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Home » Recipes by Course » Desserts

Published: Nov 22, 2018 · Modified: Apr 6, 2022 by Cathy · This post may contain affiliate links

Home » Recipes by Course » Desserts

Gluten Free Angel Food Cake with 50% Less Sugar

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This Gluten Free Angel Food Cake Recipe was developed to celebrate this little blog's first anniversary. The cake is light, fluffy, and just sweet enough - a great base for a whipped topping and lots of fresh berries!

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  • What Gluten Free Foods Would You Like to Make?
  • Gluten Free Angel Food Cake Recipe
  • Gluten Free Angel Food Cake
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Gluten Free Angel Food Cake with 50% Less Sugar - Cathys Gluten Free

PIN FOR LATER[/caption]

Yes, Cathy's Gluten Free is one year old! Last November, I launched with Simple Crusty Artisanal Bread,  Pumpkin Spice Muffins, Granola, and Lavender Biscotti.

The blog has turned out to be a great creative outlet and a way to share my delicious gluten free recipes with you. I know that many people, as I was, are searching for gluten free recipes that are simple to make, taste great, and are nutritious. Often, by the time we realize we need to eat gluten free, we have developed conditions that require us to rebuild our health.

While it may be tempting to indulge in excessively sweet treats to compensate for the gluten-containing foods we can't eat, I wouldn't recommend that practice. By learning to use good-quality ingredients in the right way, we can prepare great-tasting foods that are likely even better than the ones you used to eat before going gluten free!

If you aren't getting my weekly newsletter with the latest recipes and a little about what's going on in my life, sign up now.

The year has passed quickly. I feel that I've hardly made a dent in the number of recipes that I want to share with you! We've also been busy with a big, downsizing move that has occupied much of our time over the past several months.

Gluten Free Angel Food Cake with 50% Less Sugar - Cathys Gluten Free

Enjoy this high-protein, lower-carb cake with fresh berries and the whipped topping of your choice.[/caption]

What Gluten Free Foods Would You Like to Make?

As we enter Year Two of Cathy's Gluten Free, I hope to focus on improved photos and video instructions to help you make the recipes. I welcome your feedback regarding the content on the blog. Let me know how you like to eat and what you would like to make. What kind of recipes would you like to see more of on this website?

Gluten Free Angel Food Cake with 50% Less Sugar - Cathys Gluten Free

A rustic cake that holds its shape well, this angel food cake makes a great gluten free dessert!

Gluten Free Angel Food Cake Recipe

Now, let's get back to this lovely angel food cake recipe. Predominantly egg whites, angel food cake is generally high in protein. However, it is also usually very high in sugar!

Gluten Free Cake

I chose angel food as the cake to make for this first anniversary because it's a cake that doesn't rely heavily on a flour base. Changing the usual wheat flour to a blend of three gluten free flours has little effect on texture or taste. I used an equal amount of each flour for quick and easy measuring.

Low Sugar Cake

Cutting back the sugar content by 50% and replacing the usual powdered sugar with unrefined, organic raw sugar received unanimous consent from my testers.

Gluten Free Angel Food Cake with 50% Less Sugar - Cathys Gluten Free

Easy Gluten Free Angel Food Cake

Easy Angel Food Cake

Whenever I develop a new recipe, I like to start with the simplest possible technique. From there, I add preparation steps only as necessary. For the first trial baking of this angel food cake recipe, I completely omitted the usual sifting of flours and then tried adding that flour mixture to the egg whites all at once. While the resulting product tasted good, it had a very course texture.

For the more refined cake shown here, I used my food processor to combine the flours, sugar, and salt to remove any lumps. I found that this dry mixture blended better into the beaten egg whites if I first gently stirred about one-third of the beaten egg whites into the flour mixture until everything was totally incorporated. Then, it was easier to gently fold that combination into the remaining egg whites without beating them down too much.

If you don't have a food processor, you could sift your flours salt through a sieve. Then stir in your half-cup of sugar completely with a wire whisk.

How to Keep Volume in an Angel Food Cake

Slowly adding about one-third of your sugar into the egg whites while you beat them works well and reduces the amount that needs to be stirred in with the dry ingredients.

