36+ Tasty Gluten-Free Angel Food Cake Recipes You Need to Try

If you’re on the lookout for a light and airy dessert that’s both delicious and gluten-free, then gluten-free angel food cake is the perfect treat for you!

This classic cake, known for its delicate texture and sweet, subtle flavor, can be made without any wheat-based flour, making it ideal for those with dietary restrictions or gluten sensitivities.

Whether you’re baking for a special occasion or just treating yourself to something sweet, this gluten-free angel food cake is a must-try.

In this blog post, we’ll explore 36+ different gluten-free angel food cake recipes that will delight your taste buds and leave you craving more!

36+ Tasty Gluten-Free Angel Food Cake Recipes You Need to Try

From citrus-infused versions to chocolate and berry variations, the possibilities for gluten-free angel food cakes are endless.

These 36+ recipes offer a delicious range of options that will satisfy your sweet tooth without compromising on taste or texture.

So whether you’re gluten-free by choice or necessity, you can indulge in a cloud-like dessert that is as light as air. Ready to bake?

Grab your ingredients, preheat the oven, and let’s get started on these heavenly gluten-free angel food cakes!

Classic Gluten-Free Angel Food Cake

This light and fluffy angel food cake is a gluten-free take on the traditional recipe, made with simple ingredients like egg whites, sugar, and gluten-free flour. Its delicate texture and slightly sweet flavor make it a perfect dessert for any occasion, from birthdays to casual afternoon tea.

Ingredients:

• 1 cup gluten-free all-purpose flour (ensure it’s a blend with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an angel food cake pan lightly, then dust with gluten-free flour, tapping out any excess.
2. In a clean, dry bowl, whip the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add the sugar, a tablespoon at a time, while continuing to beat the egg whites until stiff peaks form.
4. Gently fold in the gluten-free flour and vanilla extract, being careful not to deflate the whipped egg whites.
5. Pour the batter into the prepared pan, smoothing the top with a spatula.
6. Bake for 35-40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan upside down on a cooling rack for at least an hour before removing it.

This classic version of gluten-free angel food cake is a great dessert for those on a gluten-free diet but craving a traditional, airy cake. The use of egg whites creates that signature lightness and texture, while the gluten-free flour ensures it’s safe for those avoiding gluten. Once cooled, the cake can be served plain, dusted with powdered sugar, or topped with fresh berries and whipped cream for added flavor. It’s a versatile and elegant dessert that will satisfy any sweet tooth.

Citrus-Infused Gluten-Free Angel Food Cake

Elevate the traditional angel food cake by infusing it with zesty citrus flavors, creating a refreshing twist on the classic. Perfect for spring and summer, this cake bursts with the vibrant tastes of lemon and orange, making it an excellent choice for special gatherings or festive celebrations.

Ingredients:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• Zest of 1 lemon and 1 orange
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease an angel food cake pan, then dust it with gluten-free flour.
2. In a large, clean mixing bowl, beat the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, until the egg whites form stiff peaks.
4. Gently fold in the citrus zest, vanilla extract, and gluten-free flour. Be careful not to deflate the egg whites.
5. Pour the batter into the prepared pan, smoothing out the top evenly.
6. Bake for 35-40 minutes, or until the cake is golden and a toothpick inserted comes out clean.
7. Let the cake cool upside down in the pan on a cooling rack for about an hour, then remove it from the pan.

The addition of citrus zest gives this gluten-free angel food cake a refreshing, fragrant flavor that pairs perfectly with the lightness of the cake. The combination of lemon and orange offers a balanced sweetness with a tart punch that makes this dessert feel bright and airy. This cake is ideal for summer gatherings, potlucks, or even as a unique brunch offering. A dollop of whipped cream or a drizzle of citrus glaze on top enhances the fresh flavors and adds a touch of elegance.

Chocolate Lover’s Gluten-Free Angel Food Cake

For chocolate enthusiasts who want a gluten-free twist on the traditional angel food cake, this recipe offers a rich and indulgent flavor without compromising on texture. The combination of cocoa powder and the delicate, fluffy cake creates a perfect balance, making it an ideal dessert for any occasion.

