Why You’ll Love This Recipe
Gluten-Free Angel Food Cake is the ideal dessert when you want something light and refreshing. The cake is soft and airy, with a perfect balance of sweetness. Made with just a few basic ingredients, it’s naturally gluten-free and doesn’t require any special flour blends. The airy texture comes from the beaten egg whites, which give it that classic lightness, while the lack of gluten makes it suitable for those with dietary restrictions. Whether served with berries, whipped cream, or enjoyed on its own, it’s a dessert that’s sure to please everyone.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
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1 cup superfine gluten-free flour (like a gluten-free all-purpose flour blend)
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1 1/2 cups powdered sugar
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12 large egg whites, at room temperature
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1 teaspoon vanilla extract
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1/4 teaspoon cream of tartar
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1/4 teaspoon salt
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1/2 cup granulated sugar
For Garnish (Optional):
-
Fresh berries (strawberries, raspberries, blueberries)
-
Whipped cream or dairy-free whipped topping
-
Powdered sugar
Directions
Preparing the Ingredients:
-
Preheat the oven: Preheat your oven to 350°F (175°C). Make sure your angel food cake pan (tube pan) is clean and ungreased, as the cake relies on the egg whites to rise and stick to the pan.
-
Sift the dry ingredients: In a medium bowl, sift the gluten-free flour and powdered sugar together to remove any lumps and ensure an even mix.
Beating the Egg Whites:
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Whisk the egg whites: In a large mixing bowl, combine the egg whites, cream of tartar, and salt. Using an electric mixer, beat the egg whites on medium speed until foamy, about 1-2 minutes.
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Increase the speed: Gradually increase the mixer speed to high and continue to beat until soft peaks form. Slowly add the granulated sugar in small increments while beating, and continue to beat until stiff, glossy peaks form (this usually takes about 5-7 minutes). Be careful not to overbeat the egg whites.
Making the Cake:
-
Fold in the dry ingredients: Gently fold the sifted flour and powdered sugar mixture into the egg whites. Do this in batches, being very careful not to deflate the egg whites. Use a spatula to fold the ingredients until fully incorporated.
-
Add the vanilla extract: Once the flour mixture is incorporated, gently fold in the vanilla extract for flavor.
Baking the Cake:
-
Transfer to the pan: Carefully spoon the batter into the ungreased angel food cake pan. Use a spatula to smooth the top and ensure the batter is evenly distributed.
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Bake the cake: Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. The cake should spring back when lightly touched.
Cooling the Cake:
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Cool the cake upside down: Once baked, remove the cake from the oven and immediately invert the pan onto a cooling rack. Let the cake cool completely in the pan, upside down. This helps the cake maintain its height and prevents it from collapsing.
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Remove from the pan: Once the cake is completely cooled, use a knife to gently loosen the edges of the cake from the pan. Invert the pan again and carefully remove the cake. If needed, use a knife to loosen the center tube of the pan as well.
Serving:
-
Garnish and serve: Transfer the cake to a serving platter. You can garnish it with fresh berries, a dollop of whipped cream, or a dusting of powdered sugar for a simple, elegant finish.
Servings and Timing
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Servings: 8-10
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Prep Time: 15 minutes
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Cook Time: 35-40 minutes
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Total Time: 1 hour (including cooling time)
Variations
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Citrus Angel Food Cake: Add the zest of one lemon or orange to the batter for a refreshing citrus twist.
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Berry Angel Food Cake: Add fresh berries like strawberries or raspberries to the batter before baking for a fruity, flavorful cake.
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Chocolate Angel Food Cake: For a chocolate version, sift 1/4 cup of unsweetened cocoa powder with the dry ingredients to add a rich, chocolaty flavor.
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Dairy-Free Version: If you’re looking for a dairy-free version, make sure to use dairy-free whipped cream and garnish with fruit.
Storage/Reheating
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Storage: Store leftover angel food cake in an airtight container at room temperature for up to 2-3 days. The cake is best enjoyed fresh, but it will stay moist and tender for a couple of days.
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Freezing: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, you can use regular all-purpose flour if you don’t need a gluten-free option. However, if you do need the cake to be gluten-free, it’s best to use a certified gluten-free flour blend.
Can I make angel food cake without an angel food cake pan?
