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Peanut Butter Angel Food Cake, THM FP, SF, GF, DF

Course Dessert
Cuisine American
Servings 10
Author Glenda Groff


  • 2 cups egg whites room temperature
  • 1 1/2 teaspoons cream of tartar
  • 2/3 cup Gentle Sweet divided
  • 1 teaspoon THM Peanut Butter Extract
  • 1 teaspoon THM Vanilla Extract
  • 2/3 cup THM Peanut Flour
  • 2 tablespoons Whey Protein Powder
  • 1/3 cup THM Oat Fiber
  • Frosting:
  • 1/4 cup cocoa powder
  • 3 tablespoons THM Peanut Flour
  • 1/4 cup THM Gentle Sweet
  • 1/2 teaspoon vanilla
  • 4-5 tablespoons almond milk
  • 1 tablespoon EACH White and Dark Bake Believe Chocolate Chips


  1. Preheat oven to 350 degrees F. In a grease-free mixer bowl, beat egg whites until frothy. Add Cream of Tartar. Whip until semi-soft peaks form. Add 1/3 cup Gentle Sweet and extracts. Whip for 1 minute. In a separate bowl combine remaining Gentle Sweet, THM Peanut Flour, Whey Protein, and Oat Fiber . Carefully fold into beaten egg whites. Spoon cake batter into an angel food cake pan. Swirl knife through batter to remove air pockets. Bake cake on the lowest oven rack for 45-50 minutes. Remove from oven and turn cake upside down to cool completely. After cake is completely cooled...take a long knife and cut around the pan and the center. Flip cake onto a serving platter. Combine frosting ingredients adding just a bit more almond milk if needed to be able to spread frosting on cake. Frost top of cake. Sprinkle chocolate chips on the top of the cake. 12-14 servings.