Gluten-Free Angel Food Cake! The best-tasting angel food cake you’ll ever eat. Light, fluffy and perfect for your favorite desserts. Nobody will ever guess it’s gluten-free!
UPDATED April 2018: This is still my go-to recipe for angel food cake! People are always amazed this is gluten-free. I like using it in desserts like trifle or serving it on it’s own with berries and whipped cream. I’ve updated the recipe the way I’ve been making it lately with easier-to-find ingredients. Enjoy!
To me, angel food cake is more than just a vehicle for strawberries and cream.
Angel food cake is what my Mom and I would make for birthdays every year. She would mix sprinkles into the batter and top it with my Grandma’s 7-minute frosting.
If you’ve never had 7-minute frosting, imagine a cross between a fresh marshmallow and whipped cream. It is pure heaven on fluffy angel food cake!
Angel food cake is also what gets broken up to make my very favorite Gluten-Free Strawberry Trifle. That trifle is probably my favorite summer dessert of all time.
Every year my husband’s Grandma would make cherry and whipped cream fruit filled angel food cake for my mother-in-law’s birthday. I dearly love that cake too!
And though it be humble, I do love the classic angel food cake with strawberries and whipped cream.
Since angel food cake is the key to so many favorite desserts, I need to have perfect gluten-free angel food cake in my life! This recipe is the one.
Since angel food cake gets it’s structure from egg whites, it is really easy to make gluten-free. It is moist and light with great height and flavor. I actually love this cake because it tastes a little more special than the regular box cake everyone is used to eating.
You can tell this cake is made from scratch, making it extra delicious. But nobody will ever guess it’s gluten-free.
Since there are a few steps I’ve made a visual tutorial for you all. I hope it is helpful!
1. In the bowl of a food processor, process the flours and powdered sugar together until smooth, about 30 seconds.
2. Sift the flour/powdered sugar mixture into a bowl and set aside.
3. 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.
4. Place the egg whites (that should have sat at room temperature for at least 30 minutes) in the bowl of a stand mixer. Add the salt and cream of tartar and beat until starting to foam.
5. Add the vanilla and almond extract and continue whipping on high speed.
6. Add the granulated sugar slowly, about 2 tablespoon at a time to the egg whites while they are whipping.
7. Continue whipping until stiff peaks form.
8. Slowly fold in the dry ingredients ¼ a cup 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!
9. Scoop in a ungreased, 10-inch round pan.
10. Bake at 350 for about 45 minutes until lightly golden. Immediately invert pan onto a cooling rack when you remove it from the oven. Cool completely then run a knife along the edges of the pan and carefully plate the cake. Enjoy!
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Perfect Gluten-Free Angel Food Cake
Ingredients
- 1 ½ cups egg whites, from 10-11 large eggs
- ¾ cup gluten-free all purpose flour
- ¼ cup cornstarch
- ¾ cup powdered sugar
- ¾ cup + 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 ½ teaspoons cream of tartar
- 1 tablespoon vanilla
- ¼ teaspoon almond extract
Instructions
- Separate the egg whites and allow them to sit at room temperature for at least 30 minutes.
- 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 ⅓ 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 a ungreased 10-inch round pan.
- Bake at 350 for about 35-40 minutes until lightly golden. Immediately invert pan onto a cooling rack when you remove it from the oven. Cool completely then run a knife along the edges of the pan and carefully plate the cake. Enjoy!
Recipe Notes
Recipe Source: Inspired by King Arthur Flour
Bri says
This turned out great! I separated the batter into two separate 6 inch pans. I also swapped arrowroot powder for baking powered and it worked just as well.
Vika says
Can I use a springform pan, or does it have to be a pan with a hole in the middle like the picture?
Erin Collins says
Unfortunately a springform pan won’t work for this recipe! An angel food cake tube pan is necessary for the structure of the cake.
Lee Ann Norris says
Can you substitute something for corn starch? I’m allergic to corn. Thanks!
Erin Collins says
You could try potato starch! (Be sure it’s starch and not potato flour.)
Maria says
This cake is absolutely amazing!! First time making angel food cake so I was a little nervous- this recipe is easy to follow and DELICIOUS! Nobody could even tell it was gluten free!
Chelsea says
Can this be done in a Bundt pan?
Also, where is the recipe to that amazing sounding frosting ?! Thank you!
Erin Collins says
Unfortunately this won’t work in a bundt pan! The sides aren’t tall enough and the cake won’t inflate enough. Sorry about that!
Katy Dean says
OMG. This is my family’s new favorite cake. So light and so tasty. Fresh fruit and a touch of whipped cream made for a decadent dessert. We will be making this delightful cake again, soon!
