This easy recipe for gluten free angel food cake is a delicious dessert made with egg whites. My recipe to make this light and fluffy cake from scratch without cornstarch is perfect with whipped cream and berries or a sauce. This is the perfect cake for summer baking!
I make this gluten free angel food cake all summer long to serve with fresh summer fruit. This cake is perfect to make the day before a gathering or picnic so you can just slice and serve. I love the golden edges with the light and fluffy inside!
I topped the cake in these photos with my gluten free strawberry rhubarb sauce.
You can find all of my cake recipes here: Gluten Free Cake Recipes
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Ingredients
- Gluten Free Flour
- Confectioner's Sugar
- Arrowroot Powder
- Egg Whites
- Cream of Tartar
- Sea Salt
- Vanilla Extract
- Almond Extract
Instructions
Move your oven racks to the lowest height. Preheat your oven to 350 degrees. Do not grease your tube pan!
Sift and then whisk together gluten free flour, 1 cup confectioner's sugar and arrowroot powder in a mixing bowl. Set aside.
In the bowl of your stand mixer on medium speed whisk together egg whites, cream of tartar and sea salt until light and foamy. Add the vanilla and almond extracts. Increase the speed of your mixer to medium-high and whisk the mixture until the egg whites have increased in volume and are thickened.
Add 1 cup of confectioner's sugar gradually and whisk until a stiff meringue forms. You can check this by removing your whisk attachment and seeing if you have peaks that don't fall.
Fold in the flour mixture using a spatula.
Spoon the cake batter into your tube pan. Do not grease your tube pan!
Bake at 350 degrees for 40-45 minutes. The cake will be lightly browned, the top of the cake will look dry and slightly cracked and will spring back when you touch it when it's done.
Remove the cake from the oven and invert the tube pan either on its legs or over a bottle.
Cool your cake for at least one hour and then using a knife go around the edges of the pan to remove the cake from the tube pan.
Serve your cake with whipped cream and berries or my Strawberry Rhubarb Sauce.
Supplies
Frequently Asked Questions
No, they typically have wheat flour in them and are not gluten free. It's always important to read the ingredients and check to see what else is processed with food to make sure they are truly gluten free.
This recipe is really simple to make, so it's a great option if you need a light and fluffy cake.
I don't suggest using a bundt pan for this recipe. An angel food cake pan is inexpensive and totally worth having. You will need to run a knife around the edge of the pan to get the cake to release. Using a bundt pan with it's intricate edges makes that really hard (and frustrating).
I prefer a two piece angel food cake pan. They cost a bit more, but I think it's worth it to spend more for a pan that makes getting your cake out really easy! For the two piece pan you can run a knife around the edges to release the sides and then run a knife along the bottom of your cake to get the second piece off. You are left with a nice clean edge and no fighting to get your cake out of the pan.
Gluten free angel food cake can dry out really easily, so I suggest as soon as the cake cools you either wrap it in plastic wrap or cut it into pieces and store it in a sealed bag or container.
The cake can be left out on the countertop for a couple of days, but then after that it needs to go in the refrigerator to be stored up to a week. To freeze the cake, wrap the pieces in tinfoil and then place in a sealed bag or container and freeze for up to a month.
More Recipes You Might Enjoy
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Gluten Free Angel Food Cake
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free angel food cake is a delicious dessert made with egg whites. My recipe for make this light and fluffy cake from scratch without cornstarch is perfect with whipped cream and berries or a sauce. This is the perfect cake for summer baking!
Ingredients
1 cup Gluten Free Flour
1 cup Confectioner's Sugar, sifted
2 Tbsp. Arrowroot Powder
11 large Egg Whites
1 ½ tsp. Cream of Tartar
¼ tsp. Sea Salt
1 ½ tsp. Vanilla Extract
½ tsp. Almond Extract
1 cup Confectioner's Sugar, sifted
Instructions
Move your oven racks to the lowest height. Preheat your oven to 350 degrees. Do not grease your tube pan!
Sift and then whisk together gluten free flour, 1 cup confectioner's sugar and arrowroot powder in a mixing bowl. Set aside.
In the bowl of your stand mixer on medium speed whisk together egg whites, cream of tartar and sea salt until light and foamy. Add the vanilla and almond extracts. Increase the speed of your mixer to medium-high and whisk the mixture until the egg whites have increased in volume and are thickened.
Add 1 cup of confectioner's sugar gradually and whisk until a stiff meringue forms. You can check this by removing your whisk attachment and seeing if you have peaks that don't fall.
Fold in the flour mixture using a spatula.
Spoon the cake batter into your tube pan. Do not grease your tube pan!
Bake at 350 degrees for 40-45 minutes. The cake will be lightly browned, the top of the cake will look dry and slightly cracked and will spring back when you touch it when it's done.
Remove the cake from the oven and invert the tube pan either on its legs or over a bottle.
Cool your cake for at least one hour and then using a knife go around the edges of the pan to remove the cake from the tube pan.
Serve your cake with whipped cream and berries or my Strawberry Rhubarb Sauce.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
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