Perfect Gluten-Free Angel Food Cake

Angel food cake is a beloved dessert that’s light, airy, and perfect for almost any occasion. The traditional version of this cake is made with egg whites, which give it that fluffy texture, but for those with dietary restrictions or preferences, making it gluten-free is an absolute must. In this recipe, I’ll show you how to make the best Gluten-Free Angel Food Cake that will be so delicious and light, no one will guess it’s gluten-free!

What Makes Gluten-Free Angel Food Cake Special?

Angel food cake is unique because it relies on beaten egg whites for its rise and texture rather than traditional leavening agents like baking powder or baking soda. This gives the cake a delicate, airy texture that feels almost weightless. When you remove gluten from the mix, many people assume it will affect the cake’s fluffiness, but with the right ingredients and technique, a gluten-free angel food cake can be just as light and moist as the original.

Why Choose Gluten-Free Angel Food Cake?

• No Gluten, No Problem: This recipe is perfect for those who need to avoid gluten due to celiac disease or a gluten sensitivity.

• Airy and Light: Thanks to egg whites, the cake maintains that signature lightness, even without gluten.

• Versatile Dessert: The cake serves as a great base for a variety of toppings, such as fresh berries, whipped cream, or a fruit coulis.

• Easy to Make: Despite its delicate nature, making gluten-free angel food cake is quite simple, and with a few careful steps, you’ll have a perfectly fluffy cake to enjoy.

Ingredients for Gluten-Free Angel Food Cake

To make this light and fluffy cake, you will need:

• 1 ½ cups egg whites (from approximately 10-11 large eggs)

• ¾ cup gluten-free all-purpose flour (Choose a high-quality blend, such as King Arthur Measure for Measure or Bob’s Red Mill)

• ¼ cup cornstarch (for lightness and texture)

• ¾ cup powdered sugar (for sweetness and smooth texture)

• ¾ cup + 2 tablespoons granulated sugar (for sweetness and to stabilize the egg whites)

• ¼ teaspoon salt (to enhance the flavor)

• 1 ½ teaspoons cream of tartar (helps stabilize the egg whites)

• 1 tablespoon vanilla extract (for flavor)

• ¼ teaspoon almond extract (adds depth and a subtle nutty flavor)

How to Make Gluten-Free Angel Food Cake

Making gluten-free angel food cake is a simple but methodical process. With careful attention to detail, you can create a cake that’s airy and flavorful. Follow these easy steps for perfect results:

1. Separate Egg Whites
   Separate the egg whites from the yolks and allow the egg whites to come to room temperature for at least 30 minutes. Room temperature egg whites whip better and create more volume, which is key to achieving the light, airy texture of angel food cake.

2. Prepare the Dry Ingredients
   In a food processor or blender, combine ¾ cup of gluten-free all-purpose flour, ¼ cup of cornstarch, and ¾ cup of powdered sugar. Process until smooth, about 30 seconds, and then sift the mixture into a bowl. Set it aside.

3. Grind the Granulated Sugar
   Place the granulated sugar into the food processor and pulse 5-7 times. You don’t want to turn the sugar into powdered sugar, but just slightly finer than it is normally. This helps it dissolve better in the egg whites. Set this aside as well.

4. Beat the Egg Whites
   In the bowl of a stand mixer, add the egg whites, ¼ teaspoon of salt, and 1 ½ teaspoons of cream of tartar. Using the whisk attachment, beat the egg whites on medium speed until they start to foam and soft peaks form. At this point, add the vanilla extract and almond extract.

5. Add Sugar to Egg Whites
   With the mixer on high, add the granulated sugar, 1 tablespoon at a time, allowing each tablespoon to fully dissolve before adding the next. Continue beating until the mixture forms stiff peaks—this means the egg whites will hold their shape when you lift the whisk.

6. Incorporate the Dry Ingredients
   Carefully fold in the sifted dry ingredients to the egg whites, 1/4 cup at a time, using a rubber spatula. Be gentle during this process to avoid deflating the egg whites. This step is critical to maintaining the airy texture of the cake.

7. Transfer to the Pan
   Once the batter is well-mixed, transfer it into an ungreased 10-inch round angel food cake pan. Do not grease the pan, as this will prevent the cake from rising properly.

