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Angel Food Cake


This light and flavorful cake is perfectly topped with strawberries and whipped cream. It's so tender and fluffy, no one will guess that it's gluten-free, dairy-free, and FODMAP-friendly.

We all grew up eating angel food cake topped with whipped cream and fresh strawberries in the summer. It’s definitely one of the top summertime desserts; it is a necessity on July 4th. When we went gluten-free and dairy-free, we thought it meant the end of angel food cake. However, I came across this easy no-fail recipe, and we were blown away with the taste and texture. We actually prefer it over the store-bought kind because it tastes so fresh, light, and flavorful. It can even be stored in the freezer for months, pulled out, and taste as fresh as if you just made it. To save time, I'll go buy egg whites in a carton and use them in the recipe instead of cracking and separating eggs. We like a little extra almond extract in the cake, but if you aren't a big fan of it, feel free to reduce it to 1/4 tsp.

Angel Food Cake


  • 1 1/2 cups egg whites (10-11 large eggs, separated, yolks discarded or reserved for another use)

  • 3/4 cup gluten-free measure for measure flour

  • 1/4 cup cornstarch

  • 1 cup powdered sugar

  • 1 cup granulated sugar

  • 1/4 tsp salt

  • 1 1/2 tsp cream of tartar

  • 1 Tbsp vanilla extract

  • 1/2 tsp almond extract


  1. Let the egg whites sit out until they are room temperature (about 30 minutes).

  2. In a food processor, blend the flour, cornstarch, and powdered sugar until they are finely blended, about 30 seconds. Set aside.

  3. Process the granulated sugar in the food processor until it is finely blended, about 15 seconds.

  4. Add egg whites to a mixing bowl and using a stand mixer or a hand mixer, beat on high until they start to foam. Add the salt and cream of tartar.

  5. Add vanilla and almond extracts and continue to mix on high.

  6. Add the granulated sugar, 1/4 cup at a time, while continuing to mix on high.

  7. Whip the mixture until stiff peaks form.

  8. Slowly fold the flour mixture, 1/3 cup at a time, to the egg white mixture.

  9. Scoop mixture into an ungreased 10-inch round pan. Gently tap the pan on the counter to settle the batter and remove any large air bubbles.

  10. Bake at 350 degrees F for about 40 minutes until golden brown and the top springs back when pressed lightly.

  11. Remove the cake from the oven and invert the pan onto the neck of a heatproof bottle or funnel, to suspend the cake upside down as it sets and cools, about 2 hours.

  12. Remove the cake from the pan by running a thin spatula or knife around the edges of the pan and turning the cake out onto a plate.

  13. Serve with whipped cream and fruit. Wrap any leftovers airtight, and store at room temperature.

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