Ingredients:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• ¼ cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an angel food cake pan lightly, then dust with gluten-free flour.
2. In a large mixing bowl, whip the egg whites, cream of tartar, and salt until soft peaks form.
3. Slowly add the sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff peaks form.
4. Sift the gluten-free flour and cocoa powder together, then gently fold the dry mixture into the whipped egg whites. Add the vanilla extract and fold until just combined.
5. Carefully pour the batter into the prepared pan and smooth the top.
6. Bake for 35-40 minutes or until the cake is golden and a toothpick comes out clean.
7. Let the cake cool upside down in the pan for at least an hour before removing it.

This chocolate-infused gluten-free angel food cake brings a delightful richness to the airy texture that defines the classic version. The cocoa powder adds a deep, velvety flavor, while the lightness of the cake keeps it from feeling too heavy. It’s a wonderful choice for chocolate lovers looking for a gluten-free option that doesn’t sacrifice taste or texture. For an added touch, consider topping it with a dusting of powdered sugar, fresh berries, or a drizzle of chocolate ganache.

Strawberry-Infused Gluten-Free Angel Food Cake

This gluten-free angel food cake combines the sweetness of fresh strawberries with the classic lightness of angel food cake. The flavor of ripe strawberries infuses every bite, making it a perfect spring or summer dessert for gatherings and celebrations.

Ingredients:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt
• 1 cup fresh strawberries, pureed

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an angel food cake pan with gluten-free flour.
2. In a mixing bowl, beat the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add the sugar, 1 tablespoon at a time, and continue beating until stiff peaks form.
4. Gently fold in the gluten-free flour, vanilla extract, and strawberry puree, being careful not to deflate the egg whites.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 35-40 minutes or until golden and a toothpick comes out clean.
7. Cool the cake upside down in the pan for at least an hour before removing.

This strawberry-infused gluten-free angel food cake offers a fresh, fruity twist to the traditional recipe. The pureed strawberries not only add color but also create a subtle fruity flavor throughout the cake. It pairs wonderfully with whipped cream or fresh sliced strawberries. Ideal for a spring picnic, brunch, or dessert table, this cake is both visually appealing and deliciously light.

Alond Flour Gluten-Free Angel Food Cake

For those who prefer the nuttier taste of almond flour, this gluten-free angel food cake recipe uses almond flour as a base, providing a moist and tender crumb with a subtle almond flavor. It’s perfect for those on a gluten-free or grain-free diet while maintaining the lightness of traditional angel food cake.

Ingredients:

• 1 cup almond flour
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an angel food cake pan with almond flour.
2. In a large bowl, whip the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, and continue whipping until stiff peaks form.
4. Carefully fold in the almond flour and vanilla extract, making sure not to deflate the whipped egg whites.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35-40 minutes, or until golden and a toothpick inserted comes out clean.
7. Let the cake cool upside down in the pan for about an hour before removing it.

This almond flour gluten-free angel food cake offers a slight nuttiness and rich flavor, which enhances the cake’s light texture. The natural moisture from the almond flour ensures the cake remains tender while still having that signature angel food lightness. Perfect on its own or topped with fruit, this version is especially great for those seeking an alternative to traditional flour-based cakes. The subtle almond flavor makes it a unique dessert that will impress guests at any gathering.

Matcha Green Tea Gluten-Free Angel Food Cake

A delicious fusion of traditional angel food cake with the distinct earthy flavor of matcha green tea, this gluten-free cake offers a unique twist on the classic. The vibrant green color and subtle matcha flavor make this cake perfect for tea parties or as a fun dessert to share with friends.

Ingredients:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• 2 tbsp matcha green tea powder
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease and flour an angel food cake pan with gluten-free flour.
2. In a mixing bowl, beat the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add the sugar, 1 tablespoon at a time, and continue whipping until stiff peaks form.
4. Sift the gluten-free flour and matcha powder together, then gently fold into the egg whites, along with the vanilla extract.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35-40 minutes, or until golden and a toothpick comes out clean.
7. Cool the cake upside down for about an hour before removing it from the pan.

