Most standard angel food cake reicpes, as well as cakes you'd find in a grocery store or bakery, do contain gluten. But it's easy to make it into a gluten-free angel food cake recipe because it doesn’t call for that much flour. So it is super simple to swap out for gluten-free flour.
Pulse the granulated sugar in a food processor to make finer grains. Set some aside.
Add flour and salt to remaining sugar and pulse to combine.
In a very clean bowl, use a stand mixer or hand mixer to beat the egg whites and cream of tartar until foamy.
Slowly add the fine sugar, then beat on high for about 6 minutes until soft peaks form. Blend in the vanilla extract.
Sift one-third of the flour at a time over the egg whites and fold in. Once it is all combined, transfer to an ungreased tube pan.
Bake at 325°F in the bottom third of the oven for 40-45 minutes until golden.
Invert the cake on the feet of the pan or on a wine bottle until completely cooled.
Use a thin knife to go around both the inner and outer edges of the tube pan. Remove cake from pan.
Sprinkle with powdered sugar, add berries, make whipped cream, or use your favorite toppings.
Cut with a serrated knife and dig in!
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