Introduction: Mini Loaf Chocolate Angel Food Cake

About: I am married with two children. Spring, summer, and fall are my very favorite times of the year. I enjoy working in the yard, sewing, cooking, quilting, gardening, and creating. I do this to keep my sanity.

I did not see a recipe for a mini loaf chocolate angel food cake (from scratch) here on instructables so I made this recipe by modifying a regular loaf white angel food cake recipe I found online from Melissa d'Arabian.

I used mascarpone cheese and whipped cream topping that I made a couple of days ago for the topping. I'll bet whipped cream, ice-cream, strawberries, and chocolate syrup would be very tasty with it.

Let's bake a chocolate angel food cake because summer is almost over and angel food cake is so refreshing and light~

Step 1: Ingredients and Equipment


8 teaspoons Sugar or fine grain sugar

2 Tablespoons (low gluten) Shepherd's grain or all purpose flour

2 Egg whites room temperature (it is easier to separate egg whites when the eggs are cold).

1/2 teaspoon Pure Vanilla Extract

1/4 teaspoon Cream of Tartar

2 Tablespoons powdered Cocoa

Pinch Salt


Mini loaf pan or tube pan, mixer or vita mix, measuring spoons,bowls, sifter optional, and spatula,and 2 cans to cool cake.

Step 2: Measure Ingredients

Measure ingredients and pre-heat oven to 325 F:

  1. 8 teaspoons fine grain sugar or regular sugar
  2. 2 Tablespoons (Low Gluten Flour or all-purpose flour) I sifted mine before measuring.
  3. 2 Egg whites room temperature
  4. 1/2 teaspoon Pure Vanilla Extract
  5. 1/4 teaspoon Cream of Tartar
  6. 2 Tablespoons powdered Cocoa
  7. Pinch Salt
  8. Do not use anything to coat the pan or your chocolate angel food cake may fall.

Step 3: Mix Flour


Mix half the sugar and all the powdered cocoa with the flour.I did this extra step to make sure it was mixed well.

Pour mixture into a Vitamix or spice grinder.If using fine sugar you can omit this step and just mix thoroughly using a whisk.

Grind for about 5 seconds and pour back into the bowl and set aside.

Step 4: Beat Egg Whites


Beat (low-medium) the egg whites with cream of tartar,vanilla,and salt in a small bowl using a mixer until foamy. I did not have a vitamix and my Ninja did not have multiple speeds so I used a mixer. I read online you can use a Vitamix to whip egg whites but I don't know for sure.

Slowly add the plain sugar ( not the sugar/coco mixture) and beat until soft peaks form.Over mixing may cause the cake to deflate.

Step 5: Add Ingredients


I placed a sifter over the egg mixture (optional) and sifted 1/4 of the chocolate mixture over the bowl and gently folded the mixtures with a spatula until incorporated and repeated the process until all the cocoa mixture was added.

Step 6: Pour Mixture

Carefully spoon the chocolate angel food cake batter into the pan until almost to the edge of the rim.

Bake for about 14-18 minutes and check for done-ness when the cake is turning a light brown color.

Place two cans on the counter a little apart and turn the cake upside-down so the rim of the loaf pan will extend over the cans. Cool the cake for about 20 minutes or completely cool before removing it from the pan and add toppings. I used the spatula to go around the edges of the pan to loosen the cake and carefully turned the pan over to remove the cake.

Step 7: Sunshiines Final Thoughts

The vanilla angel food cake with blackberries and cream was the first loaf I made using her recipe exactly. You can use the same ingredients I used for this one except (omit the chocolate powder) for a mini vanilla angel food cake.I made one using this recipe omitting the chocolate.The next one I make I will try cooking it in the microwave. I only had two eggs in my fridge to make this cake so I was not going to chance it this time around.This cake is very moist and a nice switch from white angel food cake. Paying close attention to the baking time is beneficial to achieve a moist cake. When the cake began to turn brown on top, I carefully cracked the oven door to see if it looked done. Then I touched the top to see if it bounced back. I placed a knife through the middle to check for doneness.

I had some homemade whip cream and Mascarpone cheese so I mixed them together with a mixer and added sugar and vanilla.If I had Kahlua; I would have added it to the mixture.

I cut the angel food cake lengthwise,frosted between the layers,added a few dollops to the top of the cake and sprinkled chocolate cocoa over the top. It was very tasty. My husband liked the chocolate cake better and put nuts on his.I can't think of a better summer treat than angel food cake plain or with your favorite toppings.

I wish to thank contributors for making instructables the very best DIY on the internet! Thanks for stopping by and do have a happy rest of the summer~


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