Gluten Free Angel Food Cake

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!

LAST UPDATED: May 14, 2019 · PUBLISHED: Apr 25, 2018 · Erin @ https://meaningfuleats.com

UPDATED: This 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!

Ingredients

  • 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

Since angel food cake is the key to so many favorite desserts, I need to have perfect gluten-free angel food cake in my life! This recipe is the one.

Since angel food cake gets it’s structure from egg whites, it is really easy to make gluten-free. It is moist and light with great height and flavor. I actually love this cake because it tastes a little more special than the regular box cake everyone is used to eating.

You can tell this cake is made from scratch, making it extra delicious. But nobody will ever guess it’s gluten-free.

Since there are a few steps I’ve made a visual tutorial for you all. I hope it is helpful!

Angel Food Cake

1. In the bowl of a food processor, process the flours and powdered sugar together until smooth, about 30 seconds.

2. Sift the flour/powdered sugar mixture into a bowl and set aside.

3. 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.

4. Place the egg whites (that should have sat at room temperature for at least 30 minutes) in the bowl of a stand mixer. Add the salt and cream of tartar and beat until starting to foam.

5. Add the vanilla and almond extract and continue whipping on high speed.

6. Add the granulated sugar slowly, about 2 tablespoon at a time to the egg whites while they are whipping.

7. Continue whipping until stiff peaks form.

8. Slowly fold in the dry ingredients 1/4 a cup 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!

Perfect, Gluten-Free Angel Food Cake! Turns out every time. Nobody will ever guess this is gluten-free!

9. Scoop in a ungreased, 10-inch round pan.

Perfect, Gluten-Free Angel Food Cake! Turns out every time. Nobody will ever guess this is gluten-free!

10. Bake at 350 for about 45 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!

Meaningful Eats

Perfect Gluten-Free Angel Food Cake

You won’t believe this delicious Angel Food Cake is GF! Course: Dessert Cuisine: American Keyword: angel food cake, gluten-free angel food cake, gluten-free cake recipe Prep Time 30 minutes Cook Time 45 minutes Total Time 1 hour 15 minutes Servings 8 servings Author Erin Collins @ https://meaningfuleats.com

Ingredients

  • 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

Instructions

  • 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!

Notes

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!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!

Nutrition

Calories: 199kcal | Carbohydrates: 42g | Protein: 6g | Sodium: 149mg | Potassium: 167mg | Fiber: 1g | Sugar: 30g | Calcium: 1.1% | Iron: 2.5%

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