Gluten-Free Angel Food Cake

5 from 21 votes
Jump to RecipePin Recipe

This post may contain affiliate links. To learn more check my disclosure page.

An easy recipe for a gluten-free angel food cake. This classic gluten-free sponge cake is sweet, light, and fluffy.

gluten-free angle food cake topped with berries on a white cake plate

Gluten-Free Angel Food Cake Recipe

Making a gluten-free angel food cake is much easier than you may think! With just a few simple ingredients, you can make this gluten-free sponge cake. This angel food cake not only is gluten-free but is also naturally dairy-free and low-fat.

This cake gets its soft and spongey texture from egg whites. Don’t be intimidated by making a cake that is made from whipping egg whites. I have included lots of extra tips to make sure your angel food cake comes out perfectly every time! You can see just how easy it is to make in the recipe step photos and the recipe video.

Gluten-Free Angel Food Cake Ingredients

  • Egg Whites: Cold egg whites are key for creating a meringue with sugar to create a light and fluffy cake.
  • Cream Of Tartar: Cream of tartar is for stabilizing the whipped egg whites. so they hold their shape and don’t weep. It is an important ingredient for creating a tall cake with and spongey texture. 
  • Granulated Sugar & Powdered Sugar: The sugars sweeten the Angel Food Cake and give the egg whites structure for the meringue. 
  • Pure Vanilla Extract, Pure Almond Extract & Salt:  These ingredients give the angel food cake its signature flavor. 
  • All-Purpose Gluten-Free Flour with Xanthan Gum: I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • Cornstarch: Use for stiffing the meringue.
gluten-free angel food cake recipe steps photo collage

How To Make Gluten-Free Angel Food Cake

  • Move the oven rack to the lowest position. Preheat the oven to 350°F.
  • Mix the cornstarch and gluten-free flour together in a small bowl and set aside.
  • In a large bowl, using a stand-up mixer or hand mixer beat the egg whites and cream of tartar together on medium speed until foamy. (photo 1)
  • Beat in the granulated sugar and powdered sugar on high speed, adding the pure vanilla and almond extract and salt. Continue beating until soft peaks form and the meringue looks glossy.
  • 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. (photo 2)
  • Pour the cake batter into an ungreased 10-inch x 4-inch angel food cake pan (tube pan). Use a spatula to smooth the top of the batter. Cut gently through the cake batter in a circular motion with a butter knife (see recipe video). (photo 3)
  • Bake for 30-35 minutes or until golden brown and the top springs back when touched lightly. (photo 4)
  • Immediately turn the pan upside down onto a heatproof funnel or bottle. If you have a tube pan with legs, turn the pan upside down on a heatproof cutting board. Let the cake cool for 2 hours upside down. (photo 5)
  • Once the cake has cooled, turn the cake right-side-up and run a knife inside the rim of the cake pan. Invert the cake onto a serving platter to remove the cake from the pan. Cut the cake into slices using a serrated knife to avoid smashing it (like cutting fresh bread).
  • Store leftovers in an air-tight container.
gluten-free angel food cake sliced on a white plate with the cake in the background

Can I Freeze Angel Food Cake?

Angel food cake can be easily frozen by wrapping the completely cooled cake in plastic wrap and then in aluminum foil. Place the wrapped cake in a freezer-safe bag or container and freeze for up to 4 months. The cake can be frozen whole or in individual slices. Thaw the cake at room temperature.

Tips For Making The Best Angel Food Cake

These easy tips will help you bake the best gluten-free angel food cake!

  • Angel food cake needs to be baked in a tube pan so the cake can rise up the side of a smooth surface. I highly recommend getting an angel food cake pan that has a removable center and three attached feet along the rim to elevate the cake after you invert it to cool. I bake with a 10-inch Wilton Angel Food Tube Cake Pan.
  • Move the oven rack to the lowest position.
  • Use large, cold eggs.
  • When separating the eggs, do not allow any yolk to get into the egg whites.
  • Do not overbeat the egg whites because you want soft peaks. If you overbeat the egg whites, it could cause them to deflate.
gluten-free angel food cake slice on a white plate with berries and a fork
  • It’s best to measure the gluten-free flour with the “spoon & level” method. This keeps you from getting too much flour in the recipe.
  • Only add 1/4 cup of the gluten-free flour mixture to the egg white mixture at a time.
  • Do not grease the tube pan.
  • Cut gently through the cake batter with a butter knife. It helps to release any air bubbles. (See recipe video)
  • Immediately flip the cake over and cool the cake upside-down. Angel food cake MUST be cooled upside down or the cake will collapse on itself.
  • Use a serrated knife to slice the cake.
gluten-free angle food cake on a white cake plate topped with berries

Easy Gluten-Free Angel Food Cake

Skip the boxed angel food cake mix and make this easy recipe for homemade gluten-free angel food cake! I promise no one will know that it’s gluten-free.

My family loves this light and fluffy sponge cake topped with my homemade Strawberry Reduction Sauce, Raspberry Coulis, or fresh strawberries and whipped cream.

More Gluten-Free Dessert Recipes To Try!

Mama Knows Gluten Free e-book photo collage

Let’s Connect! You can FOLLOW ME on FacebookInstagramPinterest, or YouTube!

