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    Home » Desserts

    Gluten-Free Angel Food Cake {Dairy-Free}

    Published: May 19, 2020 · by Audrey

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    gluten-free angel food cake Pinterest pin 1

    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 slice on a white plate with the cake in the background

    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.


    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, ¼ 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.

    gluten-free angel food cake on a cake stand topped with berries

    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 ¼ 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.

    slice of gluten-free angel food cake on a white plate with berries and cream with the cake in the background

    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 ¼ 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.

    gluten-free angel food cake topped with fresh berries on a cake stand

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

    Recipe adapted from the Betty Crocker 20th Anniversary Cookbook.

    gluten-free angel food cake topped with strawberries and blueberries
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    5 from 10 votes

    Gluten-Free Angel Food Cake {Dairy-Free}

    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. 
    Course Dessert
    Cuisine American
    Keyword gluten-free angel food cake, gluten-free dairy-free angel food cake
    Prep Time 15 minutes
    Cook Time 30 minutes
    cooling 2 hours
    Servings 16 servings
    Calories 87kcal
    Author Audrey from Mama Knows Gluten Free

    Ingredients

    • 12 egg whites, cold from large eggs
    • 1 ½ teaspoons cream of tartar
    • ¾ cup granulated sugar
    • ¾ cups powdered sugar
    • 1 ½ teaspoons pure vanilla extract
    • ½ teaspoon pure almond extract
    • ¼ teaspoon salt
    • ¾ 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.
    • ¼ 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, ¼ 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!"

    Nutrition

    Serving: 1slice | Calories: 87kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Sodium: 37mg | Potassium: 46mg | Fiber: 1g | Sugar: 15g | Calcium: 4mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Mark Howell says

      July 22, 2021 at 8:22 pm

      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!

      Reply
    2. Leila says

      April 03, 2021 at 6:29 pm

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

      Reply
    3. Lenora Asbill says

      March 05, 2021 at 4:42 pm

      Easy & delicious Never would have know it’s GF if I had not baked it. !!

      Reply
    4. T Wallace says

      March 05, 2021 at 1:08 pm

      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.

      Reply
    5. Developinglife says

      February 13, 2021 at 1:51 pm

      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!

      Reply
    6. Linda Luce says

      November 08, 2020 at 4:12 pm

      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!!!!

      Reply
    7. Cyndi in NC says

      August 24, 2020 at 2:59 pm

      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.

      Reply
    8. Diana Krotzer says

      August 13, 2020 at 9:46 pm

      Best Angel food cake ever.

      Reply
    9. Lenora Asbill says

      May 26, 2020 at 2:18 pm

      Excellent!…..and easy to make. !! Highly recommend this recipe.

      Reply
    10. Shannon Lindow says

      May 25, 2020 at 10:04 am

      Best GF Angel Food cake recipe I have ever made!! Great texture and flavor!

      Reply
    11. Amanda Richards says

      May 22, 2020 at 3:41 pm

      Awesome recipe!

      Reply
    12. Charlene Joan Cain says

      May 20, 2020 at 3:48 pm

      I really appreciate all the extra advice beyond the basic recipe!

      Reply

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    Audrey Roberts in a white kitchen for a profile photo

    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.  Read More…

     

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