Angel Food Cake is a summer essential, but when you can’t have gluten, you can’t just run to the grocery store and pick one up. So I’ve come up with a delicious and easy GLUTEN FREE ANGEL FOOD CAKE RECIPE that is sure to satisfy the tastebuds of even your gluten-loving friends and family!
Let’s get right to it…
What ingredients you need to make angel food cake gluten free:
- ¾ cup gluten free all purpose flour (I use King Arthur Gluten Free Measure for Measure)
- ¼ cup cornstarch
- ¾ cup powdered sugar
- 12 egg whites (large eggs)
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract (do not omit this!)
- 1 cup granulated sugar
How to make gluten free angel food cake:
- Separate egg whites into bowl of stand mixer and then let them sit at room temperature for about 30 minutes (this helps them whip better)
- Preheat oven to 350°F
- Sift flour, cornstarch, and powdered sugar together and set aside. If you don’t have a sifter, you can sift through a fine mesh strainer or pulse the mixture in your food processor for a few seconds
- Using a whisk attachment, beat egg whites on high speed until they start to foam, and then add in salt and cream of tartar (keep the mixer running)
- Add the vanilla and almond extracts while continuing to whip
- Slowly add in the granulated sugar while mixer is still running. Continue to whip until stiff peaks form (the whole whipping process takes about 12 minutes)
- Slowly fold in the dry ingredients you had set aside about ¼ cup at a time using a rubber spatula. Be sure to do this slowly and carefully so you don’t deflate the egg whites
- Scoop mixture into ungreased bundt pan and bake at 350°F for about 35-45 minutes, until lightly golden
- Place pan face down on cooling rack after pulling it out of oven and allow it to cool completely before running a knife along the edges and removing the cake
- Serve with fresh whipped cream and berries!
Do I have to use a bundt pan?
Nope! When making angel food cake for Pineapple Lush cake, I split the batter between two 9 inch round cake pans and bake at 350° for 22-28 minutes, until lightly golden.
You can make angel food cupcakes as well, just watch them carefully and pull them out of the oven when they turn lightly golden (should take about 16-22 minutes).
A deep springform pan is another great choice for making angel food cake.
Your options are only limited by your imagination!
Storing leftover gluten free angel food cake:
Freshly baked angel food cake will last 1-2 days at room temperature (covered). It will keep for about a week in a sealed container in the fridge and up to 3 months in the freezer. Make sure your container is airtight to prolong freshness.
What should I do with all the yolks?
If you don’t want to toss the yolks, save them and make one of these delicious gluten free recipes from yummly.com
More summer recipes you will enjoy!
Greek Pasta Salad {GLUTEN FREE, HEALTHY}
Pig Pickin’ Cupcakes {gluten free}
Gluten Free Angel Food Cake
Ingredients
- ¾ cup gluten free all purpose flour I use King Arthur Gluten Free Measure for Measure
- ¼ cup cornstarch
- ¾ cup powdered sugar confectioner's sugar
- 12 egg white from large eggs
- 1½ teaspoons cream of tartar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ teaspoons almond extract do not omit this!
- 1 cup granulated sugar
Instructions
- Separate egg whites into bowl of stand mixer and then let them sit at room temperature for about 30 minutes
- Preheat oven to 350°F
- Sift flour, cornstarch, and powdered sugar together and set aside. If you don’t have a sifter, you can sift through a fine mesh strainer or pulse the mixture in your food processor for a few seconds
- Using a whisk attachment, beat egg whites on high speed until they start to foam, and then add in salt and cream of tartar (keep the mixer running)
- Add the vanilla and almond extracts while continuing to whip
- Slowly add in the granulated sugar while mixer is still running. Continue to whip until stiff peaks form (the whole whipping process takes about 12 minutes)
- Slowly fold in the dry ingredients you had set aside about ¼ cup at a time using a rubber spatula. Be sure to do this slowly and carefully so you don’t deflate the egg whites
- Scoop mixture into ungreased bundt pan and bake at 350°F for about 35-45 minutes, until lightly golden
- Place pan face down on cooling rack after pulling it out of oven and allow it to cool completely before running a knife along the edges and removing the cake
- Serve with fresh whipped cream and berries!
Nutrition
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