Discover the secret to baking the best gluten-free angel food cake that rivals any traditional recipe! This light, airy, and incredibly flavorful cake is perfect for any occasion, from summer barbecues to elegant desserts. You won’t believe it’s gluten-free! Trusted by hundreds of home bakers, this recipe, originally perfected in 2013, remains a top favorite for its consistent deliciousness and foolproof method.
Updated in June 2022, this recipe continues to be the go-to for a truly exceptional gluten-free angel food cake. Its versatility shines when used in layered desserts like trifles, or simply enjoyed on its own with a dollop of whipped cream and fresh berries. Prepare to impress everyone with this delightful treat, and no one will ever guess it’s gluten-free!
Why This Gluten-Free Angel Food Cake Recipe Works
For many, angel food cake is more than just a dessert; it’s a taste of nostalgia and cherished memories. This recipe understands that perfectly, delivering not only a gluten-free version but one that captures the authentic essence of classic angel food cake.
Angel food cake holds a special place in my heart, reminiscent of childhood birthdays where my Mom and I would bake together. Sprinkles folded into the delicate batter, topped with Grandma’s signature 7-minute frosting – these are the flavors of pure joy. That 7-minute frosting, a cloud-like dream somewhere between marshmallow and whipped cream, was the ultimate companion to the fluffy cake.
And who could forget the delightful Gluten-Free Strawberry Trifle, built upon the foundation of perfect angel food cake? It’s undoubtedly a summer dessert highlight, year after year. Family traditions also played a role, with my husband’s Grandma’s cherry and whipped cream angel food cake becoming a beloved birthday treat. Even in its simplest form, paired with fresh fruit and whipped cream, angel food cake is a timeless pleasure.
Knowing how central angel food cake is to so many treasured desserts, creating a flawless gluten-free angel food cake recipe became essential. This recipe emerged as the definitive answer. The beauty of angel food cake lies in its structure, primarily derived from egg whites, making the gluten-free adaptation surprisingly straightforward. The result is a cake that’s wonderfully moist, incredibly light, and boasts impressive height and flavor. It elevates the standard cake experience, offering a homemade touch that surpasses any boxed mix.
If you’re looking to expand your gluten-free cake repertoire, you might also enjoy this gluten-free pound cake recipe. For even more inspiration, explore this complete collection of gluten-free cake recipes! And for other essential gluten-free staples, don’t miss out on this gluten-free pizza crust and gluten-free banana bread.
The homemade quality of this cake is undeniable, contributing to its exceptional taste. Yet, despite its scratch-made goodness, its gluten-free nature remains a delightful secret to those who taste it. To guide you through the process, a visual step-by-step tutorial with photos is provided below, ensuring your baking success.
How to Make Gluten-Free Angel Food Cake: Step-by-Step Guide
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Prepare Dry Ingredients: In a food processor, combine gluten-free all-purpose flour and powdered sugar. Process until the mixture is smooth, approximately 30 seconds.
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Sift and Set Aside: Sift the flour and powdered sugar mixture into a bowl. Set aside for later use.
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Refine Granulated Sugar: Process granulated sugar in the food processor with short pulses, about 5-7 times. Aim to make the sugar slightly finer, but avoid turning it into powdered sugar. Set aside.
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Whip Egg Whites: In a stand mixer bowl, or using a hand mixer, place room temperature egg whites. Add salt and cream of tartar. Using the whisk attachment, beat on medium speed until the mixture begins to foam and soft peaks start to form.
Tip: For convenience, you can use carton egg whites, ensuring they are at room temperature.
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Add Extracts: Incorporate pure vanilla extract and almond extract into the egg whites. Continue whipping on high speed.
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Incorporate Sugar Gradually: Slowly add the granulated sugar to the whipping egg whites, about 2 tablespoons at a time, while the mixer is running on high speed.
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Whip to Stiff Peaks: Continue whipping until stiff, glossy peaks form. This is crucial for the cake’s structure.
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Gently Fold in Dry Ingredients: Gradually fold in the sifted dry ingredients, about 1/4 cup at a time, using a rubber spatula. Fold carefully and slowly to prevent deflating the egg whites – a key step for achieving the signature light texture of angel food cake.
- Prepare for Baking: Pour the batter into an ungreased 10-inch round angel food cake pan.
Tip: An ungreased tube pan is essential for angel food cake. Its design allows the batter to grip the sides as it rises. A bundt pan is not a suitable substitute.
- Bake and Cool: Bake at 350°F (175°C) for approximately 45 minutes, or until lightly golden. Immediately upon removing from the oven, invert the pan onto a cooling rack. Allow the cake to cool completely upside down. Once cooled, use a serrated knife to gently loosen the cake from the pan edges. Invert onto a serving plate and enjoy!
This updated photo from 2013 showcases a simple yet delightful serving suggestion!
For an extra layer of flavor, consider topping your gluten-free angel food cake with gluten-free raspberry coulis.
More Gluten-Free Dessert Inspiration
Gluten-Free Brown Butter Banana Bars
Coconut Cloud Cookies (Gluten-Free)
Gluten-Free Millionaire’s Shortbread
Gluten-Free Snowball Cookies
We truly hope you enjoy this gluten-free angel food cake recipe as much as we do! If you try it, please leave a comment and rating below – your feedback is greatly appreciated!
Rated 4.98 stars by 206 happy bakers.
Perfect Gluten-Free Angel Food Cake Recipe
By Erin Collins
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8 servings
Experience the best-tasting Gluten-Free Angel Food Cake! Light, fluffy, and ideal for your favorite desserts. It’s so delicious, no one will ever guess it’s gluten-free!
