Are you looking for an amazing gluten-free angel food cake recipe? Look no further! Hands down, this is my favorite cake ever! I have loved angel food cake since I was a kid. I always requested it for my birthday cake.
Don’t you just love angel food cake? Are you like me and can eat it almost every single day? Seriously, I could eat this for breakfast, lunch and dinner! I am so not kidding. Maybe the reason I love it so much is because it is not overly sweet or does not need frosting. Plus, I never feel guilty eating it. 🙂 When I began my gluten free journey, I literally mourned this cake. Silly, huh? Well, I never thought I would eat it again. Thank goodness I was wrong!
You all know how I enjoy converting old-fashioned recipes to gluten free. I am not sure why, but it was so intimidating to even think about converting this cake recipe. Perhaps it was because this cake is known to be a wee bit persnickety when you make it from scratch. After all, if it is pouring rain or the air is damp, it’s not the day to bake this cake!
Now I know you can buy gluten-free angel food cake mixes, but really? I just cannot imagine. First, angel food cake recipes are so easy to make to make from scratch. Second, any cake mixes have preservatives and what not. Third, gluten-free mixes are expensive! Fourth, homemade just tastes better!
However, I had baked gluten-free for three years when I finally decided to convert it. I used Gluten Free Mama’s Almond Blend Flour which measures cup-for-cup with regular flour. (How easy is that?) It should have been a “piece a cake” to convert! I was so intimidated, I even called Rachel at Gluten Free Mama to see if she had ever made one. At that time she had not. (It fun to talk with her and she was so encouraging.) I pondered the recipe for another month or two. Then one day towards the end of summer I decided to go for it! My first attempt was pretty successful. It looked like an angel food cake and while it tasted okay, it was not quite there.
During the winter we moved back to Nevada and we lived in our RV for a year. While we were in the process of renovating the “cottage”, I did not bake at all during that time. (Talk about major withdrawals!) Once we were living in the cottage and I had unpacked my baking supplies, I started baking again. Here’s the thing. We moved in to the cottage during the middle of summer. August. When it is humid and 120 degrees! Not the time of year to be baking.
Last spring around my birthday, I was craving angel food cake. After reviewing my recipe notes, I decreased the xanthan gum and increased the homemade vanilla extract. I could not be happier with the results!Print
You won’t believe how light and airy this homemade cake is!
Ingredients for Gluten-Free Angel Food Cake:
- 1 cup gluten-free almond blend flour, sifted
- 1 1/2 cups confectioners’ sugar
- 1 1/2 cups egg whites (12)
- 1 cup granulated sugar
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1/8 teaspoon xanthan gum
- 1 3/4 teaspoons vanilla extract
Ingredients for Vanilla Glaze:
- 1/3 cup butter, unsalted
- 2 cups powdered sugar, sifted
- 1 ½ teaspoons vanilla
- 2 to 4 Tablespoons hot water
- Gel food coloring, optional
Instructions for Gluten-Free Angel Food Cake:
- Preheat oven to 350° F.
- Sift together powdered sugar and almond flour.
- Beat egg whites and cream of tartar in a 3-quart mixing bowl on medium speed until foamy.
- On high-speed, beat in granulated sugar, 2 Tablespoons at a time. Add in vanilla and salt with last addition of sugar. Continue beating until stiff and glossy. Do not under beat.
- Sprinkle powdered sugar-flour mixture, ¼ cup at a time, over the meringue. Gently fold flour mixture in egg white mixture, just until sugar-flour mixture disappears.
- Spread the batter into ungreased tube center pan. Gently cut through the batter with a knife.
- Bake until cracks feel dry and the top springs back when lightly touched, 30 to 35 minutes. Invert pan on a heat proof funnel; let hang until cake has cooled.
Instructions for Vanilla Glaze:
- In a small pan, heat melt butter over low heat.
- Sift powdered sugar in a separate bowl. Stir in melted butter and vanilla.
- Stir in water, 1 Tablespoon at a time, until smooth and desired consistency is reached.
- Stir in food coloring, one drop at a time until desired color is reached.
- Remove from pan and spread with glaze, if desired.
- This recipe requires an Angel Food Cake pan. You can get it here.
- Before starting this recipe, wash your mixer beaters and bowl in hot soapy water, rinse and thoroughly dry. Set eggs out on counter 30 to 45 minutes before you start baking.
- Beat meringue until it is very firm and holds stiff straight peaks when wire beaters are pulled up.
- To fold flour mixture into egg white mixture: cut down through the center of egg whites, along bottom and up side; rotate bowl one-quarter turn and repeat.
- Don’t open oven door until the minimum baking time is up.
- To loosen and remove cooled cake from tube pan, slide a table knife up and down between the cake and the pan. Invert pan and cake should slide out.
Don’t you love how versatile angel food cake is? My favorite way is just to slice off a piece of cake and eat it. For an easy dessert that has an amazing wow factor, try serving this gluten free cake with fresh sliced strawberries topped with homemade whipped cream. Or slice it and fill the layers with a delicious cream filling. Garnish with fruit on top and you have a beautiful easy dessert recipe.
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