Funfetti Whole Wheat Angel Food Cake

This is one seriously fun cake. Fun to make, fun to look at, just perfect for celebrating the coming of spring, Mother’s Day, or any special occasion. Sprinkles make me happy, they’re just so pretty! Whole wheat flour creates a wonderful texture different from typical angel food cakes. One thing’s for sure, this Funfetti Whole Wheat Angel Food Cake will be a crowd pleaser!

Funfetti Whole Wheat Angel Food Cake! Celebrate Spring with this fabulous Funfetti Whole Wheat Angel Food Cake! Easy to make from scratch and perfect for any special occasion! Dairy-free recipe. The First-Taste.com.

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Making Mom happy this Mother's Day with this fabulous Funfetti Whole Wheat Angel Food Cake!Click To Tweet

Funfetti Whole Wheat Angel Food Cake! Celebrate Spring with this fabulous Funfetti Whole Wheat Angel Food Cake! Easy to make from scratch and perfect for any special occasion! Dairy-free recipe. The First-Taste.com.

Making angel food cake from scratch is definitely simpler than you’d think. Having a stand mixer is super helpful, but if you don’t have one, a hand mixer will work just fine.

Funfetti Whole Wheat Angel Food Cake! Celebrate Spring with this fabulous Funfetti Whole Wheat Angel Food Cake! Easy to make from scratch and perfect for any special occasion! Dairy-free recipe. The First-Taste.com.

To make your own Funfetti Whole Wheat Angel Food Cake, you will need: egg whites from 12 large eggs, 1.5 cups powdered sugar, 1 cup whole wheat flour, 1.5 teaspoons cream of tarter, 1 teaspoon vanilla extract, 1 cup sugar, and 2/3 cup rainbow sprinkles.

For the orange icing, you will need: 1 cup powdered sugar, 1/4 teaspoon vanilla extract, and 1-2 tablespoons orange juice.

Funfetti Whole Wheat Angel Food Cake! Celebrate Spring with this fabulous Funfetti Whole Wheat Angel Food Cake! Easy to make from scratch and perfect for any special occasion! Dairy-free recipe. The First-Taste.com.

Begin by separating your eggs. Place the egg whites in the bowl of your stand mixer, if using one, and allow them to sit at room temperature for 30 minutes. Move your oven rack to the lowest position and preheat the oven to 350°F. Add the cream of tarter and vanilla extract. Beat on medium speed until soft peaks form, about two minutes. Add the sugar, two tablespoons at a time, and beat until stiff peaks form, about eight minutes.

In a small bowl, combine the powdered sugar and flour, whisk to combine. Sprinkle the flour mixture over the egg whites one cup at a time and gently fold it in. Add the sprinkles last and fold in. A note on sprinkles, do not use nonpareils in the batter as they bleed their color easily, rainbow jimmies are a better choice. Pour the batter into an ungreased 10″ tube pan. Take a butter knife or similar object and gently drag it through the batter to remove any air bubbles.

Bake for 40-45 minutes, until top pops back up when gently pushed on. When cake is done, immediately invert cake to cool. I allow my cake to cool for at least one hour this way. I use a frosting spatula to loosen the cake from the sides of the pan, gently dragging it between the cake and the pan. Combine the powdered sugar, vanilla extract, and orange juice in a small bowl to create your icing. Use more or less orange juice to create a drizzling consistency. Drizzle icing over the cake and sprinkle with rainbow nonpareils or any sprinkles you wish, enjoy!

Funfetti Whole Wheat Angel Food Cake! Celebrate Spring with this fabulous Funfetti Whole Wheat Angel Food Cake! Easy to make from scratch and perfect for any special occasion! Dairy-free recipe. The First-Taste.com.

Looking for more fun dessert recipes? Check these out before you go:

Cream Cheese Marble Cake with Chocolate Ganache. Delight your guests this Easter with this deceptively simple Cream Cheese Marble Cake with Chocolate Ganache. Quick to whip up and supremely delicious! The First-Taste.com.

Soft and Chewy Mint Chocolate Cookies are super easy, delicious and taste just like a Thin Mint! If you love your cookies soft, you'll love these! The First-Taste.com

Love Letter Skinny Vanilla Cupcakes

Below you will find some of the equipment I found useful while preparing this Funfetti Whole Wheat Angel Food Cake. I only recommend items that I actually own, use and LOVE!

