Gluten-Free Angel Food Cake

Who said gluten-free cakes can’t be fluffy clouds of joy? This angel food cake is so light, it might just float off your plate. No gluten, no problem—just sweet, airy perfection. Warning: Eating this may cause uncontrollable smiling.

What You Need to Know

This cake uses whipped egg whites for lift, so no heavy flours or dense textures. It’s naturally fat-free (yes, really) and sweetened just right. Perfect for dessert, breakfast (we won’t judge), or impressing your in-laws.

Prep Time 20 minutes
Cook Time 35 minutes
Servings 10
Nutrition per Serving
Calories: 150 | Carbs: 35g | Protein: 4g | Fat: 0g | Sugar: 25g

Ingredients

• 12 large egg whites (room temperature)
• 1 tsp cream of tartar
• ¼ tsp salt
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup gluten-free flour blend (fine texture, like rice flour)
• ½ cup powdered sugar (for dusting, optional)

How to Make Gluten Free Angel Food Cake

1. Prep the Pan
   Preheat the oven to 350°F. Grab a 10-inch tube pan (don’t grease it—angel food cake needs to cling for dear life).
2. Whip the Egg Whites
   In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Slowly add granulated sugar, 2 tbsp at a time, until stiff peaks stand tall. Mix in vanilla.
3. Fold in the Flour
   Sift gluten-free flour over the egg whites. Gently fold it in with a spatula—no heavy stirring, or the cake will deflate like a sad balloon.
4. Bake It
   Pour the batter into the pan. Smooth the top. Bake for 35 minutes or until golden and springy.
5. Cool Upside Down
   Flip the pan upside down on a cooling rack (yes, really). Let it hang out for 1 hour. This keeps it tall and proud.
6. Release the Cake
   Run a knife around the edges and center tube. Invert the pan, and out pops your cloud-like masterpiece. Dust with powdered sugar if you’re feeling fancy.

Tips

• Room Temp Eggs Whip better. Cold eggs are stubborn.
• No Yolks Allowed Even a speck can ruin the fluff. Be vigilant.
• Slice with a Serrated Knife Saw gently—no squishing your hard work.

Final Thoughts

This cake proves gluten-free doesn’t mean joy-free. Light, sweet, and impossible to resist. Serve with berries or eat it straight from the pan (we’ve all been there). Enjoy your slice of heaven!

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Gluten Free Angel Food Cake

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Fluffy, airy, and melt-in-your-mouth tender, it’s the perfect guilt-free treat. No gluten, no fat, just heavenly bites that’ll make you forget it’s good for you. Top with fresh berries or enjoy it plain—either way, it’s pure magic. 🍰✨

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Ingredients

• 12 large egg whites (room temperature)
• 1 tsp cream of tartar
• ¼ tsp salt
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup gluten-free flour blend (fine texture)
• ½ cup powdered sugar (for dusting)

Instructions

Prep the Pan
Preheat oven to 350°F. Use a 10-inch ungreased tube pan—angel food cake needs to stick to rise.

Whip the Egg Whites
Beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add sugar, then vanilla, until stiff peaks hold.

Fold in the Flour
Sift gluten-free flour over the whites. Gently fold with a spatula—don’t overmix or the cake will sink.

Bake
Pour batter into pan. Bake 35 minutes until golden and springy.

Cool Upside Down
Flip pan onto a cooling rack for 1 hour to prevent collapsing.

Release & Serve
Run a knife around edges, invert pan, and dust with powdered sugar if desired. Enjoy your fluffy masterpiece!

Notes

Use room-temp eggs – they whip faster.

Zero yolks – even a little kills the fluff.

Serrated knife only – gentle sawing, no smashing.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 150Total Fat: 0gCarbohydrates: 35gSugar: 25gProtein: 4g