While it’s best to use an angel food cake pan, you can substitute with a regular bundt pan or tube pan. Just be sure the pan is ungreased, as the batter needs to cling to the sides to rise properly.
Can I make this cake ahead of time?
Yes! Angel food cake is perfect for making ahead of time. Just store it in an airtight container once it’s fully cooled and keep it at room temperature.
Can I add flavoring to the cake batter?
Yes! You can add a splash of vanilla extract, almond extract, or lemon extract to the batter for a flavor boost. Just be careful not to overpower the lightness of the cake.
Conclusion
Gluten-Free Angel Food Cake is a light, airy dessert that’s perfect for anyone avoiding gluten but still craving a delicious, classic treat. With its delicate texture, sweet flavor, and simple ingredients, this cake is perfect for any occasion. Whether you top it with fresh fruit, whipped cream, or just a dusting of powdered sugar, it’s sure to impress. Easy to make and naturally gluten-free, this angel food cake will become a go-to dessert for any celebration or casual gathering!
Gluten-Free Angel Food Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Gluten-Free Angel Food Cake is a light, fluffy, and airy dessert made without gluten, perfect for anyone with dietary restrictions or those seeking a lighter treat. With its delicate texture, sweet vanilla flavor, and a simple garnish of fresh fruit or whipped cream, this cake makes a stunning dessert for any occasion.
Ingredients
For the Cake:
-
1 cup superfine gluten-free flour (like a gluten-free all-purpose flour blend)
-
1 ½ cups powdered sugar
-
12 large egg whites, at room temperature
-
1 teaspoon vanilla extract
-
¼ teaspoon cream of tartar
-
¼ teaspoon salt
-
½ cup granulated sugar
For Garnish (Optional):
-
Fresh berries (strawberries, raspberries, blueberries)
-
Whipped cream or dairy-free whipped topping
- Powdered sugar
Instructions
-
Preparing the Ingredients:
-
Preheat the oven: Preheat your oven to 350°F (175°C). Make sure your angel food cake pan (tube pan) is clean and ungreased, as the cake relies on the egg whites to rise and stick to the pan.
-
Sift the dry ingredients: In a medium bowl, sift the gluten-free flour and powdered sugar together to remove any lumps and ensure an even mix.
-
-
Beating the Egg Whites:
-
Whisk the egg whites: In a large mixing bowl, combine the egg whites, cream of tartar, and salt. Using an electric mixer, beat the egg whites on medium speed until foamy, about 1-2 minutes.
-
Increase the speed: Gradually increase the mixer speed to high and continue to beat until soft peaks form. Slowly add the granulated sugar in small increments while beating, and continue to beat until stiff, glossy peaks form (this usually takes about 5-7 minutes). Be careful not to overbeat the egg whites.
-
-
Making the Cake:
-
Fold in the dry ingredients: Gently fold the sifted flour and powdered sugar mixture into the egg whites. Do this in batches, being very careful not to deflate the egg whites. Use a spatula to fold the ingredients until fully incorporated.
-
Add the vanilla extract: Once the flour mixture is incorporated, gently fold in the vanilla extract for flavor.
-
-
Baking the Cake:
-
Transfer to the pan: Carefully spoon the batter into the ungreased angel food cake pan. Use a spatula to smooth the top and ensure the batter is evenly distributed.
-
Bake the cake: Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. The cake should spring back when lightly touched.
-
-
Cooling the Cake:
-
Cool the cake upside down: Once baked, remove the cake from the oven and immediately invert the pan onto a cooling rack. Let the cake cool completely in the pan, upside down. This helps the cake maintain its height and prevents it from collapsing.
-
Remove from the pan: Once the cake is completely cooled, use a knife to gently loosen the edges of the cake from the pan. Invert the pan again and carefully remove the cake. If needed, use a knife to loosen the center tube of the pan as well.
-
-
Serving:
-
Garnish and serve: Transfer the cake to a serving platter. You can garnish it with fresh berries, a dollop of whipped cream, or a dusting of powdered sugar for a simple, elegant finish.
-
Notes
Storage: Store leftover angel food cake in an airtight container at room temperature for up to 2-3 days. The cake is best enjoyed fresh, but it will stay moist and tender for a couple of days.Freezing: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw in the refrigerator overnight before serving.Customizations: Add lemon or orange zest to the batter for a citrusy twist or incorporate a splash of almond extract for extra flavor.