This matcha-infused gluten-free angel food cake has a unique flavor profile, offering a mild bitterness that balances out the sweetness of the cake. Matcha’s health benefits, including antioxidants, make it an excellent choice for a more nourishing treat. Serve this cake with whipped cream, a drizzle of honey, or fresh berries for a memorable dessert that feels as sophisticated as it tastes.

Peach and Honey Gluten-Free Angel Food Cake

For a taste of summer, this gluten-free angel food cake is infused with fresh peach and honey. The combination of peaches’ juicy sweetness with the delicate honey flavor makes for a cake that’s as fragrant as it is delicious, perfect for seasonal gatherings or as a refreshing treat.

Ingredients:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• 2 ripe peaches, pureed
• 2 tbsp honey
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease and flour an angel food cake pan.
2. In a clean bowl, whip the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, and continue whipping until stiff peaks form.
4. Gently fold in the pureed peaches, honey, vanilla extract, and gluten-free flour.
5. Pour the batter into the prepared pan and smooth out the top.
6. Bake for 35-40 minutes, or until the cake is golden and a toothpick inserted comes out clean.
7. Allow the cake to cool upside down in the pan for about an hour before removing.

The addition of peaches and honey brings out a natural sweetness that complements the airy texture of the angel food cake. The fruitiness from the peaches combined with the subtle floral sweetness of honey makes this a delightful summer dessert. It pairs beautifully with whipped cream or a scoop of vanilla ice cream for a refreshing trea

Lavender and Lemon Gluten-Free Angel Food Cake

This gluten-free angel food cake recipe combines the soothing essence of lavender with the bright tang of lemon, creating a cake that’s both aromatic and refreshing. It’s the perfect cake for a special afternoon tea or as a light dessert at a garden party.

Ingredients:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• 1 tsp dried culinary lavender
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an angel food cake pan with gluten-free flour.
2. In a mixing bowl, whip the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, until stiff peaks form.
4. Sift the gluten-free flour, lavender, and lemon zest together, then gently fold into the egg whites along with the vanilla extract.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35-40 minutes or until golden and a toothpick comes out clean.
7. Let the cake cool upside down for about an hour before removing it from the pan.

This lavender and lemon-infused gluten-free angel food cake is a fragrant and elegant dessert. The lavender brings a floral, calming note while the lemon zest offers a burst of freshness that complements the delicate texture of the cake. It’s an ideal choice for any occasion that calls for a refined, subtly flavored treat. Topped with a light dusting of powdered sugar or a lemon glaze, this cake makes a memorable addition to any dessert table.

Raspberry Almond Gluten-Free Angel Food Cake

This gluten-free angel food cake is a vibrant and delicious dessert that combines the sweetness of raspberries with the nuttiness of almond flour. The delicate crumb of the angel food cake pairs perfectly with the tart raspberries, creating a balanced dessert that feels light yet indulgent.

Ingredients:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• 1/4 cup almond meal
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt
• 1 cup fresh raspberries, mashed

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an angel food cake pan with gluten-free flour.
2. In a mixing bowl, beat the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, while continuing to beat until stiff peaks form.
4. Sift the gluten-free flour and almond meal together, then gently fold it into the whipped egg whites along with the vanilla extract.
5. Carefully fold in the mashed raspberries, being gentle to avoid deflating the batter.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35-40 minutes or until golden and a toothpick inserted comes out clean.
8. Allow the cake to cool upside down in the pan for an hour before removing it.

This raspberry almond gluten-free angel food cake brings together the tangy flavor of fresh raspberries and the subtle nuttiness of almond flour, creating a uniquely flavorful dessert. The tartness of the raspberries cuts through the sweetness of the cake, making each bite refreshing. Serve with additional raspberries or a dollop of whipped cream for an elegant and light treat that’s perfect for spring or summer occasions.

Coconut Lime Gluten-Free Angel Food Cake

For a tropical twist on the classic gluten-free angel food cake, this recipe incorporates coconut and lime for a refreshing, citrusy treat. The coconut adds a subtle richness while the lime offers a burst of zesty freshness that pairs beautifully with the cake’s delicate texture.

