This Gluten Free Angel Food Cake is simple to make with a blend of gluten free flours. It’s lightly sweetened, low-fat and delicious served with fresh fruit.
Gluten Free Angel Food Cake
I’m so excited about this recipe today. It’s monumental, and let me tell you why.
This is our first gluten-free dessert that we made from scratch and loved.
I’ve always been crazy for angel food cake. But since I like chocolatey, rich desserts, I rarely make it. When my mom-in-law asked for gluten-free angel food cake as her birthday treat last month, I was a little hesitant. I’ve always wanted to experiment with gluten-free baking, but let’s face it. I don’t have a reason specifically to eat gluten-free, so when I want dessert, I just go all out and not worry about whether it is gluten-free.
I definitely feel better in general when I do eat a low-gluten or gluten-free diet. I took the challenge to try this gluten-free angel food cake recipe that I found at Taste of Home. It got great reviews, seemed easy enough, and guess what? It was easy and delicious! Even those in the family dreading a “healthy dessert” (names removed to protect the innocent), fell in love with this simple gluten-free recipe.
It had been awhile since I’d eaten angel food cake, so to me, this tasted pretty much identical to the real thing. I think it is a bit more dense than your grandma’s angel food cake, but it still has the spongy, pure white, sweet taste that you’ll remember and love.
Making Angel Food Cake
1. Whip the egg whites, cream of tartar, salt and vanilla until they are fluffy with soft peaks. Start adding in 1/2 cup sugar, two tablespoons at a time and beat until the mixture has stiff peaks.
2. Fold in the mix of flours, 1/2 a cup at a time.
3. Spoon the mixture into an angel food cake pan, run a knife through it to get out air bubbles, then bake it at 350 degrees for 40-45 minutes.
4. Allow the cake to cool upside down for 1 hour, then remove it from the pan.
Oh…and now the best part…serve it! Possibly with our freshly homemade strawberry topping?
Gluten Free Angel Food Cake
- 1 1/2 cups egg whites (about 10)
- 1 1/4 cups granulated sugar divided
- 1/4 cup cornstarch
- 1/4 cup white rice flour
- 1/4 cup tapioca starch
- 1/4 cup potato starch
- 1 1/2 teaspoons cream of tartar
- 3/4 teaspoon salt
- 3/4 teaspoon vanilla extract
- Fruit optional
- Preheat oven to 350 degrees.
- Place the egg whites in the bowl of a stand mixer and allow them to sit for 30 minutes at room temperature.
- In a small bowl, combine 3/4 cup sugar, cornstarch, white rice flour, tapioca flour and potato starch together. Mix well. Set aside.
- Add the cream of tartar, salt and vanilla to the egg whites. Beat on medium speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, 2 tablespoons at a time. Beat on high until it forms stiff peaks.
- Using a rubber spatula, gradually fold in the flour mixture 1/2 a cup at a time.
- Spoon the batter into an ungreased 10" angel food cake pan. Gently swirl a knife through the batter to remove air bubbles.
- Bake at 350 degrees on the lowest oven rack for 40-45 minutes, or until the top is lightly browned and looks dry.
- Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support.
- Allow the cake to cool upside down for one hour, then slide a knife around the sides and center of the pan to loosen the cake.
- Remove the cake to a plate and serve with desired fruit.
Find more strawberry recipes here.