8. Bake the Cake
   Preheat your oven to 350°F (175°C) and bake the cake for 35-40 minutes, or until it is lightly golden and a toothpick inserted into the center comes out clean.

9. Cool the Cake
   Immediately after baking, invert the pan onto a cooling rack to prevent the cake from collapsing. Allow the cake to cool completely upside down in the pan.

10. Release the Cake
    Once the cake has cooled, run a serrated knife around the edges of the pan to loosen it. Gently tap the pan to release the cake. Use a sharp serrated knife to slice and serve.

Tips for Perfect Gluten-Free Angel Food Cake

To ensure that your Gluten-Free Angel Food Cake comes out perfectly every time, consider these helpful tips. These tips will help you get the best results, keeping your cake light, airy, and full of flavor.

Use the Right Gluten-Free Flour

The gluten-free flour you use will have a significant impact on the texture of your cake. A 1:1 gluten-free flour blend that includes xanthan gum or guar gum is your best option. Some well-regarded gluten-free flour brands, like King Arthur Measure for Measure or Bob’s Red Mill gluten-free all-purpose flour, work great in this recipe. Make sure to sift the flour to remove any clumps before incorporating it into the batter.

Why Do You Need Room Temperature Egg Whites?

Allowing the egg whites to sit at room temperature for about 30 minutes is a crucial step. Cold egg whites do not whip as well and can result in a denser cake. Room temperature egg whites trap more air when beaten, which is essential for the light, airy structure of the cake.

Folding the Dry Ingredients

When adding the dry ingredients to the egg whites, it’s important to fold them in gently. Use a rubber spatula and fold the mixture carefully in small batches to maintain the volume of the egg whites. Over-mixing or stirring too vigorously will deflate the air you’ve incorporated into the egg whites, leading to a denser cake.

Choosing the Right Pan

It’s essential to use a 10-inch ungreased tube pan (angel food cake pan). This type of pan is designed to allow the batter to rise evenly while baking. The pan’s tube in the middle ensures even heat distribution, which helps the cake rise to its full height. Avoid using a bundt pan or a regular round cake pan, as they don’t have the right structure for this cake.

Why Inverting the Pan Is Necessary

Once you remove the Gluten-Free Angel Food Cake from the oven, immediately invert the pan onto a cooling rack. The cake needs to cool upside down so that the structure remains intact and doesn’t collapse. This helps maintain the height and delicate texture of the cake.

How to Serve Gluten-Free Angel Food Cake

While Gluten-Free Angel Food Cake is delicious on its own, it also makes the perfect base for a variety of toppings and desserts. Here are some ideas:

• Classic Fruit Topping: Fresh berries like strawberries, blueberries, or raspberries paired with whipped cream create a light, refreshing dessert.

• Fruit Coulis: Top the cake with a gluten-free raspberry coulis for a tangy contrast to the sweetness of the cake.

• Trifle: Break the cake into chunks and layer it with custard, whipped cream, and fruit for a delightful gluten-free strawberry trifle.

• Ice Cream: Angel food cake pairs perfectly with a scoop of your favorite gluten-free ice cream.

How to Store Gluten-Free Angel Food Cake

If you have any leftovers (which is unlikely!), here’s how to store the cake:

• Room Temperature: Keep the cake at room temperature for up to 3 days. Cover it tightly with plastic wrap or store it in an airtight container.

• In the Refrigerator: You can refrigerate the cake for up to 1 week. Wrap it tightly to prevent it from drying out.

• Freezing the Cake: If you want to keep the cake for a longer period, freeze it. Wrap the cooled cake in plastic wrap and place it in a freezer bag. It can stay in the freezer for up to 3 months. When you’re ready to serve it, simply let it thaw at room temperature.

Troubleshooting Common Issues with Gluten-Free Angel Food Cake

Despite the simplicity of the recipe, making a perfect gluten-free angel food cake can sometimes come with challenges. Don’t worry—most issues can be resolved with a few tweaks. Let’s go over some common problems and how to solve them.

Cake is Too Dense

If your cake is dense instead of light and fluffy, it may be due to a few possible causes:

• Egg Whites Not Whipped Enough: The egg whites must reach stiff peaks. If they aren’t whipped enough, the cake won’t have the volume it needs to rise. Ensure that you whip them to glossy, firm peaks.

• Overmixing the Batter: When folding in the dry ingredients, be careful not to overmix. Overmixing will deflate the egg whites and result in a dense cake.

