This gluten-free angel food cake is light, airy, and every bit as delicious as the classic version. I grew up with angel food cake as my birthday cake, so perfecting a gluten-free adaptation was important to me. The combination of a gluten-free all-purpose flour blend and cornstarch mimics cake flour, giving the cake its signature feather-light crumb.
With just a handful of simple ingredients and a stand mixer, you can make this naturally dairy-free dessert for birthdays, holidays, or any special occasion. The secret is whipping the egg whites properly and folding in the dry ingredients gently so the batter keeps all the air you’ve incorporated. Serve it plain, with whipped cream and fresh berries, or cube the cake for dipping into chocolate fondue.
Ingredients
Ingredient Notes
- Gluten-free flour – I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (the blue bag) for reliable results; it already contains xanthan gum. Other blends vary in starch and protein and may behave differently.
- Cornstarch – Paired with the gluten-free flour, it helps mimic cake flour for a lighter texture.
- Cream of tartar – Stabilizes egg whites for better volume. If you don’t have it, a small amount of lemon juice or white vinegar can work as a substitute.
This recipe uses many egg whites, so you’ll likely have leftover yolks. Use them in custards, curds, or other recipes that call for yolks.
Recipe FAQs
Traditional angel food cake is made with wheat-based cake flour and is not gluten-free. This recipe replaces cake flour with a gluten-free blend and cornstarch so it can be safely made without gluten when using a certified gluten-free flour blend.
An angel food (tube) pan has tall, uncoated sides and a removable bottom. The ungreased sides give the batter something to cling to as it rises, and the central tube helps the cake bake and rise evenly. The removable bottom makes it easier to release the delicate cake.
Angel food cake uses only egg whites, allowing you to whip in a lot of air for an ultra-light texture. White cake includes yolks and a different fat structure, so the texture is denser than angel food cake.
A tube pan is ideal. If you don’t have one, you can use two ungreased 9×5 loaf pans so the batter can climb the sides; baking times will vary, so check early. Avoid a bundt pan, as its coated or nonstick surface and shape can prevent proper rising.
Tip
Bring egg whites to room temperature for about 30 minutes before beating. Room-temperature whites whip to greater volume than cold whites, which is essential for a tall, airy angel food cake.
Expert Tips
- Add sugar gradually. Add 1–2 tablespoons of granulated sugar at a time while mixing, allowing the meringue to develop structure and preventing graininess.
- Weigh your flour. Use a food scale when possible. Scooping with cups can compress flour and add too much, producing a dense cake.
- Keep egg whites pure. Even a small trace of yolk will interfere with stiff peaks, so separate carefully.
Storage instructions
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. It retains its light texture well either way. For longer storage, freeze individual slices: place slices on a baking sheet and freeze for 1 hour, then wrap each slice tightly and store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
Gluten-Free Angel Food Cake
Ingredients
- 120 g (1 cup) powdered sugar, sifted
- 140 g (1 cup) gluten-free all-purpose flour, sifted (I use Bob’s Red Mill 1-to-1 GF Baking Flour)
- 16 g (2 tablespoons) cornstarch
- ¼ teaspoon fine sea salt
- 350 g (about 1½ cups) egg whites, room temperature (≈10–12 large eggs)
- ½ tablespoon cream of tartar
- 200 g (1 cup) granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
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Preheat the oven to 350°F. Whisk together the powdered sugar, gluten-free flour, cornstarch, and salt in a large bowl. Set aside.
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In the bowl of a stand mixer fitted with the whisk attachment, add the room-temperature egg whites and beat on medium until frothy.
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Add the cream of tartar and continue beating until soft peaks form.
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With the mixer running on medium, add the granulated sugar gradually, 1–2 tablespoons at a time, mixing well between additions. This slow method helps build a stable meringue.
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Stir in the vanilla and increase speed to medium-high. Beat until the whites are glossy and hold stiff peaks.
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Sprinkle the dry ingredients over the whipped egg whites and gently fold them in with a spatula, taking care not to deflate the mixture.
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Transfer the batter to an ungreased 10-inch tube pan and smooth the top. Bake on the lowest oven rack at 350°F for 30–35 minutes, until lightly browned and the cake springs back when pressed.
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Immediately invert the pan onto a cooling rack so the cake hangs upside down while it cools. Let cool completely, then run a knife around the edges and center tube to loosen the cake. Invert onto a serving plate and top with whipped cream and fresh berries.
Notes
- Flour: I recommend Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour for consistent results; it’s the blend I’ve tested with this recipe.
- Weigh ingredients: Use a food scale for flour and cornstarch to avoid adding excess and making the cake dense.
- No egg yolks: Any yolk will prevent the whites from reaching proper volume.
- Use a stand mixer: A stand mixer is best for this recipe; hand-whipping is impractical because it takes time and stamina.
Nutrition
Carbohydrates: 36 g |
Protein: 4 g |
Fat: 1 g |
Sugar: 27 g