Best 6 Angel Food Cake Gluten And Sugar Free Recipes

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Have you been looking for a decadent and fluffy angel food cake, but one that fits a sugar-free and gluten-free dietary lifestyle? If so, you'll be pleased to know that with the right knowledge and ingredients, you can whip up a delicious angel food cake that satisfies your cravings without compromising your dietary restrictions. This article will provide you with a comprehensive guide to create a delectable angel food cake that is both gluten-free and sugar-free. Let's embark on this baking adventure and learn how you can make a heavenly treat that will leave your taste buds singing with joy.

Here are our top 6 tried and tested recipes!

GLUTEN-FREE ANGEL FOOD CAKE



Gluten-Free Angel Food Cake image

My daughter can't have gluten, and my husband is diabetic, so there are a lot of special recipes at our house. This cake is always on our family gathering table. -Anne Wiebe, Gladstone, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 10

1-1/2 cups egg whites (about 10)
3/4 cup plus 1/2 cup sugar, divided
1/4 cup cornstarch
1/4 cup white rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1-1/2 teaspoons cream of tartar
3/4 teaspoon salt
3/4 teaspoon vanilla extract
Assorted fresh fruit, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside., Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired.

Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.

GLUTEN-FREE ANGEL FOOD CAKE



Gluten-Free Angel Food Cake image

I have been making this for about 2 years and I have made it over 6 times at the time of publishing. Cut with a clean serrated knife, wiping the blade every few cuts.

Provided by Christine

Categories     Angel Food Cake

Time 2h20m

Yield 10

Number Of Ingredients 8

1 cup white rice flour
½ cup powdered sugar
¼ teaspoon xanthan gum
18 large egg whites
2 teaspoons cream of tartar
1 pinch salt
1 ½ cups white sugar
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Sift rice flour, powdered sugar, and xanthan gum 3 times with a sieve.
  • Beat egg whites on high speed in a very large glass, metal, or ceramic bowl with high sides until foamy. When they start to get fluffy, add cream of tartar and salt. Continue to beat until stiff peaks form. Mix in white sugar and vanilla.
  • Dollop some egg whites into a very large, flat bowl, like a punch bowl. Sprinkle some flour mixture on top. Continue to layer egg whites with the flour mixture, then gently fold together. Spoon batter into a round, 2-part angel food cake pan.
  • Bake until the top is golden brown and a knife comes out clean when inserted in the center, 50 to 60 minutes.
  • Remove from the oven and let rest for no longer than 5 minutes, then immediately flip it upside down and rest it on a wine bottle until completely cool, 1 to 2 hours.
  • When cool, turn the cake over and run a knife around the edge if needed to loosen. Flip over onto a cake stand and remove from the pan.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 49.9 g, Fat 0.2 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 0.1 g, Sodium 117.4 mg, Sugar 36.6 g

SUGAR FREE GLUTEN FREE ANGEL FOOD CAKE



Sugar Free Gluten Free Angel Food Cake image

Make and share this Sugar Free Gluten Free Angel Food Cake recipe from Food.com.

Provided by Juliansmommy

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

12 large egg whites
1/2 cup potato starch
1/2 cup cornstarch
1 3/4 cups Splenda granular, sugar substitute
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons vanilla

Steps:

  • Bring egg whites to room temperature.
  • Sift together the potato starch, cornstarch, and 1 3/4 cup Splenda; set aside.
  • In large mixer bowl, combine egg whites, salt, cream of tartar, and vanilla extract.
  • Beat on high speed until stiff and stand in peaks. This takes 1 1/2 to 2 minutes.
  • Do Not Overbeat.
  • Turn mixer to lowest speed and sprinkle in the sifted flour mixture for 1 1/2 minutes.
  • Carefully pour (using a rubber spatula) cake batter into the ungreased 10-inch tube pan.
  • Bake at 375° for 35 minutes.
  • Do not under bake as it will sink on you after baking.
  • It is better to over bake this cake than under bake.
  • The top can be well browned.
  • Remove from oven and turn upside down on counter to cool.
  • I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
  • This cake rises quite high.
  • Let cool completely before using or freezing.

