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

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.

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.

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.

• 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.

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!

• Gluten-Free Lemon Bars
• Gluten-Free Snickerdoodle Cookies
• Gluten-Free Brownies

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