Gluten Free Angel Food Cake - in a Loaf Pan
This gluten-free angel food cake is light, fluffy, and perfectly sweet—baked in a loaf pan for an easy, small-batch dessert. Made without gluten but with all the classic texture you love!This gluten-free angel food cake is light, fluffy, and perfectly sweet—baked in a loaf pan for an easy, small-batch dessert. Made without gluten but with all the classic texture you love!
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!