Nutrition Facts : Calories 95.4, Fat 0.1, Sodium 233.9, Carbohydrate 16.2, Fiber 0.7, Sugar 0.8, Protein 6.1

GLUTEN-FREE ANGEL FOOD CAKE



Gluten-Free Angel Food Cake image

You'll be pleasantly surprised at how easy this gluten-free version of this classic cake is to make!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 16

Number Of Ingredients 10

1 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1 1/2 cups sugar
1/4 cup cornstarch
1 teaspoon xanthan gum
1 2/3 cups egg whites (about 11), room temperature
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
Sweetened whipped cream, if desired
Fresh fruit, if desired

Steps:

  • Heat oven to 350°F. Move oven rack to lowest position (remove other racks).
  • In medium bowl, stir together flour blend, 3/4 cup of the sugar, the cornstarch and xanthan gum. Set aside.
  • In large bowl, beat egg whites, cream of tartar and salt on medium speed of electric mixer with wire whip attachment until foamy. Increase speed to high, and beat until egg whites have doubled in volume and thickened, about 2 minutes. Beat in remaining 3/4 cup sugar, 2 tablespoons at a time, on high speed, adding vanilla with the last addition of sugar, until stiff and glossy meringue forms. Do not underbeat.
  • Sprinkle sugar mixture, 1/4 cup at a time, over meringue, folding in just until sugar mixture disappears. (Transfer egg white mixture to very large bowl, if necessary.) Spoon into ungreased 10-inch angel food (tube) cake pan. Gently tap pan on counter to remove large air bubbles.
  • Bake 40 to 45 minutes or until cracks feel dry and top springs back when lightly touched. Do not underbake. Immediately turn pan upside down onto heatproof bottle or funnel until cake is completely cool, about 2 hours. Run knife or long metal spatula around edge of pan to loosen. Turn cake out onto serving platter. Use long, serrated knife to cut cake. Serve with whipped cream and fresh fruit. Store at room temperature under a cake safe or large inverted bowl.

Nutrition Facts : Calories 130, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 19 g, TransFat 0 g

GLUTEN-FREE ANGEL FOOD CAKE



Gluten-Free Angel Food Cake image

Just because you can't have gluten, it doesn't mean you can't have dessert. Instead of white flour, this recipe used Cup4Cup gluten-free flour, which you can find in our American Made marketplace on amazon.com.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h5m

Number Of Ingredients 9

3/4 cup sifted Cup4Cup flour
3 tablespoons cornstarch
1 1/4 cups superfine sugar
14 large egg whites (1 3/4 cups), room temperature
1 tablespoon warm water
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
2 teaspoons pure vanilla extract
Fresh berries and lightly sweetened whipped cream, for serving

Steps:

  • Preheat oven to 350 degrees. With a fine sieve, sift together flour, cornstarch and 3/4 cup sugar four times into a small bowl. Set aside.
  • In the bowl of a standing mixer, whisk together egg whites and warm water on medium speed until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form, about 3 minutes. Increase speed to medium-high and sprinkle in remaining 1/2 cup sugar, 1 tablespoon at a time. Beat until stiff but not dry.
  • In six additions, sift dry ingredients over meringue, folding in quickly but gently. Pour batter into an ungreased 10-inch tube pan with removable bottom. Run a knife through the batter to release air bubbles. Smooth top with an offset spatula. Bake until golden brown and springy to the touch, 40 to 45 minutes. Invert pan on its legs and let cool completely, about 1 1/2 hours. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to loosen. Arrange cake on a plate bottom-side up. Use a serrated knife to slice cake. Serve with berries and whipped cream. Store cake at room temperature up to 2 days in an airtight container or wrapped in plastic.

