The best gluten free angel food cake recipe! This classic angel food cake is light, airy, and full of flavor. No one will be able to tell it’s gluten free.
Light and Fluffy Angel Food Cake Recipe (That No One Can Tell is Gluten Free!)
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I didn’t grow up with homemade angel food cake — mostly the uninspiring store-bought kind that simply held strawberries and cream. Years later a friend made one from scratch and it changed my mind: angel food cake could be delicate, flavorful, and memorable.
When I developed a serious gluten intolerance, desserts like this felt out of reach. Then another friend served a gluten free version at a party, and I was determined to recreate it at home.
I baked it for family and they loved it. My sister and brother-in-law, who eat gluten, couldn’t tell it was gluten free. After my sister had her baby she even asked for it again — so of course I made it!
This recipe quickly became a family favorite. Topped with strawberries and blueberries, it’s an ideal gluten free 4th of July dessert. You can also cut it into pieces and layer it into a trifle — the options are endless.
Ingredients
This cake uses simple, clean ingredients — only eight in total. There’s no fat or dairy, so it feels light. While sugar and starch are present, it’s a dessert worth savoring.
- Egg whites from 10–12 eggs
- Vanilla extract
- Cream of tartar
- Salt
- Cane sugar
- Powdered sugar
- Gluten free flour blend
- Tapioca or corn starch
How to make gluten free angel food cake
Follow the recipe below and consider these extra tips for the best result.
- Preheat the oven to 350°F (175°C).
- Pulse the cane sugar in a food processor until fine but not powdered. This reduces grittiness; you can skip this step if you use caster sugar.
- In a small bowl, sift together the gluten free flour, tapioca or cornstarch, powdered sugar, and xanthan gum if your blend doesn’t include it.
- Separate egg whites into a clean mixing bowl fitted with a whisk attachment. Be careful not to get any yolk or fat into the whites, which will prevent proper whipping.
- Begin mixing the egg whites on low, then increase to medium-high until frothy.
- Add the cream of tartar and salt, then continue whisking on medium-high.
- Add the vanilla extract while the mixer is running.
- Whisk on high and add the cane sugar one tablespoon at a time, pausing a few seconds between additions to allow it to incorporate.
- Whisk until the whites are glossy and at the soft-peak stage — they should hold shape but still have a slight bend (think soft-serve ice cream). Avoid reaching stiff peaks, which can cause collapse.
- Gently fold about ½ cup of the flour mixture into the whites at a time with a spatula. Use gentle folding motions (a figure-8 motion works well) until all the flour is incorporated without large clumps. Do not overmix.
- Spoon the batter into an ungreased tube pan and smooth the top.
- Bake for 36–40 minutes, until the top is lightly golden.
- Immediately invert the pan and let the cake cool upside down. This helps it stay tall and fluffy.
- Once fully cooled, run a knife along the tube and sides and invert the pan to release the cake. You may need to slide the knife along the bottom after flipping it out.
- Slice with a serrated bread knife and serve with freshly whipped cream and berries.
Helpful Tips
Avoid any fat in the egg whites. Even a trace of yolk or oil will prevent the whites from whipping properly. Separate eggs one at a time into a small bowl before adding to the main bowl so a broken yolk won’t ruin the whole batch.
Use a tube pan. The tube pan’s center column and tall sides support the cake’s structure and promote even baking. A bundt pan won’t produce the same light texture.
Whip to soft peaks, not stiff peaks. Soft peaks give the tender, airy crumb. Over-whipping can produce a dense cake that falls.
Cool the cake upside down. Flip the pan immediately after baking so gravity helps maintain its height and fluffiness.
Let the cake cool completely before slicing. Cutting while warm can compress the delicate crumb. The texture and flavor improve once cooled.
General Questions
Can you make angel food cake with gluten free flour?
Yes — this recipe proves gluten free flour works beautifully. A good 1:1 gluten free all-purpose blend will yield great results. Avoid dense bean-based flours, which can change the texture and flavor.
Can you make gluten free angel food cake without cornstarch?
Starch helps keep the cake light and tender. Tapioca starch is an excellent substitute for cornstarch in this recipe and produces the same delicate texture.
Can you make this cake in advance?
The cake is best the day it’s baked, but it stores well for up to two days at room temperature or up to a week refrigerated. Refrigeration can dry it slightly and make it denser, so wrap leftovers tightly in beeswax paper or plastic wrap and add a layer of foil to retain moisture.
The Best Gluten Free Angel Food Cake Recipe
12-16
5 minutes
40 minutes
20 minutes
1 hour 5 minutes
The best gluten free angel food cake recipe! This classic angel food cake turns out so light and airy and full of flavor. No one will be able to tell it’s gluten free!
Ingredients
- 10 large egg whites or 12 medium egg whites, at room temperature
- ¾ cup cane sugar
- 1 1/2 tsp cream of tartar
- ¼ tsp salt
- 1 ½ tablespoons vanilla extract
- ¼ cup tapioca or corn starch
- ¾ cup powdered sugar
- ¾ cup gluten free flour blend
- ¼ teaspoon xanthan gum (if not in your blend)
Instructions
- Preheat the oven to 350°F (175°C).
- Pulse the cane sugar in a food processor until fine but not powdered to improve texture; or use caster sugar to skip this step.
- Sift together the gluten free flour, starch, xanthan gum (if needed), and powdered sugar; set aside.
- Separate egg whites into a clean bowl, taking care to keep out yolks and any fat.
- Beat egg whites starting on low until frothy, then increase speed.
- Add cream of tartar and salt, continuing to whisk on medium-high.
- Add vanilla while mixing.
- Increase to high and add cane sugar one tablespoon at a time, allowing it to incorporate.
- Whisk until the whites are glossy and at soft peaks.
- Fold the flour mixture in ½ cup at a time with a spatula using gentle figure-8 motions until evenly incorporated.
- Pour into an ungreased tube pan and smooth the top.
- Bake 36–40 minutes, until the top is lightly golden.
- Immediately invert the pan and cool upside down to preserve height.
- When cool, run a knife around the tube and sides, invert to remove, and slice to serve with whipped cream and berries.
Notes
Key reminders: keep egg whites free of fat, use a tube pan, whisk to soft peaks, cool upside down, and slice only once fully cooled for best texture.
