Our Gluten-Free Angel Food Cake recipe is so good, that no one will know it’s gluten-free. Made with whipped egg whites, almond extract, and topped with whipped cream and blueberries, this is a go-to dessert recipe your guests will love!
Skip over the gluten-free cake mixes the next time you need a dessert. With this gluten and dairy-free angel food cake, you are set with everything you need to impress your friends and family! It is the combination of airy sponge cake and exceptional flavor that will have your company requesting a second slice.
Looking for more impressive gluten-free cakes? Our Bundt Cake (Gluten-Free), Gluten-Free Apple Cake, and Mini Flourless Chocolate Cakes surprise guests every time!
Create Kids Club is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a way for websites to earn advertising revenues by advertising and linking to Amazon.com.
Angel food cake’s structure is contributed to egg whites unlike other cakes that depend on the gluten content of the batter. Thus, making it easy to swap wheat flour with an all-purpose gluten-free flour blend to create a delicious homemade gluten-free dessert.
Easy instructions on how to properly measure gluten-free flour and tips on peaking egg whites are included so you can create the perfect spongy cake every time!
Ready to get baking? Gather the equipment and ingredients then follow the step-by-step directions below!
Equipment
- Tube pan
- stand mixer with the whisk attachment
- spatula
- measuring cups and spoons
- medium-sized mixing bowl
- whisk
- sifter or fine mesh strainer
- butter knife or bakery spatula
Ingredients
- 3/4 cup gluten-free flour
- 1 3/4 cup superfine sugar, divided
- 1/4 cup cornstarch
- 11 large egg whites
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 2 teaspoons almond extract ✅
*Tested successfully with Mama’s Almond Blend all-purpose gluten-free flour. Cannot guarantee similar results if a different brand is used as all gluten-free flour blends are not created equal.
How To Make
Preheat the oven to 350°F. Lower the oven rack to the bottom to have room for the cake to rise.
Sift the dry ingredients
Before sifting together the dry ingredients, take a moment to learn how to properly measure gluten-free flour. Many times people will complain of dry or crumbly gluten-free products. This could directly be related to how the flour is being measured.
Instead of scooping the measuring cup into the bag of flour, use the spoon and sweep method for measuring. Use a spoon to scoop flour into the measuring cup and then a knife to level out the top of the measuring cup once full. This will provide an accurate amount of flour for any given recipe.
Once the flour is measured, sift together the flour, cornstarch, and sugar in a medium-sized mixing bowl and set aside. Sifting the dry ingredients is essential – do not skip – as it eliminates any clumps making it easy to mix into the egg whites.
Whisk the egg whites
In the bowl of a stand mixer, add the egg whites, salt, and cream of tartar. Blend on medium until foamy. Add the almond extract.
Increase speed to high and blend until stiff peaks are formed. This is when the egg white mixture stands straight up when the beaters are lifted from the bowl. Gradually add the remaining 1 cup of sugar to bring the mixture to soft peaks.
Fold in the dry ingredients
Slowly add the flour mixture to the egg mixture and fold until just incorporated.
Pro Tip: Add the flour in 1/4 cup increments to prevent deflating the egg whites and losing the airiness of the cake.
Pour or spoon the mixture into the pan
Add the batter to the tube pan. DO NOT GREASE the pan. Bake for 45 minutes or until golden brown.
You want to skip greasing the pan for angel food cake as it is a goal for the cake to climb up the pan and stick to the sides to form the desired structure of the cake.
Serve
Invert the pan as soon as removed from the oven and let cool completely. Once cool, use a butter knife or bakery spatula to go around the outside of the cake. Place onto a serving platter and remove the pan. Use the knife or spatula to gently remove the bottom of the pan.
Frequently Asked Questions
Yes, a tube pan is required for angel food cake as it will prevent the cake from deflating once baked. A tube pan is different from a Bundt pan in that it has a hollow tube in the center that promotes the cake to rise and evenly bake. We use a 10in tube pan with a removable bottom for ease of removing the cake.
Cool upside down at room temperature by inverting the cake pan the second it is removed from the oven.
