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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.
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.
1. Whip the egg whites, cream of tartar, salt and vanilla until they are fluffy with soft peaks. Start adding in ½ cup sugar, two tablespoons at a time and beat until the mixture has stiff peaks.
2. Fold in the mix of flours, ½ 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?
Find more strawberry recipes here.
Thanks! Thanks! Thanks!!! This weekend are coming for dinner some friends and one of them is gluten intollerant. I wanted something for dessert that could be eat by everyone and I didn’t want to stay all the day in the kitchen. And here you are with your perfect recipe!!! Thanks again!
I love everything about it! The fresh strawberries are great. The dish itself looks very irresistible!
Wow, what a beautiful cake. I can’t believe it’s gluten-free. The first picture just makes me want something sweet right away 😀 Well done!
What do you mean by step #8 Remove the pan, immediately invert the pan, standing it in 3 glasses that are equal in height for support.?” Do you have a picture to help me understand what that means?
Lovely Cake! How far in advance can the cake be baked before serving?
Hi, this looks divine! Would it be OK to sub arrowroot for the cornstarch. trying to make a dessert for someone who avoids gluten, dairy, soy and corn. This almost fits the bill!
In the ingredients you list “Tapioca Starch” but in the steps you say “Tapioca Flour” … can you clarify?
Thanks for he receipe. Do you have the quantities in grams ?
Can you just use gluten free flour instead of 1/4 cup white rice flour
1/4 cup tapioca starch
1/4 cup potato starch?
Can stevia be substituted for sugar? If so, what would be the exchange amount!
My favorite cake has always been angel food! Can hardly wait to try this!
I am wondering if this recipe would work well with egg beaters or egg whites in a carton? Thank you so much for sharing…since going gf because of celiac dx, I have longed for a gf angel food cake recipe!
This looks so good! I wasn’t sure if I’d get angel food again when going GF!
Thanks for sharing! Does it keep long?