This gluten free angel food cake is a light and airy dessert made with whipped egg whites, gluten free flour blend, and cornstarch for a soft, fluffy texture. Perfect for birthdays, holidays, or spring and summer gatherings, this classic angel food cake is naturally low in fat and pairs well with whipped cream and fresh berries. An easy gluten free cake recipe that delivers a tender crumb and golden finish without compromising on texture or flavor.
Ingredients
Cake
- ¾ cup gluten-free baking flour blend with binder
- ¼ cup cornstarch
- 1½ cups granulated sugar
- 1½ cups egg whites (about 10–11 large eggs)
- 1½ teaspoons cream of tartar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
For Serving
- Whipped cream
- Fresh berries
Directions
Preheat the oven to 350°F (180°C). Adjust oven racks to the upper and lower third positions.
In a small bowl, whisk together the gluten-free flour blend and cornstarch. Set aside.
Place the granulated sugar in a blender or food processor and pulse briefly to create superfine sugar. Do not blend into powdered sugar—just enough to help it dissolve smoothly.
Add the egg whites, cream of tartar, and salt to the bowl of a stand mixer fitted with the whisk attachment, or a large bowl if using a hand mixer. Beat on medium speed until very foamy, about 1 minute. Add the vanilla and mix briefly to combine.
Reduce speed to medium-low and slowly sprinkle in the superfine sugar, adding it steadily. Once all the sugar is incorporated, increase the speed to medium-high and beat until the egg whites are glossy and form medium peaks. The mixture should hold its shape with a slightly drooping tip.
Add the flour mixture in three additions, beating just until combined after each addition. Use a spatula to gently fold the batter once or twice to ensure everything is evenly mixed.
Spoon the batter into an ungreased nonstick angel food cake pan. Smooth the top gently. Bake for 45–47 minutes, or until the top is deep golden brown. Slight overbaking is better than underbaking to prevent collapse.
Immediately invert the pan onto a bottle or use the pan’s built-in feet if available. Allow the cake to cool completely before removing it from the pan.
Once fully cooled, turn the pan upright and run a knife along the edges to release the cake. Slice with a serrated knife and serve with whipped cream and fresh berries.
Tips
- Use an ungreased pan so the batter can cling to the sides and rise properly.
- Make sure no egg yolk gets into the whites for best volume.
- Cool the cake completely upside down to maintain its height.
Variations and Substitutions
- Add a teaspoon of lemon or almond extract for a flavor twist.
- Serve with dairy-free whipped topping if needed.
- Pair with macerated strawberries or mixed berries for added freshness.
FAQs
Why does angel food cake need to cool upside down?
Cooling upside down prevents the cake from collapsing while it sets.
Can I use liquid egg whites?
Fresh egg whites work best, but carton egg whites may work if they whip properly.
How should I store this cake?
Store at room temperature, covered, for up to 2 days.
Serving Suggestions
- Top with whipped cream and seasonal berries.
- Serve with a light fruit sauce or lemon curd.
- Pair with fresh fruit for a light dessert.
Why You’ll Love This Recipe
- Light, airy texture without gluten
- Simple ingredients and classic flavor
- Perfect for special occasions or light desserts
- Naturally low in fat and easy to customize
Gluten-Free Angel Food Cake
10
servings15
minutes45
minutes90
kcalIngredients
Cake
¾ cup gluten-free baking flour blend with binder
¼ cup cornstarch
1½ cups granulated sugar
1½ cups egg whites (about 10–11 large eggs)
1½ teaspoons cream of tartar
¼ teaspoon salt
2 teaspoons vanilla extract
For Serving
Whipped cream
Fresh berries
Directions
- Preheat the oven to 350°F (180°C). Adjust oven racks to the upper and lower third positions.
- In a small bowl, whisk together the gluten-free flour blend and cornstarch. Set aside.
- Place the granulated sugar in a blender or food processor and pulse briefly to create superfine sugar. Do not blend into powdered sugar—just enough to help it dissolve smoothly.
- Add the egg whites, cream of tartar, and salt to the bowl of a stand mixer fitted with the whisk attachment, or a large bowl if using a hand mixer. Beat on medium speed until very foamy, about 1 minute. Add the vanilla and mix briefly to combine.
- Reduce speed to medium-low and slowly sprinkle in the superfine sugar, adding it steadily. Once all the sugar is incorporated, increase the speed to medium-high and beat until the egg whites are glossy and form medium peaks. The mixture should hold its shape with a slightly drooping tip.
- Add the flour mixture in three additions, beating just until combined after each addition. Use a spatula to gently fold the batter once or twice to ensure everything is evenly mixed.
- Spoon the batter into an ungreased nonstick angel food cake pan. Smooth the top gently. Bake for 45–47 minutes, or until the top is deep golden brown. Slight overbaking is better than underbaking to prevent collapse.
- Immediately invert the pan onto a bottle or use the pan’s built-in feet if available. Allow the cake to cool completely before removing it from the pan.
- Once fully cooled, turn the pan upright and run a knife along the edges to release the cake. Slice with a serrated knife and serve with whipped cream and fresh berries.
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