Ingredients:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• ½ cup unsweetened shredded coconut
• Zest of 2 limes
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease and flour an angel food cake pan with gluten-free flour.
2. In a clean bowl, whip the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form.
4. Sift the gluten-free flour and shredded coconut together, then gently fold them into the egg whites with the lime zest and vanilla extract.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35-40 minutes, or until golden and a toothpick inserted comes out clean.
7. Cool the cake upside down in the pan for an hour before removing it.

This coconut lime gluten-free angel food cake offers a perfect blend of tropical flavors. The coconut adds a slight chewiness, while the lime zest provides a citrusy tang that brightens the cake’s sweetness. It’s an ideal choice for summer parties or any event where a refreshing, light dessert is needed. Add a drizzle of lime glaze or top with toasted coconut for an extra touch of flavor and texture.

Maple Pecan Gluten-Free Angel Food Cake

This gluten-free angel food cake is infused with the rich flavor of maple syrup and the crunch of toasted pecans. The sweetness of maple syrup complements the nutty crunch, creating a dessert that’s both indulgent and light. It’s perfect for fall or any time you crave a cozy, comforting treat.

Ingredients:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• ¼ cup maple syrup
• ½ cup toasted pecans, chopped
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease and flour an angel food cake pan with gluten-free flour.
2. In a clean bowl, beat the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, until stiff peaks form.
4. Gently fold in the maple syrup, vanilla extract, and gluten-free flour.
5. Fold in the toasted pecans, making sure they’re evenly distributed throughout the batter.
6. Pour the batter into the prepared pan and smooth out the top.
7. Bake for 35-40 minutes or until the cake is golden and a toothpick comes out clean.
8. Allow the cake to cool upside down for about an hour before removing it from the pan.

This maple pecan gluten-free angel food cake is a perfect blend of warm, earthy flavors with the crisp texture of pecans. The maple syrup infuses the cake with a rich sweetness, while the toasted pecans add a crunchy contrast to the soft texture of the angel food cake. This dessert is ideal for fall gatherings or as a comforting treat with coffee or tea.

Caramel Apple Gluten-Free Angel Food Cake

A decadent yet light gluten-free angel food cake, this recipe features the sweetness of caramel and the tang of fresh apples. This comforting cake brings together the flavors of autumn in every bite, perfect for a cozy dessert after a hearty meal.

Ingredients:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• 1 cup caramel sauce (homemade or store-bought)
• 1 apple, peeled and finely chopped
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an angel food cake pan with gluten-free flour.
2. In a clean bowl, beat the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff peaks form.
4. Gently fold in the gluten-free flour, vanilla extract, and caramel sauce.
5. Carefully fold in the chopped apple, ensuring it’s evenly distributed.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35-40 minutes, or until golden and a toothpick inserted comes out clean.
8. Let the cake cool upside down for about an hour before removing it.

This caramel apple gluten-free angel food cake is an indulgent yet light treat that combines the comforting flavors of caramel and fresh apples. The sweetness of the caramel complements the tartness of the apple, while the airy texture of the angel food cake keeps the dessert from being too heavy. This cake is perfect for fall and pairs beautifully with a scoop of vanilla ice cream or a drizzle of extra caramel sauce.

Tiramisu-Inspired Gluten-Free Angel Food Cake

This gluten-free angel food cake takes inspiration from the classic Italian dessert, tiramisu. The light, fluffy cake is soaked in a coffee-flavored syrup, layered with mascarpone cream, and dusted with cocoa powder, offering a gluten-free twist on a beloved favorite.

Ingredients:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt
• ½ cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 1 cup mascarpone cheese
• ½ cup heavy cream
• 2 tbsp powdered sugar
• Cocoa powder for dusting

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease and flour an angel food cake pan with gluten-free flour.
2. In a large bowl, whip the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff peaks form.
4. Gently fold in the gluten-free flour and vanilla extract.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35-40 minutes or until golden and a toothpick comes out clean.
7. Allow the cake to cool upside down in the pan for an hour before removing it.

For the Tiramisu Layers:

1. Once the cake is cooled, slice it into layers and brush each layer with a mixture of coffee and coffee liqueur.
2. Whip together mascarpone cheese, heavy cream, and powdered sugar until thick and creamy.
3. Layer the soaked cake with the mascarpone cream, repeating the process until all the layers are used.
4. Dust the top with cocoa powder before serving.

