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Fluffy Gluten-Free Angel Food Cake

A light and airy gluten-free dessert made primarily from egg whites, perfect for celebrations and gatherings.
Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour Choose a high-quality blend for best results.
  • 1.5 cups granulated sugar Helps stabilize the egg whites.
  • 1 teaspoon baking powder Adds lift to the cake.
  • 0.25 teaspoon salt Enhances flavors.
  • 12 large egg whites Provides structure and fluffiness.
  • 1 teaspoon cream of tartar Stabilizes egg whites.
  • 1 teaspoon vanilla extract Classic flavor.
  • 1 teaspoon almond extract (optional) Adds nutty flavor.

Equipment

  • 10-inch tube pan
  • electric mixer
  • mixing bowls

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Prepare a 10-inch ungreased tube pan.
  3. In a large mixing bowl, beat the egg whites on medium speed until foamy, about 1-2 minutes. Add cream of tartar and continue beating until soft peaks form.
  4. In a medium bowl, whisk together gluten-free flour, 1 cup of sugar, baking powder, and salt.
  5. Gently fold in vanilla and almond extract, then fold in the flour mixture gradually.
  6. Pour the batter into the prepared tube pan and smooth the top. Bake for 35-40 minutes until golden brown.
  7. Remove from oven and invert the pan onto a wire rack to cool completely.
  8. Run a knife around the edges to release the cake from the pan.

Nutrition

Calories: 120kcalProtein: 4gSodium: 100mg

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