Erin Collins says
I’m so glad you enjoyed it! Thanks for the comment 🙂
Chandra says
Hello! the angel food sounds yummy but I’d really love your grandma’s 7 min frosting♥️Sounds yummy!
Jayme says
I can’t wait to try this!! Quick question, can I use egg whites from a carton? I don’t know what I would do with that many leftover yolks. If not maybe I can make a lemon curd!
Erin Collins says
Yes you can use egg whites from a carton! Many people have made this with egg whites from a carton with good results. I hope you like the cake! 🙂
Tammy says
Amazing thanks for the great recipe!! Would post a picture but not sure how to attach.
katie Peterson says
Hi Erin!
My boyfriend is gluten free and I’d like to make a mini version of this to share with him. any advice for following this recipe but baking in a cleaned and repurposed tomato tin? I guess i’d halve the recipe, and be sure to fill the tins with enough headspace to allow for turning over. Maybe id need a small piece of parchment on the bottom since i won’t be able to lift away the sides like a normal angel food pan? any other advice for me?
Bev Brown says
Hi Katie. This cake can be baked, cut and frozen. How about surprising him with a whole angel food cake so he can slice pieces and freeze for future meals? Wonderful recipe. Delicious cake!
Erin Collins says
Thanks for the tip Bev!
Cheryl Bennett says
Can I use Cup 4 Cup flour or should I buy the brand you recommended?
Erin Collins says
Cup 4 Cup will work great! That’s a good blend too.
Melissa Hill says
This gluten free angel food cake was amazing. I made a couple of modifications based on food allergies, I substituted tapioca starch for the corn starch, and left out the vanilla and used 1 tsp of almond extract. The cake turned out perfectly, was perfect texture and tasted delicious!
Alexandra says
Hi Erin,
Thank you for sharing your recipe!
Quick question: can I use bakers sugar instead of processing white granulated sugar, or do you think bakers sugar is too fine?
Thanks!
Erin Collins says
Baker’s sugar will work great! Just not powdered sugar. I hope it turns out for you!
Mindy says
This is a great angel food cake. This is my husband’s favorite but we have not had it since my daughter went GF. This was perfect. My husband is so happy to have his favorite treat back. We made a strawberry and blueberry compote, cut the cake in half horizntally, and drizzled te middle with the compote. It was amazing.
Sara Burns says
I can’t use white sugar. Do you know if coconut sugar would substitute for this recipe. I miss my grandmother’s angel food cake and would love to have it again.
Erin Collins says
Unfortunately this recipe will only with with white sugar. The texture won’t turn out with coconut sugar!
Sarah says
Would this work with just a hand mixer? I am not a baker and don’t have a stand mixer.
Erin Collins says
Yes! You’ll need to use a very large bowl and be sure to mix for long enough to get the right consistency.
Stacia says
This is a great recipe. I used Compliments gluten free flour in the recipe. I will make it again.
Megan Cofield says
AMAZING! This was my first try at angel food cake and it turned out perfect! You would NEVER know it was gluten free too! Happy people all around! Saving this!
Kimberly says
This cake came out amazing! I used Bob’s Red Mill 1 to 1 gluten free Baking Flour. I have had Celiac disease for almost 2 years, and I have only attempted to bake a few things gluten free. Since they never come out good, I have avoided it for the most part. This angel food cake is great – I tastes like the ones I used to make with gluten. Thank you for this recipe! My 12 year old son loved it too, and he doesn’t usually like any type of cake.
Lauren says
So good! Thank you! I will never buy another frozen gluten free angel food cake from the grocery store. I used King Arthur all purpose baking mix. Followed recipe exactly. Husband and friends who are not celiac were just as happy as I was.
Sherrie says
Your recipe is amazing! Made this today for my daughter’s 19th birthday. Angel food cake is her favorite and she hasn’t had it since being diagnosed with celiac disease a little over a year ago. This is the BEST angel food cake I’ve ever had!
Thank you!!!!
Karleen Bardal says
Dear Erin:
I am so happy to have found you as a resource online. The first recipe I tried was the pizza dough. Then the angel food cake. Both recipes are turned out great. The recipes are well explained and easy to follow. You are obviously very bright, articulate and talented in your field. I (grew up in a Ukrainian farm family of cookers, creators and canners!!) and I feed a house full with allergies and now gluten intolerances and celiacs. Finding specialty recipes for those with celiacs/allergies/intolerances that consistently turn out well, that are easy to follow and are also adaptable is an anomoly. You are simply outstanding and I am so grateful to have you as a resource. Thank you.
Christina R says
This was delicious! You would have NO idea that it was GF. Awesome recipe.
