The Lightest, Fluffiest Gluten-Free Angel Food Cake Recipe Ever

Crafting a gluten-free angel food cake requires precision and passion for delightful baking.

Light, airy textures define this heavenly dessert that challenges traditional wheat-based recipes.

Delicate ingredients combine to create a cloud-like confection that dances between crisp and tender.

Bakers seeking alternative treats will adore this magical recipe that enhances simple components into an extraordinary experience.

Soft peaks and careful folding enhance ordinary ingredients into an ethereal masterpiece that defies gluten restrictions.

Whisking egg whites becomes an art form when creating this delicate, pillowy delight.

Sweet sensations await those who master this technique, promising a delectable journey through texture and taste.

Why Gluten-Free Angel Food Cake Is Light and Delicious

• Whip Up Delightful Gluten-Free Goodness: This angel food cake transforms dietary restrictions into a heavenly dessert that everyone can enjoy, proving gluten-free baking can be just as delicious and light as traditional recipes.
• Master the Meringue Magic: The technique of beating egg whites to soft, glossy peaks creates an incredibly airy texture that makes this cake melt in your mouth, delivering a cloud-like experience with every single bite.
• Celebrate Versatile Dessert Perfection: Perfect for special occasions or casual gatherings, this cake provides a sophisticated yet simple dessert option that can be dressed up with fresh berries, whipped cream, or enjoyed completely on its own with its delicate vanilla and almond hints.

What You’ll Need for a Gluten-Free Cake Success

• Cornstarch, Gluten-Free Flour: Crucial for creating a light, tender texture in the gluten-free cake with a delicate crumb.

• Granulated Sugar, Powdered Sugar: Provide sweetness and help stabilize the meringue, creating a soft, glossy texture.

• Egg Whites: The primary structure and volume builder for the airy angel food cake, essential for its signature light texture.
• Cream of Tartar: Helps stabilize egg whites and create a consistent, fluffy meringue.
• Vanilla Extract, Almond Extract: Add depth and complex flavor to the cake, enhancing its overall taste profile.
• Salt: Balances and intensifies the sweetness, bringing out the cake's subtle flavors.

How to Make This Soft, Airy Dessert at Home

Step 1: Prepare Dry Ingredient Blend

Whisk gluten-free flour and cornstarch together in a small bowl, creating a light and fluffy mixture. Set aside for later use.

Step 2: Create Magical Meringue Base

In a large mixing bowl, beat egg whites and cream of tartar using medium speed until they become wonderfully foamy and soft.

Step 3: Transform Meringue Into Silky Perfection

Gradually add granulated sugar and powdered sugar while increasing mixer speed. Include vanilla and almond extracts with a pinch of salt. Continue beating until meringue becomes glossy with soft, elegant peaks.

Step 4: Combine Dry Ingredients Gently

Slowly sprinkle flour mixture into meringue, adding approximately 1/4 cup at a time. Beat on medium speed until ingredients are smoothly integrated.

Step 5: Prepare Cake Pan

Pour batter into ungreased tube pan. Use spatula to create smooth, even surface. Gently run butter knife through batter in circular motion to eliminate air pockets.

Step 6: Bake To Golden Perfection

Place pan in preheated oven at 350°F, positioned on lowest rack. Bake for 30-35 minutes until cake turns golden brown and surface springs back when lightly touched.

Step 7: Cool Cake Completely

Immediately invert pan onto heatproof funnel or bottle. Allow cake to cool completely for 2 hours, ensuring perfect texture and structure.

Step 8: Release And Serve

Carefully run knife around pan edges. Gently invert cake onto serving platter. Slice using serrated knife to maintain delicate structure.

Step 9: Store With Care

Place any remaining cake in airtight container to preserve freshness and prevent moisture loss.

Tips for Folding and Baking Without Deflating

• Sift Precisely: Sift the gluten-free flour and cornstarch multiple times to eliminate any lumps and ensure a smooth, light texture.
• Beat Egg Whites Carefully: Use room temperature egg whites and clean, grease-free equipment to achieve maximum volume and stability in the meringue.
• Fold Gently: Add dry ingredients with a light, folding motion to preserve the delicate air bubbles that give the cake its signature height and fluffiness.
• Use Proper Pan: Select a clean, ungreased tube pan with a removable bottom to help the cake climb and rise evenly during baking.
• Cool Completely Upside Down: Always invert the cake pan immediately after baking to prevent deflation and maintain the cake's airy structure.

How to Store Angel Food Cake and Keep It Fresh

• Refrigerate: Wrap the cake tightly in plastic wrap or place in an airtight container to maintain moisture, storing in the refrigerator for up to 3-4 days.
• Freeze: Slice the cake, wrap individual pieces in plastic wrap and aluminum foil, then place in a freezer-safe container for up to 2 months.
• Reheat: Thaw frozen cake slices at room temperature for 30-45 minutes, or gently warm in the microwave for 10-15 seconds to restore softness.

