Gluten Free Angel Food Cake with Lemon Curd & Blueberries

Gluten Free Angel Food Cake

Gluten Free Angel Food Cake with Lemon Curd & Blueberries


I found this recipe for Gluten Free Angel Food Cake online at taste of home and based on my experience with gluten free baking, it looked like a good one. Having finally (re)purchased a new angel food cake pan (where did that last one go…) I couldn’t wait to get started! 

***no compensation was received for mentioning any products in this post, I use them because I like them and opinions are my own~

It’s all in the Mixing…

Keeping in mind that gluten is not necessary for a good angel food cake, but the vigorous whipping of egg whites are, I got out my trusty kitchenaid stand mixer. You could of course, make this with a hand mixer, but being able to work hands free to add ingredients, and have the batter reach it’s billowy heights… well, it’s just easier.


Stand-Mixer use for Gluten Free Angel Food Cake


The wire whip/whisk attachment is a great tool here, in getting those egg whites to reach their lofty heights – otherwise known as stiff peaks. This is what gives the lift to the cake. There’s no leavener used and it’s all up the egg whites to do the job, getting the cake to not only it’s necessary height, but also have the light texture.


Making Gluten Free Angel Food Cake


Yowsa! Check out the lift to that batter…

I purposely scooped it up on the left side of the bowl – and it’s staying there on its own. That’s exactly what you want for an angel food cake batter – and a lovely, highly risen cake, with fine texture. Ahhhh…


Making Gluten Free Angel Food Cake

Handle with care…

When transferring the batter to the cake pan, which is un-greased by the way – so the batter climbs up the sides, it seemed that I was too rough with it. In my excitement (seriously…!) making the cake batter, I thought I’d negated/deflated/lost some of the hard work of getting those eggs whites to reach their lofty status. I don’t remember ever being so vigilant watching a cake rise…


Gluten Free Angel Food Cake

Lofty heights…

My fears were unfounded – check out that rise! At one point, I thought it would actually overflow, a white, hot, molten cake volcano, to overflow into an oven disaster. Whew! I think the baking gods were with me on this day, sensing my enthusiasm, and handing me a nice assist.


Gluten Free Angel Food Cake with Lemon Curd & Blueberries


Now, what to serve it with…

My initial thought was some balsamic strawberries & whipped cream, but I’ve been eating so many strawberries lately, I wanted something else. Being the lover of lemon desserts that I am, I decided to go with lemon curd and blueberries. Raspberries would also be dee-lish.

Whether you serve it simply with fresh, seasonal berries or something more, you’re sure to be delighted with this recipe for Gluten Free Angel Food Cake. Buon appetito~


If you make this yummy cake…

… or any other recipe, be sure to tag me on instagram, twitter  or facebook so we’ll know how you did! As always, buon appetito~



Gluten Free Angel Food Cake

With all the taste & light texture of an angel food cake, minus the gluten, this stunner cake is perfect summer eating. Delicious with fresh seasonal berries alone, terrific by adding lemon curd, mousse or softly whipped cream.
Course Cake, Dessert
Cuisine GlutenFree
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 16


  • 1-1/2 cups *egg whites about 10
  • 3/4 cup plus 1/2 cup **fine sugar, divided
  • 1/4 cup cornstarch
  • 1/4 cup white rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup potato starch
  • 1-1/2 teaspoons cream of tartar
  • 3/4 teaspoon salt
  • 3/4 teaspoon vanilla extract


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. (If you're using whole eggs, crack & separate them while they're cold - it's much easier!)

  2. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside. 

  3. Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
  4. Gently spoon into a un-greased 10-inch tube pan with a removable bottom. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  5. Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired.

Recipe Notes

*tip: cartons of egg whites are readily available in stores, and a great time saver for this recipe

**tip: to make your own fine sugar, blitz reg white sugar in food processor for 30 seconds


Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

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