Gluten Free Angel Food Cake

Dolores Clark


I find the coconut palm sugar gives this a nice, slightly caramel flavor. The cake is moister than regular angel food cake but with similar texture. It also doesn’t rise quite as high .. about 3/4 as high as the regular angel food cake.


★★★★★ 1 vote

15 Min
30 Min


  • 1/3 c
    coconut flour
  • 7 1/3 Tbsp
    arrowroot (this is 1/3 cup + 2 tablespoons)
  • 2/3 c
    coconut palm sugar or xylitol or mixture of the two
  • 1 1/2 c
    egg whites (about 12)
  • 1 1/2 tsp
    cream of tartar
  • 1/4 tsp
  • 3/4 c
    coconut palm sugar or xylitol or mixture of the two
  • 1 1/2 tsp
  • 1/2 tsp
    almond extract

How to Make Gluten Free Angel Food Cake


  1. If using the coconut palm sugar, process in your food process to make the grains finer.
  2. With a wire whip, mix the coconut flour, arrowroot and 2/3 cup of sugar. Set aside.
  3. In a large bowl, mix the egg whites, cream of tartar and salt together. Whip till foamy and then slowly add (2 tablespoons at a time) the 3/4 cup sugar. Continue to whip till you have stiff peaks.
  4. With a spatula or wire whisk, fold in the vanilla and almond extract
  5. With spatula or a wire whisk, carefully fold the flour mixture into the egg white mixture adding 2-3 tablespoons at a time.
  6. Pour into a clean tube pan. Bake at 375 for 30-35 min. Top will spring back when lightly touched.
  7. Remove from oven and invert to cool. If your tube pan as feet, you are all set. If not, invert over a bottle. Remove from pan when completely cooled.

Printable Recipe Card

About Gluten Free Angel Food Cake

Course/Dish: Cakes
Main Ingredient: Eggs
Regional Style: American
Hashtags: #Gluten #Free

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