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A slice of angel food cake sitting on top of light grey plates with a fresh berry. The rest of the cake is on the stand to the side along with a red bowl with more strawberries.

Easy Fluffy Gluten-free Angel Food Cake

Sara Vaughn
This Easy, Gluten-free Angel Food Cake bakes up fluffy, tall, and so light and airy; it's the perfect base to enjoy on its own or topped with your favorite berries and whipped cream.
Prep Time 30 mins
Cook Time 45 mins
Cool 3 hrs
Total Time 4 hrs 15 mins
Course Dessert
Cuisine American
Servings 10
Calories 210 kcal


  • Tube Pan
  • Food Processor or Blender
  • Stand Mixer or Hand Mixer
  • Egg Separator
  • Fine Mesh Strainer or Sifter
  • Cooling Rack


  • 1 ¾ C Sugar
  • 12 Large Egg Whites at room temerature
  • 1 ½ teaspoon Cream of Tartar
  • ½ C Tapioca Starch
  • ½ C Potato Starch (not potato flakes) or Corn Starch
  • 1 ½ TBS Cassava Flour
  • 1 ½ teaspoon Vanilla Extract or Lemon Extract
  • ¼ teaspoon Salt


  • Preheat the oven to 325 degrees and move the racks so one is in the lower middle.
  • Pulse the sugar until it is fine but not powdered, set one cup of the sugar aside.
  • Add the tapioca starch, potato or corn, starch, cassava flour, and salt and pulse again to help combine and aerate the dry ingredients to the remaining sugar still in the food processor.
  • Add the egg whites to a bowl (I use my stand mixer) and the cream of tartar on medium-low speed until the mixture becomes foamy.
  • Once the eggs are foamy, slowly add the sugar that was set aside while mixing over medium speed.
  • When all the sugar is combined, continue to beat the eggs until they form soft white peaks. Remember not to take the egg whites any farther, so watch them.
  • Slowly and carefully add and fold in the dry ingredients in small batches to the egg whites until they are all added.
  • Pour and lightly spread the cake batter into the dry tube pan. You can lightly move the bowl back and forth to help level out the top if needed.
  • Bake the angel food cake in the middle of the oven at 325 degrees for 35-45 minutes. The cake will rise above the top, and it will have a golden brown color on top when it is done.
  • Remove the cake from the oven and carefully turn the cake upside down over a metal cooling rack. Do not let it stay upright for long, so it doesn't collapse.
  • Allow the cake to cool upside down until it's completely cool. I usually leave it alone for 2-3 hours.
  • When the cake is cooled, carefully run a knife around the edges of the pan and around the middle flute and give it a slight tap upside down to release the cake.
  • Slice the cake with a serrated knife and serve it alongside your favorite fresh berries, whipped cream, or whatever you desire.


Bring the egg whites to room temperature.
This helps the egg whites come together easier and allows them to fluff and hold their structure better.
Do NOT overwhip the egg whites.
You want the final egg whites to have SOFT peaks, not stiff. If you overwhip the eggs, the cake can become tough or collapse in the oven. Watch them closely to make sure you are stopping before they get to that point.
Add the dry ingredients slowly and in small batches.
Making sure to do this lightly and deliberately will help maintain the air in the egg whites and ensure that you do not end up with any unincorporated clumps of dry ingredients. If you have clumps left, it can lead to hard pieces formed in the cake once it's baked instead of it being light and fluffy.
Best temperature to bake.
The instructions say 325 degrees to bake this angel food cake. That is not a mistake. A higher temperature will not bake the cake properly, and the final texture will be off.
What pan is needed for Angel Food Cake?
Angel Food Cake needs to be baked into a tube pan with a flat bottom and sides. Do NOT try to bake this in a bundt pan as there are too many surfaces for the cake to be able to come out cleanly and in one piece. Don't want to have to buy one? Check out this article on how to make one so you can still enjoy this cake.
DO NOT grease the pan.
This might sound odd because, for most cakes, you will grease or line with parchment paper to help keep the cake from sticking. In an Angel Food Cake, that grease actually prevents the cake from rising properly, and it will not bake correctly. If you have already greased the pan, completely wash it and dry to ensure that no grease residue remains before proceeding.
Cool the Angel Food Cake upside down on a metal rack.
This cake is light and fluffy. If you cool the cake right side up, the cake will collapse in on itself. Cooling it upside down on a wire cooling rack helps it maintain its shape while still getting air, allowing it to cool before you remove it.
How to remove an Angel Food Cake from the pan.
Lightly run a knife around the edges to release the cake once it's fully cool. I usually let it sit for about 2-3 hours. If the cake doesn't easily release after you run the knife, give it a gentle tap upside down, and it should pop out.
How to cut Angel Food Cake.
Always use a serrated knife to cut Angel Food Cake. If you use a non-serrated knife, it will squish the cake instead of letting it maintain its height.
Don't hide this light cake under a heavy frosting; it doesn't need it. I love to pair it with some light, fresh whipped cream, and seasonal berries. You could even do a light dusting of some powdered sugar for an extra bit of sweetness if you like.
Make-Ahead/ Freezing
Yes, you can! Angel Food Cake can be made ahead, cooled, wrapped tightly in plastic wrap, and stored a room temperature or in the fridge for a few days. You can even freeze it for up to three months. When you are ready to eat frozen cake, just let it thaw overnight in the fridge and then bring it back to room temperature before topping and enjoying like you would fresh.
Keyword angel food, angel food cake, gluten free angel food cake, gluten free cake, no butter cake