Gluten-Free Coconut Angel Food Cake made with coconut flour and topped with coconut whipped cream and fresh strawberries, this is a dessert all will enjoy.

Gluten Free Coconut Angel Food Cake

I usually don’t make gluten-free desserts but when some friends of mine came and asked me to make some meals for their dear friend who was gluten intolerant I couldn’t say no. That’s what friends are for right?! (XO Laurie and Jen!)

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. Always. 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.

Gluten Free Coconut Angel Food Cake made with coconut flour and topped with coconut whipped cream and fresh strawberries, this is a dessert all will enjoy.

I Googled gluten-free angel food cake, agh, I got so frustrated, not having half of the ingredients on hand or they just looked…well, not like angel food cake! I just decided to throw caution into the wind and take my angel food cake recipe and substitute the flour with coconut flour.

While reading up on coconut flour I found out that it absorbs more liquid, so I just 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! In fact, it is so good that it became my new spring and summer favorite, I know shocking right! As it doesn’t even have chocolate!

Gluten Free Coconut Angel Food Cake made with coconut flour and topped with coconut whipped cream and fresh strawberries, this is a dessert all will enjoy.

So here is a tribute to trying new things, good gluten-free desserts, and most importantly good friends.
Enjoy! XOXO San

How do you make Gluten Free Coconut Angel Food Cake?

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!

Looking for more gluten-free treats? Try these: Cafe Gluten Free Chocolate Chip Cookies, Gluten-Free Coffee Cake, and 4-Ingredient Pumpkin Nutella Brownies.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Gluten Free Coconut Angel Food Cake

Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 8 -12
Calories: 545 kcal
Gluten Free Coconut Angel Food Cake made with coconut flour and topped with coconut whipped cream and fresh strawberries, this is a dessert all will enjoy.
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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!
Calories: 545kcalCarbohydrates: 69gProtein: 12gFat: 24gSaturated Fat: 15gCholesterol: 81mgSodium: 253mgPotassium: 464mgFiber: 7gSugar: 56gVitamin A: 890IUVitamin C: 67.1mgCalcium: 62mgIron: 0.9mg
Tried this recipe?Let us know what you think!
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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!

Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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119 Comments

      1. It didn’t work for me. Usually this doesn’t happen. I want to try again. What do you think went wrong? The eggs had strong peaks. When I added the flour/ conf sugar mix it depleted the egg mixture. The cake didn’t rise right. Any suggestions? Spongy and part fell out of pan when I inverted it. Love your advice. Thanks
        Winsomewind@gmail.com

        Reply

  2. Congratualtions on this post – I want to reach in and have a bite of this dessert, and I would never know by looking that this is GF and I am sure the taste would not give it away either. Your photos are stunning; masterfully done.

    Reply

    1. So, the texture to the flour is different, a little more grainy. So you can feel slightly that texture but no this cake was not denser, just could feel the texture of the coconut flour. Does this make sense? xo San LOVE questions like this. THANK YOU!

      Reply

  12. I love Angel Food Cake–you can do so much with it! I do not have to worry about Gluten free–I have to worry about carb/sugar content (diabetic). I’m sure this tastes delicious!

    Reply

    1. Oh no Liz so sad you can’t do coconut. Just sub it for normal flour and then reduce the eggs to 12 egg whites and you will be set. xo San

      Reply

  20. This sounds fabulous and perfect for us, because I am gluten-free! I can’t wait to try it.

    Reply

  23. This looks really good! I recently went gluten-free and am always looking for new recipes. Stopping by from the Weekend Re-treat!

    Reply

  31. Oh my goodness, this looks so yummy and mouthwatering. The cake looks moist and delicious. Thanks for sharing

    Reply

  37. Angel Food Cake is my grandfather’s favorite cake but my grandmother recently went gluten free. I will be passing this recipe on to her and my grandfather will thank you immensely!

    Reply

  42. I am starting to really love coconut. It wasn’t something that I used to eat, but I was craving it so bad this week that we bought a coconut cream pie. I need to try this recipe.

    Reply

  49. This would most definitely be a hit at my house. We don’t typically eat gluten-free foods but we are trying to reduce the foods we eat with gluten.

    Reply

  52. 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

    Reply
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  64. Would this work if I used egg whites from a carton? I don’t know what I would do with 20 egg yolks!

    Reply

  66. 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!

    Reply
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  69. 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

    Reply
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  71. 1 star
    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.

    Reply

    1. 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.

      Reply

    1. 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.

      Reply
3.50 from 4 votes (3 ratings without comment)

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