Last Updated on August 4, 2025 by Carrie Korem, FNTP
Looking for a truly light and fluffy gluten-free angel food cake that tastes just like the classic? You’re in the right place.
I’ve been on a mission for years to recreate a perfect angel food cake without refined flours — and I’m so excited to finally share this recipe with you. It’s naturally sweetened, gluten-free, and honestly one of the most delightful cakes I’ve made.
Whether you’re baking for a special occasion, spring brunch, or just want a nostalgic dessert that doesn’t derail your clean eating goals, this cake delivers.
Why You’ll Love This Gluten-Free Angel Food Cake
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Made with simple, whole ingredients
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Light, airy texture with a subtle vanilla sweetness
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Naturally sweetened with maple or coconut sugar
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100% gluten-free and grain-free (uses arrowroot flour)
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Fun baking project for kids (especially flipping it upside-down!)
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Perfect topped with whipped cream and berries
Ingredients for Gluten-Free Angel Food Cake
For the Cake:
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12 large egg whites, room temperature
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1 tsp fresh lemon juice
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¼ tsp Celtic sea salt
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1¼ tsp cream of tartar
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1 tbsp pure vanilla extract
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¾ cup maple sugar or coconut sugar
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1 cup arrowroot flour
For the Topping (Optional):
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1½ cups whipped heavy cream or coconut cream
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1 pint fresh berries (strawberries, blueberries, raspberries)
Here’s a pic of the cake cooling upside-down
Recipe Notes & Tips
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Use a real angel food cake pan. A bundt or regular cake pan won’t work — the batter will overflow and collapse.
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Avoid substitutions if possible — this recipe depends on the structure of egg whites and the balance of dry ingredients.
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Coconut sugar, maple sugar and organic cane sugar work well. Maple sugar produces a lighter color and slightly more delicate flavor.
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If your pan doesn’t have feet, use a can (like a coconut milk can) to prop the cake upside-down as it cools.
Serving Ideas
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Top with fresh strawberries, blueberries, or raspberries
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Add a dollop of whipped coconut cream for a dairy-free option
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Drizzle with a touch of honey or lemon glaze
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Layer with whipped cream and berries in a trifle dish for a show-stopping dessert
FAQ
Can I use almond flour or coconut flour instead?
Not for this recipe — it’s specifically formulated for arrowroot flour. Other flours won’t create the same texture.
Is this angel food cake dairy-free?
Yes! The cake itself is completely dairy-free. Use coconut cream for a Paleo topping option.
Can I freeze gluten-free angel food cake?
Yes. Wrap tightly in plastic and freeze slices for up to 2 months. Thaw at room temperature.
This gluten-free angel food cake is one of those feel-good recipes you’ll come back to again and again. It’s elegant enough for a celebration, yet simple enough to enjoy with a cup of tea on a weekend afternoon.
If you’ve been missing light and fluffy cake on a gluten-free or grain-free lifestyle — this is your answer.
PrintGluten-Free Angel Food Cake (Paleo)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Category: Dessert
- Diet: Gluten Free
Ingredients
- 12 large egg whites, room temperature
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon Celtic sea salt
- 1 1/4 teaspoons cream of tartar
- 1 tablespoon pure vanilla extract
- 3/4 cup maple or coconut sugar
- 1 cup arrowroot flour (the arrowroot flour prices over at Thrive Market are the best I've seen anywhere!) For the whipped topping:
- 1 1/2 cups heavy cream, whipped (or whipped coconut cream for Paleo), optional
- 1 pint berries (optional)
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position.
- Place the egg whites and lemon juice in the bowl of a standing mixer. Whisk the egg mixture on medium-high until foamy, about 30 seconds. Add the salt, cream of tartar and vanilla. Whisk the mixture on medium-high until soft peaks form, about 1-2 minutes.
- With the mixer on medium-high, slowly add 1/2 cup of the maple sugar, 1 tablespoon at a time. Sift the remaining 1/4 cup maple sugar and arrowroot flour into a small bowl. With the mixer on medium, slowly add the arrowroot mixture. Turn the speed up to medium-high and whip until smooth (there might be some tiny little lumps from the sugar, but it will melt in the oven while baking).
- Pour the batter into a clean (and NOT oiled), 12-cup angel food cake pan (I’m still on the look-out for a glass or stainless steel angel food cake pan. If you know where to purchase one, please let me know!). Bake for 40-45 minutes, until cake is puffed and the top is just turning golden brown.
- Remove the cake from the oven. Carefully turn the cake upside-down and place on top of a can. Let cool completely, about 1 hour. Run a knife around the outside of the cake and invert onto a cake platter (you might need to shake the cake a little to get it to separate from the center tube of the cake pan). Serve alone or with whipped cream and berries.
- Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
Notes
Adapted from the fabulous cookbook Flourless.
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