An easy recipe for a gluten-free angel food cake. This is a classic dessert that is sweet, light, and fluffy. Angel food cake is also naturally dairy-free.
Gluten-Free Angel Food Cake
Making a gluten-free angel food cake is much easier than you may think! With just a few simple ingredients, you can make this classic gluten-free sponge cake. This angel food cake not only is gluten-free and dairy-free, but it is also low fat.
Don’t be intimidated by this cake that is made from whipping egg whites. I have lots of extra tips to make sure your cake comes out perfectly every time! You can see just how easy it is to make this gluten-free cake in the recipe video.
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 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 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.
What Is The Best Type Of Cake Pan To Make Angel Food Cake In?
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 has 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.
I have not tried baking angel food cake in a bundt pan because without the right type of pan the cake will fall.
Can I Freeze the 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 individual slices. Thaw the cake at room temperature.
Tips For Making Angel Food Cake
These easy tips will help you bake the best gluten-free angel food cake!
- 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.
- Only add 1/4 cup of the 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.
What Can I Do With The Left Over Egg Yolks?
If you want to use the egg yolks leftover from this gluten-free angel food cake recipe, you can either freeze the yolks or use them in recipes like Hollandaise Sauce, homemade mayonnaise, lemon curd or custard.
Gluten-Free Flour
Angel food cake is traditionally made with cake flour. There is not a packaged brand of gluten-free cake flour. So I used a cup for cup all-purpose gluten-free rice flour with an additional 1/4 cup of cornstarch to make gluten-free cake flour.
A cup for cup gluten-free rice flour blend is one that is made up of rice flour, starches, and xanthan gum. The addition of xanthan gum helps to replace the elasticity and texture of gluten. Make sure not to add any extra xanthan gum to your flour blend already has it in it. If you do, you will get a gummy cake!
My preferred flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
This gluten-free angel food cake recipe will not work with almond or coconut flour.
Pro Tip For Measuring Gluten-Free Flour
I have found that the best way to measure all-purpose gluten-free flour is to use the “spoon & level” method. It is always best to use a dry measuring cup to measure flour, not glass measuring cups used for liquid.
Use a spoon to scoop the flour out of the bag into a measuring cup. After spooning the flour into a measuring cup, use the back of a knife to level the flour off of the measuring cup. I do this over a bowl to catch the flour.
Please do not use a measuring cup to scoop the flour directly out of the bag or you could get more flour than the recipe calls for.
Dairy-Free Baking
Angel food cake is naturally dairy-free as the recipe does not call for either milk or butter. This angel food cake recipe is a perfect dessert for anyone who is both gluten-free and dairy-free.
Some of my favorite dairy-free alternatives that I like to bake with are Smart Balance butter, coconut oil, unsweetened almond, cashew, or coconut milk.
Easy Gluten-Free Angel Food Cake Recipe
Skip the boxed angel food cake mix and make this easy homemade gluten-free angel food cake recipe! My family loves this light and fluffy cake topped with fresh strawberries and whipped cream.
More Gluten-Free Dessert Recipes To Try!
- Cinnamon Roll Cake {Gluten-Free, Dairy-Free Option}
- Gluten-Free Oatmeal Cookies {Dairy-Free Option}
- Gluten-Free Brownies {Dairy-Free Option}
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Recipe adapted from the Betty Crocker 20th Anniversary Cookbook.
Gluten-Free Angel Food Cake {Dairy-Free}
Ingredients
- 12 egg whites, cold from large eggs
- 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 removable tube and legs. I have not tried baking angel food cake in a bundt pan because without the right type of pan the cake will fall.
- 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 individual slices. Thaw the cake at room temperature.
- Mama says, "always check your labels!"
Cyndi in NC says
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.
Diana Krotzer says
Best Angel food cake ever.
Lenora Asbill says
Excellent!…..and easy to make. !! Highly recommend this recipe.
Shannon Lindow says
Best GF Angel Food cake recipe I have ever made!! Great texture and flavor!
Amanda Richards says
Awesome recipe!
Charlene Joan Cain says
I really appreciate all the extra advice beyond the basic recipe!