Erin Collins says
I’m so glad it turned out for you! 🙂
Susan Tibbetts says
Can you substitute Monk fruit sweetner/sugar for the regular sugar?
Erin Collins says
I don’t think that will work unfortunately!
Lois says
Love, love, love this cake.
Deby Petz says
[email protected]. Deby loves this recipe 5 stars As it was excellent! Flaky, light, & fresh daily! Lasted several days as well also!
Linda McLean says
Recipe #3 of Erins’ that I have tried …. all three 100% perfect flavor, texture, representation of ‘real food.’
When looking for a specific GF recipe, I will definitely continue to try your recipes first!
Erin Collins says
I’m so glad you like the recipes! Thanks for the comment!
Ellen says
Made this for my dad today for Father’s Day – after many years of boxed Angel Food cake mixes (both GF and non-GF) this was the first time I’ve ever attempted one from scratch. I used the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, and served it with whipped cream and strawberries – it turned out practically perfect in every way! I’ve never left a review for a recipe before, but I’ve also never had a gluten free baking endeavor go as well as this one did. Will be bookmarking this for future use, and am looking forward to trying some of your other recipes!
Elizabeth says
This came out absolutely perfect! It tastes amazing too! I didn’t need to make any changes for high altitude and I used the Cup4Cup brand gf flour and followed your recipe exactly. Thank you so very much for this recipe! It’s definitely a keeper!
charlie says
Hello, just wondering if it is descry that I use an angle food cake pan to bake this cake in? Or can. bake it in a regular round baking dish?
Thank-you,
Charlie
Erin Collins says
This cake will only work in an angel food cake pan unfortunately!
Trish F. says
A friend of mine has multiple food sensitiviies,, including gluten and corn. I have a workaround solution for the confectioner’s sugar. Can you tell me what the 1/4 cup of corn starch does in this recipe? Can you offer any substitutions? I’d love to make this for her. Thank you.
Erin Collins says
The cornstarch creates a lighter flour blend so you have a light and fluffy cake. You can substitute another starch like potato starch (not potato flour) or tapioca starch if you like.
Christine says
This cake is beyond tasty!! It’s light and airy and the flavor is perfect! I made this cake after I tried a different recipe. It was easy to make and after running a plastic icing spreader (the long narrow type) I turned the cake over and the cake just jumped out! No issues!! I served it with macerated strawberries and whipped cream. I seriously could have eaten at least half the cake!! My hubs loved it too. I sent a pic to my daughter and my granddaughter was jealous that we had it and they didn’t. During this pandemic, I have been baking to tame my stress level. When I can go visit them 3 hours away, I will make another cake and give the entire cake to her. I’m the on,y one with Celiac Disease but my granddaughter loves everything I make and doesn’t think using wheat flour would make it better. This cake will be made the rest of my life as the only angel food cake that has it all!! Thank you for the recipe!! I used Better Batter Gluten Free Flour and it worked beautifully!! They are making another flour that doesn’t contain the top 8 allergens.
Theresa Capri says
I am going to try to make this again. I have made a number of angel food cakes, but this was my first gluten free attempt. I admiringly pulled it out of the oven after 37 minutes, the delectable smell wafting through the house, inverted it, my heart swelling in awe, and rushed outside to tell my husband that I was sooo excited because this was the most beautiful angel food cake I had ever made, It had risen about 2 inches above the top of the pan and was perfectly golden fluffiness. When I came back upstairs to admire it again, my pride was deflated when I saw it had shriveled up, hanging around the neck of the bottle used for inverting….it fell out of the pan! I always check for absolutely no specks of grease/oil on the angel food cake pan. I did use the rice flour/tapioca starch/potato starch as noted at the bottom of the recipe in place of corn starch and gluten free flour. I did 1 tsp vanilla and 1 tsp almond extract. Despite this falling out of the pan, the taste was really good, I will honestly say though, it was the best laugh I had all day. If it would just have stayed in the pan, it would have been perfect and a 5 star. I will try this again and report back if I have a different outcome.
Toni says
Can you use almond or another lower-carb flour?
Erin Collins says
Unfortunately almond flour won’t work. Neither will coconut flour because they both have fat which will prevent the cake from setting up properly.
Emily says
Can you use a 9×13 pan for this recipe? I don’t have an angel food cake pan just because I don’t make it enough to warrant buying one.
Erin Collins says
You actually have to have an angel food cake pan for this recipe. It needs the sides and shape of the pan to rise properly, even a bundt pan won’t work. Sorry about that!
Ann says
I have never left a review, although I use the internet extensively for recipe ideas. But I had to for this recipe. Sooo delicious! Light, springy, PERFECT angel food cake. And GF! I used Bob’s Red Mill 1to1 and not 3v3n the Non GF eaters in the house could tell the difference. Thank you!
