Angel Food Cake – Gluten & Dairy Free

by Sharon on May 21, 2013

GF Angel Food Cake

Let them eat cake! And by ‘them’ I mean everyone. That includes people with gluten intolerances, health minded folk who want to avoid wheat or refined sugars and just everyday people who eat anything and everything. This is an awesome angel food cake recipe that is delicious with chocolate chips, like I did, but would also be great with fresh fruit and cream which I will be doing once I get my hands on some fresh, local strawberries. Can’t wait!

Unlike typical angel food cake recipes, this one is made without white flour. In it’s place is a variety of gluten free options that are easily accessible at your local bulk store. The bonus of this is you only purchase what you need and you don’t end up with a bunch of bags of various flours and starches.  I do have a quick tip when shopping at the bulk store for white powdery items. Don’t wear dark pants! I had a pair of dark jeans on and as I left the store I realised I had flour all over my legs. #messymessymessy

Luckily, the amounts are all the same at 1/4 cup, so the measuring out was pretty easy.


This recipe also calls for 1 1/2 cups of egg whites, which is about 10 eggs. You may want to just buy liquid egg whites to make life a little simpler.


Set the whites aside, in a large mixing bowl at room temperature, for 3o minutes.

In the meantime, sift together 3/4 cup of the cane sugar, flours and starches.


Add the cream of tartar, salt and vanilla to the egg whites and start beating until light peaks form. Then gradually add the remaining cane sugar until stiff peaks form.


Then with a light hand, gradually fold in the flour mixture.


Pour into your tube pan and slice with knife to eliminate the air pockets.

GF Angel Food Cake

If you are adding chocolate chips I would pour 1/2 the batter in, sprinkle in some chips, pour in the rest of the batter and then add more chips on top. I only added them on the top and as it is a high cake, I felt it would have been good with chocolate chips throughout.

GF Angel Food Cake

Bake for about 45 minutes. The top will be lightly browned.

GF Angel Food Cake

After it has cooled you are ready to enjoy the pillowy goodness. This cake is so light and soft. I can’t wait to try it with berries and cream in the summer. It is tailor made for a crowd pleasing backyard BBQ dessert.

GF Angel Food Cake

This recipe was inspired by the fitnessista who adapted it from this recipe.

Angel Food Cake ~ Gluten & Dairy Free
Save RecipeSave Recipe


  • 1 1/2 cups egg whites
  • 3/4 cup plus 1/2 cup cane sugar
  • 1/4 cup cornstarch
  • 1/4 cup brown rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup potato starch
  • 1 1/2 tsp cream of tartar
  • 3/4 tsp sea salt
  • 3/4 tsp vanilla
  • 1/2 cup dark chocolate chips (divided)


  1. Preheat oven to 350
  2. Add egg whites to a large mixing bowl and set aside, at room temperature, for 30 minutes
  3. In a medium bowl, sift 3/4 cup of cane sugar, starches and flours and set aside
  4. Add cream of tartar, salt and vanilla to egg whites and beat at medium speed until soft peaks form
  5. Bit by bit, add in the remaining cane sugar, beating on high speed until stiff peaks form
  6. Gently fold in the flour mixture 1/2 cup at a time
  7. Pour into a tube pan. Slice the mixture with a knife to remove air pockets
  8. If you are adding chocolate chips pour in 1/2 the batter, add in 1/4 cup of chips, then add the rest of the batter and top with the remaining chips
  9. Bake on the lowest rack for 45 minutes, looking for a lightly browned top
  10. Flip the pan upside down onto a rack and let cool for 1 hour
  11. Run a knife around the edges and remove from pan

Click for Nutritional Stats

{ 10 comments… read them below or add one }

Leah July 23, 2013 at 4:19 pm
Looks delicious! Could I substitute all-purpose gluten free mix for the flours?
Sharon July 23, 2013 at 6:33 pm
Thanks Leah! Give the gluten free mix a try and let me know how it turns out:)
Teresa August 24, 2013 at 1:48 pm
I used this recipe for the GF strawberry shortcake. I also made the coconut creamy topping. Thank you for sharing this with everyone it turned out wonderful. No one could tell that it was Gluten free. I did not add the sugar to the strawberries but that was just my taste. I like the fruit natural. I did clean them and cut them up ahead of time and left them at room temperature so that they would be a little more juicy. If you like angel food cake I would highly recommend this recipe! :-)
Sharon August 24, 2013 at 1:52 pm
Thanks so much, Teresa! I'm glad you enjoyed this recipe. It's one of my faves as well:)
Melody November 24, 2013 at 10:29 am
Being a vegan I was excited to see how you make angel food dairy free. So dissapointed, this recipe has eggs. Eggs are dairy! You can't call this a dairy free cake. Very misleading :(
Sharon November 24, 2013 at 6:55 pm
Hi Melody! You may find this surprising but eggs aren't actually dairy. Eggs are from chickens and dairy products come from cows. It's not a vegan recipe but is indeed a dairy free recipe like the name suggests :) If you are a vegan perhaps trying a flax egg in replacement may do the trick?
Allison F. February 5, 2014 at 5:30 pm
Yyyyeah... I am also a vegan, and I'm kind of embarrassed that a fellow vegan thought that eggs were considered a dairy product. Dairy products come from the mammary glands of mammals. Eggs are not vegan, but they aren't dairy, either.
ep June 26, 2017 at 7:56 am
people are referring to eggs as dairy not because they don't know eggs come from chickens but because grocery stores consider them dairy. they are not part of meat-poultry sales they are part of dairy sales and are sold that way. so people do consider them dairy regardless of them not being cow related
Kailen November 24, 2013 at 5:08 pm
Hello, I want to make my mom who is gluten and dairy free a angel food cake for thanksgiving since it used to be her favorite desert. But I never cooked with any of the flours you have listed above in your recipe. Is it possible for me to just buy gluten free flour and use that instead for the recipe, would it still work/taste good?
Sharon November 24, 2013 at 7:03 pm
Hi Kailen! You are a very sweet daughter to want to bake for you Mom :) To be honest I have only tried this recipe with the ingredients listed, so I can only tell you that that version is good ;) You could try an all purpose gluten free flour but my only concern is not getting the light, softness that is needed to achieve a taste that is really close to the original flavour of an angel food cake, which is why I've used a blend of gluten free flours. I found the flours listed in the recipe at my local bulk store and usually just buy the amount I need for the cake. That way it cuts down on the expense and I don't have all of these flours taking up space in my crammed little kitchen. Good luck & Happy Thanksgiving!

Leave a Comment

By using this comment form you agree with this site's privacy policy.

{ 1 trackback }

Previous post:

Next post: