This Heavenly Gluten-Free Angel Food Cake Recipe is a light, fluffy dream topped with fresh berries (or whatever your heart desires), making it the perfect guilt-free dessert that’s as stunning as it is delicious!

Today, we're diving into the world of desserts with a cake that’s light, fluffy, and oh-so-delicious—It's our Gluten-Free Angel Food Cake Recipe. This treat is so divine, it’ll have you singing with joy. And the best part? We’re using Fioreglut Flour, the gluten free flour that’s practically magic in a bag.
But first, a little backstory. I recently bought a mountain of organic berries, thinking my kids would love them in their lunches. But annoyingly they kept feeding them to our chickens. As cute as it is to see our backyard cluckers feasting on organic goodness, I’m not looking to turn my egg production into a luxury business at $100 per egg. So, I whipped up this heavenly recipe before my kids threw all my $$$ away into the coop! Lesson learned!
But don't let those fancy eggs go to waste....whip up a Gluten Free Trader Joe’s "Everything But the Bagel" Cheese Quiche or a classic Gluten Free Coffee Cake Recipe with Cinnamon Streusel. And, if you're looking for a more chocolately, single serving, cheeky treat, Violet's Amazing Gluten Free Chocolate Mug Cake Recipe is a must...because sometimes you just need cake fast.
Why Our Gluten-Free Angel Food Cake Recipe is Heavenly
Gluten-Free Goodness: Fioreglut flour makes this cake light, fluffy, and perfect for those avoiding gluten.
Berry Bonanza: Topping it with organic berries not only adds a burst of flavor but also helps you avoid the astronomical egg production costs when the kids feed them all to the chickens.
Light and Airy: This cake is so light, it practically floats. Perfect for a guilt-free dessert or a special occasion treat.
How to Make this Easy Gluten Free Focaccia Recipe
Yield: 8-10 Servings Prep Time: 15 minutes Cook Time: 40 minutes
Ingredients:
1 cup Fioreglut flour
1 1/2 cups granulated sugar, divided
12 large egg whites, at room temperature (or 360ml of Liquid Egg Whites if you ain't got time for that)
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
Zest of 1 lemon (optional, but highly recommended)
Jar of Jam or preserves (also optional)
Fresh organic berries for topping
Instructions:
Preheat the Oven: Set your oven to 350°F (175°C) and make sure you have an ungreased 10-inch tube pan ready. Angel food cake thrives on clinging to the sides of the pan as it rises, so no greasing allowed—trust the process!
Sift the Dry Ingredients: Sift your Fioreglut flour with 3/4 cup of sugar four times. Yes, FOUR. This isn’t overkill—it’s the secret to that light, airy texture we’re going for, so grab your sifter and get to it.
Whip the Egg Whites: In a large mixing bowl, beat the egg whites with the salt and cream of tartar until they’re foamy and full of potential. Gradually add the remaining 3/4 cup of sugar, one tablespoon at a time, while whipping on high until stiff peaks form. You’ll know you’ve nailed it when the peaks stand tall and proud without drooping.
Fold in the Flour Mixture: Gently fold the sifted flour mixture into the egg whites a little at a time. Use a spatula and take your time—this is all about keeping that precious airiness. Add the vanilla extract and lemon zest, folding carefully so every bite is infused with flavor.
Bake: Pour the batter into your tube pan and smooth the top gently. Pop it in the oven and bake for 35–40 minutes, or until the top is golden and a toothpick comes out clean. The heavenly aroma will let you know you’re on the right track
Cool the Cake: Remove it from the oven and immediately flip the pan upside down. This trick prevents the cake from deflating like a sad balloon. No feet on your pan? No problem—invert it over a bottle neck. And don’t panic, the cake’s sticking power will keep it safely in place (future-you will curse cleaning it, but hey, worth it!).
Release the Cake: Once it’s fully cooled, run a knife around the edges to loosen it, then gently turn it out onto a serving plate. Pat yourself on the back—you’re so close to dessert glory!
Top with Berries: Just before serving, crown your angel food cake with a pile of fresh, juicy berries. Feeling extra? Dust it with powdered sugar for that "fancy patisserie" vibe or warm up some jam and drizzle it over the top. Either way, you’re about to serve up a slice of gluten-free heaven!
Pro Tips to Master This Gluten Free Angel Food Cake
Room Temp is Key – Bring your egg whites to room temperature before beating. This helps them whip up to their full, fluffy potential, giving your cake that perfect airy texture. Cold egg whites? They'll fight you every step of the way.
Be Gentle When Folding – Resist the urge to stir the flour mixture in like you’re mixing batter for brownies. Gently fold it into the egg whites with a spatula, turning the bowl as you go. Keeping all that lovely air in the mix is the key to a sky-high cake.
Don’t Rush the Cooling Process – Flipping the cake pan upside down immediately after baking is non-negotiable—it’s how angel food cake holds its shape. Let it cool completely before removing it from the pan, or you’ll risk a sad, deflated cake. Patience is your best baking buddy here!
So next time you find yourself with a surplus of berries (and a bunch of berry-loving chickens), whip up this heavenly Gluten-Free Angel Food Cake. It’s a surefire way to delight your taste buds and save those berries from becoming overpriced chicken feed.
Remember, life’s too short for boring desserts and pricey eggs. Stay giggly, stay gluten-free, and enjoy every heavenly bite of this angel food cake!
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