With a light and fluffy texture, an airy taste and the knowledge that the cake is doing less damage to your hips than say pound cake, it really is the perfect dessert. Mix in chocolate chips and you're in the ultimate angel food cake heaven.
Never added chocolate chips to Angel Food Cake? We’d be lying if we said we weren’t a bit obsessed with all things chocolate chip—I mean, we’ve had two of our writers battle it out over the Best Chocolate Chip Cookies and the Best-est Chocolate Chip Cookies—the point is we take our chips seriously around here and will look for any opportunity to toss them in.
Gluten Free Chocolate Chip Angel Food Cake Recipe
- 3/4 cup King Arthur Gluten-Free Flour
- 3/4 cup Baker's Special Sugar* or superfine sugar
- 1/4 cup cornstarch
- 1 1/2 cups egg whites (10 to 11 large eggs, separated, yolks discarded or reserved for another use)
- 1/4 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract or Fiori di Sicilia, optional
- 3/4 cup + 2 tablespoons Baker's Special Sugar* or superfine sugar
- *Can you substitute regular granulated sugar? Yes; it'll take much longer for the egg whites to attain their require volume, and the cake's texture won't be as fine. See tip below for more information.
Chocolate Chip Angel Food Cake Instructions
- Preheat the oven to 350°F with a rack in the lower third; you want to give your cake plenty of rising room without danger of burning its top.
- Whisk together and then sift the flour, cornstarch, and 3/4 cup sugar. Set aside.
- In a large, clean (grease-free) mixing bowl, beat together the egg whites, salt, and cream of tartar until foamy.
- Add the flavorings. Gradually increase the speed of the mixer and continue beating until the egg whites have increased in volume, and thickened.
- Gradually beat in the 3/4 cup + 2 tablespoons sugar, a bit at a time, until the meringue holds soft peaks.
- Gently fold in the sifted flour/sugar blend 1/4 cup at a time, just until incorporated.
- Spoon the batter into an ungreased 10" round angel food pan. Gently tap the pan on the counter to settle the batter and remove any large air bubbles.
- Bake the cake until it's a deep golden brown, and the top springs back when pressed lightly, about 45 minutes.
- Remove the cake from the oven and invert the pan onto the neck of a heatproof bottle or funnel, to suspend the cake upside down as it sets and cools, about 2 hours.
- Remove the cake from the pan by running a thin spatula or knife around the edges of the pan, and turning the cake out onto a plate.
- Cut the cake with a serrated knife or angel food cake comb. If it's difficult to cut, wet the knife and wipe it clean between slices.
- Serve with whipped cream and fruit. Wrap any leftovers airtight, and store at room temperature.
Chocolate Chip Angel Food Cake Tips
When you add the mini chocolate chips to the recipe, be sure in the instructions to put to gently fold them in, not to stir! They're the last thing you add before putting the cake batter in the pan.
This gluten-free angel food cake completely took me by surprise! I can't believe how good it is, especially because it's gluten-free! Be sure to splurge and buy the superfine sugar-you'll be glad you did!
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Mini chocolate chips are also necessary-buy full size and they will clump together in chunks in your cake (which I guess isn't the worst thing in the world, but if you want even consistency, mini is the way to go).
Can I Make An Angel Food Cake In a Bundt Pan?
A traditional angel food cake pan is a footed tube pan with a removable bottom that helps easily remove the cake from the pan. But many people don’t want to fuss with an extra cake pan and wonder, “can I make angel food cake in a bundt pan?”
The answer is yes you can, but you have to be patient and willing to have your finished product look less than perfect. You see part of the magic of angel food cake is placing your batter in an ungreased pan. But as the cake cooks in the oven, it climbs the sides of the ungreased pan and that’s how it gets that super airy texture. Our instructions above call for inverting the pan onto the neck of a heatproof bottle or funnel to suspend the cake upside down as it cools. This prevents it from “falling” in the pan. Since a bundt pan has those decorative ridges, you’ll have to use a thin knife to coax the cake out of the pan by running it around the edges, nice and gently.
Be sure to leave plenty of headroom above it in your oven as the cake cooks and climbs!
Angel Food Cake Toppings
Gluten-free angel food cake is a heavenly base for any number of amazing toppings! Such as…
- Whipped Cream and fresh berries.
- If you need to make it dairy-free, whipped coconut cream was a delightful topping alternative to traditional whipped cream.
- Fresh berries—commit to your favorite or make your favorite combination of strawberries, raspberries, blueberries, or blackberries.
- I have a neighbor with a glorious peach tree and I can’t get enough peaches and angel food cake.
- Lemon icing. Just a drizzle.
- Lemon icing with blueberries. Double down on fancy.
- How about caramel sauce, like we use in our Gluten Free Pumpkin Angel Food Cake?
- Cherry pie filling? Just crack open a can.
- Pineapple and vanilla pudding. This is commonly referred to as “Angel Lush Cake” and it’s crazy good.
- If you’re looking for something Autumnal, may I interest you in the Gluten-Free Pumpkin Angel Food Cake recipe?
Can I Make Angel Food Cake Cookies From This Recipe?
Sadly no. Angel Food Cake cookies are a variation on cake mix cookies. And cake mix cookies are ridiculously simple cookies that start with a cake mix of your choice and include one or two additional ingredients that let you whip up a batch of cookies in NO TIME. We love them so much, we have a big list of our favorite Cake Mix Cookies here.
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