Light and spongy, this gluten free angel food cake recipe is simple to make and its perfect plain or with berries and whipped cream.

Step by step photos and tips included so you make the perfect gluten free angel food cake very time.

If you like angel food cake you might also like my Gluten Free Pound Cake.

Gluten Free Angel Food Cake Recipe

This gluten free angel food cake is a staple recipe in our house. It’s light and airy and no one can tell that it’s gluten free.

I’ve included a lot of important information in this post, so please be sure to check to through it before you get started baking.

Is Angel Food Cake Gluten Free?

Angel food cake is not traditionally gluten free but since the main ingredient in angel food cake is egg whites, it’s easy to make a gluten free angel food cake.

Ingredients in Gluten Free Angel Food Cake

Egg whites – Egg whites are the main ingredient therefor I don’t have an egg-free version at this time.

Powdered Sugar – Adds sweetness.

Granulate Sugar – Adds sweetness and moisture and helps to stabilize the egg whites.

Gluten Free Flour – I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. I don’t recommend Bob’s Red Mill All-Purpose Gluten Free Flour or Namaste in this recipe.

Cream of Tartar – Cream of tartar is used to add volume and stabilize and whiten whipped egg whites.

Vanilla Extract – Use pure vanilla extract.

Almond Extract – Adds flavor. Don’t worry if you don’t’ have any on hand. You can leave it out.

Salt – Flavor enhancer.

If you have any questions, please leave a comment below and I will get back to you.

HOW TO MAKE GLUTEN FREE ANGEL FOOD CAKE

1. Place egg whites in a large mixing bowl; set aside.
2. Sift 1/2 cup powdered sugar and gluten free flour together into a separate medium mixing bowl; set aside.
3. Add cream of tartar, both vanilla and almond extracts, and salt to the bowl of egg whites and beat on medium speed until soft peaks form. About 5-10 minutes.
4. Gradually add the 1 cup of granulated sugar, 2 tablespoons at a time, beating on high until stiff peaks form.
5. Gradually fold in the flour mixture, about 1/2 cup at a time.
6. Gently spoon the batter into an ungreased 10-in. tube pan. Cut through batter with a butter knife to remove any air pockets. Bake as directed.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

Can I make this without almond extract?

Yes, the almond extract is for added flavor and is traditionally used in angel food cake. If you don’t have any on hand you can leave it out.

Can you freeze gluten free angel food cake?

Yes, you can freeze gluten free angel food cake. Let the angel food cake cool to room temperature. Place it in an airtight container before freezing it. It should stay good for 3-6 months in the freezer.

Tips for making gluten free angel food cake

Angel food cake really is a finicky recipe. You’ll want to follow the instructions exactly and not substitute any ingredients.

If gluten free angel food cake is underdone, it will collapse. It’s better to overcook your angel food cake than pull it out of the oven too soon.

I don’t recommend using liquid egg whites because not all liquid egg whites are the same. After the eggs are broken and separated, the whites go through pasteurization which changes the consistency of the egg whites. Some people have good luck with some brands, while others don’t.

When whipping the eggs, keep whipping them until stiff peaks form. Don’t overbeat them.

Don’t grease the angel food cake pan. After this gluten free angel food cake bakes, let it cool for 10 minutes in the pan, then invert the pan onto a plate. As the cake coils, it will shrink away from the pan and settle onto the plate.

Recipes to make with the left-over egg-yolks

You’re going to have 9 egg yolks left after you make this gluten free angel food cake recipe. It’s best to plan in advance if you want to use the egg-yolks.

Here are a few recipes that use egg-yolks:

Gluten Free Key Lime Pie

Chai Crème Brulee

Gluten Free Mug Coffee Cake

Gluten Free Mug Cookie

I don’t personally refrigerate or free yolks due to the risks associated with them possibly going bad.

Did you make this gluten free angel food cake recipe? Please leave me a comment below letting me know what you thought.

Yield: 16

Gluten Free Angel Food Cake

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Light and spongy, this gluten free angel food cake recipe is simple to make and its perfect plain or with berries and whipped cream.

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 20 minutes

Total Time 1 hour 15 minutes

Ingredients

• 1 1/4 cups egg whites (about 9 large eggs worth), room temperature
• ½ cup powdered sugar
• 1 cup granulated sugar
• 1 cup all-purpose gluten free flour (I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
• 1 1/4 teaspoons cream of tartar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°. Place oven rack in the lowest position.
2. Place egg whites in a large mixing bowl; set aside.
3. Sift 1/2 cup powdered sugar and gluten free flour together into a separate medium mixing bowl; set aside.
4. Add cream of tartar, both vanilla and almond extracts, and salt to the bowl of egg whites and beat on medium speed until soft peaks form.
5. Gradually add the 1 cup of granulated sugar, 2 tablespoons at a time, beating on high until stiff peaks form.
6. Gradually fold in the flour mixture, about 1/2 cup at a time.
7. Gently spoon the batter into an ungreased 10-in. tube pan.
8. Cut through batter with a butter knife to remove any air pockets.
9. Bake for 35-40 minutes or until the top is lightly browned and set. Remove the pan from the oven and immediately invert the pan onto a cooling rack. The cake will shrink and loosen as it cools. Completely cool before removing the pan, about 1 hour.
10. If the cake doesn’t separate from the pan after cooling, run a rubber spatula around side and center tube of pan to separate the cake from the pan.
11. Remove cake to a serving plate. Store covered at room temperature for up to 4 days.

Notes

• Angel food cake really is a finicky recipe. You'll want to follow the instructions exactly and not substitute any ingredients.
• If gluten free angel food cake is underdone, it will collapse. It's better to overcook your angel food cake than pull it out of the oven too soon.
• I don't recommend using liquid egg whites because not all liquid egg whites are the same.
• When whipping the eggs, keep whipping them until stiff peaks form. Don't overbeat them.
• Don't grease the angel food cake pan.

Nutrition Information:

Yield:

16

Serving Size:

1 slice
Amount Per Serving: Calories: 102Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 65mgCarbohydrates: 22gFiber: 0gSugar: 16gProtein: 3g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.