• Using the Wrong Flour: Not all gluten-free flours are suitable for angel food cake. Be sure to use a 1:1 gluten-free all-purpose flour blend designed for baking.

Cake Doesn’t Rise Properly

Angel food cake relies on the structure created by whipped egg whites. If the cake doesn’t rise as it should, here are some potential reasons:

• Egg Whites Not at Room Temperature: Cold egg whites don’t whip well. Let the egg whites sit at room temperature for about 30 minutes before whipping them.

• Old Baking Powder or Cream of Tartar: Both cream of tartar and baking powder are key to stabilizing the egg whites and helping them hold their shape. Make sure both ingredients are fresh.

• Underbeaten Egg Whites: The egg whites should form stiff peaks before you fold in the dry ingredients. If they aren’t whipped enough, the cake won’t rise properly.

Cake Is Too Dry

If your Gluten-Free Angel Food Cake turns out too dry, the most likely causes are:

• Overbaking: Make sure to check the cake for doneness by inserting a toothpick in the center. If it comes out clean, the cake is done. Overbaking can result in a dry texture.

• Too Much Flour: If the gluten-free flour is packed too tightly or not sifted properly, you may end up with too much flour in the mix. Measure your flour correctly by spooning it into the measuring cup and leveling it off.

Cake Sticks to the Pan

An ungreased tube pan is essential for angel food cakes to rise properly. However, sometimes the cake can still stick, especially if it’s overbaked. Here’s how to prevent this:

• Properly Invert the Pan: As soon as the cake comes out of the oven, invert the pan onto a wire rack. This keeps the cake from collapsing and helps with even cooling.

• Run a Knife Around the Edges: Once the cake is completely cooled, run a sharp knife around the edges of the pan to loosen it before inverting it onto a serving plate.

Variations of Gluten-Free Angel Food Cake

Though the classic Gluten-Free Angel Food Cake is delightful on its own, there are several fun ways to customize it based on your tastes or dietary needs.

Add Flavor to the Cake

• Citrus Zest: Add lemon or orange zest to the batter for a burst of fresh citrus flavor.

• Spices: A dash of cinnamon or nutmeg can give your angel food cake a cozy, spiced note.

Create a Layered Dessert

• Gluten-Free Trifle: Use the angel food cake as a base for a gluten-free trifle. Layer it with vanilla pudding, whipped cream, and berries for a show-stopping dessert.

• Fruit and Cream: Break the cake into chunks and serve it with fresh fruits like berries or mango, and a dollop of whipped coconut cream.

Toppings and Frostings

• Whipped Cream: A classic topping, whipped cream pairs wonderfully with angel food cake, adding a rich and creamy contrast.

• Berry Coulis: For a refreshing, tangy finish, drizzle some gluten-free raspberry coulis over the cake. The bright acidity balances the sweetness of the cake.

Final Thoughts on Gluten-Free Angel Food Cake

Making Gluten-Free Angel Food Cake doesn’t need to be a challenge. With a few key ingredients and a careful approach, you can create a light, fluffy, and delicious cake that’s perfect for any occasion. Whether you serve it with fresh fruit, whipped cream, or use it as the base for a dessert trifle, this cake is guaranteed to be a hit.

So, the next time you’re craving something sweet, why not try your hand at this gluten-free angel food cake? It’s a simple, versatile, and light dessert that everyone can enjoy, regardless of dietary needs. Enjoy baking, and don’t forget to share the recipe with friends and family!

Gluten-Free Angel Food Cake Recipe Card

Ingredients

• 1 ½ cups egg whites (from about 10-11 large eggs)

• ¾ cup gluten-free all-purpose flour (choose a high-quality blend like King Arthur Measure for Measure)

• ¼ cup cornstarch

• ¾ cup powdered sugar

• ¾ cup + 2 tablespoons granulated sugar

• ¼ teaspoon salt

• 1 ½ teaspoons cream of tartar

• 1 tablespoon vanilla extract

• ¼ teaspoon almond extract

Instructions

1. Prepare Egg Whites
   Separate the egg whites and let them sit at room temperature for at least 30 minutes.

2. Process Dry Ingredients
   In a food processor, combine the gluten-free flour, cornstarch, and powdered sugar. Process for 30 seconds until smooth, then sift into a bowl and set aside.