This tiramisu-inspired gluten-free angel food cake is a delightful mix of rich coffee, creamy mascarpone, and airy cake. It’s a perfect dessert for coffee lovers and offers a sophisticated take on the traditional angel food cake. Serve this decadent treat at dinner parties or as a special dessert for any occasion, and it’s sure to impress!

Cinnamon Swirl Gluten-Free Angel Food Cake

This cinnamon swirl gluten-free angel food cake combines the airy texture of angel food with the warm, spicy flavors of cinnamon. The cinnamon swirl adds a beautiful ribbon of flavor throughout the cake, creating a comforting and aromatic dessert that’s perfect for fall or winter.

Ingredients:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• 1 ½ tbsp ground cinnamon
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease and flour an angel food cake pan with gluten-free flour.
2. In a clean bowl, whip the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, until stiff peaks form.
4. Sift the gluten-free flour and cinnamon together. Gently fold it into the egg whites with the vanilla extract.
5. Pour half the batter into the prepared pan, then sprinkle a little more cinnamon on top. Add the rest of the batter and swirl the cinnamon into the cake gently with a knife.
6. Bake for 35-40 minutes or until golden and a toothpick inserted comes out clean.
7. Cool the cake upside down in the pan for about an hour before removing.

This cinnamon swirl gluten-free angel food cake is a cozy, comforting dessert with a touch of spice. The cinnamon ribbon throughout adds depth to the traditional angel food cake’s delicate flavor, making it perfect for holiday gatherings or any occasion where a warm, fragrant dessert is desired. Serve with a dollop of whipped cream or a drizzle of icing for added indulgence.

Chocolate Hazelnut Gluten-Free Angel Food Cake

This gluten-free angel food cake features a rich combination of chocolate and hazelnuts. The chocolate-infused cake and crunchy hazelnuts provide a luxurious, nutty texture that complements the fluffy lightness of the cake, making it a standout dessert for any occasion.

Ingredients:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• ¼ cup cocoa powder
• ½ cup toasted hazelnuts, chopped
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease and flour an angel food cake pan with gluten-free flour.
2. In a clean bowl, whip the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, and continue whipping until stiff peaks form.
4. Sift the cocoa powder and gluten-free flour together. Gently fold the mixture into the whipped egg whites with the vanilla extract.
5. Fold in the chopped toasted hazelnuts, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35-40 minutes or until the cake is golden and a toothpick inserted comes out clean.
8. Allow the cake to cool upside down for about an hour before removing.

This chocolate hazelnut gluten-free angel food cake offers the perfect balance of rich chocolate and crunchy hazelnuts, creating a luxurious and satisfying treat. The lightness of the angel food cake ensures that the rich flavors don’t overwhelm, making this a perfect dessert to enjoy after a meal or to serve at special events. Top with whipped cream or a drizzle of chocolate ganache for an extra indulgent finish.

Orange Blossom Gluten-Free Angel Food Cake

This gluten-free angel food cake incorporates delicate orange blossom water, offering a subtle floral flavor that adds a touch of elegance. The bright citrus notes make it a perfect light and refreshing dessert for spring or summer gatherings.

Ingredients:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• 1 tsp orange blossom water
• Zest of 1 orange
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an angel food cake pan with gluten-free flour.
2. In a large bowl, whip the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, and continue whipping until stiff peaks form.
4. Sift the gluten-free flour together with the zest of one orange, then gently fold into the egg whites with the vanilla extract and orange blossom water.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35-40 minutes or until golden and a toothpick inserted comes out clean.
7. Cool the cake upside down for about an hour before removing from the pan.

This orange blossom gluten-free angel food cake offers a light, fragrant, and slightly citrusy flavor that feels fresh and elegant. The orange blossom water enhances the cake’s lightness while providing a floral and refreshing aroma that pairs beautifully with a simple drizzle of citrus glaze or a light dusting of powdered sugar.

