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Gluten Free Angel Food Cake

Angel Food Cake

We were running low on flour but wanted something for dessert. Luckily we have lots of eggs, so I thought I’d give angel food cake a try because it uses lots of egg whites and very little flour. I’ve never made angel food cake before, gluten free or otherwise. I think it turned out pretty well for a first attempt.

Recipes that call for beaten egg whites used to be intimidating to me. Seeing how easily my Sunbeam stand mixer handles the task took the fear out of it. It doesn’t have a whisk, only beater and bread hook attachments, so I wasn’t sure if it would work. It is possible to whip egg whites by hand or with an electric hand mixer, but a stand mixer makes it so. much. easier.

Pretty egg whites

Since the egg whites provide most of the structure in an angel food cake, it makes it a good candidate to make gluten free. It was slightly denser than other angel food cakes I’ve eaten. I’m not sure if that’s due to using gluten free flour or if I over mixed it. Even so, it was still light and fluffy.

Angel food cake

I don’t have a proper angel food tube pan, so I improvised with a bundt pan. That made it a little harder to get out, but not impossible. I’m always nervous any time a recipe calls for an ungreased pan. It’s important for angel food, though, otherwise you risk it falling as it cools.

Angel Food Cake

To use the left over egg yolks, puddings are another dessert option. You could also try egg coffee or mix with whole eggs in scrambled eggs.

Gluten Free Angel Food Cake Recipe

Gluten Free Angel Food Cake

This Angel Food Cake recipe is adapted from my favorite vintage Better Homes and Gardens New Cookbook. This version uses gluten free 1 to 1 all purpose flour instead of regular wheat cake flour.
Prep Time20 mins
Cook Time35 mins
Course: Dessert
Keyword: cake, gluten free
Servings: 16 servings

Equipment

  • Angel Food Tube Pan or Bundt Pan
  • Electric Mixer

Ingredients

  • 0.88 cups 1 to 1 gluten free all purpose flour 0.88 cups is equal to 1 cup minus 2 tablespoons. I like Bob's Red Mill or Krusteaz brand 1 to 1 gluten free flour.
  • 1.5 cups sugar, divided in half
  • 12 egg whites
  • 1.5 tsp cream of tartar
  • 0.25 tsp salt
  • 1.5 tsp vanilla

Instructions

  • Sift flour with 3/4 cup of sugar. Set aside.
  • Beat egg whites, cream of tartar, salt and vanilla until stiff enough to form soft peaks. I lift the beaters and look at the little mounds that form. For soft peaks, they should stand up with just the tops of the peaks folding over, kind of like the top of a soft-serve ice cream cone.
  • Add the remaining 3/4 cup of sugar a little at a time while continuing to beat until stiff peaks form. For stiff peaks, the peaks should be standing up completely.
  • Sift about 1/4 cup of the flour mixture over the egg whites and gently fold in. Repeat about four more times until all the flour mixture is added, folding in each addition gently.
  • Bake in a ungreased 10 inch tube pan (I don't have a tube pan, so I used a bundt pan) and bake at 375 degrees for 35 to 40 minutes.
  • Invert cake in pan to cool completely before removing the cake. Some angel food tube pans have feet that allow them to rest inverted (cake side down) without setting it directly on a plate. This prevents steam from forming and making the cake soggy. If your pan doesn't have the feet, invert it on a bottle with the neck of the bottle fitting in the center hole. You can also use four soup or similar cans or cups spaced so that the rim of the pan rests on the cans/cups.
  • Once it has cooled completely, remove from the pan by gently running a thin spatula or knife around the edge of the pan and around the tube, being careful not to cut the cake. Invert over a plate and it should come out. If you used a bundt pan like I did, it may take a few tries and possibly gently pulling the cake away from the sides of the pan.

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Embroidery freebies

Knowing that so many are stuck at home right now needing distractions, I’ve decided to make all of my machine embroidery design files free until April 30. That’s the day my area’s shelter in place order expires. If it is extended, I’ll extend the embroidery design freebies, too. If you make something with one of my designs, I would love to see it.

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Thaddeus and an Allergy-friendly Chocolate Cake Recipe

Thaddeus, my baby, turned four today. Up until yesterday, he wanted a giant cookie cake decorated with frosting that said “Happy Birthday Thaddeus!” I planned to use my gluten-free chocolate chip cookie recipe, make some homemade “butter” cream frosting and dream about Great American Cookies’ cookie cakes from my pre-gf days. Yesterday, though, he changed to chocolate cake decorated with Dog Man.

Luckily, I have a one bowl chocolate cake recipe that is so easy there is no reason for boxed chocolate cake mix. It’s one that my mom made, my grandma made and I don’t know how many people before her. The original recipe used regular flour, so I substitute gluten free flour. It was already dairy free, nut-free and egg-free, so, as long as you’re careful with the toppings it is a handy dessert if you have those dietary restrictions. 

Decorating the cake was another matter. If you’re not familiar with the Dog Man book series, here’s what Dog Man and his sidekick Cat Kid look like:

Dog Man: Brawl of the Wild
Dog Man: Brawl of the Wild

 

He only wanted the heads on his cake, so that made it a little easier. They have that deceptively simple look, though, so I was still nervous. The end result was recognizable, even with constant interruptions and my never having painted on frosting before. I really couldn’t have hoped for anything more.

Chocolate Cake
Chocolate cake with Dog Man and Cat Kid frosting for Thadd’s fourth birthday.

Chocolate Cake Recipe

Chocolate Cake

This is a simple chocolate cake recipe that is super easy. It is dairy-free, egg-free, and if you swap the wheat flour for a gluten-free flour blend, it's gluten-free, too! To make it gluten free, I like Bob's Red Mill 1 to 1 gluten free blend because it already contains xanthan gum. If you use a different gluten-free flour without xanthan gum, I would add about 1-1.5 teaspoons of xanthan gum.
To top, make a simple buttercream (with shortening and non-dairy milk to keep it non-dairy) or use your favorite store bought frosting. You could also sprinkle the warm cake with dairy-free chocolate chips, let them melt a little, then spread across the top for a rich, chocolaty treat.
Prep Time10 mins
Cook Time35 mins
Course: Dessert
Keyword: 9 x 13, cake, chocolate, dairy free, easy, egg free, gluten free, one bowl, simple
Servings: 29 2x2 inch servings

Equipment

  • 9 x 13 rectangle pan

Ingredients

  • 3 Cups Flour see recipe summary for gluten-free adjustment
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 cups sugar
  • 6 tablespoons cocoa powder
  • 2 tablespoons vinegar white or apple cider vinegar
  • 1 cup vegetable oil any light flavored liquid vegetable oil is fine
  • 2 cups cold water
  • 2 teaspoons vanilla

Instructions

  • Preheat the oven to 375 degrees Fahrenheit
  • Grease the 9 x 13 inch pan, either with shortening, butter, or cooking spray
  • Combine the first five (dry) ingredients in a large mixing bowl and mix until evenly blended. Alternatively, sift them together into the bowl.
  • Add the remaining (wet) ingredients and mix until thoroughly blended. You can use a spoon or an electric mixer.
  • Pour the batter into the greased 9 x 13 inch pan.
  • Bake at 375 degrees Fahrenheit for 35 minutes or until a toothpick inserted near the middle comes out clean.

Notes

I frosted this cake with buttercream tinted blue, then used gel food coloring to paint the faces. I then piped buttercream for the eyes, facial features, outlines, writing and trim. I clearly am not a trained cake decorator, so I can't really say which tips I used or any other details.