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Cocoa Angel Food Cake Recipe

"This delicious chocolaty cake is so simple, I've made it hundreds of times," writes Lorraine Olson of Madison, Minnesota. "I never frost it. Instead I serve it with whipped topping, ice cream or sometimes even plain. The recipe won first prize at our county fair."
TOTAL TIME: Prep: 20 min. + standing Bake: 35 min. + cooling YIELD:12 servings


  • 12 egg whites
  • 3/4 cup cake flour
  • 1-1/2 cups sugar, divided
  • 1/4 cup baking cocoa
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt


  • 1. Let egg whites stand at room temperature for 30 minutes. Sift the flour, 1/2 cup sugar and cocoa together five times; set aside. in a mixing bowl, beat egg whites, cream of tartar and salt on high speed until soft peaks form. Add the remaining sugar, 2 tablespoons at a time, beating well after each addition. Gradually fold in sifted dry ingredients.
  • 2. Spoon into an ungreased 10-in. tube pan. Bake at 350° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Loosen sides of cake from pan and remove. Yield: 12 servings.

Nutritional Facts

1 piece: 150 calories, 0 fat (0 saturated fat), 0 cholesterol, 104mg sodium, 33g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch.

Reviews for Cocoa Angel Food Cake

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Reviewed Dec. 15, 2014

"Made this cake today for my wife who is recovering from heart surgery. Turned out perfect. Delicious cake, perfect texture, and low in calories and sodium. Will definitely be making this again."

Reviewed Nov. 1, 2011

"A nice texture...a cross tetween a regular cake and a angel food cake mix....really nice chocolate flavour is one of our favs (and to think that it is a low cal cake!!!!)"

Reviewed Oct. 26, 2011

"Really moist and spongy. I had it with a little whipped cream and I would definitely make it again."

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