This light, airy Gluten Free Angel Food Cake is a true showstopper—and yes, you can absolutely make it! Filled with sweetened whipped cream and fresh berries, then topped with cheerful pansies, it’s a celebration-worthy dessert for birthdays, showers, or any special occasion. Don’t let gluten free baking hold you back—organize your pantry, grab those individual flours, and start saying yes to beautiful cakes like this one!
This beautiful cake is perfect for any family gathering or special occasion. Off the top of my head, this cake would be a gorgeous dessert to end any of these summer menus; Grilled Salmon with White BBQ Sauce (super easy), Southwestern Achiote Chicken (worth-the-effort), or some version of a Farm-To-Table menu (a joint effort where you only have to make one dish).
Jump to:
Ingredients
This light, airy Angel Food Cake, requires a different combination of flours and starches from a typical 'gluten free flour blend.' Gluten free bakers who are set up to weigh individual flours simply know this is the most accurate way to measure and, in some recipes, is necessary to get the best results.
- Cake flour blend - Cornstarch, tapioca starch, brown rice flour, non fat dry milk powder, potato starch and xanthan gum
- Icing sugar - The fine texture of icing sugar dissolves easily, helping to create a tender, airy crumb without weighing down the whipped egg whites.
- Eggs - Egg whites from real eggs are essential. Do not use egg whites from a carton which have been heated in processing.
- Cream of tartar - Helps stabilize whipped egg whites and create an airy texture but there is a substitute. Keep reading!
- Xanthan gum - This is the glue that adds structure to gluten free baking. It seems expensive but is used in tiny amounts. Just buy it!
- Vanilla - A baking staple that enhances and balances the flavours.
- Whipping cream & fresh berries - My choice for a summer version of this cake.
- Garnishes - Fresh fruit and edible flowers are my favourite. Let your creativity guide you depending on the season and your own style.
See recipe card for exact amounts.
What Flowers Are Edible?
These 8 flowers are all edible, make an instant garnish and can turn any cake into a show-stopping dessert. I grow all of them in my garden!
- Pansies
- Bachelor Buttons
- Calendula
- Dianthus
- Nasturtiums
- Viola
- Borage
- Rose petals
To learn more about edible flowers check out this post, How To Use Edible Flowers in the Kitchen.
Instructions
Two essential steps for baking an Angel Food Cake are to bake the cake in an ungreased pan and cool it upside down. Yes, really. Not greasing the pan allows the cake to stick to the sides of the pan and climb up it as it bakes. Cooling it upside down helps maintain the light, airy texture. I remember my mom cooling her Angel Food Cake upside down balanced on an inverted drinking glass. I always wonder if that is the same pan I now have, gifted to me by my sister.
Substitutions & Variations
Cream of Tartar - Replace the cream of tartar with 1½ teaspoon baking powder + ½ teaspoon baking soda.
Xanthan gum - The best substitute for xanthan is guar gum. Use it in equal amounts in any recipe calling for xanthan gum.
Filling - Switch the whipping cream to this lemon curd for another delicious filling for this cake. Homemade lemon curd is made with the egg yolks and you'll have 12 of them after you make the cake.
Get The Tools
Cooks know if you want to make a special cake you need a special pan. Although this cake can be made in different pans, gluten free cooks often want to make a version of the original cake they remember eating.
An Angel Food Cake pan has tall sides and some modern versions include a pan with a removable bottom. This is a once-a-year cake for me so I just use my decades old pan.
Thanks to Nicole over at Gluten-Free On A Shoestring for her homemade cake flour blend recipes. She's a master in the kitchen and has lots of wisdom to share.
Top Tip for Gluten Free Angel Food Cake
Make the flour blend in advance. Including a flour blend in a recipe suddenly makes the list long and appear complicated. This then makes it feel like a regular homemade cake recipe, it takes time but the ingredient list feels manageable. I guarantee this tip will create more ease in your kitchen. Every time I don't do it I'm reminded of that.
Gluten Free Angel Food Cake
Equipment
Ingredients
Gluten Free Cake Flour Blend
- 90 grams white rice flour
- 73 grams cornstarch
- 43 grams tapioca starch
- 40 grams brown rice flour
- 30 grams non fat dry milk powder (substitute soy milk powder for dairy free)
- 10 grams potato starch
- 5 grams xanthan gum
Gluten Free Angel Food Cake
- ¾ cup icing sugar (first amount)
- 140 grams gluten free cake flour blend (recipe above)
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 12 egg whites, room temperature
- ⅓ cup warm water
- 1½ teaspoon cream of tartar
- ¼ teaspoon vanilla
- ¾ cup icing sugar (second amount)
Whipped Cream Filling
- 2 cups whipping cream
- 2 tablespoon icing sugar
- 1 teaspoon vanilla extract
Garnish
- fresh fruit and edible flowers
Instructions
Gluten Free Cake Flour Blend
- Make cake flour blend in the bowl of a food processor. Process for one minute to finely grind the milk powder and evenly combine the ingredients. Store in an airtight container. Can be made a week in advance.
Gluten Free Angel Food Cake
- Preheat the oven to 350°F. DO NOT grease the Angel Food Cake pan.
- Place a strainer over a bowl and add first amount of icing sugar, cake flour, xanthan gum and salt straining it into the bowl. Move the strainer over a second bowl and again sift the mixture into that bowl. Repeat sifting the mixture 4 times.
- In the large bowl of a stand mixer beat the egg whites, water, cream of tartar and vanilla on medium-high speed.
- Gradually add the second amount of icing sugar a few tablespoons at a time. Continue beating on medium-high speed until soft peaks form, 3-4 minutes. Increase speed to high and beat until peaks become stiff and glossy, 2-3 minutes.
- In stages sift the flour mixture onto the egg white mixture and gently folding it in. Pour the batter into the Angel food cake pan. Lightly tap the pan on the counter a few times to settle the batter.
- Bake in preheated oven 30-35 minutes or until a wooden skewer inserted in the middle of the cake comes out clean. Cool the cake upside down on an inverted glass or bottle until completely cooled, about 2 hours.
Whipped Cream Filling
- Whip the cream to soft peaks. Add the sugar and vanilla and continue beating until it forms stiff peaks.
Assembly and Garnish
- Remove cooked cake from the pan using a small plastic spatula to loosen the sides if needed. Using a serrated knife cut the cake in half horizontally. Place the bottom half on a serving tray.
- Top with half of the whipped cream and most of the fruit. Place the top piece of cake on top.
- Drop whipped cream onto the top of the cake by the spoonful pushing it close to the edges. Decorate with more fruit and/or fresh edible flowers. Refrigerate until serving.
Notes
Nutrition
__________________________________________________________________________
New here? I've got help to get you from overwhelmed and frustrated to confidently cooking gluten free food the whole family wants to eat. Subscribe and get your free resource, 29 Tips for GF flour.
🎉 I made it into the Top 100 Gluten Free Blogs for 2025 and the Top 40 Gourmet Food Blogs. To learn all the ways I can help you click here, Everyday Gluten Free Gourmet.
_________________________________________________________________________
Linda
After taking your Understanding How to use GF Flours class I decided to jump in and make my brother his favourite birthday cake, Angel Food. Your recipe and very clear directions resulted in a fabulous cake. I couldn’t believe how well it turned out. I will definitely make it again! Thank you Cinde. 🙂
Cinde Little
Oh, that is so good to hear Linda. My sister loves Angel Food Cake too and I bought 2 pots of pansies so I could decorate it for some special occasion. That's one recipe you can check off you list, mastered! Thanks for letting me know.