If you’re on the hunt for a light and airy dessert, the Angel Food Cake (Gluten-Free) is a delightful option that won’t disappoint. With its fluffy texture and simple ingredients, it can be a great addition to any gathering or a sweet treat just for yourself.
When making the Angel Food Cake, keep in mind that you can substitute the millet flour with almond or coconut flour if preferred, but that may alter the flavor slightly. For those with egg allergies, egg whites can be replaced with aquafaba, which works surprisingly well in creating that fluffy texture. Sourcing high-quality flours and fresh eggs can really enhance the taste and texture of the cake, so don’t skimp on quality ingredients.
Cakes
Angel Food Cake (Gluten-Free) Recipe
Ingredients
- 1/4 cup millet flour
- 1/4 cup tapioca flour
- 1/4 cup rice flour
- 1/4 cup sweet rice flour
- 1 teaspoon xanthan gum
- 12 egg whites
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- 1 1/2 cups granulated sugar
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Separate 12 egg whites into a stainless steel bowl and let them come to room temperature for about 30 minutes.
- In a separate medium bowl, sift together 1/4 cup millet flour, 1/4 cup tapioca flour, 1/4 cup rice flour, 1/4 cup sweet rice flour, 1/4 teaspoon salt, 1 teaspoon xanthan gum, and 3/4 cup of granulated sugar.
- Beat the egg whites with an electric mixer on medium speed until foamy.
- Add 1 1/2 teaspoons of cream of tartar to the egg whites and continue beating until soft peaks form, about 2-3 minutes.
- Gradually add the remaining 3/4 cup of sugar to the egg whites, about 3 tablespoons at a time, while continuing to beat on high speed until stiff peaks form, approximately 5-7 minutes.
- Gently fold in the flour mixture, about 1/4 cup at a time, until just combined, being careful not to deflate the egg whites.
- Once the flour mixture is thoroughly incorporated, fold in 1 tablespoon of vanilla.
- Slowly pour the batter into an ungreased tube pan, spreading it evenly and running a knife through the batter to remove any large air bubbles.
- Bake the cake in the preheated oven for 50-55 minutes, or until the top is golden and the sides begin to pull away from the pan.
- Remove the cake from the oven and cool it for about 10 minutes.
- Run a knife along the outer edge of the pan and carefully pull out the insert from the tube pan.
- Run a knife along the bottom of the insert and invert the cake onto a cake plate to cool completely.
Part of our Homemade Cake Recipes collection — Part 1 of 6:
For an even more indulgent experience, I recommend the Angel Food Cake Deluxe. Its extra flavor enhancements like almond and cherry extracts will take your taste buds on a delightful adventure, making it a must-try for any angel food cake enthusiast.