Gluten Free Angel Food Cake Recipe

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.

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!

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!

Ready to get baking? Gather the equipment and ingredients then follow the step-by-step directions below!

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 Light and Fluffy Gluten Free Angel Food Cake

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.

Recipe Tips and Tricks

• Measure Ingredients Accurately: Baking, especially with gluten-free ingredients, requires precise measurements. Use a kitchen scale for accuracy, especially when measuring flour and sugar.
• Gluten-Free Flour Choice: Ensure you’re using a high-quality gluten-free flour blend. Not all gluten-free flours are created equal. Some work better than others for specific recipes. Look for a blend designed for baking, or consider making your own blend using rice flour, potato starch, and tapioca starch.
• No Over-mixing: When folding the dry ingredients into the egg white mixture, be gentle and avoid over-mixing. Over-mixing can cause the cake to lose its airy texture.
• Use Cream of Tartar: Cream of tartar is essential in stabilizing the egg whites and helping them reach stiff peaks. It also adds a slight tang to the cake.
• Check for Doneness: Oven temperatures can vary, so use the suggested baking time as a guideline. Check for doneness by inserting a toothpick or skewer into the center of the cake. It should come out clean, and the cake should be golden brown.
• Cooling Time: Be patient and let the cake cool completely before attempting to remove it from the pan. This helps in preventing the cake from collapsing.
• Serving Suggestions: In addition to whipped cream and berries, consider other toppings like lemon glaze, a dusting of powdered sugar, or a drizzle of chocolate sauce.
• Experiment: Feel free to experiment with flavorings or mix-ins. You can add lemon or orange zest for a citrusy twist, or fold in chopped nuts or chocolate chips for extra texture and flavor.
• High Altitude Adjustments: If you’re baking at high altitudes, you might need to make adjustments to the recipe. Higher altitudes can affect baking times and rise, so consult a high-altitude baking guide for guidance.

Frequently Asked Questions

Storage Instructions

To store your gluten-free angel food cake, first ensure it has completely cooled to room temperature. Once cooled, place the cake in an airtight container or wrap it tightly with plastic wrap. It’s essential to protect it from moisture and air to maintain its light and airy texture. Store the cake at room temperature for the best freshness, and consume it within a day or two for optimal taste and texture.

If you need to store it for a more extended period, you can freeze the cake. To do this, wrap it in plastic wrap, followed by a layer of aluminum foil, and store it in the freezer for up to 2-3 months. Thaw the frozen cake in the refrigerator or at room temperature before serving.

More Gluten Free Desserts

• Gluten-Free Pecan Pie
• Gluten-Free Pumpkin Roll
• Banana Spring Rolls
• Gluten-Free Pumpkin Bars