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gluten free angel food cake topped with berries and cream
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4.45 from 9 votes

Gluten Free Angel Food Cake

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!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: angel food cake, gluten free, gluten free dessert, summer dessert
Servings: 12 slices
Calories: 150kcal


  • 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


  • 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.



Serving: 1slice | Calories: 150kcal | Carbohydrates: 33.5g | Protein: 4.5g | Fat: 0.2g | Sodium: 84mg | Fiber: 1g | Sugar: 25g