Imagine biting into a cloud—light, airy, and sweet without weighing you down. That’s gluten-free angel food cake, and it’s here to ruin all other desserts for you. No gluten?
No problem. This recipe delivers the same melt-in-your-mouth texture you love, minus the bloat. Whether you’re gluten-intolerant or just curious, this cake is a game-changer.
And yes, it’s easier to make than you think. Ready to whip up magic?
Why This Recipe Works
Most gluten-free cakes taste like cardboard or sadness. Not this one.
The secret? Superfine rice flour and potato starch mimic the lightness of wheat flour without the gluten. Egg whites give it that iconic fluff, and cream of tartar stabilizes everything. No one will guess it’s gluten-free—seriously, it’s that good.
Ingredients
- 1 cup superfine rice flour
- ½ cup potato starch
- 1 ½ cups granulated sugar (divided)
- 12 large egg whites (room temperature)
- 1 ½ tsp cream of tartar
- ¼ tsp salt
- 1 ½ tsp vanilla extract
- ½ tsp almond extract (optional, but worth it)
Step-by-Step Instructions
- Prep the pan. Use an ungreased angel food cake pan.
Yes, ungreased. The batter needs to cling to the sides to rise properly.
- Sift the dry ingredients. Combine rice flour, potato starch, and ¾ cup sugar. Sift twice—no cheating.
Lumps are the enemy.
- Whip the egg whites. Beat egg whites, cream of tartar, and salt until foamy. Gradually add the remaining ¾ cup sugar, then whip to stiff peaks.
- Fold gently. Add vanilla and almond extract, then fold in the dry ingredients in thirds. Overmixing = flat cake.
Don’t do it.
- Bake. Pour batter into the pan and bake at 325°F for 45-50 minutes. It’s done when the top springs back when touched.
- Cool upside down. Invert the pan onto a bottle or cooling rack. Let it hang out for at least 2 hours.
Gravity is your friend here.
Storage Instructions
Store this cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices wrapped in plastic wrap and foil. Thaw at room temperature—microwaving turns it into a sad sponge.
Why You’ll Love This Recipe
Gluten-free doesn’t mean flavor-free.
This cake is light, sweet, and guilt-free (mostly). It’s perfect for birthdays, brunches, or when you need to impress your gluten-eating friends. Plus, it’s fat-free.
Okay, fine, the sugar cancels that out, but still.
Common Mistakes to Avoid
- Using cold egg whites. Room temp whites whip better. Plan ahead.
- Greasing the pan. The batter needs to climb the sides. Grease = flat cake.
- Overmixing. Fold gently unless you want a dense brick.
- Skipping the sifting. Gluten-free flours clump.
Sift or regret it.
Alternatives
Out of rice flour? Try oat flour (certified gluten-free) or a gluten-free all-purpose blend. For a vegan version, experiment with aquafaba—but good luck getting the same lift.
IMO, stick with egg whites for best results.
FAQs
Can I use a different pan?
No. Angel food cake needs a tube pan to rise properly. Using a regular cake pan is a one-way ticket to disappointment.
Why did my cake collapse?
You probably underbaked it, overmixed it, or didn’t cool it upside down.
Follow the steps—science doesn’t lie.
Can I reduce the sugar?
Technically yes, but the texture suffers. Sugar adds structure. If you cut it, don’t blame the recipe.
Is this cake dairy-free?
Yes!
Angel food cake is naturally dairy-free. Just double-check your extracts to be safe.
Final Thoughts
Gluten-free angel food cake isn’t just possible—it’s incredible. Light, fluffy, and foolproof (if you follow the rules).
Whether you’re gluten-free or not, this cake deserves a spot in your recipe arsenal. Now go bake it and watch people lose their minds.