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A gluten-free angel food cake on a marble board with fresh strawberries, a bowl of mint leaves and a bowl of whipped cream.
5 from 3 votes

Gluten-Free Angel Food Cake

Light and fluffy gluten-free angel food cake that tastes just like the traditional version. Made with a gluten-free flour blend and cornstarch to create the perfect airy texture. Naturally dairy-free. Perfect topped with fresh berries and whipped cream.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings 12 servings

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

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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.
    Gluten-free flour and powdered sugar in a glass mixing bowl with a whisk.
  • In the bowl of a stand mixer fitted with the whisk attachment, add the 350 g (1 1/2 cups) egg whites.
    Egg whites in a glass mixing bowl of a stand mixer.
  • Beat on medium speed until the egg whites begin to look frothy.
    Egg whites in a glass mixing bowl that have been lightly frothed with a whisk.
  • Add the ½ tablespoon cream of tartar and continue beating until the eggs hold soft peaks.
    Egg whites and cream of tartar being whipped with a whisk attachment in a stand mixer.
  • 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.
    A stand mixer with the whisk attachment whipping egg whites and sugar.
  • 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.
    A close-up of a metal whisk with stiff, glossy white peaks of whipped cream or meringue—perfect for topping a Gluten-Free Angel Food Cake—set against a blurred background of more whipped mixture in a bowl.
  • 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.
    Raw angel food cake batter in a glass mixing bowl.
  • Transfer the angel food cake batter to an ungreased 10-inch tube pan. Smooth out the top with a spatula.
    Raw angel food cake batter in a tube pan on top of a pink herringbone table.
  • 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.
    An overhead shot of a gluten-free angel food cake in a tube pan on top of a cooling rack.
  • 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.
    A golden brown Gluten-Free Angel Food Cake with a fluffy texture and a hole in the center, displayed on a white surface with strawberries nearby.

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

Calories: 160kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 102mg | Potassium: 152mg | Fiber: 1g | Sugar: 27g | Calcium: 9mg | Iron: 1mg
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