Gluten-free coconut Angel Food Cake made with coconut flour, topped with coconut whipped cream and fresh strawberries, is a dessert everyone will enjoy.
I usually don’t make gluten-free desserts, but when some friends came and asked me to make some meals for their dear friend who was gluten intolerant, I couldn’t say no.
So here I was, meal planning, and I know not every meal needs a dessert, but when you are taking a meal to someone, a dessert must always be included. I only make a few gluten-free desserts besides ice cream, so my menu felt limited. I wanted something special for their dear friend. Then angel food cake came to mind. This is a fantastic treat for spring! The colors are warm and inviting, just perfect for this occasion.
I Googled gluten-free angel food cake. Aw, I got so frustrated. I didn’t have half of the ingredients on hand, and they just looked…well, not like angel food cake! I just decided to throw caution to the wind, take my angel food cake recipe, and substitute the flour with coconut flour.
While reading up on coconut flour, I found out it absorbs more liquid, so I added more egg whites; this seemed to do the trick. I was excited and nervous while I waited for it to bake, mainly because I waited until the day of to make the cake, but it worked. I was overjoyed. And the best part was it tasted AMAZING! It is so good that it became my new spring and summer favorite, I know, shocking, right? As it doesn’t even have chocolate!
So here is a tribute to trying new things, good gluten-free desserts, and most importantly, good friends.
More Gluten Free Treats
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Gluten Free Coconut Angel Food Cake
Ingredients
Gluten Free Coconut Angel Food Cake
- 20 egg whites
- 1 1/4 cups confectioner’s sugar
- 1 cup coconut flour
- 2 teaspoons cream of tartar
- 2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup white granular sugar
Homemade Coconut Whipped Cream
- 2 cups heavy whipping cream
- 2 teaspoons coconut extract
- 4 tablespoons sugar
- 2 pounds fresh strawberries washed, rinsed, and quartered
Instructions
Gluten Free Coconut Angel Food Cake
- Preheat oven to 350 degrees.
- Place egg whites in a large mixing bowl.
- Meanwhile, sift together confectioners’ sugar and coconut flour by stirring three times then set aside.
- Add cream of tartar, almond extract, and salt to egg whites; beat on high speed until it starts to get fluffy, about 2-3 minutes. Gradually add sugar and beat until it is dissolved and stiff peaks form, about 5-7 minutes.
- Fold in flour mixture, a scoop at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife by using a swirling motion to remove air pockets.
- Bake at 350 degrees for 45-50 minutes or until cake springs back when lightly touched, I always check my cake at 40 to see how much more time it needs.
- Immediately invert pan; cool completely before removing cake from pan.
Homemade Coconut Whipped Cream
- With an electric mixer, combine all ingredients and beat until stiff. Refrigerate until ready to serve.
- Garnish angel food cake with whipped cream and fresh strawberries. Serve and devour!
Friends and Family review: This was an instant hit, everyone loved it. The whipped cream was a favorite among the kids, while the cake was the star for the adults. I should have made 2!
Ohhh I’ll take everything but the strawberries pretty please! This looks delicious. 😀
Wow a non-strawberry lover 🙂 Raspberries are always great to use too. xo San
I’m SOOOOO gonna make this one this weekend, my Dr. just told me to cut out Gluten and I was worried that I had to miss all my cakes and treats.. this looks amazing and all without gluten.. I love it. Thanks for sharing, can’t wait to see how it tastes
YAY! Well not that you need to take out gluten but that this recipe came just in time! xo San
I love Angel food cake but I have never had it with coconut flour
Debi – you should try it, so good. xo San
Angel food cake is my absolute favorite dessert! This looks heavenly.
Thanks Amber. xo San
This looks so yummy… going to try it tomorrow
YEAH! Can’t wait for you to try it. xo San
This looks delicious!! I’m going to try it!
How delicious! Your site is so full of temptations after temptations, sigh.
Wow. This looks amazingly good! I love angel food cake! It was also very thoughtful of you to develop this for your friend!
Thanks Julia! xo San
This looks delicious, I’m definitely going to have to try!
Thanks enjoy! xo San
What a wonderful cake. Glad you were able to make a GF version. Thanks for sharing with us at Simple Supper Tuesday.
Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again next week!
I usually don’t cook gluten free either, but this sounds amazing! I’m pinning this and featuring it at my link party!
Thanks for hosting. xo San
Would this work if I used egg whites from a carton? I don’t know what I would do with 20 egg yolks!
How many cups do the egg whites equal? I get farm eggs that are all different in size.
Thanks!
I needed a gf nut free cake for my daughter’s birthday and i’m trying this out. I’ve never made angel food cake so this is all new to me. the egg whites totally almost overflowed my KitchenAid mixer 6qut. then i wasn’t sure HOW to fold in the flour- by hand or with the mixer (the mixer is new in my life, probably a key reason i’ve never tried gluten-free angel food cake) so i did by hand with a fork, and then i wasn’t sure what the proper level in the final pan was supposed to be before i put it in the oven (there are no step-by-step pics) so was wondering how high it’s supposed to be in the pan.
Thanks! and even if i made it too flat in my attempts to fold it, i know it has to taste delicious!
Hi,
Do you grease the pan? I’ve been going to try this, but can’t remember if you grease and flour, or grease the pan with Angel Food!
Thanks much,
Laurie
This was a complete waste of money and time. The egg whites deflated when I added the sugar-flour mixture, and then I realized why. You wrote this recipe and must not have even tested it, because first you said to combine the sugar and flour and then later in the recipe said to add the sugar, and THEN the flour. Very disappointing.
Hi Mary! There are two types of sugar used in the recipe, powdered and white granulated sugar. Both are listed separately in the ingredients list, in order of how they’re used. The flour and powdered sugar are mixed together and set aside. Step 4 is when you add the remaining ingredients, including the granulated sugar. The powdered sugar and flour mixture should be gently folded in as the last step. I assure you the recipe has been tested and it does work! I hope you are willing to give it another try to see for yourself. If there’s any way I can make it clearer in the recipe card, please let me know.
Hey have you tried with coconut extract instead of almond extract? Thx
Hi Deborah! We have not tried it with coconut extract but you can certainly give it a try! It can also be substituted with vanilla extract and turns out well.