This gluten free angel food cake recipe is light and fluffy. This step-by-step guide shows you how to make this cake easily and a few tips so it turns out perfect every time. It’s the best with whipped cream and fresh berries!
Angel food cake is a staple during the summer. It just reminds me of cookouts and family gatherings where we grill out and serve a light dessert after dinner before we sit around the fire.
It makes a great summer dessert because it’s so light and won’t weigh you down in the summer heat. It’s just sweet enough and it pairs perfectly with all the berries in season. It’s one of my favorites along with skinny strawberry shortcake.
Is angel food cake gluten free?
Traditional angel food cake is not gluten free because it’s made with regular flour. However, this gluten free angel food cake is! By using a 1:1 gluten free baking flour, you get the same results without the gluten. So you and your gluten free friends can still enjoy it!
Is angel food cake healthy?
This all depends on your definition of healthy! This recipe does contain sugar, but it’s also free of fat and gluten. Though I wouldn’t consider it healthy, it is a lighter option when it comes to cakes.
Now, this gluten free angel food cake isn’t your traditional cake. Because there isn’t any fat or leveners in this cake, we’re relying only on whipped egg whites to give it the rise and texture it’s supposed to have.
How do I know when my egg whites are ready?
To make this gluten free angel food cake, you’ll start by whipping egg whites with cream of tartar and slowly adding in granulated sugar a spoonful at a time. Beating the eggs on high and adding sugar slowly cuts the egg whites and introduces air into it that helps it get the fluffy texture.
Having the right texture of egg whites is crucial to getting the right texture in your cake when it’s done. Generally, you’ll need to beat the egg whites for 5-7 minutes, until stiff peaks form.
You’ll know they’re done when you lift the beater out of the egg whites and the peaks stay standing up. You can also test it by dumping the bowl upside down. If nothing comes out they’re ready:)
Should I grease an angel food cake pan?
Do NOT grease an angel food cake pan. As the cake rises, the batter clings to the side of the pan and it helps it rise. If you grease the pan the cake won’t have anything to cling to and you won’t get the rise you want. Don’t worry, you’ll be able to get the cake out just fine!
How to cool gluten free angel food cake:
You’ll want to cool your gluten free angel food cake upside down. Yep, you read that right! The egg whites are what gives the cake its structure and the egg whites aren’t completely set until they’re cool. If you don’t cool it upside down the cake could collapse.
Many angel food cake pans come with feet around the edges to easily cool upside down. If yours doesn’t, you can invert the center ring onto the neck of a bottle for the same effect.
Can you freeze angel food cake?
Yes, you can freeze gluten free angel food cake! Make sure it’s cooled completely then place it in an air tight container for up to 3 months. To thaw, allow it to sit at room temperature until you’re ready to serve.
More gluten free desserts:
- The best paleo chocolate cake
- Chocolate chip almond flour muffins
- Gluten free peanut butter blossoms
- Ultimate fudgy paleo brownies
If you make this recipe, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you!
Gluten free angel food cake
- 1 1/2 cups superfine sugar or regular granulated sugar divided
- ¾ cup gluten free all purpose flour
- 1/4 teaspoon salt
- ¼ cup cornstarch
- 12 large egg whites
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- Whipped cream and fresh strawberries to top
- Adjust the oven rack to the lower third position and preheat the oven to 350°F.
- In the bowl of a food processor, pulse the granulated sugar gently for 5-10 seconds to create a finer texture. Skip this step if you’re using superfine sugar to begin with. Set aside.
- In a medium bowl, whisk together the gluten free all purpose flour, ¾ cup of fine granulated sugar, salt and cornstarch. Set aside.
- Using a handheld mixer or stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy, about 1 minute. Add the cream of tartar and beat for another minute. Next, add the vanilla and almond extract and continue whipping on high speed for 1 minute.
- Slowly add the other ¾ cup of reserved fine granulated sugar 1 tablespoon at a time and continue to beat until soft peaks form, 4-5 minutes. You should be able to turn the bowl upside down without the meringue falling out.
- Gently fold the flour mixture with a rubber spatula into the meringue ¼ cup at a time so you don’t deflate the eggs.
- Scrape the batter into a 10-inch angel food cake pan (tube pan). Do NOT grease the pan.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Rotate the pan in the oven half way through to ensure even baking.
- Cool the cake upside down set on a wire rack for approximately 3 hours. Once cooled, run a knife around the outside of the pan and gently tap the sides until the cake releases.