Gluten-Free Angel Food Cake with Dairy-Free Coconut Whip


This recipe for gluten-free angel food cake is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Fiona Verdon (Age 17!). For the whip, she uses Coconut Milk Beverage from So Delicious.

Gluten-Free Angel Food Cake with Dairy-Free Coconut Whip

So Delicious Dairy Free 3 Course Recipe Contest BadgeFiona says, “I hope you enjoy my first ever recipe!!!”

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Gluten-Free Angel Food Cake

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, peanut-free, soy-free, tree nut-free, and vegetarian.

Gluten-Free Angel Food Cake with Dairy-Free Coconut Whip
Angel food cake
  • 10 egg whites
  • ¾ cup coconut flour (sifted)
  • ¼ cup arrowroot flour (sifted)
  • 1 cup coconut sugar (grinded), divided
  • Sprinkle or sea salt
  • 1 tablespoon cream of tartar
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
Vegan whipped cream topping
  • Shredded coconut
  • Mixed fruit
Angel food cake
  1. Bring eggs to room temperature in a stainless steel bowl. Preheat oven to 325ºF. Grease bunt pan.
  2. Whisk flours, half of the sugar and salt together.
  3. Beat egg whites on low until frothy, add cream of tartar and lemon juice.
  4. Increase speed to medium high and beat until eggs form soft peaks.
  5. Add in vanilla and the remaining sugar. Beat until hard speaks form.
  6. Fold in the flour mixture.
  7. Pour batter into pan and smooth the top with your spatula.
  8. Bake for 45 minutes or until the cake is lightly browned and springy.
  9. Cut around the cake to remove and allow to cool on a rack for about an hour.
Vegan whipped cream topping
  1. Refrigerate can overnight. Flip upside down, open and drain the liquid. Scoop out the hardened coconut milk and place it in a medium sized bowl. Whip on medium until you start to get thick cream consistency. I like my whip cream slightly thinner than what it is at this point so I added a splash of so delicious coconut milk and a drop of coconut water until I reached the desired thickness. I then went on to add agave nectar (I liked the taste around ¾ teaspoon) and whipped it for the last time to make sure everything was well combined.
  2. I used this whip cream immediately but you can store it for at least a few days sealed in the refrigerator.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Sam Alexander on

    I just put this in the oven and it is the tiniest amount of batter I have ever seen for a cake. It almost didn’t cover the bottom of the pan. I think you should state what size pan you are recommending. I’m using a typical angel food tube pan. It is small towards the bottom, so even if the cake doesn’t go very high, it shouldn’t be too flat.
    I’m keeping my fingers crossed that some kind of magic is going to happen. I haven’t made an angel food cake since my husband was diagnosed with celiac disease…this is for a family dinner tomorrow night. I’m sure it will taste wonderful. I’ll let you know how it turned out.

    • Sam Alexander on

      I just got it out of the oven and it is 1 inch high.
      I followed the directions precisely.
      Haven’t tasted it yet.

      • Hi Samantha, I’m so sorry for your struggles with this recipe! As noted, it was a recipe contest submission, and not one made in any of our Go Dairy Free kitchens. Because of quality concerns, we actually stopped posting recipe contest submissions that we hadn’t tested last year. That said, most of the older recipes that we had posted from the contests prior have been enjoyed by many, but it sounds like this one definitely didn’t work out! In looking at the recipe, it is essential that the egg whites are beaten to stiff peaks (for any angel food cake), but it looks to be as if the flour/egg ratio is quite off and rather “weighty”. Typical angel food cake recipes have 12 egg whites and use about 1 cup of flour. Coconut flour soaks up tremendous amounts of liquid and should be used in much lower ratios rather than 1:1 as it seems to be here. I could see the coconut flour causing the heavy problem. I hope that it still tastes good! Are you looking for just a gluten-free angel food cake recipe or a grain-free one specifically?

    • Yes on the tapioca starch, and I don’t know on cream of tartar! It’s sort of a classic ingredient for angel food cake, but I bet a quick search online for “cream of tarter substitutes” would yield some options.

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