Go Back
Angel food cake with whipped cream, blueberries and raspberries on a blue plate with a brass fork cutting into it. Berries and whipped cream bowls behind the cake.

Gluten-Free Angel Food Cake

Becca Harris, RD, MHSc
Naturally gluten-free and vegetarian. Make it dairy-free by forgoing the whipped cream topping.
This angel food cake recipe is light, flavourful and lower in sugar than most traditional cake recipes. Top it with whipped cream and your favourite fruit for the perfect dessert, no matter the season!
Prep Time 10 mins
Cook Time 35 mins
Resting Time 2 hrs
Total Time 45 mins
Course Dessert
Cuisine American
Servings 12 slices
Calories 149 kcal


Angel Food Cake

  • 1 cup granulated sugar
  • ¾ cup gluten-free all purpose flour
  • ¼ tsp salt
  • ¼ cup cornstarch
  • 12 large egg whites
  • 2 tbsp lemon juice
  • 2 tsp vanilla extract
  • ¼ tsp almond extract

Whipped Cream Topping

  • cups whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract


Angel Food Cake

  • Preheat oven to 350°F.
  • In a medium bowl, whisk together the flour, 1/4 cup of the sugar (NOTE – not all the sugar), salt and cornstarch. Set aside for later.
  • With a stand or handheld mixer beat the egg whites on medium speed until foamy/frothy, about 1-2 minutes. Add the lemon juice and beat for another minute. Add the vanilla and almond extract and beat on high for another minute.
  • Very slowly, add the other ¾ cup of sugar and continue to beat until soft peaks form, about 4-5 minutes. At this point, if you tilt the bowl upside down, the mixture should remain in the bowl.
  • Fold the flour mixture into the egg mixture one spoonful at a time, so that you don’t flatten the eggs.
  • Pour the batter into a standard 10-inch angel food cake pan (a non-greased tube pan). Bake for 35-40 minutes or until the top is golden brown in colour.
  • Cool the cake in the cake pan on a wire rack for 2-3 hours. Then run a knife around the outside of the cake to ensure it comes out intact.

Whipped Cream Topping

  • Add cream, sugar and vanilla extract into a stand mixer or bowl with a hand mixer. Beat consistently on medium/high for 1 minute or until peaks form.
  • Smooth over cooled cake and top with berries or other favourite toppings.


You can store leftover cake for up to 2 days at room temperature or for up to a week in the refrigerator. It also freezes well for up to 3 months. Make sure that it is wrapped and stored well to avoid freezer burn.
Keyword dessert, gluten-free, mug cake