Yes, this recipe freezes great. Freeze the entire cake or slice and store individual pieces in the freezer for up to 3 months. Thaw at room temperature.
Incorporate the egg yolks into a recipe to reduce food waste. From egg drop soup to lemon pound cake there are many ways to easily use the leftover egg yolks.
Serve slices of cake topped with homemade whipped cream or a dairy-free alternative and berries. It can also be dusted with powdered sugar, cocoa powder or served with banana slices and a scoop of ice cream.
This cake could even be turned into a trifle cake by layering pieces of spongy cake with whipped cream and fresh fruit in a trifle bowl for a crowd or cubed into a parfait cup for an individual portion.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Double check the oven racks before baking – the cake needs enough room to rise without touching the rack above. Ask a helper for assistance if the racks need to be moved.
- With stiff peaks, the egg whites will stand straight up when the beaters are lifted. With soft peaks, the egg whites will fall over once the beaters are lifted.
- When “folding” ingredients, you want to scoop from the bottom of the bowl and fold the ingredients into each other versus rapidly mixing. This helps the batter to be light and airy once baked.
- Serve sliced and topped with whipped cream and fresh fruit or cut into chunks and layer into a trifle bowl for a unique twist.
More Gluten Free Desserts
- Gluten-Free Pecan Pie
- Gluten-Free Pumpkin Roll
- Banana Spring Rolls
- Gluten-Free Pumpkin Bars
- Homemade Gluten-Free Granola Bar
- Fruit Salsa
- Gluten Free Rice Krispy Treats
- Watermelon Ice Cream (Without Ice Cream Maker)
- Double Chocolate Brownies
- Gourmet Chocolate Bark
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten-Free Angel Food Cake Recipe
Equipment
- Tube pan
- stand mixer with whisk attachment
- sifter or fine mesh strainer
- butter knife of bakery spatula
Ingredients
- 3/4 cup gluten free flour
- 1 3/4 cup superfine sugar, divided
- 1/4 cup cornstarch
- 11 large egg whites
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 2 teaspoons almond extract ✅
Instructions
- ⭐️Preheat the oven. Preheat the oven to 350°F. Lower the oven rack to the bottom to have room for the cake to rise.
- Sift the dry ingredients. In a medium sized mixing bowl, sift together the flour, cornstarch and sugar. Set aside.3/4 cup gluten free flour, 1/4 cup cornstarch, 1 3/4 cup superfine sugar, divided
- ⭐️Whisk the egg whites. In the bowl of a stand mixer, add the egg whites, salt, and cream of tartar. Blend on medium until foamy. Add the almond extract. Increase speed to high and blend until stiff peaks which is when the mixture stands straight up when the beaters are lifted. Gradually add the remaining 1 cup of sugar, the mixture will become soft peaks.11 large egg whites, 1 1/2 teaspoons cream of tartar, 1/2 teaspoon salt, 2 teaspoons almond extract
- Fold in the dry ingredients. Add the flour mixture to the egg mixture and fold until just incorporated.
- ⭐️Pour or spoon mixture into the pan. Add the batter to the tube pan. DO NOT GREASE the pan. Bake for 45 minutes or until golden brown.
- Serve. Invert the pan as soon as removed from the oven and let cool completely. Once cool, use a butter knife or bakery spatula to go around the outside of the cake. Place onto a serving platter and remove the pan. Use the knife or spatula to gently remove the bottom of the pan. Top with whipped cream and berries if desired.
Notes
Cooling
Cool upside down at room temperature by inverting the cake pan the second it is removed from the oven.Serving
Serve slices of cake topped with homemade whipped cream or a dairy-free alternative and berries. It can also be dusted with powdered sugar, cocoa powder or served with banana slices and a scoop of ice cream. This cake could even be turned into a trifle cake by layering pieces of spongy cake with whipped cream and fresh fruit in a trifle bowl for a crowd or cubed into a parfait cup for an individual portion.Freezing
Freeze the entire cake or slice and store individual pieces in the freezer for up to 3 months. Thaw at room temperature. Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten. Kids Cooking Instructions:The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.Nutrition
If you enjoyed these recipes make sure to leave a comment and a star rating below!
Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
Leave a Reply