Cloud-Light, Gluten-Free Angel Food Cake

A foolproof recipe for the fluffiest, most delicate vanilla sponge—no gluten required: Gluten-Free Angel Food Cake

If a summer cloud could be baked into dessert form, angel food cake would be it. Light as air, ethereally soft, and just barely sweet, this classic vanilla sponge has an unmistakable purity about it. Traditionally made with wheat-based cake flour, it’s easy to assume this cake doesn’t translate well to gluten-free diets—but it absolutely can. With a few thoughtful swaps and some careful technique, you can enjoy a sky-high, featherlight angel food cake that’s 100% gluten-free and just as heavenly as the original.

This isn’t just a recipe—it’s a gentle guide through all the small decisions that make the difference between success and disappointment. Whether you’re gluten-free yourself or baking for someone who is, this Gluten-Free Angel Food Cake is about to earn a permanent place in your baking repertoire.

Why This Gluten-Free Version Works So Well

Unlike some gluten-free baking that leans on mysterious proprietary mixes or complex substitutions, this recipe uses easy-to-find ingredients and smart, science-backed techniques. Here’s what makes it special:

• No boxed shortcuts. Everything comes from real, pantry-friendly ingredients.
• Adaptable flour. It works with nearly any gluten-free all-purpose blend—as long as it contains xanthan gum.
• Technical reinforcements. Cornstarch helps create that melt-in-your-mouth crumb, while cream of tartar stabilizes the egg whites. Using superfine sugar ensures the meringue comes together quickly and evenly.
• Thoroughly tested. This recipe is the result of combing through and testing the best GF angel food cake versions out there, then refining them for real-world success.

Ingredients (For a 10-inch tube pan, yields 12–16 servings)

To make this cake truly shine, quality and precision are key. Every component has a purpose, and every measurement matters.

• 12 large egg whites (1 ½ cups), separated cold but brought to room temperature. Ensure there’s absolutely no yolk contamination.
• ¾ cup superfine sugar. If you don’t have this on hand, make your own by blending regular granulated sugar for 10–15 seconds.
• ¾ cup confectioners’ sugar. This softens the crumb and adds extra lift.
• ¾ cup gluten-free all-purpose flour (with xanthan gum). Brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure are ideal.
• ¼ cup cornstarch. Adds tenderness and helps mimic cake flour’s effect.
• 1½ teaspoons cream of tartar. Crucial for stabilizing the meringue.
• ¼ teaspoon salt. Balances sweetness.
• 1½ teaspoons pure vanilla extract.
• ½ teaspoon almond extract (optional, but enhances that nostalgic “bakery” aroma).

Essential Equipment

This cake is delicate and demands specific tools to rise and cool properly:

• A 10-inch ungreased aluminum tube pan (angel food pan) with a removable base.
• A stand mixer or hand mixer with impeccably clean beaters and bowl.
• A fine-mesh sieve or flour sifter for aerating the dry ingredients.
• A long-neck bottle or inverted funnel to cool the cake upside-down.

Step-by-Step Instructions

1. Get Ready

Preheat your oven to 350°F (175°C) and position the rack at the lowest level. Do not grease the pan—the batter must cling to the sides to rise properly. Any oil or residue will sabotage your cake.

2. Sift the Dry Ingredients

Combine your gluten-free flour, cornstarch, and ¼ cup of the confectioners’ sugar in a bowl. Sift them together thoroughly—not once, but three times. This ensures maximum airiness and prevents floury clumps.

3. Make Superfine Sugar

To help the sugar dissolve seamlessly into the egg whites, pulse regular granulated sugar in a blender for 10–15 seconds. You want a texture finer than table sugar but not quite powdered.

4. Whip the Egg Whites

In a spotlessly clean metal or glass mixing bowl, start beating the room-temperature egg whites and cream of tartar on medium speed until foamy, about 1 minute. Gradually increase the speed to medium-high and slowly add the superfine sugar, followed by the remaining ½ cup of confectioners’ sugar.

Keep whipping until the mixture forms soft, glossy peaks—that is, when you lift the beater, the peaks should gently fold over like a hook. Now, add your vanilla and (if using) almond extract, beating for just 30 seconds to blend.

Important: Stop before stiff peaks. Over-whipped egg whites will cause your cake to rise too fast in the oven, then collapse.

5. Fold in the Dry Ingredients

Sift about ¼ cup of the dry mixture over the meringue. Using a large silicone spatula, gently fold from the bottom of the bowl up and around the sides, turning the bowl as you go. Repeat in batches until all the flour mixture is fully incorporated. The batter should look smooth, glossy, and fall in thick ribbons when lifted.

6. Transfer to the Pan

Scoop the batter into your ungreased tube pan. Smooth the surface lightly with a spatula. Run a thin knife or skewer through the batter in a circular motion to remove large air bubbles that could cause gaps.

7. Bake to Perfection

Bake on the lowest oven rack for 35 to 40 minutes (add 5 minutes for high-altitude baking). The cake is done when the top is a rich golden brown, springs back when lightly pressed, and a skewer inserted into the center comes out clean. If using a thermometer, look for an internal temperature of 206°F (96°C).

8. The Critical Cool-Down

This is the make-or-break moment. As soon as the cake comes out of the oven, invert the pan. If your pan has feet, use those. Otherwise, place the center tube over the neck of a sturdy glass bottle. Let the cake cool completely—for at least 2 hours—to prevent it from collapsing as it sets.

9. Release & Slice

Once fully cool, run a thin knife around the outer edge of the pan and the center tube. Gently lift the cake out by the tube, then run the knife along the bottom to fully release it. Use a serrated knife and a gentle sawing motion to slice. Don’t press—let the knife do the work.

Serving Suggestions

This cake is a blank canvas for flavor:

• Classic pairing: Top slices with whipped cream and fresh berries.
• Layered trifle: Cube it and alternate layers with lemon curd and blueberries.
• Grilled: Toast slices lightly and serve with macerated strawberries or peaches.

Storage Tips

• Room temperature: Cover exposed cut edges with plastic wrap; it will stay fresh for up to 4 days.
• Freezer: Slice and wrap individually, then freeze for up to 2 months. Thaw at room temperature for 30 minutes before serving.

Quick Troubleshooting Guide

Make-Your-Own Gluten-Free Flour Blend (If Needed)

If your go-to gluten-free flour blend doesn’t include xanthan gum, you can make your own by whisking together:

• 140g white rice flour
• 40g potato starch
• 20g tapioca starch
• ½ tsp xanthan gum

This blend mimics the softness and stretch of traditional cake flour beautifully.

A Final Whisper of Advice

Angel food cake is one of those desserts that demands humility and care. There’s no fat to hide behind, no shortcuts to lean on. Your bowl must be spotless. Your hands must be gentle. Your timing must be precise.

But if you give this cake your patience and attention, it will give you a dessert that quite literally floats. Slice it and listen—it hums softly under the knife. It’s more than cake. It’s a celebration of lightness, precision, and letting go.

Gluten-free or not, this is a slice of sky.