Many people ask if angel food cake is gluten-free, and the answer is no; the traditional version is made with wheat flour and isn’t suitable for a gluten-free diet.

That doesn’t mean you have to give it up, though. A well-made gluten-free angel food cake recipe can be just as light, airy, and enjoyable as the original.

With the right gluten-free flour blend and properly whipped egg whites, you still get that soft, fluffy texture everyone loves.

It’s an easy way to enjoy a classic dessert while sticking to gluten-free eating, without it feeling complicated or overly different from the traditional cake.

Is Angel Food Cake Gluten-Free?

Traditional angel food cake isn’t gluten-free because it’s made with cake flour or all-purpose flour, both of which come from wheat.

Wheat contains gluten proteins that help give baked goods structure, but even small amounts make the cake unsuitable for a gluten-free diet.

This is also why most store-bought angel food cakes aren’t safe, as wheat flour is usually the main ingredient, and cross-contamination can occur during production.

The good news is that angel food cake can be made gluten-free with the right approach.

Since it relies heavily on whipped egg whites and has no fat or yolks, using a finely balanced gluten-free flour blend is essential to keep the texture light and airy.

The Science Behind a Light and Fluffy Cake

The airy texture of gluten-free angel food cake comes almost entirely from whipped egg whites.

As the whites are beaten, air is trapped inside tiny bubbles that expand during baking, giving the cake its signature height.

Sugar helps stabilize this foam, preventing it from collapsing before the structure sets.

When heat is applied, egg white proteins firm up around those air pockets, locking in the light texture.

A well-chosen gluten-free flour blend provides gentle support without adding weight, replacing gluten’s role while keeping the crumb soft, delicate, and cloud-like.

Gluten-Free Angel Food Cake Recipe

This gluten-free angel food cake recipe delivers a soft, airy cake using simple steps and the right gluten-free baking technique.

Step 1: Prepare the Pan

Preheat the oven to 350°F (175°C) and place the rack on the lowest level.

Use an ungreased 10-inch tube pan so the batter can cling to the sides, helping the cake rise properly and keep its light structure while baking.

Step 2: Sift the Dry Ingredients

Sift the gluten-free cake flour, part of the sugar, and salt together several times.

This aerates the flour, removes any lumps, and ensures the dry ingredients blend evenly without weighing down the delicate batter.

Step 3: Whip the Egg Whites

Beat the egg whites until foamy, then add cream of tartar to stabilize them.

Slowly add the remaining sugar while beating until stiff, glossy peaks form, creating the airy foundation of the cake.

Step 4: Fold in the Flour Mixture

Gently fold the sifted flour mixture into the whipped egg whites in small additions.

Use a light cutting-and-turning motion to keep the air bubbles intact and prevent the batter from deflating.

Step 5: Bake the Cake

Transfer the batter into the tube pan and smooth the top lightly.

Bake on the lowest rack for 35–40 minutes, until the cake is golden and springs back when touched.

Step 6: Cool and Remove

Invert the pan immediately and let the cake cool completely upside down.

Once cooled, run a knife around the edges and center tube, then carefully remove and slice the cake.

Recipe Notes

Best Gluten-Free Flour Options for Angel Food Cake

Choosing the right gluten-free flour is key to achieving the light, airy texture angel food cake is known for.

Best store-bought options:

• Cup4Cup Gluten-Free Cake Flour
• King Arthur Gluten-Free All Purpose Flour
• Bob’s Red Mill Gluten-Free Cake Flour Blend

Simple DIY gluten-free flour blend:

• 1 cup white rice flour
• ½ cup cornstarch or tapioca starch
• ¼ teaspoon xanthan gum

Sift the blend 3–4 times to keep it light and lump-free. Avoid almond or coconut flour, as they are too dense and prevent proper rising.

Tips for Perfect Gluten-Free Angel Food Cake

Small details make a big difference when baking gluten-free angel food cake, especially with texture, volume, and overall structure.

• Use room temperature egg whites for better volume; separate eggs cold, then rest whites for 30 minutes
• Choose a metal tube pan, as non-stick pans prevent proper rising
• Sift gluten-free flour multiple times to remove lumps and lighten the texture
• Fold gently, never stir, to keep the whipped egg whites from deflating
• Avoid opening the oven door for at least 30 minutes to prevent collapse
• Cool completely before slicing to keep the cake light and fluffy

Following these tips helps ensure your gluten-free angel food cake rises beautifully and keeps its soft, airy crumb.

Gluten-Free Angel Food Cake Topping Ideas

Angel food cake shines with simple toppings that enhance its light texture without overpowering its delicate flavor.

• Fresh berries and whipped cream: A timeless pairing using strawberries, blueberries, or raspberries with lightly sweetened whipped cream for freshness.

• Dairy-free coconut whipped cream: Made from chilled full-fat coconut milk, this topping is creamy, light, and perfect for dairy-free diets.

• Lemon glaze: A quick mix of powdered sugar and fresh lemon juice adds a bright, tangy contrast to the sweet cake.

• Strawberry compote: Simmered strawberries with sugar and lemon juice create a soft, syrupy topping that works warm or chilled.

These toppings keep angel food cake light, flavorful, and versatile while letting its airy texture remain the star.

How to Store Angel Food Cake

Gluten-free angel food cake can be stored easily with the right method.

At room temperature, cover it loosely and keep it for up to two days, avoiding tight wrapping that causes moisture buildup.

For longer storage, refrigerate the cake in an airtight container for up to five days, letting slices return to room temperature before serving.

To freeze, wrap individual slices tightly and store them for up to three months.

Gluten-free versions often stay fresh slightly longer because gluten-free starches hold moisture well.

Making Your Decision

Making gluten-free angel food cake is absolutely possible with the right approach and a little patience.

While the process requires care, such as properly whipping egg whites, sifting flour, and folding gently, the result is a light, airy cake that feels just as special as the classic version.

It’s normal if the first try isn’t perfect, since angel food cake has a learning curve for many bakers. Focus on technique, handle the batter gently, and always cool the cake upside down.

If you’re baking gluten-free by necessity or choice, this recipe delivers a dessert few would ever guess is gluten-free.

Frequently Asked Questions

Can I Make Angel Food Cake Ahead of Time?

Yes, it can be baked one day ahead and stored covered at room temperature.

Why Is Superfine Sugar Important?

It dissolves quickly, stabilizes egg whites, and prevents a grainy texture or collapsed structure.

Can I Use a Hand Mixer?

Yes, a hand mixer works, but reaching stiff peaks may take longer.

Does High Altitude Affect Baking?

Yes, higher altitudes may require slightly reduced sugar and shorter baking time.