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gluten-free angel food cakes on white plates with strawberries

Mini Gluten-Free Angel Food Cakes

Light and airy gluten-free angle cake made in a muffin tin! Each cake is the perfect serving, and absolutely delicious topped with whipped cream and strawberries.
5 from 1 vote
Prep Time :20 minutes
Cook Time :20 minutes
Total Time :40 minutes
Yield: 16 mini cakes
Author: Amanda Paa




  • 3/4 cup (150 grams) superfine sugar, divided
  • 1/4 teaspoon fine salt
  • 1/2 cup cassava flour
  • 1/4 cup (25 grams) tapioca starch/flour
  • 6 large egg whites at room temperature
  • 1 teaspoon cream of tartar
  • 1 1/2 teaspoons pure vanilla extract

Strawberries and Cream

  • 2 cups sliced strawberries
  • 2 tablespoons sugar regular will work, or you can use leftover superfine
  • 1 cup very cold heavy whipping cream
  • 1 tablespoon sugar regular will work, or you can use leftover superfine
  • 1/2 teaspoon lemon extract
  • zest of one lemon


  • Preheat oven to 350 degrees. Place flours, 1/2 cup superfine sugar, and salt in a sieve set over a bowl. Sift into bowl and set aside.
  • With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding remaining 1/4 cup superfine sugar; beat until firm and glossy stiff form, about 2 minutes. Add vanilla; gently beat just to combine.
  • Remove bowl from stand mixer. Add the flour/sugar mixture In five batches, using the sieve or gently sprinkling over the egg whites, folding in gently each time. You'll use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
  • Gently spoon batter into a lightly greased, 12 cup muffin tin, filling each one to to the top. (You'll have leftover batter, which I put into more muffin tins and bake after the first round is done.) Cut a knife or small spatula through each muffin cup to release air bubbles. Bake for 5 minutes at 350 degrees, then turn heat down to 325 degrees and bake for about 15 minutes, until cakes are golden and spring back when lightly pressed.
  • Let muffin pan cool completely. Run a knife around the inside of each little cake to release and unmold.
  • Stir together the strawberries and 2 tablespoons sugar, let sit for at least 30 minutes. To make the whipped cream, use a handmixer or whisk to whip the cream with 1 tablespoon sugar, and lemon extract in a bowl, until soft peaks form.
  • To assemble place each cake on a plate and top with whipped cream, and strawberries on the side and a bit on top. Sprinkle with lemon zest. (I added more strawberries to the top of mine after photographing, so the juices really sank in).
  • Cakes are best eaten the day they are made, but will last another day in an airtight container, out of the refrigerator.