Erin Collins says
I’m so glad it turned out for you! Thanks for the comment 🙂
Molly says
All I could find at the store was GF All Purpose Baking Mix. With this work in substitution of the GF All Purpose Flour?
Erin Collins says
Unfortunately that won’t work here. Baking mixes have lots of other added ingredients which could throw off the recipe. Sorry about that!
Wendy says
Recommend this recipe. Straight forward instructions and great results. Everyone loved it and couldn’t believe it was gluten free.
Madi says
Is it okay to leave out the almond extract?
Erin Collins says
Yes that is totally fine!
Bonnie says
I made this for my dad’s 92nd birthday.. I used King Arthur All Purpose GF Flour and egg whites from carton. I used a sifter instead of food processor to blend flour, cornstarch and sugar. I might run it through sifter two-three times next time. ( I used sifter because I was lazy and didn’t want to dirty/clean food processor). Also, used hand mixer to whip egg whites.. Great cake, I would make again.
Deanna says
Made this for the first time today. My daughter was diagnosed with gluten intolerance a few years back and we have all missed angel food cake. This cake came out perfect! It was light and fluffy and tasted fantastic! We enjoyed it with homemade chocolate whipped cream and some fresh strawberries. Thank you for such a great recipe!
Erin Collins says
Chocolate whipped cream sounds delicious! So glad you enjoyed it 🙂
Nancy says
Hello Erin,
So glad I found your recipe! You’ve probably heard gluten free journeys from many people so I ‘ll spare you. I do wish we were friends ( and I get a cake as a gift) you’re a super sweetgal. I wish I had this 20 + years ago! Keep up the good work and thanks for all you do!
Deborah Lefebvre says
I can hardly wait to try this! Newly diagnosed I’m looking for GF versions of everything … and like you, this was the birthday cake from my childhood except we had it frosted with chocolate whipped cream. Thank you.
Shelly says
Delicious! Thank you for this recipe. The cake was high, golden brown, and tasty. This recipe is a keeper. I did use egg whites from a carton.. The only ingredient was egg whites, no colors, preservatives, or any other additives.
Thank you!
Linda says
I would love to make this recipe, but I only have an electric hand mixer , not a standing mixer. The hand mixer worked fine when I was making cake mix angel food cakes, but I am wondering if it will work in this instance? Any alterations to your recipe that I should make if using a hand mixer?
Erin Collins says
Yes a hand mixer will work fine! As long as you get the egg whites to the right consistency everything should be the same. Good luck!
Hannah says
Can you tell me what you mean by “11/2 cups of egg whites”? Is that a typo? Do you just mean 2 cups of egg whites?
Erin Collins says
It means 1 + 1/2 cup egg whites. I hope that makes sense!
Christine says
This recipe is perfect for my family because we need gluten free & dairy free. This is my second time serving this cake & everyone loves it! It is even popular with those who do not have any dietary restrictions.
Erin Collins says
I’m so glad to hear that! Thanks for the comment!
Pat says
This is just mind blowing it is soooooo good! No one has any idea that it is a gluten free cake! I just finished “cutting” my second Angel Food Cake out of the tube pan and this one came out with a few little problems unlike the first one. The cake came out super easily but this time it has sunk in on one side of the top (the bottom when filled over on the serving plate) and there are a couple of deep gouges on the sides. Just wondering if there is remedy to these problems. Now saying all this, makes no difference to me! I will eat it and serve it regardless! . I make a lemon/whipped cream topping to go with it.
Pat says
I am absolutely thrilled that this cake recipe worked out! My husband and I just looked at one another with big grins on our faces after tasting our first Gluten Free Angel Food Cake. I have recently been diagnosed with Celiac Disease and quickly realized that I will be facing a few bumps in the road. I will certainly be checking out any and all of your recipes! Thanks so much!
Michelle Hall says
Fantastic! Yummy and light. Perfect for my gf family.
Carolyn says
This is my go to cake recipe!! Even my non-gluten free friends say it’s the best Angel Food cake they ever had and request It all the time. It truly is perfect every time.
Erin Collins says
I’m so happy you love it! Thanks for the comment 🙂
DJ says
Is it really 1 TABLESPOON vanilla or 1 teaspoon? Thanks
Beth says
This recipe turned out amazing. I couldn’t find my tube pan since my move so I used to glass bread pans. They cooked evenly, but the recipe was too much for the two pans.
Linda Tanzini says
I make my own rice flour mix. Does the cake require any xanthan gum? Have never attempted angle cake but can’t wait to try! Also I assume this fits into regular size angle food cake pan? Thanks, Linda
Erin Collins says
This cake doesn’t require xanthan gum since it gets most of its structure from eggs. So the rice blend should work!
