Gluten-Free Angel Food Cake

A tall, snowy-white angel food cake with a light, springy crumb, made from a dozen whipped egg whites, superfine sugar and a fine gluten-free flour blend. Serve it with berries and whipped cream.

Prep: 25 min Cook: 40 min Total: 185 min Serves: 12

At a glance: This hard baking recipe yields 12 servings in about 3h 5m (25 min prep, 40 min cook). It uses 8 ingredients — including gluten-free all-purpose flour blend, cornstarch, superfine sugar — and walks through 8 steps. Updated October 24, 2026. Browse more baking recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Angel Food Cake: When preparing this baking recipe, use a sifter and tube pan that have been washed well since their last use with flour that contains gluten, as fine flour dust clings to mesh and seams. Keep the gluten-free flour blend in its own sealed container.

Gluten-Free Notes for Gluten-Free Angel Food Cake: Angel food cake is normally made with a fine, low-protein flour that contains gluten. Here a fine gluten-free flour blend plus cornstarch gives the same tender crumb, and whipped egg whites provide all the lift. Use extracts and a flour blend labeled gluten-free.

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servings

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Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, preferably a fine white rice-based blend, cornstarch, superfine sugar, divided. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

3/4 cup gluten-free all-purpose flour blend (about 105 g), preferably a fine white rice-based blend Shop
1/4 cup cornstarch Shop
1 1/2 cups superfine sugar (or granulated sugar pulsed fine in a food processor), divided Shop
12 large egg whites (about 1 1/2 cups), at room temperature
1 1/2 tsp cream of tartar Shop
1/4 tsp salt
1 1/2 tsp pure vanilla extract Shop
1/2 tsp pure almond extract Shop

Instructions

1 Preheat the oven to 350°F (175°C) with a rack in the lower third. Have ready an ungreased 10-inch two-piece tube pan. Do not grease it; the batter needs to cling to the sides to rise.
2 Sift the gluten-free flour blend, cornstarch and 3/4 cup of the sugar together three times. This aerates the mixture so it folds in without deflating the whites.
3 In a large, spotlessly clean bowl, beat the egg whites and salt on medium until foamy. Add the cream of tartar and beat to soft peaks.
4 With the mixer on medium-high, add the remaining 3/4 cup sugar 1 tablespoon at a time, then beat until the whites are glossy and hold firm, slightly bent peaks. Beat in the vanilla and almond extracts. Stop before the whites look dry or grainy.
5 Sift about a quarter of the flour mixture over the whites and fold it in gently with a large spatula. Repeat with the rest in three more additions, folding just until no dry pockets remain.
6 Spoon the batter into the tube pan, smooth the top and run a knife through it once to pop large air pockets.
7 Bake for 38-45 minutes, until golden, the top springs back when pressed and the cracks look dry.
8 Immediately turn the pan upside down onto its feet or over the neck of a bottle and let it cool completely, about 2 hours. Run a thin knife around the sides and center tube, lift out the center and release the bottom.

Tips & Notes

Separate the eggs while they are cold, one at a time over a small bowl, then let the whites warm up. A single drop of yolk can keep the egg whites from whipping to full volume.
Cool the angel food cake upside down. Gluten-free angel food is especially delicate while hot, and cooling it right side up makes it sink and turn dense.
Save the 12 yolks for lemon curd, custard or ice cream base. Cover them with a little water and refrigerate for up to 2 days.

Common questions

What cross-contamination risk is specific to Gluten-Free Angel Food Cake?

Check gluten-free all-purpose flour blend , preferably a fine white rice-based blend, cornstarch, superfine sugar , divided before they go into Gluten-Free Angel Food Cake. Use a sifter and tube pan that have been washed well since their last use with flour that contains gluten, as fine flour dust clings to mesh and seams. Keep the gluten-free flour blend in its own sealed container.

Which gluten-free swaps does Gluten-Free Angel Food Cake use?

Gluten-Free Angel Food Cake relies on 3/4 cup gluten-free all-purpose flour blend and 1/4 cup cornstarch. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

How should leftover Gluten-Free Angel Food Cake be stored?

Save the 12 yolks for lemon curd, custard or ice cream base. Cover them with a little water and refrigerate for up to 2 days.

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