Gluten Free Angel Food Cake (With a Dairy Free Option)

This gluten free angel food cake has a light and delicate texture. We love it with whipped cream and fresh berries! 👇🏻CLICK FOR THE RECIPE👇🏻

INGREDIENTS
1 1/2 cups granulated sugar
¾ cup gluten free all purpose flour (we like Bob's Red Mill or King Arthur's)
1/2 teaspoon salt
¼ cup cornstarch
12 large egg whites
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Whipped cream and fresh strawberries to top

INSTRUCTIONS
Adjust the oven rack to the lower third position and preheat the oven to 350°F.

Add the granulated sugar to the bowl of a food processor or blender. Pulse for 10 to 20 seconds to create a super fine texture. Remove 1 cup of the sugar and set it aside to use later when we whip the egg whites.

Add the gluten free all purpose flour, cornstarch and salt to the remaining sugar and pulse 5-10 times until mixture is aerated and light and set aside.

Separate the eggs yolks from the egg whites if you haven't already. Don’t let a drop of egg yolk into the mixing bowl because any lingering fat could prevent the egg whites from forming peaks. I always crack the eggs individually over a separate small bowl then add the whites one-by-one into the mixing bowl.

Whisk the egg whites and cream of tartar in a large bowl with a hand mixer or stand mixer fitted with the whisk attachment until foamy, about 1 minute. Switch to medium-high speed and slowly add the cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See video or step by step videos above for examples.

Add 2 teaspoons of vanilla and 1/2 teaspoon of almond extract and beat until just incorporated.

Gently sift the reserved flour mixture into the egg whites in 3 additions, folding with a rubber spatula after each addition. The goal is to retain as much of the whipped volume as possible.

Pour and smooth the batter into a 9-10 inch un-greased tube pan. It’s important to use a tube pan because angel food cake’s special structure requires the tube pan’s particular specifications.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake upside-down on a wire rack for about 2 hours.

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t i m e s t a m p s ✨
Intro: 0:00
Pulse the dry ingredients: 0:16
Separate the egg whites: 0:48
Whip the egg whites: 1:11
What are soft peaks: 1:31
Add vanilla and almond extract: 1:46
Fold in the dry ingredients in: 1:55
Should I grease the pan: 2:12
Bake the angel food cake: 2:39
Top and serve: 2:53

s a y h e l l o ✨

a b o u t m e ✨
I'm Molly, a food photographer, recipe creator and owner of What Molly Made. My hope is that the recipes you'll find here will bless your home and nourish your bodies. I want my videos to be a tool to help you feel your best and feed your family with meals they look forward to eating. These recipes have helped me heal PCOS naturally and gather my family around the table, and I hope they can help you too! I also share tips on PCOS and how to reverse symptoms through food and lifestyle.

[LifeIsMessyImLearningAsIGrow]

This is a great recipe! I especially like that it is dairy free. I cook all dairy free so I’m always looking for new recipes . I make have a cooking channel too. You are very talent and I’d love to learn more from each other!! Never stop learning and growing!

[cbryce]

Thank you for sharing this recipe! I can't hardly wait to make it.