Par and Ginger Gluten-Free Angel Food Cake

Infused with the natural sweetness of pears and a hint of fresh ginger, this gluten-free angel food cake offers a warm and aromatic dessert that’s perfect for colder weather. The pear adds a subtle juiciness, while the ginger provides a gentle spiciness that contrasts beautifully with the soft texture of the cake.

Ingredients:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• 1 pear, peeled and finely chopped
• 1 tbsp grated fresh ginger
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease and flour an angel food cake pan with gluten-free flour.
2. In a large bowl, whip the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, and continue whipping until stiff peaks form.
4. Sift the gluten-free flour together with the ginger and gently fold it into the egg whites along with the vanilla extract.
5. Carefully fold in the chopped pear, ensuring it’s evenly distributed.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35-40 minutes, or until golden and a toothpick inserted comes out clean.
8. Let the cake cool upside down in the pan for an hour before removing it.

This pear and ginger gluten-free angel food cake offers a perfect balance of warm, comforting spices and juicy fruit. The ginger adds a touch of heat while the pear keeps the cake moist and subtly sweet. This cake is an excellent choice for autumn and winter gatherings or as a light dessert to enjoy with a cup of tea.

Lemon Blueberry Gluten-Free Angel Food Cake

Bright and refreshing, this gluten-free angel food cake is infused with lemon and topped with fresh blueberries. The lemon gives it a zesty lift, while the blueberries add a pop of natural sweetness, making it a perfect treat for summer celebrations or springtime brunches.

Ingredients:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• Zest of 2 lemons
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries
• 1 tsp cream of tartar
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an angel food cake pan with gluten-free flour.
2. In a large bowl, beat the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff peaks form.
4. Sift the gluten-free flour and fold it into the whipped egg whites with the vanilla extract and lemon zest.
5. Carefully fold in most of the fresh blueberries, leaving a few aside to top the cake with.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35-40 minutes, or until golden and a toothpick comes out clean.
8. Cool the cake upside down in the pan for an hour before removing it.
9. Top with the remaining blueberries before serving.

This lemon blueberry gluten-free angel food cake offers a bright, fruity flavor that pairs perfectly with the light, airy texture of the cake. The fresh blueberries provide bursts of sweetness that balance the tart lemon, making this dessert ideal for a summer gathering or as a refreshing treat for brunch.

Pineapple Coconut Gluten-Free Angel Food Cake

This tropical-inspired gluten-free angel food cake combines the sweetness of pineapple with the richness of coconut. The soft and airy texture of the cake, paired with the tropical flavors, makes it a perfect dessert for summer or any time you crave a light, refreshing treat.

Ingredients:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• 1 cup crushed pineapple, drained
• ½ cup unsweetened shredded coconut
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an angel food cake pan with gluten-free flour.
2. In a large bowl, beat the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, and continue to beat until stiff peaks form.
4. Sift the gluten-free flour and fold it gently into the egg whites with the vanilla extract.
5. Carefully fold in the crushed pineapple and shredded coconut until evenly distributed.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35-40 minutes, or until golden and a toothpick inserted comes out clean.
8. Allow the cake to cool upside down for an hour before removing it.

This pineapple coconut gluten-free angel food cake brings together the tropical sweetness of pineapple with the subtle richness of coconut, making it a light yet indulgent dessert. The combination of fruity and nutty flavors is perfect for summer gatherings, and the cake’s delicate texture makes it a refreshing and airy treat. Serve with extra coonut flakes on top or a drizzle of coconut cream for an added touch of tropical flair.

Strawberry Basil Gluten-Free Angel Food Cake

This unique and refreshing gluten-free angel food cake pairs the sweetness of strawberries with the herbal, aromatic notes of fresh basil. The vibrant red strawberries contrast beautifully with the lightness of the cake, creating an elegant dessert for any special occasion.

Ingredients:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• 1 cup fresh strawberries, pureed
• 1 tbsp fresh basil, finely chopped
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an angel food cake pan with gluten-free flour.
2. In a large bowl, beat the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, while continuing to beat until stiff peaks form.
4. Sift the gluten-free flour and gently fold it into the egg whites with the vanilla extract.
5. Carefully fold in the pureed strawberries and chopped basil, ensuring it is evenly mixed.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35-40 minutes, or until golden and a toothpick inserted comes out clean.
8. Allow the cake to cool upside down for about an hour before removing it.