Meagan says
Made this recipe last night and it’s fantastic! However, my question is regarding the calories… it says 199 per serving, but how much is one serving? The whole cake? 1/8th of the cake?
Erin Collins says
That is for 1/8 of the cake! I’m so glad the cake turned out for you!
Shirley says
I don’t have an angel food pan. Can I use several loaf pans? What would my baking time be?
Thanks
Liz says
Hello! I had a craving for angel food and this did not disappoint! However, my cake came out of the pan about 3 minutes into cooling and smooshed itself ☹️ Any tips, tricks, or suggestions to prevent this? Followed the recipe, didn’t grease… any help appreciated.
Thanks!!
Vanessa says
Thanks for sharing! Does it keep long?
Suzanne says
This looks so good! Does it lose any of its volume after a time?
Erin Collins says
When it initially comes out of the oven it will loose a little volume the first 5 minutes. But that is pretty normal for angel food cake!
Holly M says
This is the second time I have made this recipe, turns out great! Tastes just like regular angel food cake.
However this time, I got in a hurry and didn’t follow the directions and mixed the sugars, flour, cornstarch, salt and cream of tarter all together, but I didn’t use it (yet)! wondering if you have a recipe that I can use this combination with so I don’t waste it. Thanks for your help
Erin Collins says
I’m so glad it turned out for you! 🙂 I use the flour I’ve linked too in the recipe in many other recipes! Try my banana bread https://meaningfuleats.com/the-best-gluten-free-banana-bread/ or my chocolate chip cookies https://meaningfuleats.com/the-best-gluten-free-chocolate-chip-cookies/
Tina says
i want to use this receipe for my gluten, diabetic dear friend, with that said, what can i use for sugar replacement as well as powdered sugar replacement, this way of baking is new to me.
Elaine says
I don’t have a food processor, if I skip this step will the cake turn out ok?
Erin Collins says
Yes it will still work!
Emily says
Hello, wondering if this recipe would be transferable to a mini muffin tin? Thanks in advance 🙂
Erin Collins says
I haven’t tried that so I couldn’t say for sure! Sorry about that!
Angela says
Do you know how to change the recipe into a keto friendly recipe? I’m specifically asking about the flour. Is there a combination of almond flour/coconut flour or something else that could be used?
Erin Collins says
Hi Angela! Unfortunately I don’t know how to make this keto. Sorry about that!
Dee Dee Estes says
Oh my goodness – best gluten free cake I’ve made. Thank you so much for the recipe and videos!! We served it with blackberries, raspberries and fresh whipped cream.
Cynthia M Alexander says
My son is making the angel food cake for my birthday. We had problems at first trying to figure out what flour to use. The recipe say All Purpose gluten-free flour, but the link for Bob’s Red gluten-free flour is 1 for 1 Baking gluten-free flour. There is both kinds. The All Purpose has nut flours in it. We are going to use the Baking gluten-free flour. Hope it turns out ok.
Kelly says
Are you SURE you don’t grease the pan? That seems scary not to. 🙂
Thank you!
Denna Hintze says
Hi, Kelly. Do NOT grease it. The reason being is that the cake has to crawl up the sides of the pan and stick during baking. If it doesn’t, you’ll get a flat something-or-other! The cake is to light and airy that you won’t have a problem ‘unsticking’ it from the sides when it is done and cooled. I hope this helps!
Dana says
Want to know how much someone loves you?? Ask them to make you this cake without a stand mixer! WHEW!! LOL Smells wonderful, can’t wait to taste it!
Jorge Ruiz says
Hello I am looking for a gluten free cake and i loved this recipe , i just have one question , could I substitute cornstarch with something else ? My friend , the person that I’m trying to make this cake is also allergic to corn so o don’t know if I could make this or no 🙁
Tammie says
This is a wonderful recipe! I will definitely be making this again. I used King Arthur gluten-free all purpose flour and followed your revised recipe. Thank you!!
Smelly M says
A lot of people with celiac disease also have a corn allergy. Very common. Myself included. So many Gf recipes call for cornstarch…I never know what to replace it with. Maybe you can help. I have passed up so many recipes b/c of not knowing what to use instead..
Thank you…
OMG! That Angel food cake looks amazing!!
Lyndsi says
Do you have a link for your 7 minute frosting or is that a family secret? Thanks so much!!
Darissa says
This was so great! Thank you for the wonderful recipe. We ate it all in one night for my daughter’s 19th bday!
Dailenea Heffron says
Perfect recipe! I just baked my cake and ate a slice plain and it was so soft, light, and tasty! Better than gluten filled.
