This Gluten Free Angel Food Cake Recipe has changed Superman’s life! One of his favorite desserts is Angel Food Cake. I’ve been working for awhile to come up with a gluten-free version that rivaled regular, “gluten-filled” Angel Food Cake. It took awhile, but I finally had success!
This cake is light, airy, and tastes amazing!
Did you know that the name “Angel Food Cake” came from during the 19th century, when it was first called the “food of angels” because it is so light and airy? It’s true! You can read all about that HERE.
No matter whether it’s served with strawberries and whipped cream, another of your favorite fruits, with ice cream, or just on its own, everyone will love this!
Oh, and just a tip: For greatest success, slice this awesome cake with a serrated knife. You’ll be happy you did! And make sure you invert the pan as you let it cool so it doesn’t fall in on itself!
Enjoy!
Gluten Free Angel Food Cake Recipe
| Servings |
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- 10 egg whites
- 1 1/4 c Bob's Red Mill 1:1 Gluten Free Flour Blend
- 1 1/4 c organic sugar
- 1/4 tsp salt
- 1 tsp cream of tartar
- 1/2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
Ingredients
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- Sift together the flour, sugar and salt and set aside.
- Beat the egg whites until they form stiff peaks.
- Add cream of tartar, vanilla, and almond extracts.
- Gently combine the egg whites with the dry ingredients, and then pour into a greased bundt pan.
- Bake in a 325 degree oven for about one hour, until golden brown.
- Turn upside down on a wire rack, but do not remove pan until completely cool.
- Enjoy!
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Ellen says
The last sentence in article mentions inverting the pan while you let it COOK. Is that supposed to read COOL?
Shanti Landon says
LOL! Thanks for pointing that out! I fixed it! =)
judy polipnick says
how much TOTAL flour?
Shanti Landon says
Hi, Judy! The recipe calls for 1 1/4 cups–is that what you’re asking about?
judy polipnick says
didn’t understand the 1:1 Flour blend? can is use Namesta all purpose flour mix?
Angela says
Did you grease the bundt pan prior to baking?
Shanti Landon says
Hi, Angela! My bundt pan is nonstick, but if yours isn’t, definitely grease!
Jessica says
Looks Delish! Instead of refined sugar, could coconut sugar be used?
Shanti Landon says
Hi, Jessica! You can use coconut sugar, but the cake will not be quite as sweet and will have a brownish color. As long as you’re ok with that, it should work!
Susan says
Would it be ok to use gf coconut flower in place of Bobs?
Susan says
Make that FLOUR…lol
Shanti Landon says
Unfortunately, coconut flour is a whole other beast! It does not convert well 1:1. I believe you may be able to increase the number of eggs to make it doable, but I’m not sure the ratio?
Krista says
Do the eggs need to be room temp or cold?
Shanti Landon says
Hi, Krista! I just used them right out of the fridge. =)
Bethany says
I have both an angel food cake pan and a bundt cake pan. Is there a reason you choose the bundt cake pan?
Shanti Landon says
I just don’t have an angel food cake pan, so I used a bundt cake pan! You could definitely use an angel food cake pan!
Menia says
Can I substitute the cream tartar for Vinager?