GLUTEN FREE ANGEL FOOD CAKE



Gluten Free Angel Food Cake image

This is the Best Angel Food Cake! It makes one large cake that can serve 16 people whether you are celiac or not! It also freezes very well and can be made in advance. This cake has fallen out of the pan for some of the reviewers. Please make sure the eggs are beaten long enough and that the cake is baked long enough. I have also added guar gum or xanthum gum to this recipe. You could also replace the cornstarch with asian rice flour. The baking time is increased to 60 minutes and reduced the temperature to 350 as suggested by a reviewer.

Provided by All about pies in W

Categories     Dessert

Time 1h10m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 10

1 2/3 cups egg whites, at room temperature
1/2 cup potato starch
1/2 cup cornstarch
1 teaspoon guar gum or 1 teaspoon xanthan gum
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup white sugar, sifted

Steps:

  • Bring egg whites to room temperature.
  • Sift together the potato starch, cornstarch guar or xanthan gum, and 1/2 cup white sugar; set aside.
  • In large mixer bowl of stand mixer place egg whites. Beat until frothy/foamy.
  • Add the salt, cream of tartar, vanilla and almond extracts.
  • Beat on high speed until stiff - egg white mixture has to stand in straight peaks when you lift the beater out of it.
  • This can take 3-5 minutes with some mixers but with my stand mixer it took about 20 minutes as my mixer does not have a very fast speed. Reduce speed to medium and add the 3/4 cup sugar one teaspoon at a time. Egg white mixture should be thick and still stand in peaks and will hold its shape somewhat. Should not be runny at all. Fold in the sifted flour and sugar mixture in thirds. Using a spatula push out the egg white mixture into a clean ungreased 10" tube pan. Bake in preheated 350 oven for 45 minutes or at most up to 60 minutes depending on your oven.
  • When done it will be golden brown on top probably with some cracks. It should look dry. Invert over a bottle and let hang until cold. This cake freezes and thaws very well and is liked by all. If your cake falls out and collapses it is because you did not beat it the egg whites, sugar, tartar, salt and flavourings until stiff. If you are new to baking angel food it is helpful to watch youtube videos to see the consistency of the beaten "until stiff" egg whites. Once you get it this cake is a breeze to make.
  • The top can be well browned.
  • I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
  • This cake rises quite high. If your tube pan is smaller it's better to make 2 smaller cakes.
  • Let cool completely before using or freezing.

Nutrition Facts : Calories 108.7, Fat 0.1, Sodium 118.1, Carbohydrate 23.8, Fiber 0.3, Sugar 16, Protein 3.1

Tips:

  • Use a clean bowl and beaters. Any residue from other foods can prevent the egg whites from whipping up properly.
  • Make sure the egg whites are at room temperature. This will help them whip up more easily.
  • Whip the egg whites gradually, starting on low speed and increasing to high speed. This will help prevent them from becoming grainy.
  • Do not overbeat the egg whites. Overbeaten egg whites will be stiff and dry, and they will not hold air as well, resulting in a cake that is dense and crumbly.
  • Fold the dry ingredients into the egg whites gently. Overmixing will deflate the egg whites and result in a cake that is tough and rubbery.
  • Bake the cake in a preheated oven. This will help the cake rise evenly.
  • Do not open the oven door during baking. This will cause the cake to fall.
  • Let the cake cool completely before serving. This will help the cake to set and prevent it from falling apart.

Conclusion:

This gluten-free and sugar-free angel food cake is a light and fluffy cake that is perfect for any occasion. The cake is made with egg whites, almond flour, and erythritol, and it is naturally sweetened with stevia. The cake is also low in calories and carbohydrates, making it a healthy choice for those who are watching their weight or blood sugar levels. Whether you are looking for a special dessert to serve at a party or a healthy snack to enjoy at home, this gluten-free and sugar-free angel food cake is sure to please everyone.

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