Angel food cake is a classic light and airy dessert beloved for its delicate texture and subtle sweetness. Traditionally baked in a tube pan, I’ve put a twist on this gluten-free favourite by baking it in a bundt pan for an elegant shape that’s just as stunning as it is delicious. The result? A fluffy, cloud-like cake with a tender crumb and a beautiful presentation that’s perfect for any occasion.
This gluten-free bundt angel food cake is surprisingly simple to make, using just a few wholesome ingredients to achieve that iconic lift and softness. Whether you’re serving it plain, dusted with powdered sugar, or topped with fresh berries and whipped cream, it’s a light dessert that everyone will love—gluten free or not.
Do you need an angel food cake pan?
You don’t need a traditional angel food cake pan to make this recipe—I’ve even baked it successfully in a loaf pan! The key is that angel food cake needs to “climb” up the sides of the pan as it bakes, so do not grease or line the pan with parchment paper. Greasing the pan would prevent the batter from rising properly and result in a dense cake. Also, once the cake is out of the oven, it should be inverted upside down while it cools to maintain its height and airy texture. Make sure you have a way to safely prop it up, like resting the pan on a bottle or a heatproof funnel, especially if using a bundt or loaf pan. Keep these tips in mind, and you can enjoy this cake from a variety of pans with great success!
ingredients
- Sugar
- Bob’s Redmill 1-1 Gluten Free Flour
- Corn Starch
- Egg Whites
- Vinegar
- Vanilla Bean Paste Or Vanilla Bean Extract
- Salt
Tools
Storing
Because angel food cake is light and airy, it’s best to store it properly to keep that delicate texture. Once completely cooled, wrap the cake tightly in plastic wrap or place it in an airtight container to prevent it from drying out. Store it at room temperature for up to 2 days—this keeps the cake soft and fresh.
If you need to keep it longer, you can freeze the cake by wrapping it well in plastic wrap and then in foil or a freezer-safe bag. When you’re ready to enjoy it, thaw the cake overnight in the fridge or at room temperature for a few hours. Avoid refrigerating the cake uncovered, as the fridge’s dry air can cause it to become dry and crumbly.
Gluten Free Angel Food Cake – in a Loaf Pan
Ingredients
- 56 Grams Sugar
- 62 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 10 Grams Corn Starch
- 8 Egg Whites
- 12 Grams White Vinegar
- 3 Grams Vanilla
- 1 Gram Salt
- 100 Grams Sugar
Instructions
- Preheat the oven to 325F.
- In a glass bowl, shift together sugar, gluten free flour and corn starch. Set aside.56 Grams Sugar, 62 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 10 Grams Corn Starch
- In the bowl of a stand mixer, add in egg whites, vanilla, salt and vinegar. Start slow until it is frothy and mixed, and then turn it up to a medium high speed.8 Egg Whites, 12 Grams White Vinegar, 3 Grams Vanilla, 1 Gram Salt
- Slowly add in the sugar as slow as possible. Once it is all mixed in, whip it until it is almost stiff.100 Grams Sugar
- Pour the dry ingredients overtop of the egg whites mixture. Slowly mix it together to keep the air in it as much as possible. Once it is fully mixed together, pour it into the loaf pan. Slightly smooth the top out.
- Bake for 35 minutes. You will know when it is done, because the top will not be sticky anymore.
- Take it out and immediately flip it upside down. I put mine on top of cake pans so it rests on the sides of the loaf pan. Keep it flipped over until it is cooled.
- Once it is completely cooled, carefully remove it from the pan. I used the spatula to help guide it out.
- Top with whipping cream and fresh berries. Enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
