Gluten-Free Angel Food Cake

Total Time:Prep: 15 min. Bake: 35 min. + cooling

Recipe by Anne Wiebe, Gladstone, Manitoba

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 02, 2023

My daughter can’t have gluten and my husband is diabetic, so there are a lot of special recipes at our house. This gluten-free angel food cake is one of them. —Anne Wiebe, Gladstone, Manitoba

Gluten-Free Angel Food Cake Tips

Can you make this gluten-free angel food cake with different kinds of gluten-free flour?

If you don't have the gluten-free flours specified in the recipe (or simply prefer a different substitute), feel free to swap in your gluten-free flour of choice. Just be prepared for a possible change in texture. Check out our favorite gluten-free flour blends for more inspiration on what to use.

What kinds of fresh fruit can you serve with gluten-free angel food cake?

Serve gluten-free angel food cake with fresh blueberries, blackberries, raspberries, or sliced strawberries. Or, if you're in the mood for an even sweeter addition, drizzle some chocolate or caramel sauce over the top of slices.

How should you store gluten-free angel food cake?

Store gluten-free angel food cake in the fridge in an airtight container or cake dome. Make sure to press plastic wrap onto the exposed sponge after cutting it to avoid drying out. This way, your cake will last about a week.

—Sammi DiVito, Taste of Home Assistant Editor

Gluten-Free Recipe

Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you're concerned that your brand may contain gluten, contact the company.
TEST KITCHEN APPROVED

Gluten-Free Angel Food Cake

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Yield:16 servings
Prep:15 min
Cook:35 min
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Ingredients

  • 1-1/2 cups large egg whites (about 10)
  • 3/4 cup plus 1/2 cup sugar, divided
  • 1/4 cup cornstarch
  • 1/4 cup white rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup potato starch
  • 1-1/2 teaspoons cream of tartar
  • 3/4 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • Optional: Assorted fresh fruit and confectioners' sugar
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Directions

  1. 1
    Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside.
  2. 2
    Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
  3. 3
    Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  4. 4
    Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, dust with confectioners' sugar and serve with fruit.

Nutrition Facts

1 piece: 101 calories, 0 fat (0 saturated fat), 0 cholesterol, 149mg sodium, 23g carbohydrate (16g sugars, 0 fiber), 3g protein.
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