Erin Collins says
Yay! That’s the best compliment. Glad it turned out for you 🙂
Aliess says
Thank you, Erin! My Mom used to make Angel Food cake often for my Birthday parties as a kid. Once she also made it for New Year’s Eve to go with Chocolate Fondue. Honestly I don’t know if I’ve ever made one! I’m excited to make a delicious gluten free one in honor of my Mom for New Year’s. 🙂
Erin Collins says
Angel Food Cake with fondue sounds delicious! I hope it turns out great for you 🙂
Michelle says
How big is the cake?
Louisa says
What if you don’t have a food processor?
Will a mixer do the trick?
Emily says
Hello!
I was wondering if you know if this can be transferable to cupcakes? And if so, what the temp and time would be? Thank you!!
Christina says
What if I wanted to make one with no rice, no corn, and no potatoe? Can I use tapioca and oat flour for the gluten free flower and arrowroot for the corn starch? Or should i use tapioca starch in place of corn starch?
Lisa R says
For us folks who can’t eat egg whites, might there be an alternative?
Nathan Collins says
There isn’t anything that will work in place of the egg whites unfortunately!
Michelle says
Do you think tapioca or arrowroot flour would work as a substitute for cornstarch?
Paul says
Loved this cake! Question, I would like to make it less sweet and put a sweeter topping on it. If I cut back on the sugar, do I need to add extra dry ingredients like GF flour?
Thanks
Madison says
I am so excited about this recipe. You serious can’t even tell this is gluten-free. Definitely a favorite summertime dessert.
Mackenzie says
My mom always inverted angel food cake onto a wine bottle to that it would not deflate at all.
I am so excited to try this recipe!!!!!
Meredith says
I made this since I have chickens and did not know what to do with all the eggs, LOL! My daughter picked this recipe. I used Bobs Red Mill 1 for 1 GF flour and it turned out great EXCEPT i had a hard time getting it out of the ungreased bundt pan. Otherwise, besides it looking terrible, tastes great and not even GF.
Joyce Stewart says
Would the gluten free recipe for the angel good cake work as a jelly roll rather than the cake?
Erin Collins says
Unfortunately I don’ think so! I’ve never tried that before.
Sheryl Bullock says
I believe this was my very first attempt at making a gluten-free cake. I used the egg whites in the carton, followed the directions exactly, and the cake turned out great. I do not have an angel food cake pan so I used two different sizes of spring form pans which meant I needed to adjust the baking time a little. I got great results. I cooled the cakes upside down as directed. The cakes pulled away from the sides of the pan easily when completely cool and were easy to transfer to cake plates. I should note that while the cakes rose, they didn’t rise a huge amount. Even so, they came out light, airy and nicely browned. Be careful not to overbake.
Erin Collins says
Thanks for your feedback! Glad it worked out for you! 🙂
Bethany says
The BEST!! I also used carton egg whites, it was fantastic. I impressed my self 🙂 First time making angel food cake. Needs no topping.
Patricia Kelley says
I’m in the middle of making your GF angel food cake with all purpose gf flour. Your recipe calls for corn starch but the instructions does not have corn starch in it any. Probably won’t get my answer very soon, huh?
Erin Collins says
So sorry! You add it along with the flour in the food processor.
Connie says
Angel food cake is my boyfriend’s favourite cake. I’m going to make this for his birthday this Sunday which is also Father’s Day. Do you use organic cane sugar as the granulated sugar? And do you make your own powdered sugar from organic cane sugar? Look forward to your reply!
Erin Collins says
I use regular powdered sugar from the store. I’ve never been able to get it quite as fine homemade! I hope he liked the cake! 🙂
Sam says
Where does the cornstarch fit in? I have liquid cornstarch
Erin Collins says
That won’t work unfortunately!The cornstarch is used to lighten up the flour mixture.
mickey says
Made this for my daughter in law, who absolutely loved it. Can i use liquid egg whites?
Kelly says
Has anyone ever used egg whites from the carton?
Krista says
How long will it take for the eggs to form peaks? Feels like forever!
Nathan Collins says
It usually takes 5-10 minutes depending on your mixer! I hope it turned out 🙂
Barbi says
I use this recipe all the time. I love it. I’ll stick with the original because I’m allergic to corn. Thank you so much for having gf recipes that actually work and taste good. You are my go-to site for my gf lifestyle.
Erin Collins says
I’m so glad you love the cake! Thanks for the comment 🙂
Amy says
Do you think I could replace the rice flour with coconut flour?
