Angel Food Cake (Gluten-Free)

READY IN: 1hr 5mins
Recipe by Andrew Mollmann

My sister decided that she wanted Angel Food cake and my mother decided she wanted some Creme Brulee; one uses egg whites and the other uses yolks so I went searching for a recipe. I saw the other GF angel food recipes on Recipezaar but was not satisfied with the list of ingredients; they use a flour mix that is all starch and several of the reviews mention that it deflates from the bottom up. I found this recipe by searching on Google and made it instead. I was a little over zealous when mixing in the flour so my whites lost a little volume, but it did not affect the taste. The end result was a light and fluffy cake. It was the first time I had had angel food cake since going gluten-free and I was not disappointed. I made a strawberry trifle by breaking the cake into little chunks and layering them with lite whipped cream and strawberries. Edit: I have made this recipe 3 times now. To keep the whipped white mixture from deflating, I highly recommend not folding in the flour mixture by hand. The first 2 cakes I made, I folded it in by hand. The 3rd time I stirred it in on the slowest possible setting on my Kitchen Aid which resulted in a cake that was about 2-3" higher. All 3 of them tasted great though.

Top Review by yredwards

My hubby's favorite thing ever is Angel food cake. Since learning I am celiac over 12 years ago and having never had success with GF angel food cake, we had given up on this treat. But for his birthday, today, I tried this recipe and it was wonderful. Doing every step with the kitchenaide was the trick and I used Tom Saywers GF flour blend. Turned out light and fluffly, the batter had beautiful peaks and the baked cake rose 4 inches above the pan and only settled minimally, Better yet, my hubby who does not have to eat a GF diet said he liked it better than a regular Angel Food cake. Kudos!!! and thanks to recipe submitter and those who wrote previous reviews. You were all so helpful!!

Ingredients Nutrition


  1. Preheat oven to 325 degrees. Separate egg whites into stainless steel bowl and let them come to room temperature.
  2. In a separate medium bowl, sift flours, salt, xanthan gum, and 3/4 cup of sugar.
  3. Beat the egg whites until foamy. Add the cream of tartar. Beat until the egg whites form soft peaks. Beat in the other reserved 3/4 cup of sugar about 3 Tablespoons at a time. Beat until stiff peaks form.
  4. Slowly fold in flour mixture about 1/4 cup at a time. Once the flour mixture is combined, fold in vanilla.
  5. Slowly pour the batter into a tube pan and spread evenly. Run a knife through the cake to eliminate any large air bubbles.
  6. Bake for 50-55 minutes until top is golden and sides begin to pull away.
  7. Cool for 10 minutes. Run a knife along the outer edge of the pan and pull out the insert to the tube pan. Run a knife along the bottom of the insert and invert onto a cake plate.

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