Gluten-Free Angel Food Cake

This gluten-free angel food cake is light, fluffy, and tastes just as good as traditional angel food cake. Growing up, angel food cake was my birthday cake every year, so getting the gluten-free version right mattered to me.

The combination of gluten-free flour and cornstarch mimics cake flour to create that signature airy texture. With just a few simple ingredients and a stand mixer, you can make this naturally dairy-free dessert for any occasion.

The key to success is beating the egg whites properly and folding in the dry ingredients gently to maintain all that air you’ve whipped in. Serve it plain, topped with fresh berries and whipped cream, with a drizzle of strawberry coulis , or cut into cubes and dip into gluten-free chocolate fondue .

Ingredients

TIP

Let egg whites come to room temperature for 30 minutes before beating. Room temperature egg whites whip up to greater volume than cold eggs, which is essential for the light, airy texture of angel food cake.

Ingredient Notes

• Gluten-free flour – I used Bob’s Red Mill 1-to-1 Gluten-Free Baking flour for this recipe which already contains xanthan gum. I can’t verify other brands of gluten-free flour will work since they all have very different starch and protein content.
• Cornstarch – Combined with gluten-free flour, this mimics cake flour for a light, airy texture.
• Cream of tartar – Stabilizes the egg whites for better volume. You can substitute lemon juice or white vinegar if needed.

Since this recipe uses a lot of egg whites, you’re going to have some extra egg yolks leftover. Here are my favorite ways to use them: Gluten-Free Shepherds Pie uses 1 egg yolk, Gluten-Free Key Lime Pie uses 4 egg yolks and Pumpkin Crème Brûlée uses 4 egg yolks!

Recipe FAQs

Typically, no, angel food cake is NOT gluten-free. It uses a cake flour that is wheat-based to make the cake light and fluffy. My gluten-free angel food cake recipe is formulated with a gluten-free flour blend to make it gluten-free.

Angel food cakes are one of the most delicate cakes you can make so it’s really best if you use an angel food cake pan, also known as a tube pan. It’s a tall, uncoated pan with a hole in the center and it’s usually made from aluminum with a removable bottom. The tall, uncoated sides give the cake batter something to grip to as it rises, while the removable bottom of the tube pan makes it easy to be able to remove the cake from the pan.

While both cakes have very similar ingredients, angel food cake does not include egg yolks allowing you to whip a lot of air into the batter of the cake resulting in the airy texture angel food cake is so well known for.

A tube pan is the best pan to make an angel food cake, because the hole in the center of the pan lets the inside of the angel food cake bake and rise evenly. If you don’t have an angel food tube pan, I’d recommend making this recipe in two loaf (9×5-inch) pans. Do not grease the pans so that the batter can climb up the sides. You may have to adjust the baking time for this method. I’d recommend you start checking around the 20-minute mark. I do NOT recommend a bundt pan.

Expert Tips

• Add sugar gradually. Add 1-2 tablespoons at a time and let the mixer run for a minute between additions. This builds the meringue structure and prevents graininess.
• Weigh your flour. For best results, use a food scale instead of measuring cups. How you scoop can add too much flour, making the cake dense.
• Keep egg whites pure. Even a tiny bit of egg yolk will prevent the whites from reaching stiff peaks.

Storage instructions

Store angel food cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The cake stays fluffy and light in both cases.

For longer storage, freeze individual slices. Place slices on a baking sheet and freeze for 1 hour, then wrap each slice individually in plastic wrap. Store wrapped slices in an airtight container or freezer bag for up to 3 months. Thaw at room temperature for 30 minutes before serving.

More gluten-free cakes to try

• 

  Gluten-Free Apple Cake

• 

  Gluten Free American Flag Cookie Cake

• 

  Mini Pecan Pie Cheesecakes – Grain-Free and Gluten-Free

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.