It’s getting chilly here in Chicago. Surprisingly the leaves haven’t started changing to a yellow-orange hue, but I expect them to soon enough.
Fortunately, I haven’t been forced to turn the heat on quite yet but have definitely been tempted. Especially since my entire apartment is made up of hardwood floors that turn ice cold during the evenings. The only solution? Cranking up the oven to 350 degrees F and filling the apartment with the aroma of all things sweet and spice (and everything nice?).
I’ve kind of been wanting to bake this Pumpkin Angel Food Cake for quite sometime, but was nervous as to how it would turn out. We enjoyed angel food cake a lot as a kid because it was one of my Mom’s favorite desserts. A little whipped cream with fresh berries was the perfect treat on a warm summer evening.
But how does one turn a summer cake into a fall dessert? Add pumpkin, cinnamon and nutmeg. Duh.
Another thing I love about this cake? It’s gluten free thanks to Pamela’s Gluten Free Artisan Flour. But honestly, you can’t even tell flavor-wise. This gluten free flour is top notch and I promise that this tastes like the real deal homemade angel food cake. You’re going to loveeeee it.
There are a few things that are incredibly important in this recipe.
You must have cream of tartar, which helps the egg whites stabilize and form into a nice merguine. If you don’t have it, you can sub about 1 tablespoon of fresh lemon juice. But seriously, I prefer if you use the cream of tartar.
Don’t try to sub anything for the sugar in this recipe. They are there for a reason! If you want, you can decrease the organic sugar amount to 1/2 cup.
Do NOT use a boxed egg whites for this recipe. You must use real egg whites! It’s the only way the recipe will truly work.
Okay, those are all my tips and tricks. We’ve been enjoy it with a little fresh whipped cream, but you can also enjoy it by itself with powdered sugar. xo!
Gluten Free Pumpkin Angel Food Cake
Incredibly soft and fluffy pumpkin angel food cake. Gluten free and perfectly spiced, it’s the perfect fall dessert to bring to a party!
- 1 cup Pamela's Gluten Free Artisan Flour Blend
- 2/3 cup powdered sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 16 large egg whites
- 1-1/2 teaspoon Cream of Tartar
- 1 teaspoon vanilla
- 2/3 cup organic sugar (granulated also works)
- 1 cup pumpkin puree
Preheat oven to 350°.
Sift together powdered sugar, flour, salt, cinnamon, ginger, nutmeg and cloves about 3 to 4 times. Do not skip this step.
In a stand mixer with the whisk attachment beat: egg whites, cream of tartar and vanilla on medium-high speed. Slowly add in the organic sugar. After about 5 minutes, soft peaks will form. Next turn mixer on high speed and beat until peaks are stiff and glossy. Transfer to a large wide bowl.
Add flour mixture and pumpkin in about 4 different batches, folding in gently with a rubber spatula. Don't be aggressive here, or you could potentially deflate the meringue! Make sure all the flour is evenly distributed. It's okay if there are a few pockets of pumpkin.
Put in a 10” ungreased tube pan with the bottom lined with parchment paper. Smooth top with a spatula & bake for 50 minutes on the middle rack. Cake will be golden brown once baked completely and should spring back when touched.
Invert cake pan on a bottle to cool at least one hour. Using a long knife, cut around sides & center post of cake to loosen cake from pan. Then turn upside down & remove cake. Let finish cooling on a rack in the open air. Serves 12.
Recipe inspired from Pamela's Angel Food Cake.
Best served with real whipped cream, powdered sugar or coconut whipped cream (DF).
This post is sponsored by Pamela’s Products. Text and opinions are my own. Thanks for continuing to support AK and the brands that help make this site possible!