Is there anything more classic, more dreamy, than a perfect slice of angel food cake? That cloud-like texture, the delicate sweetness that just melts in your mouth… it’s a little bite of heaven. But if you’ve had to say goodbye to gluten, you might have thought those days were behind you. Well, my friend, I’m here to tell you they are not. This Gluten-Free Angel Food Cake is here to bring all that airy magic back to your table.
I remember the first time I made this for a family gathering. My niece, who has to be careful about gluten, looked at the cake with such suspicion. One bite later, her face lit up brighter than the birthday candles. That’s the moment I knew this recipe was a keeper. It’s perfect for celebrations, a simple Sunday treat, or anytime you need a dessert that feels both special and wonderfully light.
Table of Contents
Table of Contents
Why You’ll Love This Gluten-Free Angel Food Cake
This isn’t just a substitute for the “real thing”—it IS the real thing, just without the gluten. It’s a testament to the fact that dietary restrictions don’t have to mean missing out.
- Surprisingly Simple: Don’t let its impressive appearance fool you. With a few key tips, it’s totally approachable.
- Naturally Fat-Free: It gets all its incredible lift and texture from whipped egg whites, making it a lighter choice.
- Incredibly Versatile: Enjoy it plain, with a dusting of powdered sugar, or piled high with fresh berries and a dollop of whipped cream.
- A Total Crowd-Pleaser: It’s so good, no one will even guess it’s gluten-free!
Ingredients
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Gluten-Free Angel Food Cake Recipe
- Total Time: 3 hours 10 minutes
- Yield: 12 slices 1x
Description
Master this flawless Gluten-Free Angel Food Cake Recipe Our light airy technique ensures a perfect delicate dessert No gluten all taste Easy GF baking guide
Ingredients
- 120 grams gluten-free cake flour blend, sifted
- 300 grams granulated sugar, divided
- 12 large egg whites, at room temperature
- 1.5 teaspoons cream of tartar
- 0.25 teaspoon fine sea salt
- 1.5 teaspoons pure vanilla extract
- 0.5 teaspoon almond extract
Instructions
- Preheat your oven to 350°F (175°C). Grab your 10-inch tube pan but do NOT grease it.
- In a medium bowl, whisk together the sifted gluten-free cake flour and 3/4 cup of the sugar. Set this mixture aside.
- In a clean, dry stand mixer bowl, combine the room temperature egg whites, cream of tartar, and salt. Beat on medium speed until soft peaks form.
- With the mixer running, gradually add the remaining 3/4 cup of sugar. Increase the speed to medium-high and whip until stiff, glossy peaks form. Beat in the vanilla and almond extracts.
- Sift about a quarter of the flour mixture over the whipped egg whites. Gently fold it in with a figure-8 motion. Repeat, sifting and folding in the flour in three more additions, until no dry streaks remain.
- Gently spoon the batter into your ungreased tube pan and smooth the top. Run a knife through the batter to pop any large air bubbles.
- Bake for 35-40 minutes, or until the top is golden brown and the crust feels dry and firm when lightly touched.
- Immediately invert the pan onto its feet or over the neck of a bottle. Let the cake cool completely upside down, for at least 2 hours.
- Once completely cool, run a long, thin knife around the edges of the pan and the center tube to loosen the cake. Gently remove it from the pan.
Notes
A classic, dreamy, and cloud-like gluten-free angel food cake that is surprisingly simple, naturally fat-free, and a total crowd-pleaser.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 180 kcal
- Sugar: 32 g
- Fat: 0 g
- Carbohydrates: 42 g
- Protein: 4 g
- 1 cup (120g) sifted gluten-free cake flour blend (see tip below!)
- 1 1/2 cups (300g) granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (this is the secret flavor hero!)
Equipment
You’ll need a few key tools to make this cake a success. A 10-inch tube pan (the kind with feet is ideal) is non-negotiable—it’s the only pan that allows this tall cake to cool upside down properly. You’ll also need a stand mixer or a very good hand mixer to get those egg whites to stiff peaks, a sifter for your flour, and a spatula for gentle folding.
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). Grab your tube pan but do NOT grease it. Angel food cake needs to cling to the sides of the pan to rise properly, so a clean, dry pan is essential.