Pan for Angel Food Cake

I used a simple tube pan for my angel food cake. If you have one with a removable bottom, that would be great. Don't grease your pan. The batter needs to cling to the sides to climb up tall. It can, however, be very difficult to clean cooked egg out of a pan. I recommend lining just the bottom with parchment paper. Not only is that part of the pan then easier to clean, but also your cake will come out easier.

How to Beat Egg Whites

Gluten Free Angel Food Cake with 50% Less Sugar - Cathys Gluten Free

Stiffly Beaten Egg Whites

Read the recipe through to the end before proceeding. You will need to let your egg whites sit for half an hour to come up to room temperature for greater volume when beating. Separate them while they're cold and save the yolks for another purpose.

It's very important that you not get any yolk into your egg whites. Be sure to follow those instructions closely.

Gluten Free Angel Food Cake

By following these simple steps, you should obtain a cake that is a little rustic in nature. It's not as pure white and refined as a more processed cake. Still, this gluten free angel food cake recipe produces a golden dessert that is light, fluffy, and just sweet enough - a great base for a whipped topping and lots of fresh berries!

Recipe

Gluten Free Angel Food Cake
Print Pin Recipe

Gluten Free Angel Food Cake

CathysGlutenFree.com
Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings 8
Calories 162kcal
Author Cathy

Ingredients

  • 12 egg whites
  • ⅓ cup sorghum flour
  • ⅓ cup white rice flour
  • ⅓ cup arrowroot flour
  • ¾ cup organic raw sugar divided
  • ¼ teaspoon fine sea salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • whipped cream whipped coconut cream for dairy free
  • fresh berries of choice

Instructions

  • Separate the eggs. It's very important that you do not get any yolk into your egg whites. Separate them one at a time putting the whites into a small dish individually and reserving the yolks for another use. As each white comes out without any yolk, add it to a large mixing bowl. If you get any yolk in with the egg white, don't use that one for this recipe. Use another egg and a clean small dish. Let egg whites sit half an hour to come to room temperature.
  • Meanwhile, preheat oven to 350. Line the bottom only of a 9-inch tube pan with parchment paper. 
  • Combine flours, ½ cup sugar, and salt in food processor. 
  • Beat egg whites until stiff peaks form, adding cream of tartar and vanilla during the process. Also, slowly add ¼-cup raw sugar as the egg whites come close to being stiffly beaten.
  • Gently stir about ⅓ of the beaten egg-white mixture into the flour mixture until the dry ingredients are all incorporated.
  • Then, very gently fold this new wet/dry mixture into the stiff egg whites. The goal is to have the two well-combined without beating the air pockets out of the egg whites.
  • Add the batter to an ungreased tube pan. Gently smooth it out just a little without pressing it down.
  • Bake in preheated oven for 45 minutes. Invert to cool in such a way as to allow air flow all around it. Simply leaving the pan upside down on a cooling rack works well if the cake has not risen above the top of the pan. If it has, you might try to balance the centre tube on an unopened can. Allow the cake to cool completely before sliding a knife around the edges and removing it from the pan.
  • Serve with whipped cream (coconut or dairy) and fresh berries.

Nutrition

Serving: 1serving | Calories: 162kcal | Carbohydrates: 33g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 148mg | Potassium: 163mg | Fiber: 1g | Sugar: 19g | Calcium: 9mg | Iron: 1mg
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Follow me for more great recipes.@CathysGlutenFree

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Reader Interactions

Comments

  1. Colleen says

    November 26, 2018 at 11:31 pm

    5 stars
    Happy 1 year Cathy! Angel food is my favourite cake, and I must try this gluten free recipe to keep everyone happy. It looks just perfect!

    Reply
    • Cathy says

      November 27, 2018 at 6:49 am

      Thank you, Colleen! I hope you enjoy the cake.

      Reply
  2. Elaine says

    November 27, 2018 at 10:54 am

    5 stars
    Happy Blogiversary Cathy! This would make a great base for a trifle-style dessert! Excited to try it.

    Reply
    • Cathy says

      November 27, 2018 at 2:34 pm

      Thank you, Elaine! Good idea about the trifle-style dessert!

      Reply
  3. Lisa Day says

    November 27, 2018 at 8:01 pm

    5 stars
    Happy Blogivesary, Cathy! And what an awesome dessert to celebrate with! This looks soooo good.

    Reply
    • Cathy says

      November 28, 2018 at 8:02 am

      Thank you, Lisa! The year has gone by very quickly!

