This gluten free angel food cake has a light and delicate texture. Read through this step-by-step guide to show you how to make it easily, plus a few tips so it turns out perfect every time. We love it with whipped cream and fresh berries!
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Gluten-Free Angel Food Cake
Angel food cake is a staple during the spring and summer. It's just sweet enough and it pairs perfectly with all the berries in season. This gluten-free version has the same light and airy texture. Skip to the bottom for step by step tips to make this with me!
Is angel food cake gluten free?
Traditional angel food cake is not gluten free because its traditionally made with cake flour or all purpose flour. Same goes for store bought angel food cake, unless it specifically indicates it is gluten free.
6 Main Ingredients
- Sugar: we're using traditional granulated sugar that we pulse in the food processor or blender to get extra fine. Super fine sugar has the optimal structure for angel food cake.
- Gluten free flour: make sure to use a 1:1 baking blend. Our favorites are Bob's Red Mill 1:1 bakingflour or King Arthur's Measure for Measure flour.
- Cornstarch: traditional angel food cakes call for a cake flour, which is essentially flour and cornstarch. We're doing a DIY take on this because gluten free cakeflour is hard to find.
- Egg whites: There is no baking powder or baking soda in this recipe, because all of the structure and height comes from whipped egg whites. This recipe calls for 12 eggs, so I recommend getting a larger carton, or 2 cartons, because you may need an extra if any of the egg yolks accidentally get into the whites.
- Cream of tartar: this is an acid that helps stabilize the egg whites and without it the cake would collapse. You can find it in the baking aisle or with the spices!
- Salt: this adds flavor and helps balance the sweetness from the sugar.
- Extracts: these add extra flavor to the recipe. Don't skip on the vanilla extract, but almond extract is optional.
How to make gluten free angel food cake (step-by-step photos)
Pulse the dry ingredients
- Pulse the granulated sugar in a food processor or blender 5-10 times to create a finer texture then remove 1 cup of it to a separate bowl to use later when we whip the egg whites.
- Add the gluten-free flour, cornstarch and salt to the food processor with the remaining sugar and pulse another 5-10 times to mix. Set aside.
Whip the egg whites
- Whip the egg whites and 1 1/2 teaspoons of cream of tartar together on medium-low until foamy, about 1 minute.
- Switch to medium-high speed and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. Soft peaks wilt back into the mixture after a few seconds. Stiff peaks, like in our meringue Christmas trees, will make the cake collapse.
- Add 2 teaspoons of vanilla and 1/2 teaspoon of almond extract and beat until just incorporated.
Fold in the dry ingredients
- Gently sift the reserved flour mixture into the egg whites in 3 additions, gently folding with a rubber spatula after each addition. The goal is to retain as much of the whipped volume as possible.
Bake
- Pour and smooth the batter into a 9-10 inch un-greased tube pan. It may see counter intuitive not to grease the cake pan, but angel food cake clings to the sides of the pan as it bakes to help it rise and greasing the pan causes the batter to slip down the sides.
- Adjust the oven rack to the lower third position and bake the cake for 35-40 minutes at 350°F, or until a toothpick inserted in the center comes out clean.
- Cool the cake upside-down on a wire rack.
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Gluten-Free Angel Food Cake: FAQs
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!
You'll know they're done when you lift the beater out of the egg whites and the peaks wilt back down after a few seconds.
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!
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.
Expert Tips
- Separate the egg whites in a separate bowl.
- Pule the granulated sugar into super fine sugar.
- Whip the egg whites to soft peaks.
- Sift the dry ingredients.
- Don't grease the pan.
- Cool gluten free angel food cake upside down
Make-Ahead, Storage and Freezing
- Make ahead: prepare the cake one day in advance, wrap tightly in plastic wrap and leave it on the counter for up to one day.
- Storage: wrap the cake tightly with plastic wrap then store in the fridge for up to 4 days.
- Freezer: wrap the cake tightly in plastic wrap then in foil or an air tight container and store in the freezer for up to 3 months. Thaw overnight in the fridge then bring it to room temperature before serving.
More gluten free desserts:
- Gluten free lemon bars
- The best paleo chocolate cake
- Chocolate chip almond flour muffins
- Gluten free peanut butter blossoms
- Ultimate fudgy paleo brownies
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Recipe
Gluten Free Angel Food Cake
Ingredients
- 1 1/2 cups granulated sugar
- ¾ cup gluten free all purpose flour (we like Bob's Red Mill or King Arthur's)
- 1/2 teaspoon salt
- ¼ cup cornstarch
- 12 large egg whites
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- Whipped cream and fresh strawberries to top
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350°F.
- Add the granulated sugar to the bowl of a food processor or blender. Pulse for 10 to 20 seconds to create a super fine texture. Remove 1 cup of the sugar and set it aside to use later when we whip the egg whites.
- Add the gluten free all purpose flour, cornstarch and salt to the remaining sugar and pulse 5-10 times until mixture is aerated and light and set aside.
- Separate the eggs yolks from the egg whites if you haven't already. Don’t let a drop of egg yolk into the mixing bowl because any lingering fat could prevent the egg whites from forming peaks. I always crack the eggs individually over a separate small bowl then add the whites one-by-one into the mixing bowl.
- Whisk the egg whites and cream of tartar in a large bowl with a hand mixer or stand mixer fitted with the whisk attachment until foamy, about 1 minute. Switch to medium-high speed and slowly add the cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See video or step by step videos above for examples.
- Add 2 teaspoons of vanilla and 1/2 teaspoon of almond extract and beat until just incorporated.
- Gently sift the reserved flour mixture into the egg whites in 3 additions, folding with a rubber spatula after each addition. The goal is to retain as much of the whipped volume as possible.
- Pour and smooth the batter into a 9-10 inch un-greased tube pan. It’s important to use a tube pan because angel food cake’s special structure requires the tube pan’s particular specifications.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake upside-down on a wire rack for about 2 hours.
Nancy L S says
I have found when baking that the Brand of GF Flour matters greatly in a baking recipe.... what brand do you use?
Molly Leonard says
Great question, Nancy! I tested this recipe with Bob's Red Mill 1:1 flour and it turned out great!
Amy says
Your pictures are so pretty. I love angel food cake. It really is light and perfect for summer.