Angel Food Cake (GF/DF)
This angel food cake is both gluten-free and dairy-free! It's so delicious that you won't even realize it's gluten-free.
Ingredients
- ¾ cups Gluten-free Flour
- ¾ cups Powdered Sugar1
- ¼ cups Corn Starch
- 1 tbsp Cinnamon2
- ¼ tsp Salt
- 1 ½ cups Egg Whites About 12 Eggs
- 1 tbsp Vanilla
- ¾ cups Granulated Sugar
Instructions
- Preheat oven to 350 ℉ (170 ℃)
- Combine ¾ cups Gluten-free Flour, ¾ cups Powdered Sugar1, ¼ cups Corn Starch, 1 tbsp Cinnamon2 and ¼ tsp Salt in a medium bowl.
- Add 1 ½ cups Egg Whites to a bowl or stand mixer. Beat on high until they become light and foamy. Add 1 tbsp Vanilla. Continue to whip on high speed.
- Slowly add ¾ cups Granulated Sugar to the egg whites. Continue to beat egg whites until they reach stiff peaks.
- Slowly fold dry ingredients to the egg whites. Be careful not to deflate the egg whites. This is a gentle folding process.
- Pour batter into a round tub pan, ungreased. Spread gently and shake pan to smooth the top.
- Bake for 35 to 40 minutes. You can test if the cake is done by touching the top of the cake to see if it springs back or inserting a toothpick to see if it comes out clean.
- Turn the cake upside down on a cooling rack. Allow it to cool completely before running a knife along the edges and gently tapping the cake out of the pan.
- Serve with dairy-free custard, jam or fresh berries.
Notes
- Optional: Add ¼ cup of cocoa powder, reduce the amount of powdered sugar by ½ cup, and omit the cinnamon if you'd like a chocolate cake.
- Cinnamon is optional but it is primarily used to mask the gluten-free flour flavour. If you'd like to omit it then substitute it with another strong flavour like lemon, strawberry, orange, etc.