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Cocoa Angel Food Cake

Rated as 4.12 out of 5 Stars

"'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.'"
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Ingredients

55 m servings
Original recipe yields 12 servings

Directions

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  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 degrees F 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.

Footnotes

  • Nutritional Analysis: One piece equals 150 calories, trace fat (0 saturated fat), 0 cholesterol, 104 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch.

Reviews

Read all reviews 7
  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Love it! My nephew has stomach problems and is on a strict low fat diet, so I was looking for a good low fat desert recipe for Easter. I needed something to replace a brownie in a trifle recip...

Most helpful critical review

Family did not like. I may need to try again when baby is not screaming. I may have rushed the yolk whipping as a result.

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Love it! My nephew has stomach problems and is on a strict low fat diet, so I was looking for a good low fat desert recipe for Easter. I needed something to replace a brownie in a trifle recip...

used Hershey's Special Dark Cocoa, wonderful!

This was good and moist. I added 1/2 t. vanilla extract and 1/2 t almond extract.

Family did not like. I may need to try again when baby is not screaming. I may have rushed the yolk whipping as a result.

Good recipe but not enough chocolate flavor. I'll stick to the classic version. Thanks for sharing this recipe.

Light and moist cake. I processed the sugar for a minute to make it super fine. I added 1 t. vanilla extract as other reviewers suggested. It was delicious ~ will definately make again. Love the...

A great twist to the regular angel food cake