Gluten Free* Spice Scented Angel Food Cake | Recipes

Gluten Free* Spice Scented Angel Food Cake

(33) Ratings:
Prep Time:
Baking Time:
Makes:10 servings
Freezing:not recommended

Gluten free and spiced to delight. This angelic cake will send your taste buds soaring.


¾ cup 175 mL Robin Hood® Gluten Free Flour Blend
1 ½ cups 375 mL granulated sugar, divided
¼ cup 50 mL cornstarch
1 tsp 5 mL cinnamon
1 tsp 5 mL ginger
¼ tsp 1 mL nutmeg
1 ½ cups 375 mL egg whites
2 tsp 10 mL vanilla extract
¼ tsp 1 mL salt
¼ tsp 1 mL cream of tartar


  1. Preheat oven to 350°F (180°C).
  2. Sift flour blend, ¾ cup (175 mL) sugar, cornstarch, cinnamon, ginger and nutmeg in a medium bowl. Reserve.
  3. Place egg whites, vanilla, salt and cream of tartar in large bowl of an electric mixer. Using whisk attachment, whip on medium high speed just until soft peaks form. With mixer running on medium speed, gradually add the remaining ¾ cup (175 mL) of sugar. Continue beating until all the sugar is incorporated and egg whites hold their shape.
  4. Fold flour mixture very gently into egg white mixture in 3 additions. Make sure all flour is incorporated.
  5. Spoon batter into an ungreased 10” (25 cm) angel food pan.
  6. Bake in preheated oven for 45 to 50 minutes until golden brown or a toothpick inserted in cake comes out clean.
  7. Leave cake in pan. Invert the pan and cool cake in the pan, upside down on wire cooling rack, about 2 hours. Run a serrated knife around the edges of the pan, and turn cake onto serving plate.


  • Omit spices and add 1 tbsp (15 mL) lemon zest for a different flavour.
    Serve with yogurt and berries.
  • *Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

Nutritional Information

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