Angel Food Cake (gluten free, dairy free, low FODMAP)

Last updated on 9.11.2023

It tastes like heaven and it’s light as a cloud. It literally just melts in your mouth. Angel food cake is traditionally made in a ring tin, but we make it in a loaf pan, since we usually tear it apart and use it as a base for other recipes (trifle, tiramisu) anyway. Of course any leftovers are amazing with fresh berries 🍓 and whipped cream, ice cream 🍦 or even just plain.
Tip: Practice your vigorous whipping and your careful folding for the ultimate fluffiness.

This recipe is for a 340 g loaf. The whole loaf is ca 1000 kcal.

Angel Food Cake

Angel Food Cake (gluten free, dairy free, low FODMAP)

Print Recipe
It tastes like heaven and it's light as a cloud. It literally just melts in your mouth.
Course Desert
Cuisine International
Keyword light, soft, sweet
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 1 loaf
Calories 1000


  • 1 small loaf pan


  • 5 egg whites 196 g – room temp.
  • 80 g GF flour rice based
  • 20 g cornstarch
  • 65 g powder sugar
  • 70 g granulated sugar
  • ¾ tsp cream of tartar
  • tsp salt
  • ½ tbsp vanilla extract
  • tsp almond extract


  • Whisk together flour, cornstarch and powdered sugar until smooth.
    80 g GF flour, 20 g cornstarch, 65 g powder sugar
  • Process the granulated sugar to make it slightly finer. Set aside.
    70 g granulated sugar
  • In a large bowl, whisk eggs until they start to foam. Add cream of tartar, salt, vanilla and almond extract and continue whisking until frothy.
    5 egg whites, ¾ tsp cream of tartar, ⅛ tsp salt, ½ tbsp vanilla extract, ⅛ tsp almond extract
  • Gradually add granulated sugar until stiff peaks form.
  • Very gently fold in the dry ingredients. The less air you knock out, the fluffier the cake will be.
  • Bake in an ungreased small loaf pan on 175C (fan) for 35 minutes.
  • Immediately invert the pan upside down and let cool completely.
Angel Food Cake
Angel Food Cake

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