Gluten Free Angel Food Cake Recipe


  • 1 cup (120g) gluten-free all-purpose flour
  • 1 1/2 cups (300g) powdered sugar, divided
  • 1 1/2 cups (12 large) egg whites, room temperature
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract (optional, for extra flavor)


  • Large mixing bowls
  • Fine-mesh sieve or sifter
  • Stand mixer or electric hand mixer
  • Rubber spatula
  • 10-inch angel food cake pan (tube pan with removable bottom, ungreased)
  • Cooling rack (or tall bottle/funnel)


Prep: Preheat your oven to 350°F (175°C). Place a rack in the lower-middle position of your oven.

Sift and Measure: In a medium bowl, sift together the gluten-free flour and 3/4 cup (150g) of the powdered sugar. Sift the mixture 3-4 times for extra lightness. Set aside. Measure out the egg whites and ensure they are at room temperature.

Whip Egg Whites: In a large, completely clean and grease-free mixing bowl, combine the egg whites, cream of tartar, and salt. Beat with your mixer on medium speed until the egg whites are foamy (about 1 minute). Add the vanilla extract and almond extract (if using) and continue to beat.

Add Sugar: Gradually add the remaining 3/4 cup (150g) of powdered sugar, about a tablespoon at a time, while beating on high speed. Continue to beat until stiff peaks form. The egg whites should be glossy and hold their shape when the beater is lifted.

Fold in Dry Ingredients:Sprinkle the flour-sugar mixture over the egg whites, about 1/4 cup at a time. Use a rubber spatula to gently fold the dry ingredients into the egg whites until just combined. Be careful not to overmix, as you want to keep the batter light and fluffy.

Bake: Pour the batter into the ungreased angel food cake pan. Gently smooth the top with the spatula.
Run a knife through the batter to release any large air bubbles. Bake for 30-35 minutes, or until the cake is golden brown and springs back when lightly touched in the center.

Cool: Immediately after removing the cake from the oven, turn the pan upside down over a cooling rack (or a tall bottle/funnel). This is important to prevent the cake from collapsing. Allow the cake to cool completely in the pan upside down, at least 1-2 hours.

Release and Serve: Once cooled, use a knife or offset spatula to loosen the cake sides from the pan. Also, loosen the center tube. Gently invert the pan onto a plate, then carefully remove the bottom piece of the pan.
Slice and enjoy your light and fluffy gluten-free angel food cake! It’s delicious on its own or with berries and whipped cream.


Egg whites: Room temperature egg whites whip better. Let them sit out for 30 minutes before beating.

No Grease: The pan must be ungreased so the batter can cling and rise.

Folding: Gently fold dry ingredients to avoid deflating the whipped egg whites.

Flavor: Experiment with extracts like lemon or coconut instead of almond.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *