Perfect Gluten-Free Angel Food Cake
 
Prep time
Cook time
Total time
 
See the post above for more recipe tips from Amy. Please note that the Prep time is hands-on time only. The cake does need several hours to cool, so this is a great bake ahead recipe.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
Ingredients
  • ¼ cup millet flour
  • ¼ cup tapioca flour
  • ¼ cup white rice flour
  • ¼ cup sweet rice flour
  • ¼ teaspoon xanthan gum
  • 12 egg whites, at room temperature
  • 1 teaspoon cream of tartar
  • ¼ teaspoon salt
  • ½ cup agave nectar
  • 1 tablespoon vanilla extract
  • 1½ teaspoons fresh-squeezed lemon juice
Instructions
  1. Preheat your oven to 325°F. Position a rack in the lower middle portion of the oven.
  2. In a medium bowl, whisk together the millet flour, tapioca flour, white rice flour, sweet rice flour, and xanthan gum.
  3. Place the egg whites in a stainless steel bowl. Beat the egg whites on low speed until they are beginning to break up and are frothy. Add the cream of tartar and salt, increase speed to medium and continue to beat until the egg whites are billowy mounds. Slowly beat in the agave nectar, about 1 tablespoon at a time, until all the agave is incorporated and the eggs are at the soft peak stage. This means that the peak will form and then fold over on itself. Beating the eggs to stiff peaks will make it difficult to incorporate the flour without deflating the whites.
  4. Add the vanilla and lemon juice to the egg whites and mix until just incorporated.
  5. Sift the flour mixture over the egg whites about ¼ cup at a time and fold in very gently, making sure to cut down into the bottom of the batter and lift it up over the rest of the whites. Resist the temptation to stir.
  6. Pour the batter into an angel food cake pan and cut through batter with a knife, going around pan, to remove any large air bubbles. Smooth top of the batter with a spatula.
  7. Bake the cake for 50 to 60 minutes, or until the cake is golden and springs back when firmly pressed. Check the cake after 50 minutes as oven temperatures vary.
  8. Immediately invert the pan on a cake platter. Let the cake cool completely for 2 to 3 hours.
  9. To remove the cake from the pan, place the pan on its side on the countertop. Use a long, thin, flexible offset spatula to cut around the edge of the cake, always pushing against the pan. Pop the bottom of the cake pan up. Use a long, thin knife to cut around the core. Use the long thin spatula to release the angel food cake from the bottom.
Nutrition Information
Serving size: 1 slice Calories: 81 Fat: .2g Saturated fat: 0g Carbohydrates: 15.5g Sugar: 10.4g Sodium: 87mg Fiber: 1.1g Protein: 4g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/perfect-gluten-free-angel-food-cake