This strawberry basil gluten-free angel food cake offers a delightful balance of sweetness and herbal freshness. The strawberries infuse the cake with a juicy, fragrant flavor, while the basil adds a surprising, aromatic depth that enhances the fruitiness. It’s perfect for an elegant dessert to serve at a garden party or as a special treat during the spring and summer months.

Peach Melba Gluten-Free Angel Food Cake

Inspired by the classic dessert, this gluten-free angel food cake is topped with a luscious peach and raspberry sauce. The juicy peaches and sweet-tart raspberries create a deliciously fruity topping for the light, airy cake, making it a perfect dessert for any warm-weather occasion.

Ingredients:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• 2 ripe peaches, peeled and sliced
• 1 cup raspberries
• 1 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an angel food cake pan with gluten-free flour.
2. In a large bowl, whip the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, until stiff peaks form.
4. Sift the gluten-free flour and fold it gently into the egg whites along with the vanilla extract.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35-40 minutes, or until golden and a toothpick comes out clean.
7. Cool the cake upside down for about an hour before removing it from the pan.
8. To make the Peach Melba sauce: In a saucepan, combine the peaches, raspberries, and honey. Cook over low heat, stirring occasionally, until the fruit softens and the sauce thickens, about 10 minutes.
9. Serve the cake topped with the peach and raspberry sauce.

This Peach Melba gluten-free angel food cake is a refreshing, light dessert with a beautiful combination of flavors. The natural sweetness of the peaches and the tartness of the raspberries make the perfect topping for the delicate cake, creating a vibrant, summery treat. It’s an elegant dessert for garden parties, barbecues, or any celebration that calls for something fruity and light.

Raspberry Lime Gluten-Free Angel Food Cake

A bright and tangy combination of raspberry and lime, this gluten-free angel food cake is both refreshing and light. The zesty lime and sweet raspberries create an irresistible contrast, making this dessert perfect for a light treat after a meal or for serving at a spring or summer gathering.

Ingredients:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• 1 cup fresh raspberries
• Zest of 2 limes
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an angel food cake pan with gluten-free flour.
2. In a large bowl, beat the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, until stiff peaks form.
4. Sift the gluten-free flour and fold it gently into the egg whites with the lime zest and vanilla extract.
5. Fold in the raspberries, being careful not to break them up too much.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35-40 minutes or until golden and a toothpick comes out clean.
8. Allow the cake to cool upside down for about an hour before removing it from the pan.

This raspberry lime gluten-free angel food cake is a light, vibrant dessert that bursts with flavor. The sweet raspberries pair beautifully with the tart lime, creating a refreshing treat that’s perfect for warm-weather gatherings. Add a dollop of whipped cream or a drizzle of lime glaze for an extra touch of indulgence.

Tropical Fruit Gluten-Free Angel Food Cake

This gluten-free angel food cake is topped with a tropical fruit medley, creating a colorful and fresh dessert that’s as light as it is flavorful. The combination of tropical fruits such as mango, kiwi, and pineapple adds sweetness and a touch of tartness that pairs wonderfully with the airy cake.

Ingredients:

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 ½ cups egg whites (about 12 large eggs)
• 1 ¼ cups granulated sugar
• 1 cup diced fresh mango
• 1 kiwi, peeled and sliced
• 1/2 cup diced fresh pineapple
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an angel food cake pan with gluten-free flour.
2. In a large bowl, beat the egg whites, cream of tartar, and salt until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, while continuing to beat until stiff peaks form.
4. Sift the gluten-free flour and gently fold it into the egg whites with the vanilla extract.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35-40 minutes, or until golden and a toothpick inserted comes out clean.
7. Cool the cake upside down for about an hour before removing it.
8. To serve, top the cake with a medley of tropical fruits such as mango, kiwi, and pineapple.

This tropical fruit gluten-free angel food cake brings a burst of sunshine to your dessert table. The tropical fruits add natural sweetness and tartness, complementing the lightness of the angel food cake. This cake is perfect for summer parties, beach picnics, or any event that calls for something fresh and vibrant.

Note: More recipes are coming soon