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Gluten Free Chocolate Angel Food Cake

Gluten Free Chocolate Angel Food Cake is a classic Angel Food Cake made gluten free.

Gluten Free Chocolate Angel Food Cake

I have been making Chocolate Angel Food cake for years. I have actually been making this since I was a teenager. My best friend and I used to make it all the time. 

Since it was a recipe I loved and had made for years, I knew it was a recipe that I needed to adapt to be gluten free.

Gluten Free Chocolate Angel Food Cake

I recently gave it a try and it turned out perfectly!

The gluten free version was just as good as I remember the regular version being. It might actually be better than the original recipe. 

Gluten Free Chocolate Angel Food Cake

I have served the gluten free version to company and everyone loves it. No one can tell that it is gluten free. It is that good. 

This is great served on its own, but you can make it a little more special and serve it with fruit and homemade chocolate whipped cream.

Gluten Free Chocolate Angel Food Cake

Yield: 10 servings

Gluten Free Chocolate Angel Food Cake

Gluten Free Chocolate Angel Food Cake

A classic Angel Food Cake made gluten free!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • ½ cup potato starch
  • ½ cup cornstarch
  • 1 teaspoon xanthan gum
  • 1 ½ cups sugar plus 2 tablespoons, divided
  • ¼ baking cocoa
  • 1 ½ cups eggs whites, room temperature
  • 1 ½ teaspoons cream of tartar
  • ¼ teaspoon salt
  • 1 ½ teaspoons vanilla extract

Instructions

  1. In a bowl whisk together potato starch, cornstarch, xanthan gum, ¾ cup plus 2 tablespoons sugar, and cocoa. Whisk until well combined and does not have lumps.
  2. In a large mixing bowl beat egg whites, cream of tartar, salt, and vanilla until foamy.
  3. Add remaining ¾ cup sugar 2 tablespoons at a time.
  4. Continue beating until stiff peaks form.
  5. With a rubber scraper fold in flour cocoa mixture a few tablespoons at a time. Mixture will be thick but do not over beat the mixture. Gently fold in the flour.
  6. Spread into a 10 inch tube/ Angel food cake pan (not a bundt pan)
  7. Bake at 350 for 40-45 minutes or until the top of the cake springs bake when lightly touched.
  8. Immediately invert the cake and leave upside down in the pan to cool.
  9. Once cooled run a knife a long the sides of the pan and remove cake.
  10. Serve with fresh fruit and whipping cream.

Nutrition Information:

Yield:

10 servings

Serving Size:

1 piece

Amount Per Serving:Calories: 231 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 136mg Sodium: 111mg Carbohydrates: 45g Fiber: 1g Sugar: 30g Protein: 5g
Originally posted July 2011. Updated June 2019. 

 

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Comments

  1. Julie Huey says

    Looks so good! : ) I love chiffon cake. I will try to make this sometime. Thanks for the recipe.

  2. If I wanted the regular white angel food cake
    could I just leave the cocoa out of the recipe
    and would it taste ok?

  3. This looks yummy. I’m never had chocolate angel food cake before. My friend sent me to your site because we share the name Lynn and I am gluten-intolerant so she said it made her think of me.

  4. Hello, my girlfriends and I tried this recipe one afternoon for tea, and the cake turned out to be very odd! Perhaps we did a poor job of mixing, but it was full of unidentifiable crunchy bits. The texture was the most absurd – like a dish sponge!

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