Erin Collins says
Hi Amy! Unfortunately I don’t think so – coconut flour has really unique properties and easily makes things dry. Oat or sorghum flour would be the best substitutes. Are you trying to make it grain-free? I would try arrowroot powder if so.
Amy says
No, I’m just trying to avoid a trip to the store and use what I have in the house 😉 But thanks for the heads up re: coconut flour!
Also, what’s your favorite kind of “all purpose” blend for gluten free baking? I’ve been using bob’s, but find it a little gritty and dry sometimes.
Amy says
Haha. Maybe I should’ve poked around on your site a bit more. Found your recipe for all purpose blend. Can’t wait to try it!
Cindy says
what a wonderful recipe. this is my daughter’s favorite birthday cake. thanks so much.
Ashlee says
Hi, and thanks for the great recipe! I followed it as written, except that I had to substitute sorghum flour for the brown rice flour (I live in Hawaii, and some things are just hard to find in a pinch). It came out great. Really delicious. The only thing–after allowing the cake to cool upside down on a bottle for an hour and then separating it onto a plate, there was 1/4″ hard gelatinous/plastic-like layer at the bottom (now the top). It came right off but was the weirdest thing. I tasted it, and it was sweet–kinda tasted like the cake but in plastic-y form. Do you know what this is or what I might’ve done wrong? Like I said, the cake is delicious and wasn’t affected at all (so it seems)–I’m just confused by the plastic ring.
Josie says
I made this today (my first time ever making angel food!) and it was AWESOME! Like the previous commenter, I used carton egg whites, but unlike her mine turned out fine! Maybe different brands act differently? I just checked my carton and it does say they’re not recommended for angel food, but I couldn’t tell a difference from fresh when I was whipping them. I could have gotten them a little stiffer, but that was my fault, not theirs. 🙂 The cake still turned out great. I served it with the first strawberries of the season and it tasted just like I remember from when I was still eating gluten. Delicious, and definitely a keeper! Thank you!
Erin Collins says
Thanks Josie! What brand of egg whites did you use? I’m glad it turned out for you!
Ashley says
I made this cake! My family loved it. My aunt is gluten free so I made this for everyone to enjoy on Easter Sunday. You cannot use liquid egg whites. It says so on the carton. I used them on saturday night and I almost had a nervous brake down because my cake came out horribly wrong. I had never made an angel food cake before or eaten one so I had no idea what it was supposed to be like. I had to wake up super early on Sunday to make it with fresh egg whites. Separating egg whites is fairly easy and kind of fun, so don’t be scared. I would give this recipe five stars. Very delicious.
Erin Collins says
Thanks Ashley! I haven’t tried it myself with the carton egg whites so I’m glad you reported back about this! I’m glad you tried it again and it worked out!
Grtchen B Morrison says
We have made this twice now. The first one was cooked in a preheated 350-degree oven for 45 minutes. When the oven was opened, the cake had shrived up and separated away from the pan. We made this cake a week later. The second cake, we put it in the oven for 30 minutes. It looked spectacular and the stick test came out dry. As we took it out of the oven it started to come away from the sides of the angel food cake pan. When turning it over on to the bottle, the whole cake fell out of the pan and collapsed.
All the ingredient preparations were done correctly for both cakes.
We really would like a successful cake with this recipe; please may we have your suggestions.
Many thanks, Gretchen
Erin Collins says
Hi Gretchen! Sorry you’re having trouble with cake. I can think of a few things that would cause this. Are you greasing the pan before you pour in the batter? Any remnant of fat (even from a little egg yolk) will make it fall. Also angel food cake is better a little over-done that underdone, so I would err on the side of more cooked. If you’re using the convection setting to bake, it might not be done all the way in the inside and cause it to fall. Are you baking at altitude? That could also effect it. I hope you can make it work!
Lynn says
Absolutely wonderful cake. My daughter had brought mini store bought angel food cakes for the gluten eating people. They all ended up eating the cake and throwing out the store bought ones.
I used the carton of egg whites I also use them for pavlova too, they work great and so much easier.
5 stars
Lynn
Erin Collins says
This is great to hear! Also so good to know about the carton egg whites. Thanks Lynn!
Kelsey says
Thank you!!! This is our new go-to GF cake when we are entertaining. We’ve made it 5 times now and it’s always perfect. So delicious, and useful for crowds that include non-gf people because they can’t tell the difference.
Also, we’ve realized this is a fabulous recipe to make along with homemade ice cream. You’ve got to do something with all those egg yolks! =)
Erin Collins says
This is so great to hear! Good idea about the egg yolks 🙂
Kassidy says
I don’t suppose you could sub carton egg whites for the egg whites?
Erin Collins says
I’ve never tried it so I couldn’t say! Sorry about that.
