Gluten-Free Raspberry Angel Food Cake For Spring Desserts
A light and fluffy gluten-free dessert perfect for spring celebrations.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup egg whites (about 8 large eggs)
- 1 cup granulated sugar
- 1 cup gluten-free cake flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the egg whites until foamy.
- Gradually add the sugar, continuing to beat until stiff peaks form.
- Gently fold in the gluten-free cake flour and salt.
- Add the vanilla extract and fold in the raspberries carefully.
- Pour the batter into an ungreased angel food cake pan.
- Bake for 30-35 minutes or until the cake is golden and springs back when touched.
- Invert the pan and let the cake cool completely before removing it from the pan.
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Notes
- Ensure all ingredients are gluten-free.
- For a sweeter cake, adjust the sugar to taste.
- Serve with whipped cream and additional raspberries if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg