By Wendy Stoltz / Last Modified On January 15, 2023

Light and fluffy, this gluten-free angel food cake recipe is simple to make and so delicious! Serve it plain or jazz it up with berries and whipped cream for any occasion...even breakfast!

With my step-by-step photos and tips, you'll make a perfect gluten-free angel food cake every time.

If you like angel food cake, you'll love my collection of gluten-free cake recipes. I recommend my gluten-free pound cake, gluten-free lemon cake perfect for holiday celebrations or this easy gluten-free vanilla cake recipe.

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 valuable information in this post, so please be sure to read it before you start baking the best gluten-free angel food cake! 

WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE ANGEL FOOD CAKE RECIPE

Simple ingredients - This gluten-free angel food cake is made with simple ingredients you most definitely have on hand.

Customizable - You can leave it plain or add your favorite seasonal fruits and whipped cream. You can also use it for making a trifle.

Easy to make for all occasions - This angel food cake is simple to make and is great for breakfast, afternoon tea, or for a special occasion like Mother's Day. 

INGREDIENTS IN GLUTEN-FREE ANGEL FOOD CAKE

Egg whites - Egg whites are the main ingredient therefore I don't have an egg-free version currently.

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.

EQUIPMENT NEEDED FOR THIS GLUTEN-FREE ANGEL FOOD CAKE

10 Inch Cake Pan - I recommend a 10-inch tube cake pan if you have one. The one with a removable inner core is handy as it stops the cake from deflating. 

Handheld mixer - I like to use my handheld mixer to reach the stiff peaks for this recipe. 

If you have any questions about making Gluten-Free Angel Food Cake, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE ANGEL FOOD CAKE

1. Place egg whites in a large mixing bowl; set aside.
2. Sift ½ 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 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 ½ 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.

WHY DOES MY GLUTEN-FREE ANGEL FOOD CAKE FALL OUT OF THE PAN?

It's generally undercooked if it falls out of your pan. Troubleshoot with these reasons: the baking temperature being too low, too short cooking time or the egg whites not being beaten to stiff peaks. 

WHY DOES MY GLUTEN-FREE ANGEL FOOD CAKE COME OUT DENSE?

It could be that you have not mixed the egg whites to stiff peak stage.

WHY DO I NEED TO SIFT THE DRY INGREDIENTS AND HOW MANY TIMES?

Sifting the dry ingredients allows everything to mix evenly. For this recipe you only need to sift the ingredients once. 

TIPS FOR MAKING GLUTEN-FREE ANGEL FOOD CAKE

No substitutes - Angel food cake really is a finicky recipe. You'll want to follow the instructions exactly and not substitute any ingredients.

Cooking time - 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.

No liquid eggs - 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.

Don't overbeat eggs - 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.

DOES ANGEL FOOD CAKE CONTAIN GLUTEN?

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.

WHAT CAN I USE INSTEAD OF AN ANGEL FOOD CAKE PAN?

If you don't have a tube cake pan, use two high-sided nonstick loaf pans and check after 20 minutes if it's done or else cook it for longer, but check regularly. Another kitchen hack I read but haven't tried is to take your regular round cake pan and place a ramekin in the center. 

I don't recommend a Bundt cake pan as it's too intricate for this cake.

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
• Gluten-Free Chai Crème Brulee
• Gluten-Free Mug Coffee Cake
• Gluten-Free Mug Cookie

Continue to Content

Yield: 16

Gluten-Free Angel Food Cake

Print

Light and spongy, this gluten-free angel food cake recipe is simple to make and its perfect plain or jazz it up 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 ¼ 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 ¼ teaspoons cream of tartar
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• ¼ 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 ½ 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 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 ½ 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 the 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce
• 
  Cuisinart Handheld Mixer
• 
  Angel Food 10 inch Tube Cake Pan

Nutrition Information:

Yield:

16

Serving Size:

1 slice
Amount Per Serving: Calories: 88Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 65mgCarbohydrates: 19gFiber: 0gSugar: 13gProtein: 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.