If you’re looking for a delicious, gluten-free 4th of July dessert or patriotic red, white and blue dessert look no further! This gluten-free angel food cake roll is filled with a luscious cream cheese and berry filling.
This red, white and blue dessert is one of my all-time favorite gluten-free desserts! It’s perfect for Memorial Day, the 4th of July, Canada Day or any day.
I often make it with just strawberries and raspberries for everyday occasions. However you make it, it’s a crowd-pleaser that won’t last long!
This gluten-free cake roll is based on my long-time favorite gluten-free angel food cake recipe, much like my gluten-free strawberry cream cheese trifle.
Instead of baking the cake in a traditional tube pan, you bake it in a cake roll pan. The baked cake is rolled up in a thin dish towel as it cools and then unrolled and filled with a delicious whipped cream cheese and berry filling.
Tip: You’ll need a cake roll pan instead of the traditional tube pan to make the angel food cake for this dessert.
How to Make Gluten-Free Angel Food Cake
You can find the full instructions and video on how to make the cake in my gluten-free angel food cake post.
- Place the egg whites in the bowl of a stand mixer. Beat on high until starting to foam then add the salt and cream of tartar. Add the vanilla and almond extract and continue whipping on high speed.
- Add the granulated sugar slowly, about 1 tablespoon at a time to the egg whites while they are whipping.
- Continue whipping until stiff peaks form.
- Slowly fold in the dry ingredients 1/3 at a time with a spatula. Do this carefully and slowly so you don’t deflate the egg whites. (This is the key to good angel food cake.) Scoop into the prepared pan and smooth evenly.
Tip: Room temperature egg whites work best for this recipe. After separating, allow them to sit at room temperature for at least 30 minutes.
The creamy filling is a match made in heaven for the light and airy angel food cake. You can add any kind of berries you like to the filling. I also recommend saving some berries for topping the decorated cake.
More Gluten-Free Dessert Recipes
Gluten-Free 4th of July Dessert
Ingredients
For the Angel Food Cake:
- 1 1/2 cups egg whites from 10-11 large eggs
- 3/4 cup gluten-free 1:1 baking flour
- 1/4 cup cornstarch
- 3/4 cup powdered sugar
- 3/4 cup + 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup powdered sugar for dusting the cloth to roll up the cake
For the Filling:
- 1 8 oz package cream cheese
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 1 1/2 cups raspberries
- 1 1/2 cups blueberries
- 1 1/2 cups strawberries diced
Instructions
For the Angel Food Cake:
- Separate the egg whites and allow them to sit at room temperature for at least 30 minutes. Line the bottom of a 10x15x1 cake roll pan with parchment paper. Do not grease.
- Preheat the oven to 350. In the bowl of a food processor, process the flour, cornstarch and powdered sugar together until smooth, about 30 seconds. Set aside.
- Process the granulated sugar slightly, about 5-7 pulses. You don’t want to turn it into powdered sugar, just a little finer than it is normally. Set aside.
- Place the egg whites in the bowl of a stand mixer. Beat on high until starting to foam then add the salt and cream of tartar. Add the vanilla and almond extract and continue whipping on high speed.
- Add the granulated sugar slowly, about 1 tablespoon at a time to the egg whites while they are whipping.Continue whipping until stiff peaks form.
- Slowly fold in the dry ingredients 1/3 at a time with a spatula. Do this carefully and slowly so you don’t deflate the egg whites. (This is the key to good angel food cake.) Scoop into the prepared pan and smooth evenly.
- Bake at 350 for 30 until lightly golden. Meanwhile lay out a clean thin dishcloth or floursack towel. Generously sprinkle the powdered sugar over the dishcloth in the shape of the cake roll.
- After pulling the cake out of the oven use a knife or spatula to pull it away from the edges. Immediately roll up starting at the short end, WITH the towel inside. Let cool completely at room temperature for 1-2 hours.
For the Filling:
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla beat on low until combined. While beating on low, slowly pour in the whipped cream. Once the cream has been added beat for 3-4 minutes until it forms stiff peaks.
- Carefully unroll the cooled cake. Leave it on the towel while you spread with half of the filling and top with half of the berries. Carefully roll back up (without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries.
- Serve and enjoy! This cake is best eaten within 24 hours of making it.
This recipe is amazing! The instructions were so helpful and easy to follow. I have made this three times and it turns out perfect every time.
Aww, thank you, Melissa! We’re so pleased to hear the instructions were clear and helpful. It means a lot to us that you loved the recipe enough to make it three times now!