Lori Sharlow says
I have and they worked just fine!
Erin Collins says
Great to know!
Jess says
That was my first thought. Glad to know it worked!! 🙂
Jennifer says
just made this for father’s day, my adorable nephew NJ has been gluten free due to allergies for the past year and I hate when he gets left out of the goodies during the holidays so I always try and make something yummy for all to enjoy!
it looks and smells delicious and so easy to make!
thanks!
Emma says
Could I just use the regular Corn Starch to replace the tapioca and potato one?
🙂
Erin Collins says
I haven’t tried it so I couldn’t say for sure. It might work though!
Tammy says
Did regular corn starch substitution for tapioca starch work out?
Donna T says
I dont have any almond extract , do really need it
?
Erin Collins says
No it is just for flavor! Feel free to skip it.
Rachel K says
I’m making this for my daughter’s first birthday in a few weeks and my test run in is in the oven. I’m so nervous. This is my first gluten free baking experience that doesn’t include a box mix. lol
Erin Collins says
Good luck! I hope it turns out for you. Let me know if you have any questions 🙂
Christina says
Would love to make this GF angel food cake for my dear friend’s birthday. Would you be willing to share your 7 minute frosting recipe (please)? I did not see it on your site. Thanks so much!
Erin Collins says
Hi Christina! Yes! It’s 1 1/2 cups sugar, 1/3 cup cold water, 2 egg whites, 1/4 teaspoon cream of tartar, and 1 teaspoon vanilla. In the top of a double-boiler, combine the sugar, water, egg whites, cream of tartar, and a dash of salt. Beat for 30 seconds on low with an electric mixer. Place over boiling water (upper pan should not touch the water). Cook about 7 minutes while boiling constantly and beating with the mixer on high speed. It will form stiff peaks when it’s done. Remove from the heat and beat in the vanilla. Beat for another 2 minutes. Then frost the cake! I hope you and your friend enjoy it!
Lori Sharlow says
Oh my goodness!! I have never made an angel food cake before. I can cook, but I usually can’t bake. Admittedly I did have to try it twice, but no fault of the recipe, faulty bakeware was to blame… but I did it!! It is great! Tastes amazing!! Thank you!!!!
Tina Buchs says
would it be okay to substitute the tapioca starch with arrowroot starch? the recipe looks wonderful!
Erin Collins says
Yes that should work great!
Kathy says
WOW!! i just made this cake, turned out just like a “regular” glutonous angel food cake, tasted the crumbs and they taste fantastic. Am going to make the 7 minute frosting for this!! TYTYTYTY FOR THIS RECIPE!!!
Kathy says
I forgot to add that I am at over 9200 ft – yep very high altitude and I did not make any adjustments and it was wonderful!
Erin Collins says
7-minute frosting is one of my favorite things to put on angel food cake too! Glad you enjoyed it!
Amanda says
Angel food cake with 7-minute frosting and shredded coconut was my most requested birthday cake as a child!
Lauren says
Made this cake last night for my sister’s 40th birthday. It was delicious! Growing up her favorite birthday cake was Angel Food, but neither of us had tried to replicate one gluten free. Thank you!
We topped ours with chocolate ganache and served it with fresh strawberries and whip cream.
Erin Collins says
I’m so glad you liked it! Sounds delicious!
Julia JG says
This cake turned out beautifully! Wish I could post a photo I made it a double decker with amaretto whipped cream and strawberries.
It was a great recipe, thank you!!
Julia
Huda says
Hello!
This looks divine but would it be okay to replace the brown rice flour with regular all purpose GF flour?
Thanks!
Erin Collins says
Yes you could try that! I think that should work.
Luca Papini says
Great Job Erin! I needed this recipe as a base for a gluten free Tiramisu’!
Erin Collins says
Yum! What a great idea!
Tyffany Hartley says
I would to see that recipe!
Joan says
Most of my almond extract ingredients lists oil of bitter almond. Does the oil effect the cake as I know that no oil should come in contact with an angel food cake recipe.
Thanks,
Joan
Erin Collins says
I didn’t think of this! The extract didn’t seem to effect my cake though.
Kimberly says
I was worried about this too, but just make it last night and it came out great!
Sallee says
I’m making this for Noah’s 1st Birthday party (actually I’m making the trifle). I’ll let you know how it goes
Erin Collins says
Hi Sallee! I can’t believe Noah is 1! I hope the trifle turned out for you!
aimee @ like mother like daughter says
Erin, your angel food cake really does look perfect! I have never made angel food cake, but I may just have to try yours!
What recipe widget or tool do you use at the bottom to get your recipe like that? I love it! And have been thinking about adding something to mine (but may have to wait till I’m on wordpress!)