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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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Servings 8

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

  1. 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.
  2. 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.
Keyword angel food cake, cake, dairy free, gluten free