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Funfetti Whole Wheat Angel Food Cake! Celebrate Spring with this fabulous Funfetti Whole Wheat Angel Food Cake! Easy to make from scratch and perfect for any special occasion! Dairy-free recipe. The First-Taste.com.

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Funfetti Whole Wheat Angel Food Cake! Celebrate Spring with this fabulous Funfetti Whole Wheat Angel Food Cake! Easy to make from scratch and perfect for any special occasion! Dairy-free recipe. The First-Taste.com.
Funfetti Whole Wheat Angel Food Cake
Print Recipe
Celebrate Spring with this fabulous Funfetti Whole Wheat Angel Food Cake! Easy to make from scratch and perfect for any special occasion! Dairy-free recipe.
Servings Prep Time
12 35 minutes
Cook Time Passive Time
40-45 minutes 1.5 hours
Servings Prep Time
12 35 minutes
Cook Time Passive Time
40-45 minutes 1.5 hours
Funfetti Whole Wheat Angel Food Cake! Celebrate Spring with this fabulous Funfetti Whole Wheat Angel Food Cake! Easy to make from scratch and perfect for any special occasion! Dairy-free recipe. The First-Taste.com.
Funfetti Whole Wheat Angel Food Cake
Print Recipe
Celebrate Spring with this fabulous Funfetti Whole Wheat Angel Food Cake! Easy to make from scratch and perfect for any special occasion! Dairy-free recipe.
Servings Prep Time
12 35 minutes
Cook Time Passive Time
40-45 minutes 1.5 hours
Servings Prep Time
12 35 minutes
Cook Time Passive Time
40-45 minutes 1.5 hours
Ingredients
For the Funfetti Whole Wheat Angel Food Cake
For the Orange Icing
Servings:
Instructions
  1. Begin by separating your eggs. Place the egg whites in the bowl of your stand mixer, if using one, and allow them to sit at room temperature for 30 minutes. Move your oven rack to the lowest position and preheat the oven to 350°F.
  2. Add the cream of tarter and vanilla extract. Beat on medium speed until soft peaks form, about two minutes. Add the sugar, two tablespoons at a time, and beat until stiff peaks form, about eight minutes.
  3. In a small bowl, combine the powdered sugar and flour, whisk to combine. Sprinkle the flour mixture over the egg whites one cup at a time and gently fold it in. Add the sprinkles last and fold in. Pour the batter into an ungreased 10" tube pan. Take a butter knife or similar object and gently drag it through the batter to remove any air bubbles.
  4. Bake for 40-45 minutes, until top pops back up when gently pushed on. When cake is done, immediately invert cake to cool. I allow my cake to cool for at least one hour this way. I use a frosting spatula to loosen the cake from the sides of the pan, gently dragging it between the cake and the pan.
  5. Combine the powdered sugar, vanilla extract, and orange juice in a small bowl to create your icing. Use more or less orange juice to create a drizzling consistency. Drizzle icing over the cake and sprinkle with rainbow nonpareils or any sprinkles you wish, enjoy!
Recipe Notes

-Recipe modified from Better Homes and Gardens New Cook Book, 14th edition.

Comments 6

  • What a festive looking cake. Just fun! I imagine the whole wheat flour adds a nice depth of flavour and texture compared to the run of the mill white flour approach. My stand mixer is still on the counter from making pizza dough so I’m going to give this a whirl. I’m going to have to figure out what to do with a dozen egg yolks now…

    • You’re so right, I love the texture the whole wheat flour gives the cake. We made omelettes with the leftover yolks, just added a few more whole eggs and some milk!

  • Whole wheat angel food cake?? That’s genius! I’ve never heard of angel food cake being made with whole wheat flour, but I love the concept! It makes an already light dessert practically guilt free! Plus it looks delicious! Love the colors! Can’t wait to make this soon!

  • I love the look of this cake! The funfetti/rainbow sprinkles are always a win for me! The orange icing is also delicious; I am all about citrus these days! Thanks Erica!

    • I love it, too! Can’t seem to get enough sprinkles lately and I’ve always loved citrus flavors in baked goods, hope you love it! Thanks for visiting, Marie!

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