Gluten-Free Angel Food Cake! The best-tasting angel food cake you’ll ever eat. Light, fluffy and perfect for your favorite desserts. Nobody will ever guess it’s gluten-free!
his is still my go-to recipe for angel food cake! People are always amazed this is gluten-free. I like using it in desserts like trifle or serving it on it’s own with berries and whipped cream. I’ve updated the recipe the way I’ve been making it lately with easier-to-find ingredients. Enjoy!
To me, angel food cake is more than just a vehicle for strawberries and cream.
Angel food cake is what my Mom and I would make for birthdays every year. She would mix sprinkles into the batter and top it with my Grandma’s 7-minute frosting.
If you’ve never had 7-minute frosting, imagine a cross between a fresh marshmallow and whipped cream. It is pure heaven on fluffy angel food cake!
You can use any gluten-free all-purpose flour blend you like in this recipe. I like using this one from King Arthur Flour or this one from Bob’s Red Mill. Use this angel food cake to make all your favorite desserts gluten-free!
1 1/2 cups egg whites (from 10-11 large eggs)
3/4 cup gluten-free all purpose flour
1/4 cup cornstarch
3/4 cup powdered sugar
3/4 cup + 2 tablespoons granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 tablespoon vanilla
1/4 teaspoon almond extract
Separate the egg whites and allow them to sit at room temperature for at least 30 minutes.
Preheat the oven to 350. In the bowl of a food processor, process the flour, cornstarch and powdered sugar together until smooth, about 30 seconds. Set aside.
Process the granulated sugar slightly, about 5-7 pulses. You don’t want to turn it into powdered sugar, just a little finer than it is normally. Set aside.
Place the egg whites in the bowl of a stand mixer. Beat on high until starting to foam then add the salt and cream of tartar.
Add the vanilla and almond extract and continue whipping on high speed.
Add the granulated sugar slowly, about 1 tablespoon at a time to the egg whites while they are whipping.Continue whipping until stiff peaks form.
Slowly fold in the dry ingredients 1/3 at a time with a spatula. Do this carefully and slowly so you don’t deflate the egg whites. (This is the key to good angel food cake.) Scoop into a ungreased 10-inch round pan.
Bake at 350 for about 35-40 minutes until lightly golden. Immediately invert pan onto a cooling rack when you remove it from the oven. Cool completely then run a knife along the edges of the pan and carefully plate the cake. Enjoy!
Previous recipe used 1/2 cup brown rice flour, 1/4 cup + 1 tablespoon tapioca starch, 3 tablespoons potato starch for the dry ingredients. This will still work great!