This gluten-free angel food cake is light, airy, and every bit as delicious as the classic version. As a child, angel food cake was my birthday staple, so perfecting a gluten-free version was important to me. This recipe uses a gluten-free flour blend plus cornstarch to mimic cake flour and create that signature feathery texture.
With a handful of simple ingredients and a stand mixer, you can prepare a naturally dairy-free dessert ideal for celebrations or a simple weeknight treat. The trick is whipping the egg whites to the proper volume and folding in the dry ingredients gently so the batter keeps its air. Serve it plain, with freshly whipped cream and berries, or with your favorite fruit sauce.
Ingredients
Ingredient Notes
- Gluten-free flour – I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag) for consistent results; it contains xanthan gum. Other blends vary in starch and protein so I can’t guarantee the same outcome.
- Cornstarch – Combined with the gluten-free flour, cornstarch helps mimic cake flour for a delicate crumb.
- Cream of tartar – Stabilizes egg whites and improves volume. If you don’t have it, a small amount of lemon juice or white vinegar will work in a pinch.
Because this recipe uses many egg whites, you’ll have extra yolks left over. Use them in custards, curds, or any recipe that calls for yolks.
Recipe FAQs
Traditional angel food cake is not gluten-free because it calls for wheat-based cake flour. This version is formulated with a gluten-free all-purpose blend plus cornstarch to achieve a similar light texture.
An angel food tube pan (a tall uncoated tube pan with a removable bottom) gives the batter something to cling to while it rises and makes removing the cake easier. If you don’t have one, ungreased loaf pans can work, but a bundt pan is not recommended.
Angel food cake uses only egg whites, allowing you to whip more air into the batter for a very light, airy texture. White cake typically includes both yolks and whites and has a different crumb and richness.
Tip
Let egg whites sit at room temperature for about 30 minutes before whipping. Room-temperature whites whip up to greater volume than cold ones, which helps create the cake’s light texture.
Expert Tips
- Add sugar gradually. Add 1–2 tablespoons at a time and let the mixer run between additions to build a smooth, stable meringue.
- Weigh your flour. A food scale produces more consistent results than scooping with cups, which can add too much flour and make the cake dense.
- Keep egg whites pure. Even a trace of yolk prevents whites from reaching stiff peaks.
Storage instructions
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days; it retains its light texture either way. To freeze, place individual slices on a baking sheet and freeze for an hour, then wrap each slice tightly and store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
More gluten-free cakes to try
- Gluten Free American Flag Cookie Cake
- Mini Pecan Pie Cheesecakes – Grain-Free and Gluten-Free
- Gluten-Free Cheesecake
Did you make this recipe?
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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 (use Bob’s Red Mill 1-to-1)
- 16 g (2 tablespoons) cornstarch
- ¼ teaspoon fine sea salt
- 350 g (about 1½ cups) egg whites, room temperature (roughly 10–12 large eggs)
- ½ tablespoon cream of tartar
- 200 g (1 cup) granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
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Preheat the oven to 350°F. In a large bowl, whisk together the powdered sugar, gluten-free flour, cornstarch, and salt. Set aside.
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Place the room-temperature egg whites in the bowl of a stand mixer fitted with the whisk attachment.
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Beat on medium speed until the egg whites look frothy.
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Add the cream of tartar and continue beating until the whites hold soft peaks.
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With the mixer running at medium speed, add the granulated sugar gradually, 1–2 tablespoons at a time, letting the mixture blend between additions. This slow addition helps build a stable, glossy meringue.
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Add the vanilla, increase the speed to medium-high, and beat until the whites are glossy and hold stiff peaks.
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Sprinkle the dry ingredients evenly over the whipped egg whites. Gently fold them in with a spatula, using careful, sweeping motions to avoid deflating the mixture.
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Transfer the batter to an ungreased 10-inch tube pan and smooth the top with a spatula.
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Bake on the lowest oven rack for 30–35 minutes, until the cake is lightly browned and springs back when touched. Remove from the oven and immediately invert the pan on a cooling rack to cool completely.
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Once cooled, loosen the edges and center tube with a knife, invert the cake onto a serving platter, and top with whipped cream and fresh berries before serving.
Notes
- Flour: I recommend Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour for reliable results.
- Weigh ingredients: Use a food scale for flour and cornstarch to avoid a dense cake.
- No egg yolks: Even a small amount of yolk prevents egg whites from reaching stiff peaks.
- Use a stand mixer: A hand mixer will work but mixing takes time; do not whip this entirely by hand.
Nutrition
Carbohydrates: 36 g |
Protein: 4 g |
Fat: 1 g |
Sugar: 27 g
