This gluten-free angel food cake is light, fluffy, and tastes just as good as traditional angel food cake. Growing up, angel food cake was my birthday cake every year, so getting the gluten-free version right mattered to me.
The combination of gluten-free flour and cornstarch mimics cake flour to create that signature airy texture. With just a few simple ingredients and a stand mixer, you can make this naturally dairy-free dessert for any occasion.
The key to success is beating the egg whites properly and folding in the dry ingredients gently to maintain all that air you’ve whipped in. Serve it plain, topped with fresh berries and whipped cream, with a drizzle of strawberry coulis, or cut into cubes and dip into gluten-free chocolate fondue.
Ingredients
TIP
Let egg whites come to room temperature for 30 minutes before beating. Room temperature egg whites whip up to greater volume than cold eggs, which is essential for the light, airy texture of angel food cake.
Ingredient Notes
- Gluten-free flour – I used Bob’s Red Mill 1-to-1 Gluten-Free Baking flour for this recipe which already contains xanthan gum. I can’t verify other brands of gluten-free flour will work since they all have very different starch and protein content.
- Cornstarch – Combined with gluten-free flour, this mimics cake flour for a light, airy texture.
- Cream of tartar – Stabilizes the egg whites for better volume. You can substitute lemon juice or white vinegar if needed.
Since this recipe uses a lot of egg whites, you’re going to have some extra egg yolks leftover. Here are my favorite ways to use them: Gluten-Free Shepherds Pie uses 1 egg yolk, Gluten-Free Key Lime Pie uses 4 egg yolks and Pumpkin Crème Brûlée uses 4 egg yolks!
Recipe FAQs
Typically, no, angel food cake is NOT gluten-free. It uses a cake flour that is wheat-based to make the cake light and fluffy. My gluten-free angel food cake recipe is formulated with a gluten-free flour blend to make it gluten-free.
Angel food cakes are one of the most delicate cakes you can make so it’s really best if you use an angel food cake pan, also known as a tube pan. It’s a tall, uncoated pan with a hole in the center and it’s usually made from aluminum with a removable bottom. The tall, uncoated sides give the cake batter something to grip to as it rises, while the removable bottom of the tube pan makes it easy to be able to remove the cake from the pan.
While both cakes have very similar ingredients, angel food cake does not include egg yolks allowing you to whip a lot of air into the batter of the cake resulting in the airy texture angel food cake is so well known for.
A tube pan is the best pan to make an angel food cake, because the hole in the center of the pan lets the inside of the angel food cake bake and rise evenly. If you don’t have an angel food tube pan, I’d recommend making this recipe in two loaf (9×5-inch) pans. Do not grease the pans so that the batter can climb up the sides. You may have to adjust the baking time for this method. I’d recommend you start checking around the 20-minute mark. I do NOT recommend a bundt pan.
Expert Tips
Storage instructions
Store angel food cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The cake stays fluffy and light in both cases.
For longer storage, freeze individual slices. Place slices on a baking sheet and freeze for 1 hour, then wrap each slice individually in plastic wrap. Store wrapped slices in an airtight container or freezer bag for up to 3 months. Thaw at room temperature for 30 minutes before serving.
More gluten-free cakes to try
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Gluten-Free Angel Food Cake
Ingredients
- 120 g (1 cup) powdered sugar - sifted
- 140 g (1 cup) gluten-free all purpose flour - sifted – I use Bob's Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag which already contains xanthan gum
- 16 g (2 tablespoons) cornstarch
- ¼ teaspoon fine sea salt
- 350 g (1 1/2 cups) egg whites - room temperature, about 10-12 large eggs
- ½ tablespoon cream of tartar
- 200 g (1 cup) granulated sugar
- 1 teaspoon pure vanilla extract
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat the oven to 350˚F. In a large bowl, whisk together the 120 g (1 cup) powdered sugar, 140 g (1 cup) gluten-free all purpose flour, 16 g (2 tablespoons) cornstarch, and ¼ teaspoon fine sea salt. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the 350 g (1 1/2 cups) egg whites.
- Beat on medium speed until the egg whites begin to look frothy.
- Add the ½ tablespoon cream of tartar and continue beating until the eggs hold soft peaks.
- Then, while still beating at medium speed, gradually add the 200 g (1 cup) granulated sugar to the egg whites, about 1-2 tablespoons at a time. Mix thoroughly in between each addition. The total process will take awhile to add all of the granulated sugar slowly.
- Add the 1 teaspoon pure vanilla extract and increase the speed to medium-high and beat until the egg whites are glossy and hold stiff peaks.
- Sprinkle the dry ingredients over the egg whites. Gently fold the dry ingredients into the egg whites, being careful to not deflate the egg whites.
- Transfer the angel food cake batter to an ungreased 10-inch tube pan. Smooth out the top with a spatula.
- Place in the preheated oven on the lowest position and bake at 350F for 30-35 minutes, until the cake is lightly browned and springs back when you press a finger to it. Remove the pan from the oven and immediately invert the pan on a cooling rack so it is elevated. Let cool completely.
- Once cool, run a knife along the edges (including the center ring) to loosen the cake from the pan. Invert the cake onto a serving platter and top with fresh whipped cream and berries before serving.
Video
Notes
- Flour: I only recommend Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour for this recipe. This is the only blend I’ve tested and can guarantee results with.
- Weigh ingredients: For best results, use a food scale to measure flour and cornstarch. Scooping with measuring cups can add too much flour, making the cake dense instead of light and airy.
- No egg yolks: Even a small amount of yolk will prevent the egg whites from reaching stiff peaks.
- Use a stand mixer: An electric hand mixer works but your hand may tire since the mixing process takes time. Do not attempt this by hand with a whisk.
Nutrition
Could you use aquafaba in place of egg whites? Have you ever used sorghum flour mix (from sorghum flour growers recipes) in this recipe. Could you substitute monkfruit for sugar? TIA
Sorry, I have not tested with any of these substitutions. I don’t think the aquafaba will work in this recipe since it requires so many egg whites. I would probably try to find a vegan angel food cake recipe instead. The monk fruit could work, but I am not familiar enough with it to know if it would dissolve into the egg whites (or in your case aquafaba) like granulated sugar does. That’s an important step to forming the meringue. For the flour, I have only used Bob’s Red Mill 1-to-1 gluten-free flour blend and King Arthur Baking Gluten-Free flour. The Bob’s Red Mill GF flour does have sourghum flour in it, but it’s mixed with brown rice flour, white rice flour, tapiocha starch and xanthan gum. You’ll want to make sure whatever flour blend you use is meant to be used as a 1-for-1 substitution with all-purpose flour and already contains xanthan gum. Do let me know if you try any substitutions – I’d love to hear how it works out!
I made this recipe using cup4cup flour, and it turned out beautifully! The cake is fluffy and delicious. Thank you!
So glad you enjoyed this, Kelly! It’s one of my favorites!
Amazing! I used my own GF baking blend and had to change a few things like subbing arrowroot powder for corn starch and using psyllium husk powder in place of xanthan gum due to a corn intolerance, and it turned out great and my kiddo got reserve champion at our county fair! ๐
Awww I love this! Thatโs so fun! I love that you made it your own so that it would work for you. Thanks for commenting!