Gluten-Free Angel Food Cake Recipe

Gluten-Free Angel Food Cake is my favorite cake ever! I love how “healthy” this recipe is. There isn’t a lot of sugar, and the egg whites add protein and an airiness to the cake. Aside from being light and wholesome, it’s a simple yet stunning dessert.

Although I had considered baking this beauty for a while, it took me over five years to finally gather the courage to make it from scratch—gluten-free. Baking from scratch is so rewarding, and this cake takes the blue ribbon!

Why I Love This Homemade Gluten-Free Cake

I never feel guilty making this homemade gluten-free cake recipe. As far as cakes go, it’s pretty darn good for you! Made with egg whites and very little sugar, it’s the perfect ending to a delicious meal—or even just as a light snack.

My stepmother wasn’t much of a baker. But every year since I was about ten years old, I would ask her to make this cake for my birthday. She always baked it from scratch, and it was so, so, so yummy. She’d make a glaze and tint it the palest pink—it was the perfect birthday cake. I think of her every year when I bake this now for my own birthday.

A Beautiful Cake for Spring Celebrations

My birthday is on the Ides of March. Technically, I’m a winter baby—but this cake is perfect for celebrating Easter, Mother’s Day, or any spring gathering.

If you’re new to angel food cake, don’t miss my Angel Food Cake Baking Tips for simple tricks to help it turn out beautifully.

You can dress this Gluten-Free Angel Food Cake Recipe with a light glaze and top it with edible flowers like violas and pansies. It’s also delicious served simply with fresh strawberries and homemade whipped cream.

Bridget’s Recipe Tips

• Set eggs out on a dishtowel on counter overnight.
• To fold flour mixture into the egg white mixture, cut down through the center of the egg whites along the bottom and up the side, rotate bowl one quarter turn and repeat.

For more details on whipping egg whites and folding flour just right, visit my Angel Food Cake Baking Tips post!

Gluten-Free Angel Food Cake Recipe

Bridget Towery

Light and fluffy, this Angel Food Cake is delicious by itself, with a light glaze or served with fresh berries and homemade whipping cream.

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Ingredients

  

For the Cake:

• 12 egg whites
• 1 1/2 teaspoons cream of tartar
• 1 cup cane sugar
• 1 1/2 cups confectioners’ sugar
• 1 cup gluten-free almond blend
• 1/4 teaspoon sea salt
• 1/4 teaspoon xanthan gum
• 1 1/2 teaspoons vanilla extract

INGREDIENTS FOR THE GLAZE:

• 1/3 cup of unsalted butter melted
• 2 cups confectioners’ sugar sifted
• 1 1/2 teaspoons vanilla extract
• 2 to 4 Tablespoons hot water
• Gel food coloring optional

Instructions

 

• Preheat oven to 375 degrees.
• Sift together confectioners’ sugar, almond flour and xanthan gum.
• Beat egg whites and cream of tartar in a large mixing bowl on medium speed until foamy.
• At high speed, beat in cane sugar 2 Tablespoons at a time. Add in salt and vanilla with the last addition of sugar. Continue beating until egg whites are stiff and glossy. DO NOT UNDERBEAT.
• Sprinkle the sugar-flour mixture, 1/4 cup at a time, over the meringue. Gently fold the mixture into the meringue until the flour mixture disappears.
• Spread the batter into an ungreased tube center pan. Using a butter knife, gently cut through the batter.
• Bake on the 2nd from the bottom rack until the cake cracks feel dry and the top springs back when lightly touched, about 35 to 45 minutes. 
• Invert pan on a heat proof funnel; let hang until the cake has cooled.

FOR VANILLA GLAZE:

• In a small pan, melt the butter over low heat.
• Sift powdered sugar in a separate bowl. Stir in the melted butter and vanilla. 
• Stir in water, 1 Tablespoon at a time, until smooth and desired consistency is reached.
• Stir in food coloring, if desired, one drop at a time until desired color is reached.
• Remove cake from pan, and spread the glaze over cake, dripping on the sides.

Notes

Set eggs out on counter overnight.

To fold flour mixture into the egg white mixture, cut down through the center of the egg whites along the bottom and up the side, rotate bowl one quarter turn and repeat.

I hope you and your family enjoy this Gluten-Free Angel Food Cake recipe as much as mine does. Maybe it will become a new tradition for you too—just like it is for me.

From my happy, healthy home to yours,

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