Desserts/Baked Goods Gluten Free Recipes

Gluten Free Angel Food Cake

May 11, 2014

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Don’t you just love angel food cake? So light, fluffy, and delicate! It is so different than other baked goods, and delightful to the tastebuds!

A favorite warm-weather dessert for my family get gatherings is angel food cake. But this year we needed to do things a little differently. And so I couldn’t make the same angel food cake that I had made in the past. You see, my Mom was diagnosed with a second occurrence of cancer in January. And she opted to treat it naturally, with food and supplements.  She is eating plenty of fresh organic produce, pasture-raised beef, chicken and eggs, and minimal gluten-free grains. This meant no regular sugar and no wheat.

Great gluten-free dessert!

So I decided that since I am eating gluten-free anyway, that it was the perfect time to whip up a gluten-free angel food cake. Just in time for Mother’s day.  Instead of turbinado sugar or Sucanat, I used coconut sugar. We will be topping the cake with fresh organic strawberries and some homemade coconut whipped cream. That way my Mom can still enjoy a nice dessert without feeding the cancer cells.

This cake was pretty simple to make. The only difference between making the gluten-free version and more traditional versions is that it took a little longer to whip the eggs until they formed stiff peaks. I think it may have been due to the density of the coconut sugar which is a little different than sugar. I did create powdered coconut sugar by putting it in a small coffee grinder that I have for grinding spices.

The cake is a little darker than other angel food cake recipes due to the darker color of the coconut sugar.

It is a little more labor-intensive than other desserts….but the result is SO worth it!

Gluten Free Angel Food Cake

Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Servings 12 servings


  • 1 1/2 cups + 2 tbsp powdered sucanat turbinado or coconut sugar (made in food processor or coffee grinder)
  • 3/4 cup multi-purpose gluten free flour
  • 1/4 cup arrowroot powder
  • 11 lg egg whites
  • 1/4 tsp unrefined sea salt
  • 1 1/2 tsp cream of tartar
  • 1 1/2 tsp vanilla
  • 1/2 tsp almond extract


  • Preheat oven to 350 degrees F.
  • Separate the egg whites into a large, clean mixing bowl and set aside for at least 30 minutes.
  • In a small mixing bowl, mix together gf flour, arrowroot powder and 3/4 cup of powdered coconut sugar.
  • Sift flour mixture.
  • In the bowl with the egg whites, mix in cream of tartar and salt.
  • Beat egg white mixture on low speed until foamy.
  • Add vanilla and almond extracts.
  • Increase the speed of the mixer until egg white mixture thickens and increases in size.
  • Beat in the remaining powdered coconut sugar a little at a time continuing to beat until the merengue holds stiff peaks.
  • Gently fold in flour mixture a little at a time and mix until is just blended. Don't over mix!
  • Spoon mixture into round angel food cake pan.
  • Remove air bubbles by dropping pan gently on the countertop.
  • Bake for 45 minutes (cake is done when it springs back after being gently pressed on)
  • Remove cake from oven and invert over a glass bottle (for mine, I placed the rim of the pan on two mason jars)
  • Allow to cool for 2 hours.
  • Run a knife around the edge of the baking pan to help loosen.
  • Remove the cake and place on a plate.

Gluten Free Angel Food Cake from #realfood #glutenfree

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