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Our Gluten Free Angel Food Cake recipe is a delicious twist on mom’s traditional angel food cake. Perfectly paired with fresh berries or fruit, this low-fat, gluten-free cake is a must-try.

Are you craving a slice of heavenly angel food cake but following a gluten-free diet? Our Gluten Free Angel Food Cake is a delightful alternative to store-bought angel food cake.

Made with a unique blend of gluten-free flours and lightly sweetened, this cake is the best part of any gathering when paired with fresh berries. Whip up this delicious cake that even mom would be proud of!

overhead view of angel food cake with powdered sugar dusted on top

About this Gluten Free Angel Food Cake Recipe:

Flavor: Angel food cake has a delicately sweet taste, with a hint of vanilla. Its light sweetness makes it an ideal base for a variety of fresh fruit toppings.
Texture: The cake is wonderfully light and airy, just like the classic angel food cake you remember. Even though it is gluten-free, it maintains that sought-after sponginess.
Method: Baking this angel food cake involves gently folding in a blend of gluten-free flours into stiffly beaten egg whites, ensuring the cake rises beautifully and stays fluffy. You’ll need a 10″ tube pan with a removable base.

Ingredients

This recipe calls for a few ingredients that you may not have on hand. I have the ingredients linked on Amazon so it’s easy for you.

Egg Whites. Buy a carton of egg whites so that you don’t have leftover egg yolks to use up. If you crack open eggs, it will take about 10 large eggs.
Potato Starch. Potato starch is not the same as potato flour, but you can use either in this recipe. The potato flour will have more of any earthy potato flavor so may not be best for this recipe.
Tapioca Starch. Tapioca starch, on the other hand, can also be called tapioca flour. Either works in this recipe. I use tapioca starch.
Cream of Tartar. Don’t skip this ingredient. It helps to stabilize the egg whites and leads to the fluffy texture.

I have not tried using an all-purpose gluten-free flour blend in this recipe. If you try it, let us know the results in the comments below.

See the complete ingredient list and amounts in the recipe card below.

How to Make Gluten Free Angel Food Cake

Plan Ahead! Place the egg whites in the bowl of a stand mixer and allow them to sit for 30 minutes at room temperature. Preheat oven to 350ºF.
In a small bowl, combine ¾ cup sugar, cornstarch, white rice flour, tapioca flour and potato starch together. Mix well. Set the flour mixture aside.

dry ingredients for angel food cake mixed in a bowl with a whisk

Add the cream of tartar, salt and vanilla to the egg whites. Beat on medium speed until soft peaks form. Gradually add the remaining ½ cup sugar, 2 tablespoons at a time. Beat on high until it forms stiff peaks.

whipped egg whites holding peaks on a wire whisk

Using a rubber spatula, gradually fold in the flour mixture ½ a cup at a time.

whipped egg whites with flour mixture on top

angel food cake batter in a mixing bowl with a spatula

Spoon the batter into an ungreased 10″ angel food cake pan. Gently swirl a knife through the batter to remove air bubbles.

Bake on the lowest oven rack for 40-45 minutes, or until the top is lightly browned and looks dry. The top should spring back when you touch it.
Remove 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. Place the cake on a serving platter.

overhead view of angel food cake on a plate

5 Tips for Success

Achieving perfection in gluten-free angel food cake is all about mastering a few key techniques.

Your egg whites should be at room temperature before whipping them. This helps in achieving stiff peaks that are essential for the cake’s structure.
When folding in the gluten-free flour blend, do it gently and gradually to avoid deflating the egg whites. This gentle folding is what retains the airiness in the batter for that light, sponge-like texture.
Cool the cake upside down. This might seem unusual, but it prevents the cake from collapsing, maintaining its delightful fluffiness.
For the best results, use a tube pan without a non-stick coating, as the batter needs to cling to the sides of the pan to rise properly.
Remember that patience is key; allow the cake to cool completely before slicing to maintain its structure.

Angel Food Cake Toppings

One of the beauties of Gluten Free Angel Food Cake is how it pairs with a variety of toppings, allowing for endless customization.

Fresh berries, such as strawberries, raspberries, or blueberries, add a burst of flavor and a pop of color, making the cake visually appealing and delicious.
Raspberry sauce or strawberry sauce adds a gorgeous drizzle.
For a seasonal twist, consider topping it with peach slices in the summer or fried apples and a sprinkle of cinnamon in the fall.
A dollop of whipped cream or a drizzle of chocolate sauce can transform this cake into a decadent dessert.
Lemon curd or orange glaze adds a tangy contrast to the cake’s sweetness.

a piece of angel food cake on a plate with strawberry topping

Storage Instructions

Once completely cooled, store the cake in an airtight container to keep it moist and fresh. It’s best enjoyed within two days, but it can last up to five days at room temperature.

If you’re planning to keep it longer, consider slicing and freezing the cake in a sealed container for up to a month.

Thawing is easy. Just let it sit at room temperature in the sealed container for about an hour, then it’s ready to serve.

Gluten Free Angel Food Cake

5 from 3 votes

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.

Servings 12

Prep Time 15

Cook Time 45

Total Time 1

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Equipment

Angel Food Cake pan

Ingredients

US Customary – Metric

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

Instructions

Plan Ahead! Place the egg whites in the bowl of a stand mixer and allow them to sit for 30 minutes at room temperature.
Preheat oven to 350ºF.
In a small bowl, combine ¾ cup sugar, cornstarch, white rice flour, tapioca flour and potato starch together. Mix well. Set the flour mixture aside.
Add the cream of tartar, salt and vanilla to the egg whites. Using the whisk attachment, beat on medium speed until soft peaks form. Gradually add the remaining ½ cup sugar, 2 tablespoons at a time. Beat on high speed until it forms stiff peaks.
Using a rubber spatula, gradually fold in the dry ingredients ½ cup at a time.
Spoon the angel food cake batter into an ungreased 10-inch tube pan. Gently swirl a knife through the batter to remove air pockets.
Bake at 350 degrees on the lowest oven rack for 40-45 minutes, or until the top of the cake is lightly browned and looks dry. If the top springs back it is done.
Remove the pan from the oven and immediately invert pan, standing it upside down on 3 glasses that are equal in height for support.
Let the cake cool upside down for one hour.
Slide a knife around the sides of the pan to loosen the cake.
Remove the cake to a serving plate. Dust with powdered sugar and top with fresh fruit if desired.

Notes

Use a high powered hand mixer if you don’t have a stand mixer.
I’ve only used an angel food cake pan with a removable bottom for this recipe. I’ve not tested it in a bundt pan.
Use a serrated knife to slice the baked cake in half to make two layers. Fill with whipped cream and fresh berries.
See the recipe article for step-by-step photos, plus tips and tricks.

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Author Julie Clark

Course Dessert

Cuisine American

Calories 140

Keyword angel food cake recipe, gluten free cake, topping for angel food cake

5 from 3 votes (1 rating without comment)

17 Comments

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Vanessa

4 years ago

Thanks for sharing! Does it keep long?

Joy Maffucci

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!

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Jeanine

6 years ago

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!

Janelle

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?

Silvie

7 years ago

Thanks for he receipe. Do you have the quantities in grams ?

anna s.

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!

Sandy

8 years ago

Lovely Cake! How far in advance can the cake be baked before serving?

Oana

9 years ago

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!

Cat