Gluten-Free Angel Food Cake Recipe
Gluten-Free Angel Food Cake Recipe photo by Taste of Home

Gluten-Free Angel Food Cake Recipe

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4.5 35 31
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My daughter can't have gluten, and my husband is diabetic, so there are a lot of special recipes at our house. This cake is always on our family gathering table. —Anne Wiebe, Gladstone, Manitoba
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:16 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 16 servings


  • 1-1/2 cups egg whites (about 10)
  • 3/4 cup plus 1/2 cup sugar, divided
  • 1/4 cup cornstarch
  • 1/4 cup white rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup potato starch
  • 1-1/2 teaspoons cream of tartar
  • 3/4 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • Assorted fresh fruit, optional

Nutritional Facts

1 slice (calculated without fruit) equals 101 calories, trace fat (0 saturated fat), 0 cholesterol, 149 mg sodium, 23 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch.


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside.
  2. Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
  3. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired. Yield: 16 servings.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Originally published as Gluten-Free Angel Food Cake in Healthy Cooking June/July 2010, p18

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Reviewed Jun. 20, 2015

"This recipe is pretty good--it looks beautiful with good texture. Unfortunately after a few bites I really noticed the taste and texture of the cornstarch. Maybe next time I'll decrease to 1 T and increase the rice flour."

Reviewed Jun. 2, 2015

"Best angel food cake I have ever eatenhu?lllkkkk"

Reviewed Mar. 14, 2015

"I'm looking for gluten-free AND sugar-free. Can a sugar substitute like Splenda or Purevia or Swerve be used instead of sugar?"

Reviewed Jan. 18, 2015

"Unbelievable. Might sound dramatic but I shrieked with glee at first bite! Taste and texture EXACTLY like normal angel food cake. This will be my go to cake in the future. THANKYOU!!!!!!"

Reviewed Dec. 14, 2014

"Made this for my Celiac husband, who misses his favorite dessert. A little denser than regular angel food cake, but tastes just as delicious. I actually prefer the denseness in this version."

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