Perfect Pairings for This Simple Cake

• Pair with Citrus Sorbet: Create a refreshing contrast by serving cool, zesty lemon or orange sorbet alongside the light, airy angel food cake. The bright, tangy flavors will complement the cake's delicate sweetness perfectly.
• Match with Lavender-Infused Tea: Brew a delicate lavender tea that echoes the cake's subtle almond and vanilla notes. The floral undertones will enhance the cake's elegant texture and provide a sophisticated sipping experience.
• Complement with Fresh Berry Compote: Spoon a vibrant mixed berry compote over each slice, combining strawberries, raspberries, and blueberries. The natural sweetness and slight tartness will elevate the gluten-free cake's delicate flavor profile.
• Serve with Whipped Mascarpone: Dollop a light, creamy mascarpone whipped with a touch of honey on the side. This luxurious accompaniment adds richness and a smooth texture that beautifully balances the cake's airy consistency.

Add-Ins and Toppings to Change It Up

• Citrus Zest Infusion: Add fresh lemon or orange zest to the batter for a bright, tangy flavor that complements the light texture of the cake.
• Coconut Crunch Cake: Fold in shredded unsweetened coconut and top with toasted coconut flakes for a tropical-inspired gluten-free dessert with added texture.
• Berry Swirl Sensation: Gently fold in pureed mixed berries or create a beautiful marbled effect by carefully swirling berry compote through the batter before baking.
• Lavender Honey Elegance: Incorporate dried culinary lavender and replace some of the sugar with honey for a sophisticated, aromatic gluten-free angel food cake that feels both classic and innovative.

Gluten-Free Angel Food Cake Recipe

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4.7 from 8 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Heavenly gluten-free angel food cake delivers cloudlike texture without wheat flour. Whipped egg whites and delicate sweetness create a light dessert perfect for those seeking a refined, allergen-friendly treat.

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Ingredients

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Main Ingredients:

• 12 large egg whites, cold
• ¾ cup (150 grams) granulated sugar
• ¾ cup (90 grams) powdered sugar
• ¾ cup (90 grams) all-purpose gluten-free flour with xanthan gum (Pillsbury gluten-free)

Stabilizers and Starches:

• ¼ cup (30 grams) cornstarch
• 1 ½ teaspoons cream of tartar
• ¼ teaspoon salt

Flavoring Ingredients:

• 1 ½ teaspoons pure vanilla extract
• ½ teaspoon pure almond extract

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Instructions

1. Position the oven rack at the lowest setting and warm the oven to 350°F, ensuring even temperature distribution.
2. Thoroughly whisk the cornstarch and gluten-free flour in a compact mixing vessel, setting it aside for later incorporation.
3. Utilize an electric mixer to whip egg whites and cream of tartar at medium velocity until a light, airy foam develops.
4. Incrementally introduce granulated and powdered sugars while blending at high intensity, simultaneously adding vanilla and almond extracts with a pinch of salt until the meringue transforms into glossy, soft peaks.
5. Delicately sprinkle the flour mixture into the meringue, folding gently in quarter-cup increments and mixing at medium speed until completely integrated.
6. Transfer the cloud-like batter into an ungreased 10-inch tube pan, smoothing the surface with a flexible spatula and creating a gentle circular motion with a butter knife to eliminate potential air pockets.
7. Bake for 30-35 minutes, monitoring until the surface achieves a golden hue and responds with resilience when lightly touched.
8. Immediately invert the pan onto a heatproof funnel or bottle, allowing complete cooling for approximately two hours to maintain the cake’s delicate structure.
9. After cooling, carefully separate the cake’s edges using a thin knife and gently invert onto a decorative platter, slicing with a serrated knife to preserve its ethereal texture.
10. Preserve remaining cake in a sealed container to maintain freshness.

Notes

• Whip egg whites to soft, glossy peaks for the perfect light and airy texture that defines a classic angel food cake.
• Sift gluten-free flour mixture carefully to prevent clumping and ensure a smooth, delicate crumb throughout the cake.
• Use an ungreased tube pan to help the cake climb the sides and rise beautifully, creating maximum volume and height.
• Cool the cake completely upside down to maintain its incredible height and prevent deflation during the cooling process.
• Slice with a serrated knife to preserve the cake’s delicate structure and avoid compressing the tender, cloud-like texture.
• Store in an airtight container at room temperature to keep the cake fresh and moist for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 100
• Sugar: 8 g
• Sodium: 50 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 0 g
• Protein: 3 g
• Cholesterol: 0 mg