Lightening Up for Valentine’s Day

Carrie Cusack, Executive Chef - Balance Treatment Center
Written by Carrie Cusack
Executive Chef, Balance Treatment Center
Healthy and Light Gluten Free Carrot Cake

Americans consume nearly 60 million pounds of chocolate during Valentine’s Day. It has certainly become a holiday of indulgence. A single ounce of milk chocolate has over 150 calories and half of our recommended daily sugar intake. One ounce of chocolate is slightly larger than a matchbook, which means a handful of chocolate hearts could sabotage your caloric intake for an entire day.

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At Balance we are always finding ways to indulge without all of the sugar and fat. This light as air Angel Food Loaf is a perfect sweet treat to share with someone you love.

It’s simple to make and absolutely scrumptious. You would never know that it’s only 110 calories per serving (subbing the sugar with xylitol or erythritol will drop it down to a mere 60 calories and be 100% sugar free). Top it with strawberries, whipped cream/coconut milk and a bittersweet chocolate drizzle and you’ll give Cupid a run for his money.

Angel Food Loaf


  • 3/4 cup organic coconut sugar
  • 1/2 cup all-purpose flour
  • 7 egg whites
  • 2 tsp. pure vanilla extract
  • 3/4 tsp cream of tartar
  • 1/4 tsp kosher salt
  • Garnish-berries, whipped cream/coconut milk, chocolate sauce, etc.
  • One 8” loaf pan UNGREASED


1. Preheat the oven to 325 degrees.

2. Place the flour and HALF of the sugar in a food processor. Process for 5 seconds and set aside.

3. In a large clean bowl place the egg whites, vanilla, cream of tartar and salt. Using a mixer, beat on medium speed until the egg mixture is foamy. Slowly pour in the unprocessed sugar. Beat until soft, moist peaks appear.

4. Using a rubber spatula, gently fold in the flour and sugar mixture. Lightly fold until there are no more streaks of flour.

5. Gently pour the batter into the ungreased loaf pan.

6. Place loaf pan on center rack and bake for 35-40 minutes. Loaf will rise considerably and turn golden brown.

7. Remove from oven and immediately invert the loaf pan, resting the pan handles on two large cans. This will allow for ventilation and keep your cake from falling.

8. Cool for 45 minutes to one hour. Remove the cake from the pan by running a knife around the edges. If stuck, ease a spatula down the sides and under the top of the cake working your way around the edges. It should pop right out.

9. Slice and garnish to your heart’s content.

10. Store at room temperature.

Tip: The leftovers are great for toasting in the morning and topping with Greek yogurt and fruit. We also cut into cubes and layer with sugar free pudding, berries and whipped coconut milk to make a low-cal trifle.

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