Did you make this recipe? Please give it a star rating below in the comments!★

5 from 21 votes

Gluten-Free Angel Food Cake

Servings: 16 servings
Prep: 15 minutes
Cook: 30 minutes
cooling: 2 hours
gluten-free angel food cake topped with berries on a white cake plate

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, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • 1/4 cup cornstarch

Instructions 

  • Move the oven rack to the lowest position. Preheat the oven to 350°F.
  • Mix the cornstarch and gluten-free flour together in a small bowl and set aside.
  • In a large bowl using a stand-up mixer or hand mixer, beat the egg whites and cream of tartar together on medium speed until foamy. Beat in the granulated sugar and powdered sugar on high speed, adding the pure vanilla and almond extract and salt. Continue beating until soft peaks form and the meringue looks glossy.
  • 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.
  • Pour the cake batter into an ungreased 10-inch x 4-inch angel food cake pan (tube pan). Use a spatula to smooth the top of the batter. Cut gently through the cake batter in a circular motion with a butter knife (see recipe video).
  • Bake for 30-35 minutes or until golden brown and top springs back when touched lightly. Immediately turn pan upside down onto a heatproof funnel or bottle. If you have a tube pan with legs turn the pan upside down on a heatproof cutting board. Let the cake cool for 2 hours upside down. Angel food cake MUST be cooled upside down or the cake will collapse on itself. Once the cake has cooled, turn the cake right-side-up and run a knife inside the rim of the cake pan. Invert cake onto a serving platter to remove the cake from the pan. Cut the cake into slices using a serrated knife to avoid smashing it (like cutting fresh bread).
  • Store leftovers in an air-tight container.

Video

Notes

  • I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • I used a 10-inch Wilton Angel Food Tube Cake Pan with a removable tube and legs. 
  • To freeze: wrap the completely cooled cake in plastic wrap and then in aluminum foil. Place the wrapped cake in a freezer-safe bag or container and freeze for up to 4 months. The cake can be frozen whole or in individual slices. Thaw the cake at room temperature.
  • Mama says, “Always check your labels!”

Nutrition

Serving: 1sliceCalories: 87kcalCarbohydrates: 21gProtein: 1gFat: 1gSodium: 37mgPotassium: 46mgFiber: 1gSugar: 15gCalcium: 4mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

About Audrey Roberts

I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.

You Might Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




31 Comments

  1. Easy to follow directions and the cake turned out well. Also made the strawberry reduction and served with fruit. I used regular egg whites because the boxed egg whites cautioned that they should not be used for meringue or angel food cake. I used the boxed egg whites to supplement the yolks for other recipes.

  2. Why is my egg mixture falling once I add the flour/cornstarch mixture? I’m sprinkling it in like the video but by the end it’s just liquid.

    1. Hi Nikki, it sounds like the eggs needed to be beaten for longer or the whole thing is getting overmixed once you add the flour and cornstarch!

    2. Oh man this just happened to mine! I think I beat it 30 seconds to long! Hoping it come out well enough to make a layer dessert. I’ll try again though. This smells delicious

  3. I bought GF flour that doesn’t have xantham gum. How much should I add to the GF flour? Thank you.

  4. This Angel food cake was easy to make & even better, it was fantastic in taste & texture! (I did use Bob’s Red Mill One to One flour. Worked okay!). Thank you Audrey!

  5. I’ve made this cake a few times. I always get compliments even from non GF people
    I like to top it off with fresh whipped cream and mixed berry coulis.

  6. I made this cake for my grandchildren that can’t have regular flour. To me, the mark of a great gluten free recipe is that no one knows it is gluten free. This cake was a 100% winner. It was easy, came out great, and if I had not baked it myself, would have never known it was gluten free. Your website is the first one I go to. Also, I have your cookbook, and bought one for my daughter in law too. Thanks for making gluten free so delicious.

    1. Hi Pam! You should be able to successfully used boxed egg whites in this recipe. Generally, the rule of thumb is 2 tablespoons of boxed egg whites for every 1 large egg white.

  7. Make this every time we have extra eggs. even bring it to potlucks w/ non GF people and they love it. Always a huge hit. Thank you!

  8. Amazing – just amazing! My son has loved and requested this cake for his birthday ever since he was 10 years old. Fast forwarding many years, our beautiful daughter in law is GF and I was worried about even trying to bake it. I should not have given it a thought!! Earlier this month we celebrated his birthday and the birth of their son with this cake. More than half of it was gone the next afternoon :). Thank you so much!! You’re bookmarked as my go to for GF

  9. We made this angel food cake for my mom’s bday. the cake was so good! Angel food is her favorite and I will make this cake every year for her and I! thank you!

  10. Talk about a quick and easy delicious recipe! My wife has Celiac and also must eat dairy-free so this is the perfect dessert for her. I’m a disabled veteran, wheelchair-bound, beginning baker, yet had no problems making this gluten-free Angel Food cake. Definitely going in my “Must Make” file. Thank you for this wonderful recipe!

  11. Great recipe. Making gf homemade strawberry glaze for it and fresh strawberries … like strawberry shortcake. Yummy

  12. This recipe is a keeper. It came out looking, smelling and tasting just like a Gluten Angel Food cake. It was actually VERY easy to make. We ate some and froze the rest. It was perfect out of the freezer. My daughter didn’t even wait for it to thaw completely., because it did not freeze solid. Be aware, this is very sweet cake. We served blueberries and strawberries and that cut down the sweetness somewhat.

  13. As a novice gluten-free baker, I must commend you on your explicit instructions! My angel food cake turned out superb in all areas-making, baking, flavor, texture and appearance. Thank you so much!

  14. It is so hard to find a gluten free recipe that actually turns out tasting like the original “wheat flour” recipe. But I am thrilled to say this recipe is absolutely the best! I used lemon juice instead of cream of tartar and it worked perfectly. Will definitely use again and again and will my go to for strawberry shortcake!Ten out of five stars!!!!

  15. I have another recipe but couldn’t find it and I was making this for my daughter who was visiting from VA. I didn’t have hopes of it coming out eatable as I messed up several of the steps. It didn’t raise as high as it should have but it tasted great! This will be my go to recipe from now on and I will mix it up it correctly! Thanks for a super gluten free recipe.