Gluten-Free Angel Food Cake

Gluten-Free Angel Food Cake is light, airy, and delicately sweet with a tender sponge-like crumb. It works beautifully without wheat flour thanks to whipped egg whites, making it perfect for spring gatherings, Easter, brunch, or a simple make-ahead dessert.

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Angel food cake is one of those classic desserts that feels special without being heavy. This gluten-free version keeps that signature cloud-like texture while using a simple flour and cornstarch blend that helps the cake stay soft, tall, and sliceable.

What makes this cake so dependable is the meringue base. Since the structure comes mostly from whipped egg whites rather than from flour, it adapts especially well to gluten-free baking. The result is a beautiful cake with a golden top, a fluffy interior, and a flavor that pairs easily with fruit, whipped cream, or a light dusting of powdered sugar.

Why You’ll Love This Gluten-Free Angel Food Cake?

• Light, airy, and naturally elegant.
• Made with simple pantry ingredients.
• A great gluten-free dessert for holidays and celebrations.
• Delicious on its own or dressed up with toppings.
• Beginner-friendly if you follow the mixing steps carefully.

Notes on Ingredients:

Egg whites: Cold egg whites are used here, providing the volume that gives angel food cake its signature lift. Be sure there is no yolk mixed in, or the whites may not whip properly.

Cream of tartar: This helps stabilize the egg whites so the meringue holds its shape better.

Granulated sugar: Adds sweetness and helps strengthen the whipped egg whites.

How to Make Gluten-Free Angel Food Cake Step by Step

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Prepare the oven and flour mixture.
Move the oven rack to the lowest position and preheat the oven to 350∘ F (177∘C). In a small bowl, whisk together the cornstarch and gluten-free flour. Set aside.

Whip the egg whites.
In a large mixing bowl, whisk the egg whites with cream of tartar on medium speed until foamy.

Add the sugars and flavoring.
Increase to high speed and beat in the granulated sugar and powdered sugar. Add the vanilla extract, almond extract, and salt. Keep beating until soft peaks form and the meringue appears smooth and glossy.

Add the flour mixture gradually.
Sprinkle the flour mixture over the meringue, about 1/4 cup at a time, beating on medium speed until fully combined after each addition. Avoid adding it all at once.

Transfer to the pan.
Pour the batter into an ungreased 10-inch by 4-inch angel food cake pan. Smooth the top with a spatula. Gently cut through the batter in a circular motion using a butter knife to release any large air pockets.

Bake.
Bake for 30 to 35 minutes, or until the top is golden brown and springs back lightly when touched.

Cool upside down.
Right away, turn the pan upside down onto a heatproof funnel or bottle. If your tube pan has legs, turn it upside down on a heatproof cutting board. Let the cake cool completely for 2 hours upside down.

Release and slice.
Turn the cake right-side-up. Gently run a knife around the edges to loosen the cake, then carefully flip it onto a serving platter. Slice with a serrated knife so the cake stays fluffy and doesn’t get crushed.

Tips for Success

• Use an ungreased tube pan so the batter can cling to the sides and rise properly.
• Make sure your bowl and beaters are completely clean and free of grease.
• Avoid overbeating the egg whites past soft peaks, which can make the texture less tender.
• Add the flour mixture gradually so you keep as much air in the batter as possible.
• Cool the cake upside down every time, or it may collapse.

Serving Suggestions

• Top with fresh strawberries, raspberries, or blueberries.
• Serve with a dollop of whipped cream or coconut whipped cream.
• Add lemon curd for a bright, tangy finish.
• Dust lightly with powdered sugar for a simple presentation.
• Pair with macerated berries for spring and summer gatherings.

Storage

• Store covered at room temperature for up to 2 days.
• Refrigerate for up to 5 days for longer freshness.
• Freeze slices wrapped well for up to 2 months.

More gluten free desserts to make ASAP!

• Gluten-Free British Shortbread Recipe
• Gluten-Free Pineapple Upside Down Cake
• Gluten-free Strawberry Crumb Cake
• Gluten-Dairy Free Vanilla Cupcakes
• Gluten Free Dairy Free Vanilla Cake

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Yield: 12 servings

Gluten-Free Angel Food Cake

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This Gluten-Free Angel Food Cake is light, fluffy, and perfect for spring, Easter, brunch, or an easy make-ahead dessert.

Prep Time 20 minutes

Cook Time 35 minutes

Cooling Time 2 hours

Total Time 2 hours 55 minutes

Ingredients

• 12 large egg whites, cold
• 1 1/2 teaspoons cream of tartar
• 3/4 cup granulated sugar
• 3/4 cups powdered sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1/4 teaspoon salt
• 3/4 cup all-purpose gluten-free flour with xanthan gum
• 1/4 cup cornstarch

Instructions

1. Move the oven rack to the lowest position. Preheat the oven to 350∘F F (177 ∘ C).
2. Mix the cornstarch and gluten-free flour in a small bowl and set aside.
3. In a large bowl, using a stand or hand mixer, beat the egg whites and cream of tartar on medium speed until foamy.
4. Add the granulated and powdered sugar, then beat on high speed until well combined. Add the vanilla extract, almond extract, and salt. Keep mixing until soft peaks form and the meringue turns smooth and glossy.
5. Sprinkle the cornstarch and gluten-free flour mixture, 1/4 cup at a time, over the meringue and beat on medium speed until all the flour mixture is fully combined.
6. Pour the batter into an ungreased 10×4-inch angel food cake pan. Smooth the top with a spatula. Cut gently through the batter in a circular motion with a butter knife.
7. Bake for 30 to 35 minutes or until golden brown and the top springs back when touched lightly.
8. Immediately turn the pan upside down onto a heatproof funnel or bottle. If using a tube pan with legs, invert it onto a heatproof cutting board. Let the cake cool upside down for 2 hours.
9. Once cooled, turn the cake right-side-up and run a knife inside the rim of the pan. Invert the cake onto a serving platter to remove it from the pan.
10. Slice using a serrated knife to keep the cake light and fluffy.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 98Total Fat: 0gUnsaturated Fat: 0gSodium: 103mgCarbohydrates: 51gFiber: 0gSugar: 17gProtein: 4g