3. Grind Granulated Sugar
   Pulse the granulated sugar in a food processor for about 5-7 pulses to make it finer, then set aside.

4. Whip the Egg Whites
   In a stand mixer, add the egg whites, salt, and cream of tartar. Beat on medium speed until soft peaks form. Add vanilla and almond extract, then continue whipping on high speed.

5. Add Sugar
   Gradually add the granulated sugar in tablespoons, beating until stiff, glossy peaks form.

6. Fold in Dry Ingredients
   Gently fold in the dry ingredients 1/4 cup at a time using a rubber spatula. Be careful not to deflate the egg whites.

7. Bake the Cake
   Pour the batter into an ungreased 10-inch round angel food pan. Bake at 350°F (175°C) for 35-40 minutes or until the cake is lightly golden and a toothpick inserted comes out clean.

8. Cool and Release the Cake
   Once baked, immediately invert the pan onto a cooling rack. Let the cake cool completely upside down, then carefully remove it from the pan by running a knife around the edges.

Notes

• Room Temperature Egg Whites: For the best texture, allow the egg whites to sit at room temperature for at least 30 minutes before whipping.

• Using a Tube Pan: It’s essential to use an ungreased 10-inch tube pan to ensure the cake rises properly.

• Gentle Folding: Be very gentle when folding the dry ingredients into the egg whites to maintain the cake’s fluffiness.

Nutritional Facts (Per Serving)

Prep Time: 30 minutes

Cook Time: 35-40 minutes

Total Time: 1 hour 10 minutes

Method: Baking

Cuisine: Gluten-Free

Servings: 8 servings

Calories: 180 kcal per serving

Yield: 1 cake (10-inch)

Perfect Gluten-Free Angel Food Cake

Angel food cake is a beloved dessert that’s light, airy, and perfect for almost any occasion. The traditional version of this cake is made with egg whites, which give it that fluffy texture, but for those with dietary restrictions or preferences, making it gluten-free is an absolute must. In this recipe, I’ll show you how to make the best Gluten-Free Angel Food Cake that will be so delicious and light, no one will guess it’s gluten-free!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course baking

Cuisine Gluten-Free

Calories 180 kcal

Ingredients

  

• 1 ½ cups egg whites (from about 10-11 large eggs)
• ¾ cup gluten-free all-purpose flour (choose a high-quality blend like King Arthur Measure for Measure)
• ¼  cup cornstarch
• ¾ cup powdered sugar
• ¾ cup + 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 1 ½  teaspoons  cream of tartar
• 1  tablespoon vanilla extract
• ¼  teaspoon almond extract

Instructions

 

• Prepare Egg WhitesSeparate the egg whites and let them sit at room temperature for at least 30 minutes.
• Process Dry IngredientsIn a food processor, combine the gluten-free flour, cornstarch, and powdered sugar. Process for 30 seconds until smooth, then sift into a bowl and set aside.
• Grind Granulated SugarPulse the granulated sugar in a food processor for about 5-7 pulses to make it finer, then set aside.
• Whip the Egg WhitesIn a stand mixer, add the egg whites, salt, and cream of tartar. Beat on medium speed until soft peaks form. Add vanilla and almond extract, then continue whipping on high speed.
• Add SugarGradually add the granulated sugar in tablespoons, beating until stiff, glossy peaks form.
• Fold in Dry IngredientsGently fold in the dry ingredients 1/4 cup at a time using a rubber spatula. Be careful not to deflate the egg whites.
• Bake the CakePour the batter into an ungreased 10-inch round angel food pan. Bake at 350°F (175°C) for 35-40 minutes or until the cake is lightly golden and a toothpick inserted comes out clean.
• Cool and Release the CakeOnce baked, immediately invert the pan onto a cooling rack. Let the cake cool completely upside down, then carefully remove it from the pan by running a knife around the edges.

Notes

• • Room Temperature Egg Whites: For the best texture, allow the egg whites to sit at room temperature for at least 30 minutes before whipping.

 

• Using a Tube Pan: It’s essential to use an ungreased 10-inch tube pan to ensure the cake rises properly.
• Gentle Folding: Be very gentle when folding the dry ingredients into the egg whites to maintain the cake’s fluffiness.

Keyword Perfect Gluten-Free Angel Food Cake