RYP Cranberry Dairy Free Angel Food Cake

This recipe is quick, easy and extremely fluffy! With a special ingredient, this Cranberry cake will be sure to wow your dinner guests over the Holiday's or a special occasion. By adding 4 tbsp of RYP Oh Cranada ~ Organic Cranberry Powder, you can add in less refined sugar and more natural sweetness of cranberries. 

*this recipe would be perfect with other RYP powders (RYP Strawberry, Blueberry, Blackberry, Raspberry, Beet, Fruit Blend, Pumpkin, Carrot)* 
  • 1 cup cake flour (equivalent to 3/4 cup and 2 tbsp all-purpose flour + 2 tbsp cornstarch) 
  • 3/4 cup powdered sugar
  • 4 tbsp RYP Cranberry Powder
  • 1 1/2 cups egg whites
  • 1 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1 1/2 tsp vanilla 
  1. Preheat oven to 325 degrees (F). 
  2. Mix cake flour, powdered sugar, and RYP Cranberry Powder in a bowl. Sift together 3 times and set aside. 
  3. Using an electric mixer, beat egg whites until foamy (~5 minutes).
  4. Add cream of tartar and salt. Continue to beat with mixer on medium speed until stiff peaks form. 
  5. Mix in vanilla and beat until just combined. 
  6. Slowly sift dry ingredients into egg whites bowl. Fold in using a spoon. 
  7. Pour your mixture into an ungreased 10-inch angel food cake pan (tube cake pan). 
  8. Bake for 40-45 minutes, or until top becomes slightly golden brown and tooth pick comes out clean
  9. Allow to fully cool. Flip upside down, top with your favourite fruit, whipped cream, etc. 
  10. Serve and Enjoy! :) 

*this recipe contains 2 cups of raw cranberries*

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