This gluten-free angel food cake has a soft, cloud-like texture with a tender crumb that stays light instead of turning dense or chewy. It's similar to a classic sponge cake, made dairy free and without oil but it has a balanced so the sweetness doesn't overpower the fresh berries and whipped cream you'll want to pile on top.
Save This Recipe!
Receive this recipe directly in your inbox! Plus you'll get new dessert recipes every week!
Skill Level: Intermediate
Shortcut Central: If you have superfine sugar you can skip the food processor step.
Flavor Remix: Swap almond extract for lemon or orange zest for a brighter citrus version.
Allergy Watch: Dairy Free and Nut-Free (without the almond extract)Angel food cake tends to show up around spring holidays, Easter tables, and anytime strawberries are at their peak. My version leans into that seasonal pairing with a softer sweetness that plays well with fruit instead of competing with it.
Angel food cake tends to show up around spring holidays, Easter tables, and anytime strawberries are at their peak. My version leans into that seasonal pairing with a softer sweetness that plays well with fruit instead of competing with it.
What makes this one worth baking is the balance. Many gluten-free versions turn dense or overly sweet. After testing with powdered sugar and granulated sugar, I found that powdered sugar tipped the cake into overly sweet territory, especially once topped with whipped cream. Grinding granulated sugar gives you that finer texture without losing control over the sweetness.
Adding a bit of cornstarch transforms 1 to 1 gluten free flour into something closer to cake flour, which keeps the crumb tender instead of chewy. And a small amount of almond extract adds a subtle, almost bakery-style flavor that makes this cake feel a little more special.
Humidity also plays a role here. On more humid days, the texture leans slightly more marshmallow-like, which isn't a bad thing, just something to expect.
You can slice and serve with my marscapone whipped cream and fresh strawberries or slice horizontally and fill (and top) with blueberry frosting.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten-free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Cornstarch: You can use additional 1:1 flour (by weight), but the cake will be slightly denser.
- Egg Whites: Room temp whites whip up with more volume and stability. Cold egg whites will struggle to reach those soft peaks that give the cake its lift. I typically boxed liquid egg whites in this recipe, but you must be sure to check that there are no added ingredients.
- Cream of Tartar: While optional in many recipes, it is critical for this GF cake. It provides much-needed stability.
- Vanilla Extract: Or use an equal amount of vanilla paste.
- Almond Extract: I adore the taste of almond extract. You can add more, but in this recipe, a subtle taste is perfect.
Angel food cake requires a tube pan with a removable bottom and 3 to 4 feet for cooling upside down.
How to Make Gluten-Free Angel Food Cake
A step-by-step visual guide for making gluten-free angel food cake. You can skip to the recipe for the full written instructions.
Blend the Sugar
Start by processing the sugar until it's fine but not powdery. This helps it dissolve smoothly into the egg whites without weighing them down.
Soft Peaks
Whip the egg whites until foamy before adding cream of tartar. This creates a stable base. Once you begin adding the sugar, do it gradually so the foam doesn't collapse. You're looking for soft peaks that gently curl over, not stiff peaks.
Fold in Flour
Sifting the dry ingredients is not optional here. It keeps the batter light and prevents clumps. Fold gently using a spatula, scooping from the bottom and lifting through the center. The goal is to keep as much air in the batter as possible.
Rest
Pour the batter into an ungreased tube pan. This is one of the few cakes where sticking is a good thing. The batter needs to cling to the sides to rise properly.
Rest for 10 minutes to allow the flour to rehydrate.
Bake
SBake until the internal temperature reaches about 210°F. This ensures the structure is fully set. I use a thermometer here, not the toothpick method!
Cool Upside Down
Once out of the oven, invert the pan immediately. Cooling upside down prevents the cake from collapsing under its own weight.
Recipe Tips
- Never grease the pan. The batter needs grip to rise tall and evenly.
- Use a fine mesh sieve when adding dry ingredients to avoid deflating the batter.
- Stop at soft peaks. Overwhipping creates a dry, crumbly texture. Fold in stages instead of all at once to keep the batter airy.
- Cut with a serrated knife to avoid compressing the cake. You don't need to buy a cake comb.
Make Ahead and Storing
Make Ahead: The cake is at its best the day it is made, but holds up surprisingly well.
Storing: Keep covered at room temperature for up to 4 days.
Freezing: Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
📖 Recipe
Gluten Free Angel Food Cake
Save This Recipe!
Receive this recipe directly in your inbox! Plus you'll get new dessert recipes every week!
Ingredients
- 1 ¼ cup (250 g) granulated sugar
- ¾ cup (177.44 g) 1:1 gluten-free flour with xanthan gum
- ¼ cup (32 g) cornstarch
- ¼ teaspoon kosher salt
- 1 ¼ cups (303.75 g) egg whites at room temp
- 1 teaspoon (1 teaspoon) cream of tartar
- 1 teaspoon (1 teaspoon) vanilla extract
- ½ teaspoon (0.5 teaspoon) almond extract
- for serving: powdered sugar for dusting, whipped cream, and berries
Instructions
- Preheat oven to 325°F (163°C) and place rack in the lower half so the tube pan will fit.
- Add the sugar to a food processor or blender and pulse until powdery (about 20 times). Remove ⅔ cup and set aside for the egg whites. Add the flour, cornstarch, and salt to the food processor. Pulse 10 times to mix the dry ingredients.1 ¼ cup granulated sugar, ¾ cup 1:1 gluten-free flour with xanthan gum, ¼ cup cornstarch, ¼ teaspoon kosher salt
- Add the room-temperature egg whites to your mixing bowl. Using a stand mixer fitted with a whisk attachment or a hand mixer, beat the egg whites until foamy (about 1 minute). Sprinkle in the cream of tartar. Switch to medium-high speed and beat for 2 minutes. Slowly add the remaining sugar, and almond anf vanilla extracts. Whip until soft peaks form, about 3 to 4 minutes.1 ¼ cup granulated sugar, 1 ¼ cups egg whites, 1 teaspoon cream of tartar, 1 teaspoon vanilla extract, ½ teaspoon almond extract
- Gradually sift the flour mixture through a fine-mesh strainer into the egg white mixture. Gently fold it in with a rubber spatula. Do this in 3 to 4 additions, not all at once.
- Pour the cake batter into an ungreased tube pan. Bake until a toothpick inserted in the center comes out clean (about 210°F internally), about 55 minutes. Rotate the pan halfway through baking.
- Invert the pan and cool the cake upside down on a wire rack for about 2 hours. Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases. Dust with powdered sugar.for serving: powdered sugar for dusting, whipped cream, and berries
- Cut with a bread knife so it doesn't squish the cake. Serve with whipped cream and fresh berries.for serving: powdered sugar for dusting, whipped cream, and berries
Equipment
- food processor
- electric mixer or stand mixer
Notes
- To even out the batter lightly shake the pan back and forth.
- Letting the cake rest for 10 minutes before baking will help rehydrate the flour and result in a better texture.
- When in doubt, over bake. It should be brown and look dry on the outside. I prefer to use a themometer over a toothpick to check for doneness.
Nutrition
Recipe Questions
Turn the pan upside down and place the center hole over a tall bottle (wine bottle, olive oil, etc.) so you get the air flow to cook it.
Comments
No Comments