Gluten-Free Angel Food Cake

Gluten-Free Angel Food Cake: Light, Fluffy, and Delicious!

If you’re looking for a light and fluffy dessert that is both gluten-free and perfect for any occasion, this Gluten-Free Angel Food Cake will hit the spot. With its delicate texture and subtle sweetness, it’s an ideal base for fruit toppings, whipped cream, or even a drizzle of chocolate sauce. Whether you’re hosting a party or simply craving a treat, this cake is sure to impress—without any gluten!

What Makes This Cake Special?

Angel food cake traditionally relies on the airy structure created by whipped egg whites, which gives it that signature lightness. This gluten-free version uses a blend of all-purpose gluten-free flour with xanthan gum and cornstarch to maintain the perfect texture. And don’t worry, the gluten-free adaptation doesn’t compromise on taste or fluffiness!

Gluten-Free Angel Food Cake Recipe

Ingredients:

• 12 large egg whites, cold
• 1 1/2 teaspoons cream of tartar
• 3/4 cup granulated sugar
• 3/4 cup powdered sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1/4 teaspoon salt
• 3/4 cup all-purpose gluten-free flour with xanthan gum (I recommend Pillsbury gluten-free)
• 1/4 cup cornstarch

Instructions:

1. Preheat the oven to 350°F (175°C) and move the oven rack to the lowest position.
2. In a small bowl, whisk together the cornstarch and gluten-free flour. Set aside.
3. In a large mixing bowl, beat the egg whites and cream of tartar on medium speed until they become foamy.
4. Gradually add the granulated sugar and powdered sugar while increasing the speed to high. Continue beating the mixture, adding the vanilla and almond extracts along with the salt. Continue until soft peaks form, and the meringue looks glossy.
5. Slowly sprinkle the cornstarch and gluten-free flour mixture into the meringue, adding 1/4 cup at a time. Beat on medium speed until the mixture is fully combined.
6. Pour the batter into an ungreased 10-inch x 4-inch angel food cake pan (tube pan). Smooth the top with a spatula, and use a butter knife to cut through the batter in a circular motion to remove air bubbles.
7. Bake for 30-35 minutes or until the cake is golden brown and the top springs back when touched lightly.
8. Invert the pan immediately by turning it upside down onto a heatproof funnel or bottle, and allow it to cool for 2 hours.
9. Once cooled, run a knife around the edges of the pan and invert the cake onto a platter. Slice carefully with a serrated knife to avoid compressing the cake.
10. Serve and enjoy! Store any leftovers in an airtight container to maintain freshness.

Tips for the Perfect Gluten-Free Angel Food Cake

• Cold Egg Whites: Make sure your egg whites are cold before you start whipping. This helps achieve better volume.
• Gentle Folding: Be careful not to overmix the batter when adding the flour mixture to preserve the cake’s light, airy texture.
• Cooling Upside Down: Don’t skip this step! Cooling the cake upside down ensures it doesn’t collapse and retains its fluffiness.

Recipe Details:

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Calories: 230 kcal per serving
• Servings: 10 servings

Conclusion

This Gluten-Free Angel Food Cake is not only a crowd-pleaser, but it’s also simple to make! With its airy texture and delicious flavor, it’s the perfect gluten-free dessert for any celebration—or a light snack to enjoy with your favorite cup of tea. Give it a try, and don’t forget to get creative with toppings like fresh berries or a dollop of whipped cream!

Print