Gluten-Free Angel Food Cake

Like the original, Gluten Free Angel Food Cake is incredibly light and fluffy! Sweet and simple cake with whipped cream and berries is great.

Of course. This gluten-free, sweet delight is giant, fluffy, soft, and springy and tastes just like the genuine thing. My boys call it “Angel Cake” because it tastes divine. You would never guess it’s gluten-free!

How to Make It! Gluten-Free Angel Food Cake

I always had Angel Food Cake with whipped cream and fresh berries in summer. An Angel Food Cake was served for birthdays, BBQs, the 4th of July, and odd Tuesday afternoons. Summer treats are hard to beat.

After going gluten-free, Angel Food Cake seemed like a lost tradition until I found it’s easy to modify. We save summer with 7 ordinary ingredients!

Ingredients Required

It was a pleasant surprise to discover that Angel Food Cake is practically gluten-free and created with a few pantry goods. What you need:

Angel Food Cake uses egg whites, no yolks. Whipping them into a sugar meringue makes a tall, light, fluffy cake.
Sugar: Granulated sugar sweetens Angel Food Cake, but we mix or process it in the food processor to get extremely fine sugar that dissolves better.
Vanilla: I love how vanilla extract gives Angel Food Cake a toasted marshmallow flavor. SO GOOD.
Gluten-free flour mix: Use a GF flour blend with xanthan gum. I tested this recipe with Bob’s Red Mill 1 to 1 Baking Flour and got these results.
Cornstarch: Cornstarch makes Gluten-Free Angel Food Cake light and chewy. The gluten-free flour blend becomes cake-like when it is added.
Cream of tartar stabilizes whipped egg whites so they don’t leak. You need it for tall, fluffy Angel Food Cake!
Salt: A little of salt keeps beaten egg whites stiff and balances cake sweetness.

Top Gluten-Free Angel Food Cake Tips

I’ve tested this cake recipe many times and have developed a list of recommendations to make your Gluten Free Angel Food Cake look like mine.

Pans matter. Use an Angel Food Cake tube pan instead of a bundt pan or other baking pan. I enjoy this nonstick Wilton Angel Food Cake pan.
No fat. Egg yolks seeping into egg whites or from the pan or mixing bowl should not contribute fat to the cake mixture. For a spongy, fluffy Angel Food Cake, everything must be clean.

Nonstick spray absent. Avoid using nonstick spray on Angel Food Cake pans. Angel Food Cake is tall because the batter sticks to the pan sides during baking and cooling. If the batter can’t stick to the sides, it won’t setup.

Over- or under-baking. Better to slightly overbake Gluten Free Angel Food Cake than underbake. Underbaking can cause the cake to sink, slump, and fall out of the pan when cooling upside down due to the raw egg whites.

Cool fully. Let the cake cool completely before removing it from the pan, then cool it upside down! After baking, place the hot pan on a bottle neck and let the cake cool completely before flipping it right side up and removing it.

Can Gluten-Free Angel Food Cake Freeze?

Yes, yes! Thawed cake is denser than fresh, but otherwise wonderful.

Room-temperature cake pieces should be wrapped in plastic wrap and foil before freezing. Thaw 24 hours before eating in the fridge.

• The Ideal Gluten-Free Treat
  Its crackly top, toasted marshmallow flavor, and fluffy texture will make you flip for this gluten-free cake. It’s exciting and fulfilling when a gluten-free dessert tastes just like the genuine thing. I want to know when you attempt this!

Making Gluten-Free Angel Food Cake

First, froth egg whites.
Start by adding egg whites, cream of tartar, and salt to a stand mixer bowl with the whisk attachment or a large glass dish for a hand mixer.

Egg whites can be cold…not room temperature!

Beat egg whites for 1 minute on medium speed until foamy. Include vanilla extract and mix.

Super-fine sugar is made by blending sugar.
Blend or process granulated sugar in a blender or food processor to make fine sugar. We’re not making powdered sugar, but finer sugar granules dissolve faster and easily in cake batter.

Step 3: Sugar egg whites.
With low speed, slowly add sugar to the mixing bowl. After adding all the sugar, beat on medium-high until the egg whites are glossy and have medium peaks.

Like this! A batter tip that slightly droops indicates the right texture. Soft peaks would completely droop, while stiff ones would stand upright. It should be midway.

Step 4: Add dry ingredients.
Mix a gluten-free baking flour blend with binder and corn starch in a small bowl. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour worked great in this recipe!

Three batches of flour mixture should be added to the egg white mixture and mixed until just blended.

5) Bake in Angel Food Cake Pan.
Use a spatula to mix the mixture well, then scoop it into a UNGREASED nonstick Angel Food Cake Pan and smooth the top with a spoon or offset spatula.

Bake the cake for 45–47 minutes at 350 degrees until the top springs back slightly, is deep golden brown, and there are no damp patches on the top or sides.

Tip: Underbaked cakes slump, so slightly overbake them.
gluten-free angel food cake top is golden brown.

Step 6: Bottle-invert the pan.
Finally, flip the cake pan on a foil-wrapped bottle neck and let it cool on the counter. Completely, hear?! During this time, the batter adheres to the pan sides, keeping it tall and fluffy.

I use wine or Topo Chico/soda bottles. Use what you have!

Step 7: Serve after complete cooling.
Turn the cake right-side up and run a knife around the pan’s sides to release it once it cools.

Gluten-Free Angel Food Cake! You’ll feel like a kitchen goddess when the cake is served!

Cut the cooled cake with a serrated knife and serve with whipped cream and fresh berries. We love this Gluten-Free Angel Food Cake recipe, so I hope you do too! Enjoy!