Gluten-Free Raspberry Angel Food Cake Recipe
A light and fluffy gluten-free dessert featuring fresh raspberries.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1 1/2 cups egg whites (about 10 large eggs)
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat the egg whites until foamy, then add the cream of tartar and salt, continuing to beat until soft peaks form.
- Gradually add the sugar, beating until stiff peaks form.
- Gently fold in the gluten-free flour and vanilla extract until just combined.
- Carefully fold in the fresh raspberries.
- Pour the batter into an ungreased angel food cake pan and smooth the top.
- Bake for 30-35 minutes or until the cake is golden and springs back when touched.
- Invert the pan to cool completely before removing the cake.
- Serve with additional raspberries if desired.
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Notes
- Ensure all ingredients are gluten-free.
- For a lemon twist, add lemon zest to the batter.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg