Gluten-Free Angel Food Cake : At the Immigrant’s Table
Make your celebration extra sweet with this airy, gluten-free angel food cake topped with whipped cream and summer berries.
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Independence Day always has a way of slowing time. Whether you celebrate The Fourth of July, Canada Day, or the Colombian Independence Day, There’s a certain warmth in the air as the sun sets, casting everything in a soft pink and gold glow on those summer celebrations.
For me, it’s not just about fireworks or parades, it’s about those quiet, in-between moments. The kind where you sit back and watch the kids run barefoot across the lawn. Laughing and shouting in that carefree way only children can. In those moments, freedom feels different. Tangible. And that’s what makes this day special.
As a Jewish family living in Canada, our celebrations aren’t as loud or grand as those in the U.S., but that’s what we love about it. Whether we’re celebrating Canada Day or the Fourth of July, there’s peace in simplicity. We gather together, light a few Roman candles, and reflect on the meaning of freedom.
We talk to the kids about how freedom is celebrated around the world, the sacrifices made for liberty, and how the values we hold dear come together in moments like this. My kids’ questions about freedom make me realize how much they are starting to grasp. Those conversations, simple but profound, are the ones that stay with me.
A Tradition of Family, Flavor, and Freedom
Of course, no celebration would be complete without food. For us, it’s never just about the meal; it’s about what that meal represents. This gluten-free angel food cake is the perfect example of that. Light and airy, it’s become a staple in our house for both Canada Day and Fourth of July.
I remember the first time I made it, with Leo and Lin still so little. Leo, eager to help, cracked the eggs a bit too enthusiastically, while Lin, always smiling, stirred anything she could get her hands on. Flour was everywhere, on the counter, on their clothes, in their hair. But it was in those messy, joyful moments that I found the most meaning.
This cake, simple and unassuming, holds more than just flavor. Each year, as we add fresh strawberries and blueberries on top, it feels like we’re not just celebrating a holiday. We’re celebrating the quiet moments that make up our family’s story.
I remember how excited Leo and Lin get when they see the fresh berries ready to be piled on top, their little hands carefully arranging the fruit just so. It’s a tradition that feels just right, and it’s these moments, more than anything, that remind me of the importance of family and connection.
This cake is an equal opportunist when it comes for celebrations. For 4th of July, top this angel food cake with red, white and blue berries and a dollop of cream. For Canada Day, we go with a mix of raspberries, strawberries, and cream. You can’t go wrong either way.
The Heart of Our Holiday Meals
That same simplicity extends to the other dishes we prepare for the day. Alongside the angel food cake, there’s always a bowl of blueberry sauce. Its vibrant color adds a tangy sweetness that perfectly complements the lightness of the cake.
Sometimes, I’ll add a spoonful of strawberry rhubarb compote chia pudding, which has become another favorite. It adds a fresh, creamy contrast to the cake’s texture, staying true to the seasonal produce that the summer brings. These simple, fresh ingredients work together effortlessly, reminding me that some of the best moments come from the most straightforward things.
We never stop at just cake. Leo and Lin always love to finish the day with easy healthy blueberry cottage cheese popsicles. It’s the perfect treat as the sun sets, and the kids are full of energy. Sticky fingers and all, they enjoy each bite, and watching them makes me realize how these small, simple joys are what make holidays like this feel so meaningful.
For us, the food is about more than just flavors, it’s about creating memories and strengthening our family bonds. Whether we’re gathered around the dinner table or enjoying popsicles on the front porch, it’s a celebration of togetherness and the simple joys of life.
This angel food cake, like our celebration, isn’t flashy, but it carries a sweetness that lingers, just like the moments we cherish. Whether in Canada, the U.S., or anywhere else, it’s a reminder that the best moments in life are the simple ones.
Ingredients
- Gluten-Free Powdered Sugar – This ingredient is critical for the soft sweetness that complements the airy texture of the cake. I prefer using gluten-free powdered sugar to make the cake accessible for those with dietary restrictions, but you could also use regular powdered sugar if you’re not concerned about gluten.
- Gluten-Free Flour Blend and Cornstarch – The flour and cornstarch blend here is key to holding the cake together without weighing it down. I use regular cornstarch that is labelled gluten-free, and a well-balanced gluten-free blend that includes rice flour, potato starch, and tapioca flour. I’ve experimented with a few different blends over the years, and I find this one to be the perfect match for angel food cake. You can use any gluten-free flour blend, but ensure it’s a blend designed for baking to avoid dense results.
- Cream of Tartar – Essential for stabilizing the egg whites and helping them hold their structure. Without it, your egg whites could collapse as the cake bakes, losing that beautiful airy rise.
- Whipped Cream– Freshly whipped cream takes this cake from good to extraordinary. The fluffiness of the cream complements the texture of the cake and adds that creamy richness that’s always been a family favorite in our house. You can substitute with a non-dairy whipped topping if you prefer, but there’s something about the homemade whipped cream that makes it feel special.
- Fresh Berries (Blueberries and Strawberries) – These berries are what make the cake feel like summer. You can mix up the berries based on what’s in season, but I love using a combination of red and blue fruits for the Fourth of July. The contrast between the bright red strawberries and the deep blue blueberries is both visually striking and delicious. I often find myself making extra berry compote to drizzle over the cake or even stir into yogurt the next day for breakfast.
See the recipe card for full list and exact quantities.
My Fave
My Fave
How to Make Gluten-Free Angel Food Cake Recipe
This gluten-free angel food cake is light, fluffy, and full of nostalgic sweetness. Perfect for any celebration, it’s a simple yet elegant dessert that brings family together. Here’s how to make it step-by-step:
Beat the Egg Whites
Separate the egg whites into a large bowl, ensuring no yolk gets in. Beat on medium until foamy, then add the cream of tartar. Continue to beat on high until stiff peaks form. The egg whites should stand tall when the beaters are lifted.
Gradually Add the Sugar
Slowly add the gluten-free powdered sugar, one tablespoon at a time, beating well after each addition until the mixture is glossy and forms stiff peaks. This step ensures the cake will be light and fluffy.
Fold in the Flour and Vanilla
Sift the gluten-free flour blend and the cornstarch over the egg whites in batches, gently folding it in with a spatula. Add vanilla extract and fold it in as well. Be careful to preserve the airiness of the mixture as you do this.
Prepare the Tube Pan
Pour the batter into an ungreased tube pan, spreading it evenly. Don’t grease the pan, as the cake needs to cling to the sides to rise properly.
Bake the Cake
Bake at 350°F for 35-40 minutes, or until golden and a toothpick inserted comes out clean. The house will smell like warm cake, a nostalgic scent that always brings me back to family gatherings.
Let it Cool
Once baked, invert the pan onto a cooling rack to prevent the cake from collapsing. Let it cool completely this way for the best texture.
Decorate with Whipped Cream and Berries
Now comes the fun part, decorating! Top the cake with a generous layer of powdered sugar and fluffy whipped cream. Arrange the fresh blueberries and strawberries over the top. Get creative with the arrangement, letting the colors pop and bring that celebratory vibe to life.
Serve and Enjoy!
Slice up the cake, serve it with a dollop of whipped cream and fresh berries, and gather around with your loved ones. Whether it’s for the Fourth of July, Canada Day, or just a family get-together, this cake is the perfect sweet ending to any celebration
Storage
Once you’ve enjoyed your gluten-free angel food cake, you might find yourself with a little bit left over. If so, simply cover the cake tightly with plastic wrap or store it in an airtight container at room temperature for up to two days. The cake will stay light and airy, but if you want to extend its freshness a bit longer, pop it in the fridge. Just make sure to let it come to room temperature before serving!
You can freeze the angel food cake if you need to store it for longer. Just slice it first and wrap each slice tightly in plastic wrap, then store them in a freezer bag. It will keep in the freezer for up to a month. When you’re ready for a slice, simply thaw it at room temperature, and it will taste just as fresh as the day it was made. Maybe even sweeter, if that’s possible.
Top Tips
Don’t Rush the Folding – when folding in the flour blend, take your time. I learned early on that over-mixing deflates the egg whites and compromises the cake’s light texture. Gently fold in the flour, a little at a time, and make sure the mixture stays airy and fluffy. It’s the secret to getting that perfect angel food cake rise.
Perfect Your Whipped Cream – I recommend using heavy cream that’s well-chilled, as it whips up better and holds its texture longer. If you want a slightly sweeter cream, add a teaspoon of vanilla extract or a splash of maple syrup for a warm, cozy flavor that pairs beautifully with the cake.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you’ve got any questions, please let me know in a comment.
Gluten-Free Angel Food Cake
A heavenly gluten-free angel food cake with berries and whipped cream. A simple treat for your next celebration or family meal.
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Ingredients
- 1 ½ cups egg whites about 10-12 eggs
- 1 ½ cups gluten-free powdered sugar
- ¾ cup gluten-free flour blend
- ¼ cup cornstarch
- 1 ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups whipped cream
- 1 cup blueberries
- 1 cup strawberries sliced
Instructions
Start by separating the egg whites into a large bowl, making sure no yolk gets in. Beat on medium speed until foamy, then add the cream of tartar. Continue to beat on high until stiff peaks form. The egg whites should stand tall when you lift the beaters. This will give the cake its light, fluffy texture.
Slowly add the gluten-free powdered sugar, one tablespoon at a time, while continuing to beat. The mixture should be glossy and hold stiff peaks, ensuring your cake is airy.
Sift the gluten-free flour blend and corn starch over the egg whites, folding it in gently with a spatula to maintain the fluffiness. Add the vanilla extract and fold that in as well. Be careful not to deflate the egg whites as you mix.
Pour the batter into an ungreased tube pan. Don’t grease the pan, as the cake needs to cling to the sides to rise properly. Spread the batter evenly across the pan.
Place the pan in a preheated 350°F (175°C) oven and bake for 35-40 minutes, or until the cake is golden on top and a toothpick inserted comes out clean.
Once baked, remove the cake from the oven and invert the pan onto a cooling rack. This prevents the cake from collapsing as it cools and helps it retain its height. Let it cool completely.
Once the cake has cooled, carefully run a knife around the edges and remove it from the pan. Top with whipped cream, fresh blueberries, and sliced strawberries. Serve immediately for the best texture and flavor.
Nutrition
Calories: 105kcalCarbohydrates: 14gProtein: 6gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 178mgPotassium: 185mgFiber: 2gSugar: 4gVitamin A: 92IUVitamin C: 10mgCalcium: 26mgIron: 1mg
