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!
Hundreds of reviewers agree this is the most delicious gluten-free angel food cake recipe around! This tried-and-true recipe was originally published in 2013 and is one my #1 recipes today.
UPDATED June 2022: 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 fresh berries and whipped cream. 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 fresh fruit 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 also might like this gluten-free pound cake. Check out this full collection of gluten-free cake recipes!
For more tried-and-true recipes try this gluten-free pizza crust and gluten-free banana bread.
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 with step by step photos. I hope it is helpful!
How to Make Gluten-Free Angel Food Cake
1. In the bowl of a food processor, process the gluten-free flour 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 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. Using the whisk attachment, beat on medium speed until starting to foam and soft peaks form. You can also use a hand mixer.
Tip: You can separate the egg whites from the egg yolks or simply buy carton egg whites for this recipe.
5. Add the pure vanilla extract 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 1/4 a cup at a time with a rubber spatula. Do this carefully and slowly so you don’t deflate the egg whites. This is the key to good traditional angel food cake!
9. Spread the angel food cake batter in a ungreased, 10-inch round angel food cake pan.
Tip: An ungreased 10-inch tube pan is key for this recipe. You need a special round angel food pan for best results so the cake can have enough room to expand. Unfortunately a bundt pan won’t work the same.
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 serrated knife along the edges of the pan and carefully transfer the cake to a serving plate. Enjoy!
Original photo from 2013! I thought the blue plate was so cool – ha!
You could also top this angel food cake with gluten-free raspberry coulis.
More Gluten-Free Recipes
I hope you like this gluten-free angel food cake recipe as much as we do! If you try it be sure to leave me a comment/rating below. I’d love to hear from you!
Perfect Gluten-Free Angel Food Cake
Video
Ingredients
- 1 1/2 cups egg whites from 10-11 large eggs
- 3/4 cup gluten-free all purpose 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
- 1/4 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°F. In the bowl of a food processor or blender, process the gluten-free flour, cornstarch and powdered sugar together until smooth, about 30 seconds. Pour into a bowl and set aside.
- Add the granulated sugar to the food processor or blender and pulse 5-7 times. You don’t want to turn it into powdered sugar, just a little finer than it is normally. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, beat the egg whites on high speed until starting to foam, then add the salt and cream of tartar.
- Add the vanilla extract and almond extract and continue whipping on high speed.
- With the mixer running on high, slowly add the granulated sugar, 1 tablespoon at a time, until all the sugar is added and the mixture is glossy with soft peaks.
- Using a rubber spatula, slowly fold in the flour mixture, ⅓ at a time. Do this carefully and slowly so you don’t deflate the egg whites. (This is the key to a good angel food cake.) Scoop into an ungreased 10-inch round pan.
- Bake for 35-40 minutes, until lightly golden.
- Remove the cake from the oven and immediately flip the cake upside down onto a wire rack. Cool the cake completely.
- Once cooled, run a thin knife around the edge of the cake and gently tap the pan on the counter until the cake releases. Slice with a sharp serrated knife and serve.
Notes
Nutrition
Recipe Source: Inspired by King Arthur Flour
Hi Erin, have you ever made cupcakes with this recipe? I am baking cupcakes for my company party and I would love to have a gluten-free option.
I have never made this as cupcakes myself but I think it should work great! Sounds delicious too. I would simply reduce the baking time to 20-25 minutes. Keep an eye on it towards the end – I hope this helps!
Another amazing recipe. Came out perfect!! Rave reviews all around here. Your GF carrot cake was so good (the best GF cake we’ve ever had!) it got us hooked on your website, and we’ve yet to find a recipe we don’t like! You nail it every time! Thank you!!
This is so nice of you to say! I’m so happy you’ve liked the recipes. Thanks for the comment 🙂
Would caster sugar work? Or would that be too fine?
Caster sugar works great!
If I use a mini bundt cake pan, how many minutes should I bake them for and at what temperature?
I’ve never tried making these in a mini bundt pan so I’m not sure! Sorry about that.
I’ve made this cake several times and it is always a hit. As others have said it is as good as a gluten version and can be enjoyed by all. One asked about lasting. Usually doesn’t get a chance. It really does make a lovely high cake. With a great texture that makes it easier to cut though I like to cut mine with an electric knife for really nice pretty slices. Because my friends enjoy it at work I halve the slices for a quick easy grab and enjoy. Thanks for an excellent recipe!
That is such a great tip to use an electric knife to cut the slices! I don’t have an electric knife but now I want one to try that. Thanks for the helpful comment!
What if I do not have a food processor?
Are you just suppose to grind the sugar so it is finer?
Yes! You can skip these steps if you don’t have a food processor. Or you can pulse the sugar briefly in the blender.
Second time making the cake, first for my wife’s birthday and now for my daughters birthday. Your cake holds up against glutenes angel food. Big thumbs up from my family.
I’m so glad you and your family members like it!
Perfect recipe! You can’t even tell it’s gluten-free. I made it for the first time for a family gathering in April, and it keeps getting requested! I’ll be making this angel food cake for a 3rd time for Mother’s Day this weekend. You must use this recipe!
I’m so honored you and your family love it for your gatherings! Thanks for the comment 🙂
Can I use a blender instead of a food processor?
Yes that will work great!
Hi Erin, all your recipe’s looks delicious. I haven’t tried any yet. Do you have cookbooks? If so, tell me how I can purchase.
Aww thank you! I am coming out with a “gluten-free cookies, brownies and bars” cookbook this fall. Make sure you are on my email list so you can know when it launches! You can sign up for my email list here: https://meaningfuleats.com/subscribe/
Made this for a GF friend. I used it in a lemon blueberry trifle. But I tell you it’s DIVINE on it’s own. I bought egg whites in the container and they worked beautifully. I agree with others that you could probably cut back on the sugar a bit and it would be just as good. I don’t have a straight tube pan, so used my bundt with no issue. I also added more vanilla and almond than the recipe calls for, personal preference. And it was the perfect amount I think, so will continue to do so. Fluffy, light, airy, delicious!!!
Lemon blueberry triffle sounds amazing! I want to be your GF friend ha! Glad the recipe worked well with these modifications. I’m happy you and your friend enjoyed it!
Can I sub arrowroot powder for the cornstarch?
Yes that should work! Tapioca starch will also work.
Thank you for the awesome angle food cake recipe! I’d like to try it for a gathering I am having in 2 weeks. I’d like to make the cake 1-2 days ahead of time. Is this a good recipe for making ahead of time? If so, any suggestions on storing? Thanks so much!
I recommend storing it at room temperature (tightly covered with plastic wrap) for up to 3 days. I don’t recommend refrigerating it. You can also freeze it for up to 3 months! Just wrap it tightly in plastic wrap and then in a layer of foil. I hope you enjoy it!
I love this recipe but was wondering if there was a way to make it sugar free as well without it tasting nasty?
I haven’t tried this myself so I can’t say for sure! I would search through the comments because others might have. Sugar does play a role in the structure of the cake.
This is the best Angel Food Cake recipe I have ever tried and you can’t tell that it’s GF! Absolutely love it and it will be a regular at our house for any gathering or special ocassion. Thank you for a recipe that you can count on and is absolutely as you described it to be, especially if you follow your directions to the letter! ❤️
I’m so glad you enjoyed it! Glad the recipe was easy to follow. Thanks for the comment!
Can it be frozen?
Yes! Make sure the cake is fully cooled. Then wrap in a layer of plastic wrap followed by a layer of foil. It should freeze great!
We LOVE this recipe, it has become a staple in our household! How long will this stay fresh after baked?