut bacteria and eject the bad. It doesn’t taste like bananas, instead I’ts rather a little earthy, wheaty and not at all sweet. From my experience so far, you can use like coconut flour (taking into consideration these are denser flours and about 3/4 cup equals 1 cup of lighter flours). Yes, banana flour has carbs, but don’t freak out. These carbs are high in fiber which means they move slower through the digestive system, making you feel fuller longer all while doing a bunch of good stuff for your body. Google it “resistant starch health benefits”.
I used Green Banana Flour from Now Foods for this recipe, and also their Sugarless Sugar and unsweetened Organic Cocoa Powder. These are all must-have products that are in my pantry at all times! The Sugarless Sugar is a low-cal sugar alternative (using a blend of sweeteners that includes erythritol and stevia) that measures cup-for-cup in baking as a refined white granulated sugar.
This Paleo dessert is a really easy recipe without a laundry list of ingredients or preparation steps, don’t let the fact that you have to whip egg whites scare you off. Most traditional angel food cake recipes say to use fresh egg whites, that pasteurized egg whites from a carton don’t whip up right – but that’s not my experience. I let the egg whites come to room temperature in the bowl and add a bit of cream of tartar before I whip them. Every time, I’ve gotten the nice fluffy peaks I’ve wanted!
There are many ways to serve this gluten-free cake, I like to top it with a dollop of whipped coconut milk cream, dusting of cocoa powder and sprinkling chopped pistachios. Another yummy way is to garnish with my sugar-free chocolate ganache and an assortment of berries.
This recipe uses a 6-count jumbo-sized muffin pan. Use muffin liners if you like, I prefer to lightly coat my tins with coconut oil and they pop out just fine. If feeling productive, get meal-prepping and make an extra batch to stick in the freezer for a well-deserved work night treat – or even for a grab-and-go breakfast (seriously).
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Have you ever heard of Green Banana Flour? What alternative flours do you use? What is your favorite flavor or type of cake? Run any races this weekend? I ran a Spartan Super and came in 3rd Masters! Please share in the comments — XOXO, Jennifer