In a medium bowl, whisk together the sifted gluten-free cake flour and 3/4 cup of the sugar. Sifting is crucial for a light texture, so don’t skip this step! Set this mixture aside.
In the absolutely clean and dry bowl of your stand mixer, combine the room temperature egg whites, cream of tartar, and salt. Using the whisk attachment, beat on medium speed until soft peaks form. The whites will look foamy and will form a peak that gently curls over when you lift the whisk.
With the mixer running, gradually add the remaining 3/4 cup of sugar, about 2 tablespoons at a time. Once all the sugar is added, increase the speed to medium-high and whip until you have stiff, glossy peaks. This means when you lift the whisk, the peak stands straight up. Beat in the vanilla and almond extracts until just combined.
Now for the most important step: folding. Sift about a quarter of the flour mixture over the whipped egg whites. Using a large spatula, gently fold it in with a figure-8 motion, rotating the bowl as you go. Be patient and gentle to avoid deflating all that air you worked so hard to create. Repeat, sifting and folding in the flour in three more additions, until no dry streaks remain.
Gently spoon the batter into your ungreased tube pan and smooth the top. Run a knife through the batter to pop any large air bubbles. Bake for 35-40 minutes, or until the top is golden brown and the crust feels dry and firm when lightly touched.
This is the non-negotiable part: immediately upon taking it out of the oven, invert the pan onto its feet or over the neck of a bottle. Let the cake cool completely upside down, for at least 2 hours. This prevents it from collapsing.
Once completely cool, run a long, thin knife or offset spatula around the edges of the pan and the center tube to loosen the cake. Gently remove it from the pan.
Tips & Variations
The Flour is Key: Not all gluten-free flour blends are created equal! You absolutely must use a gluten-free cake flour blend or one that contains a light starch like potato or tapioca. A dense blend with bean flours will result in a heavy cake. Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour is a great, reliable choice you can find in most stores.
Room Temp Eggs are a Must: Cold egg whites won’t whip up to their full volume. Separate your eggs while they’re cold (it’s easier!), but let the whites sit on the counter for 30 minutes before you start.
Fold with Care: I know it’s tempting to just stir it all together, but trust me, taking the time to fold gently is what gives you that iconic airy crumb. Think of it as coaxing the ingredients together, not forcing them.
Flavor Twists: For a citrus-kissed cake, add the zest of one lemon or orange along with the extracts. You could even fold in up to 1/2 cup of finely chopped dark chocolate or fresh blueberries at the very end.
Serving Suggestions
This cake is a dream on its own, but it also loves to be dressed up. A simple dusting of powdered sugar is elegant and classic. For a real showstopper, top slices with a mound of macerated strawberries and a dollop of freshly whipped cream. It also makes a fantastic base for a trifle! If you’re looking for another stunning gluten-free dessert, my Decadent Gluten-Free Chocolate Torte is always a hit.
Nutrition Facts
Approximate values per slice: Calories: 180; Carbs: 42g; Protein: 4g; Fat: 0g; Sugar: 32g. (Note: This is an auto-generated estimate. For precise information, use a nutrition calculator with your specific brands.)
There’s something so satisfying about pulling a tall, beautiful angel food cake out of the pan. It’s a labor of love that pays off in every fluffy, sweet bite. This Gluten-Free Angel Food Cake proves that you can have your cake and eat it too, no matter your dietary needs. I hope it brings as much joy to your kitchen as it has to mine.
Your Gluten-Free Angel Food Cake Questions, Answered
Can I make this dairy-free as well?
Absolutely! This recipe is naturally dairy-free. Just double-check your gluten-free flour blend to make sure it doesn’t contain any milk-derived ingredients.
Why did my cake collapse?
The most common reasons are under-whipping the egg whites, over-mixing when folding in the flour, or not cooling it upside down. Cooling upside down is crucial because the cake is so light that gravity will pull it down while it’s still warm if it’s right-side up.
How should I store leftovers?
Because it’s so light and can dry out, store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, it freezes beautifully. Wrap the whole cake or individual slices tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw at room temperature still wrapped to prevent condensation.
My egg whites won’t get stiff. What did I do wrong?
Even a tiny bit of fat (like a speck of egg yolk) or a greasy bowl can prevent egg whites from whipping properly. Make sure your bowl and whisk are impeccably clean and that no yolk gets into your whites. Room temperature eggs also whip much more easily than cold ones.
