Gluten Free Angel Food Cake Recipe
Updated Oct 16, 2025, Published Oct 09, 2016
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Light, Airy & Delightfully Sweet
Angel food cake is one of those desserts that feels like a dream—airy, light, and sweet without being heavy. But many classic versions depend on wheat flour. In this gluten-free version, we preserve everything you love about angel food cake—the ethereal texture, the delicate rise—while making it safe for gluten-free diets.
This recipe has deep roots in my family. My great-grandmother famously made angel food cakes, and that legacy was passed down through my grandmother and father. Over time, we adapted the recipe to be gluten-free—and surprisingly, for us, it’s become even better when made this way (as long as you’re using high-quality gluten-free flour that includes starches and xanthan gum).
Table of Contents
Why You’ll Love This Recipe
- Light as a cloud — Despite being gluten-free, this cake rises beautifully and has a tender, airy crumb.
- Family tradition with a twist — This is a recipe that’s been handed down—with a few modern tweaks that honor tradition while adapting for gluten-free baking.
- Ingredients you can trust — No weird substitutes or gimmicks, just egg whites, sugar, gluten-free flour blend, and flavoring.
- Versatile and elegant — Serve it plain, topped with berries, or with a dollop of whipped cream. It works for special occasions or everyday dessert.
What you’ll need:
- 1 cup gluten-free all-purpose flour blend (must include xanthan gum)
- 1½ cups + 2 tablespoons superfine sugar, divided
- 13 large cage-free egg whites, at room temperature
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher or fine sea salt
- 2 teaspoons pure vanilla extract
Tips for Success & Troubleshooting
- Clean, dry equipment is essential. Any grease will ruin the ability of egg whites to hold structure.
- Use room-temperature egg whites. They whip better and reach greater volume.
- Superfine sugar is key. It dissolves more readily and gives a smoother, more stable texture.
- Don’t skip inversion cooling. Letting the cake cool upside down maintains its lift and prevents collapsing.
- If you’re out of cream of tartar, lemon juice works. In fact, that’s a tweak from my family’s version that stuck.
Serving Suggestions & Variations
- Serve slices plain or dusted with powdered sugar.
- Top with fresh berries and whipped cream (or coconut whip for a dairy-free version).
- Use as a layer base: slice horizontally to make two or three tiers, and fill with fruit and cream.
- Add a hint of almond extract or citrus zest to complement the airy vanilla base.
A Sweet Legacy—Now Gluten-Free
My great-grandmother’s angel food cakes have been part of family gatherings for generations. Turning her beloved recipe into a gluten-free version feels like preserving that legacy while making it accessible to more people. I hope every bite gives you that same sense of lightness, tradition, and joy.
Check out more of our gluten-free cake recipes
Gluten Free Angel Food Cake Recipe
Ingredients
- 1 cup gluten-free all-purpose flour blend, with xanthan gum
- 1½ cups plus 2 tablespoons superfine sugar, use divided
- 13 large cage-free egg whites, at room temperature
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher or fine sea salt
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Combine the flour with ¾ cup plus 2 tablespoons sugar and set aside.
- Place the egg whites, lemon juice, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until foamy. Gradually beat in ¾ cup sugar, 2 tablespoons at a time, and beat until very stiff peaks form. Gradually beat in the flour mixture, then add the vanilla and beat.
- Put the mixture into an ungreased 10-inch angel food cake pan and run a dinner knife through the batter to break up any air pockets.
- Bake for 30 – 40 minutes or until the cake has risen and is golden brown. Cool the cake in the pan upside down, making sure that air can flow under the cake. Run a knife around the edges of the pan and transfer the cake to a plate or platter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you so much for this wonderful recipe! Made it tonight and it was a huge hit even the kiddos loved it ? Will definitely be making this again!
Glad you like it! :)
What size Angel Food Cake pan for this recipe do you recommend?
Hi Renee,
I used a 10-inch pan. Hope you enjoy this recipe as much as I do!
xo,
Carol
This gluten-free angel food cake sounds like a delightful revelation! I love how it transforms the classic fluffy sponge using gluten-free flour blends—resulting in an impressively light and airy texture that even outshines the original.
Achieving that cotton-soft consistency with just egg whites and the right flour mix is truly impressive. It reminded me of a bakery I recently discovered in Ibiza—Cheesecake Ibiza—where their floral-decorated cheesecakes are crafted with equal finesse: delicate, beautifully presented, and unforgettable in texture and taste.
https://cheesecakeibiza.com/