This Healthy Angel Food Cake is made with aquafaba instead of egg whites and stevia instead of sugar, making it totally vegan and healthy!
Preheat your oven to 350.
In a small bowl sift together your Pyure granular stevia, potato starch, and cream of tartar.
In the bowl of a standing mixer using the whisk attachment, or in a large bowl using a hand mixer, add in your aquafaba (aka. the liquid in the cans of chickpeas).
Sift the contents of your small bowl into your standing mixer (yes, you're double sifting). Turn the mixer on to medium-high and beat for 5 minutes.
Meanwhile, sift your all purpose baking flour and baking powder into a medium sized bowl and set aside.
After 5 minutes, stop your mixer. Add in your lemon zest, lemon juice, vanilla extract, almond extract, and apple cider vinegar. Turn the mixer back on medium-high, and mix for another 5 minutes.
After 5 minutes, stop your mixer and change from the whisk attachment to the paddle attachment. (Or if you are using a hand mixer, you can do this with just a rubber spatula.) Begin to slowly sifting your flour and baking powder into the mixing bowl, do this about a half cup at a time. You can either mix with the paddle attachment on the LOWEST setting possible, just until incorporated or use a rubber spatula to fold in the flour gently. Do this until all the flour is mixed in. You want to be VERY GENTLE to mix, but not to over mix. You don't want the batter to fully collapse (although it will reduce some.)
Grease an angel food cake pan or a bunt cake pan, and pour the batter in. Bake on 350 for 35-40 minutes.
Remove from the oven and let it rest in the pan until completely cool.
In a separate small bowl, combine all of the topping ingredients and refrigerate until ready to serve.
Remove the cake from the pan, top with your fruit mixture, and serve.