Sometimes being gluten free can have its downsides, but when you figure out that you can make just about anything your heart desires but in gluten free form… things start looking up! I remember when I first went gluten free; I was told that I would lose so much weight because of it.
Honestly though, I gained weight!
Why? Because I quickly realized I could make every dessert gluten free with very little ‘extra’ work involved. Oh, and you know butter isn’t filled with gluten either.
Maybe if I were allergic to butter I would lose weight, but butter and cakes and cookies just go together!
Now, one thing I was craving recently was this gluten free pineapple angel food cake. This recipe is so simple.
The first time I posted a gluten free version of angel food cake, immediately I got backlash about how complicated the recipe was, when you could buy a store-bought angel food cake. I promise though, this is not anymore complicated than using a box mix, plus you can see exactly what is going into your food when you make it from scratch.
To make this cake, I simply made a homemade angel food cake, then I added half a can of crushed pineapple to it. I decided to serve it topped with additional crushed pineapple.
I would advise eating this cake within the same day, as it does get very dense if you serve it topped with the pineapple. This is because the juice from the pineapple soaks into the cake.
If you were going to serve it the following day, I would wait and add the pineapple topping right before serving.
I love the texture of angel food cake, it’s very much like a nice sponge cake and then the sweetness of pineapple just gives it the perfect subtle flavor.
Now are you ready for a slice of heaven? It’s time!
Gluten Free Angel Food Cake Recipe
- 1.25 All-Purpose Gluten Free Flour
- 1.75 Granulated Sugar
- 0.25 Salt
- 1.5 Egg Whites About a dozen eggs
- 1 Cream Of Tartar
- 1 Pure Vanilla Extract
- 1 Crushed Pineapple
- In a large mixing bowl, mix together the flour, sugar, and salt.
- Crack the eggs and prepare them in a separate bowl, then pour them into the flour mixture.
- Continue mixing and add in the cream of tartar and the vanilla.
- Pour in 1/2 a can of the crushed pineapple, about 10 oz.
- Spray a Bundt pan with non-stick cooking spray, pour the batter evenly into the pan.
- Place this in a cold oven and then heat to 325°F.
- Let this bake for 1 hour or until golden brown.
- Let it cool fully, then release it from the pan.
- Serve topped with additional pineapple.