      Reply
  4. Corinna | Friendly Pantry says

    November 28, 2018 at 11:05 pm

    Mmm this sounds so good. And a perfect celebration cake!
    Corinna | Friendly Pantry

    Reply
    • Cathy says

      November 29, 2018 at 7:59 am

      I think so, too! Thank you, Corinna

      Reply
  5. Lizzy says

    November 29, 2018 at 11:57 am

    5 stars
    I am so excited about this recipe! Angel food cake was my absolute favourite cake growing up so I must try this! Also, happy one year!!

    Reply
    • Cathy says

      November 29, 2018 at 4:14 pm

      How wonderful! I hope you enjoy this one.

      Reply
  6. Mary Voogt says

    December 01, 2018 at 5:14 am

    Mmm. I love angel food cake. So nice to have a gluten free version!

    Reply
    • Cathy says

      December 01, 2018 at 7:15 am

      I'm so glad that you enjoy it!

      Reply
  7. Lindsey Dietz says

    December 02, 2018 at 10:27 am

    5 stars
    I seriously did not know gluten-free angel food cake was even possible! And I LOVE that you use so much less sugar!

    Reply
    • Cathy says

      December 02, 2018 at 1:50 pm

      Well, I reasoned that since egg whites make up such a large part of angel food cake, it would be worth a try. I'm glad I did.

      Reply
  8. Renee D Kohley says

    December 02, 2018 at 6:43 pm

    5 stars
    This is such a special treat and presentation! I love that the sugar is cut down and all real ingredients! Thank you for sharing!

    Reply
    • Cathy says

      December 02, 2018 at 8:53 pm

      I'm so glad you like it, Renee! Thanks for stopping by.

      Reply
  9. Emily Sunwell-Vidaurri says

    December 02, 2018 at 6:51 pm

    5 stars
    Wow, wow, wow!!! I haven't had Angel Food cake in probably over 15 years, maybe more. I had no idea you could make a gluten free version and I'm so excited about this! I used to love Angel Food cake growing up, it was such a fun treat with berries. I think it's great you were able to greatly reduce the sugar content too.

    Reply
    • Cathy says

      December 02, 2018 at 8:54 pm

      I hope you enjoy this one as much as the ones you remember!

      Reply
  10. Hope says

    December 03, 2018 at 1:47 am

    5 stars
    Wow this looks so light and fluffy and I just love those berries on top! Well done on making it to your first 1 year blog anniversary! You have shared so many great recipes and I'm sure there are many wonderful ones to come 🙂

    Reply
    • Cathy says

      December 03, 2018 at 7:44 am

      Thank you, Hope. I'm surprised by how much fun I'm having developing new gluten free recipes!

      Reply
  11. Kiran Dodeja Smith says

    December 03, 2018 at 9:46 am

    I love how airy and fluffy this looks, and also love how you lightened up the sugar. Happy Blogiversary to you:).

    Reply
    • Cathy says

      December 03, 2018 at 3:33 pm

      Thank you, Kiran. I like to develop the recipes that I want to eat and hope others enjoy them, too.

      Reply
  12. Raia Todd says

    December 04, 2018 at 2:01 pm

    5 stars
    Looks delicious! Angel food cake is a family birthday tradition for us. 🙂

    Reply
    • Cathy says

      December 04, 2018 at 8:48 pm

      Thanks, Raia! Angel food cake makes a great birthday cake!

      Reply
  13. Jean says

    December 04, 2018 at 8:12 pm

    5 stars
    Happy blogiversary!! So exciting. This cake looks perfect!

    Reply
    • Cathy says

      December 04, 2018 at 8:48 pm

      Thank you so much, Jean!

      Reply
  14. ChihYu says

    December 05, 2018 at 11:07 pm

    5 stars
    I love angel food cake. I will be trying this gluten free version for sure!

    Reply
    • Cathy says

      December 06, 2018 at 9:19 am

      I'm so happy! I hope you enjoy this one.

      Reply
  15. Megan Stevens says

    December 10, 2018 at 12:37 pm

    5 stars
    Aw so nice to have a gf version of this recipe!! Thank you! Pinning! 🙂

    Reply
    • Cathy says

      December 10, 2018 at 5:06 pm

      Thanks, Megan! I appreciate your sharing the recipe!

      Reply

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