Gluten Free Angel Food Cake Recipe for Light, Airy Desserts

Gluten Free Angel Food Cake Recipe for Light, Airy Moments

When my husband had to give up gluten, I thought angel food cake was off the table. But this gluten free angel food cake recipe brings back everything we loved its cloud like texture, subtle sweetness, and that golden crust we’d tear into with our hands.

Light enough for summer and special enough for holidays, this cake became my quiet promise that joy wouldn’t be lost in the change.

In this article, I’ll share the story, the method, and all the little secrets that make this gluten free favorite so tender, dependable, and filled with love.

Gluten Free Angel Food Cake Recipe for Light, Airy Desserts

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• Author: ina Garten
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

This gluten free angel food cake recipe creates a soft, airy, and golden dessert with whipped egg whites, light flour blends, and no gluten. A tender, classic treat made with care.

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Ingredients

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1 cup gluten free flour blend (or ¾ cup rice flour + ¼ cup cornstarch)

1¼ cups superfine sugar (divided)

12 large egg whites (room temperature)

1½ tsp cream of tartar

¼ tsp salt

1½ tsp vanilla extract

½ tsp almond extract (optional)

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Instructions

1. Preheat oven to 325°F (163°C) and use an ungreased 10-inch tube pan.

2. Sift gluten free flour and ½ of the sugar together twice.

3. In a large mixing bowl, beat egg whites with cream of tartar and salt until soft peaks form.

4. Slowly add the remaining sugar while beating on high until stiff, glossy peaks form.

5. Gently fold in vanilla and almond extracts with a rubber spatula.

6. Fold in dry ingredients in three additions, taking care not to deflate the batter.

7. Pour batter into the tube pan and smooth the top evenly.

8. Bake for 40–45 minutes until golden and top springs back lightly.

9. Invert pan and let cool upside down completely before removing.

10. Run a thin knife around the pan edges, release, slice, and serve.

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Notes

Only use finely ground, sifted almond flour for best results (optional).

Do not grease the pan—this allows the cake to rise properly.

To slice, use a serrated knife in a gentle sawing motion.

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Nutrition

• Serving Size: 1 slice
• Calories: 120
• Sugar: 17g
• Sodium: 85mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 0mg

The Secrets Behind Gluten Free Angel Food Cake Success

Can Angel Food Cake Be Made with Gluten-Free Flour?

Yes and when done right, it’s every bit as airy and soft as the original. Traditional angel food cake relies heavily on whipped egg whites and the structure of cake flour. But in a gluten free angel food cake recipe, we create that same lift and stability using the right flour blend and a gentle hand.

You’ll need a flour that’s light enough not to weigh the egg whites down but fine enough to bind the ingredients. I found that gluten free angel food cake succeeds beautifully when made with a superfine blend of rice flour and starches like tapioca or potato. And if you’re curious, I use a similar balancing act when making gluten free chicken alfredo where texture and delicacy go hand in hand.

What Is the Best Gluten Free Flour for Moist Cakes?

When people ask how to avoid dry or gummy gluten free cakes, my answer is always the same: the flour matters. For this easy gluten free angel food cake recipe, I recommend either:

• A homemade blend: ¾ cup superfine white rice flour + ¼ cup cornstarch
• Or a high-quality gluten free cake flour blend (like King Arthur or Cup4Cup)

Avoid almond flour here unless you’re using it carefully as a partial blend (we’ll cover that in Part 3). The best gluten free angel food cake recipe uses flour that mimics the lightness of cake flour not the richness of ground nuts.

Just like with a well-balanced gluten free chicken marsala, the right ingredients quietly make the difference between “good” and “gone in one sitting.”

Gluten Free Angel Food Cake Recipe with Almond Flour

Can I Use Almond Flour in Gluten Free Angel Food Cake?

Yes you can, but with precision. Almond flour brings a soft, nutty flavor and added richness to gluten free baking, but it’s heavier than traditional cake flour alternatives. So, in this gluten free angel food cake recipe with almond flour, we only use it to complement not replace the main flour base.

To keep the cake light and airy, substitute no more than 25% of your flour blend with finely ground blanched almond flour. That means, for 1 cup of total flour, only about ¼ cup should be almond flour. The rest should be a lighter gluten free flour or starch blend.

Adding almond flour deepens the flavor and gives each bite a soft texture without overpowering the airiness you worked so hard to whip into those egg whites.

Tips for Almond Flour Success in Angel Food Cake

1. Sift all dry ingredients at least twice. Almond flour can clump and weigh down the batter. Sifting keeps it light.
2. Use cream of tartar. It stabilizes the egg whites and helps maintain structure as the cake rises.
3. Fold gently, but thoroughly. You don’t want streaks of almond flour or collapsed egg whites.
4. Bake low and slow. Use 325°F and resist the urge to open the oven early. The rise is delicate.

We’ve used a similar technique in savory favorites like our gluten free chicken marsala, where richness and delicacy must coexist. Almond flour, when handled gently, adds warmth without sacrificing lift.

If your husband loves a slightly richer taste or if you want a naturally gluten free option with a nutty finish, this almond flour twist is a keeper.

Step-by-Step Guide to the Best Gluten Free Angel Food Cake Recipe

gluten free angel food cake recipe Ingredients

This easy gluten free angel food cake recipe uses pantry staples but every one matters. There’s no fat, no leavening agents just air, care, and patience.

You’ll need:

• 1 cup gluten free flour blend (or ¾ cup rice flour + ¼ cup cornstarch)
• 1¼ cups superfine sugar (divided)
• 12 large egg whites (room temperature)
• 1½ teaspoons cream of tartar
• ¼ teaspoon salt
• 1½ teaspoons vanilla extract
• ½ teaspoon almond extract (optional)

If you’re using almond flour (like in Part 3), swap ¼ cup of the flour with blanched almond flour, and sift everything well.

I always say: just like in our gluten free sweet and sour chicken, where timing and layering matter, here too every step makes the difference.

Simple Instructions for gluten free angel food cake recipe

1. Preheat your oven to 325°F (163°C).
   Use an ungreased 10-inch tube pan. It must be ungreased so the batter can climb the sides as it bakes.
2. Sift your flour and half of the sugar.
   Sift at least twice, especially if using almond flour.
3. Whip egg whites with cream of tartar and salt.
   Beat on medium speed until soft peaks form.
4. Slowly add remaining sugar.
   Turn the mixer to high and add sugar gradually. Beat until stiff, glossy peaks form—don’t overbeat.
5. Add vanilla and almond extract.
   Gently fold them in with a spatula.
6. Fold in the dry ingredients.
   In three additions, gently fold the sifted flour mixture into the egg whites. Use a wide spatula and light motion to avoid deflating.
7. Transfer to tube pan.
   Spoon into pan and smooth the top with a spatula.
8. Bake for 40–45 minutes.
   The top should be golden and spring back lightly when touched.
9. Invert pan and cool completely.
   Cool upside down on a bottle or wire stand to prevent collapse.
10. Run a knife around the edges and release.
    Slice with a serrated knife and serve plain or with berries.

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