My birthday is coming up in a few weeks (I’m not crying you’re crying) so I made us Gluten Free Angel Food Cake to celebrate! OH YES. This sweet, gluten free treat is impossibly tall and fluffy, soft and springy, and looks and tastes JUST like the real thing. My boys call it simply “Angel Cake” because it tastes like it was sent from above. You would never in a million years guess it’s gluten free!
Here’s How to Make It!
Gluten Free Angel Food Cake
I grew up eating Angel Food Cake topped with whipped cream and fresh berries constantly in the summertime. Birthdays, BBQs, the 4th of July, a random Tuesday afternoon — you name it and Angel Food Cake was served. It’s hard to top, as far as summery desserts go. Enjoying Angel Food Cake seemed like a lost tradition since having to go gluten free until I realized its actually a super easy recipe to adapt. Summer is saved y’all, and all we need are 7 everyday ingredients!
Ingredients Needed
Like I said, I was happily shocked to realize that Angel Food Cake is naturally nearly gluten free, and made with a handful+ of kitchen and pantry staples. Here’s what you’ll need:
Egg whites: Angel Food Cake is egg white-based — no yolks allowed. Whipping them into a meringue with sugar creates a tall, light, and fluffy cake. Sugar: Granulated sugar sweetens the Angel Food Cake but before adding it into the batter, we blend or process it in the food processor to make super fine sugar, which dissolves into the cake batter more easily. Vanilla: I love how the addition of vanilla extract in the Angel Food Cake gives it a toasted marshmallow-flavor. SO GOOD. Gluten free flour blend: Be sure you’re using a GF flour blend WITH a binder like xanthan gum. I tested this recipe using Bob’s Red Mill 1 to 1 Baking Flour to achieve the results you see here. Cornstarch: Cornstarch helps give the Gluten-Free Angel Food Cake its light and chewy texture. Adding it to the gluten free flour blend lightens it up to mimic cake flour. Cream of tarter: Cream of tartar helps stabilize the whipped egg whites so they hold their fluffy shape, and don’t weep. It’s a must for tall and fluffy Angel Food Cake! Salt: A small amount of salt also helps the whipped egg whites hold their shape, and balances the sweetness of the cake.
Top Tips for a Gluten Free Angel Food Cake
I’ve tested this cake recipe over and over and have compiled a list of top tips to ensure your Gluten Free Angel Food Cake comes out exactly like mine.
Can I Freeze Gluten Free Angel Food Cake?
Yes yes! I will say the cake is a little more dense once thawed vs fresh, but pretty much perfectly spot on.
To freeze: wrap slices of room temperature cake in plastic wrap then foil and place in the freezer. Thaw in the refrigerator 24 hours prior to eating.
The Perfect Gluten Free Treat
With that signature crackly top, toasted marshmallow flavor, and gorgeous, fluffy texture, I just know you are going to FLIP for this gluten free cake. It is so fun and satisfying when a gluten free version of a dessert, especially, turns out just as good as the real thing. Let me know when you give this one a try!
How to Make Gluten Free Angel Food Cake
Step 1: Beat the egg whites until frothy.
Start by adding egg whites, cream of tartar, and salt to the bowl of a stand mixer fitted with the whisk attachment, or a large glass bowl if you’re using a hand mixer. The egg whites DO NOT need to be at room temperature — cold is fine!
Beat on medium speed until the egg whites are frothy, 1 minute. Add vanilla extract then beat to combine.
Step 2: Blend sugar to make super-fine sugar.
Next, add granulated sugar to a blender or food processor then blend or process it briefly to create fine sugar. We’re not looking to make powdered sugar, but the finer sugar granules will dissolve faster and easier in the cake batter vs regular-size sugar granules.
Step 3: Incorporate the sugar into the egg whites.
Slowly sprinkle the sugar into the mixing bowl with the speed on low. Once all the sugar has been added, turn the speed up to medium-high then beat until the egg whites are glossy and medium peaks have formed.
Like this! You’ll know you’ve got the right texture when the tip of the batter slightly droops on itself. Stiff peaks would stick straight up, and soft peaks would totally droop. You want it right in between.
Step 4: Add the dry ingredients.
Next, whisk together a gluten free baking flour blend WITH added binder, plus corn starch in a small bowl. I tested this recipe using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and loved the results! Add the flour mixture to the egg white mixture in three batches, mixing until just combined before adding the next batch.
Step 5: Bake in an Angel Food Cake Pan.
Use a spatula to give the batter a few big stirs to ensure everything is well mixed then scoop into an UNGREASED nonstick Angel Food Cake Pan and smooth out the top with the back of a spoon or offset spatula.
Place the oven rack in the top and lowest position of your oven then bake the cake for 45-47 minutes at 350 degrees or until the top springs back slightly, is deep golden brown, and you don’t see any wet spots on the top or sides of the cake.
Tip: Err on the side of slightly over baking the cake vs underbaking because the cake can sag if it’s underbaked.
Step 6: Invert the pan on a bottle.
Last step is to invert the cake pan on the neck of a bottle wrapped in foil and let it cool completely on the counter. COMPLETELY, ya hear?! The batter sticks to the sides of the pan during this time which ensures it stays tall and fluffy, vs sinking and condensing. I usually use a wine bottle or Topo Chico / soda bottle. Use whatever you’ve got!
Step 7: Cool completely before serving.
Once the cake is completely cool, turn it right-side up then run a knife along the inside and outside edges of the pan to release the cake. Voila, Gluten Free Angel Food Cake! I’m telling you — you’re going to feel like a kitchen goddess when the cake hits the platter! Slice the cooled cake with a serrated knife then serve with lots of whipped cream and fresh berries. Truly this Gluten-Free Angel Food Cake recipe is just heavenly and I hope you love it as much as we do! Enjoy!
More Gluten Free Dessert Recipes
Gluten Free Blueberry Crisp Gluten Free S’Mores Bars Gluten Free Blueberry Pie Bars Gluten Free Chocolate Cupcakes Triple Berry Crumb Bars Gluten Free Lemon Bars Gluten Free Pumpkin Cupcakes
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