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Homemade Gluten Free Angel Cake

This homemade angel food cake is surprisingly quick and easy to make with just a handful of pantry ingredients! And it’s perfectly light and fluffy despite being gluten-free!

July 26, 2021
gluten free food icon
Gluten Free Angel Food CakePhoto By Canva
Difficulty Easy
Servings 8 people
Preparation 30 mins
Cooking 45 mins
Total 75 mins



  1. Start by cracking 10 or 11 large eggs and separating the egg whites from the yolk. Have the egg whites sit at room temperature for at least 30 minutes before using them.
  2. In the meantime, heat your oven to 350 degrees Fahrenheit and process the cornstarch, flour, and powdered sugar in a food processor for about 30 seconds until smooth before setting aside.
  3. Then process the granulated sugar in the food processor for about 5-7 pulses to make it slightly finer before setting it aside. Avoid turning it into powder.
  4. Once the egg whites have sat at room temperature for 30 minutes, transfer them to the bowl of a stand mixer and beat on high until they start to foam.
  5. Add salt, cream of tartar, vanilla, and almond extract to the foamy egg whites before continuing to whip them on high speed.
  6. Slowly add the processed granulated sugar one tablespoon at a time to the egg whites while they are whipping and continue to whip on high speed until stiff peaks form.
  7. Once the egg whites have stiff peaks, you can add in the dry ingredients. Do this carefully and slowly with a spatula, only adding one third of the dry ingredients at a time.
  8. After folding in all the dry ingredients, scoop out the resulting mixture into an ungreased 10-inch round pan. Transfer to a preheated oven and bake for about 35 to 40 minutes at 350 degrees Fahrenheit until lightly golden.
  9. Invert the pan onto a cooling rack immediately after removing it from the oven and wait for it to cool down. Once cool, run a knife along the pan’s edges to separate and plate the angel cake and enjoy!
Nutrition Facts
Serving Size 1 Gluten Free Angel Food Cake
Serves 8
Amount Per Serving
% Daily Value*
Protein 6 g12%
Total Fat 1.31 g1.7%
Sodium 149 mg6.5%
Potassium 167 mg3.6%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • When folding in the dry ingredients into the whipped egg whites, be careful not to deflate them, as airy egg whites are essential for a good angel food cake.
  • To make this angel food cake without cream of tartar, substitute half a teaspoon of lemon juice or distilled white vinegar for every ⅛ teaspoon of cream of tartar.
  • Avoid using a greased or nonstick baking pan, as that will prevent the batter from climbing and properly rising.
  • A straight-sided tube pan with feet on the bottom is the best option for baking an angel cake, but a round pan or loaf pan will also work.
  • Cool the cake upside down or inverted to prevent it from collapsing on itself. Find something that you can rest the edges of the pan on and invert the pan until completely cooled (1.5 to 2 hours).
  • For a perfectly soft cake, immediately stop beating your egg whites once stiff peaks are formed as over beating egg whites deflates them and results in a denser cake.
  • To slice your angel cake without squishing it, invest in a special cutter called an angel food rake or comb to gently saw through the cake.
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This easy Gluten Free Angel Food Cake takes only an hour or so to make from start to finish and is perfect for pairing with whipped cream and fresh berries due to its mild sweetness and subtle vanilla and almond back notes. And it stays fresh in the refrigerator for up to a week.

What is Angel Food Cake?

Angel food cake or angel cake is a special type of sponge cake made with just egg whites, flour, and sugar. It uses no butter and gets its texture from the whipped egg whites instead. And while its exact origin is up for debate, it is safe to say that this light, spongy cake is an American invention.

How to Make the Perfect Angel Food Cake?

To make the perfect gluten free angel food cake, beat room temperature egg whites on high speed until foamy and add salt, cream of tartar, vanilla, and almond extract. Add processed granulated sugar one tablespoon at a time while continuing whipping until stiff peaks form. Fold in cornstarch, flour, and powdered sugar processed in a food processor for about 30 seconds and transfer to an ungreased round pan. Bake for about 35 to 40 minutes at 350 degrees Fahrenheit, and invert to cool.

Is Angel Food Cake Gluten-Free?

Most traditional angel food cake recipes contain gluten, but fortunately for you, this classic angel food cake recipe has been modified to be entirely gluten-free. To make this gluten free angel food cake, all you need is egg whites, gluten-free all-purpose flour, cornstarch, powdered sugar, granulated sugar, salt, cream of tartar, vanilla, and almond extract.

How to Serve Angel Food Cake?

Serve your angel food cake topped with fresh berries, whipped cream, lemon curd, caramelized bananas, ice cream, shredded coconut, and custard made from the leftover egg yolks. Coat the cake with chocolate ganache for a chocolate angel food cake, or use buttercream as the classic angel food cake frosting. You can also serve the cake as a cheesecake, trifle, French toast, or angel cake strawberry shortcake.

Here are our delicious recipes that you can serve with Angel Food Cake:

How to Store Angel Food Cake?

Angel cake can be stored in a ziplock bag or wrapped in plastic wrap for a couple of days at room temperature or for up to a week in the refrigerator. The cake can also be frozen in a freezer-safe bag or tightly wrapped foil for up to 4 months. To reheat, transfer to a foil-lined baking sheet and bake in a cold oven at 250 degrees Fahrenheit for 8 to 15 minutes.

Recipe byPetite Gourmets

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