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?).
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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
Ingredients
- 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
Instructions
- 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 Notes
Nutrition
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12 comments
Oh yum! This looks delicious and perfect for fall!
This looks so good! Angel food cake has to be my favorite type of cake, and I’ve never tried a pumpkin flavored one before! Pure genius!
Oh. My. Word. This is seriously genius!!! I am totally buying some Pamela’s Artisan Flour (I feel fancy just typing that) and making this!
this looks SO good! I would totally eat this with whipped cream and maple syrup!
I love how light and airy angel food cake is…makes it acceptable to eat half the cake, right? 😉
I love the way the angel food cake looks–fluffy, sweet, moist, buttery, basically so perfect! The fact that it’s pumpkin-flavored makes it even better!
This cake is so pretty! I love that it’s gluten free and it’s pumpkin! So much yum!
um. This kind of needs to happen. The silly Angel Food cake I sampled at the grocery store here was legit made of air. Like..you take a bite of. Nothing.
I love how you turned this cake into a fall dessert. The pumpkin and the cinnamon bring so much taste. With or without syrup it will be great for family celebrations. Also I loved the way you are heating your home 🙂
Can we substitute Almond or Coconut flour for the one you suggest? Is it possible to use Swerve granulated sugar for organic sugar to reduce the carbs?
PS I am loving your site and have several recipes I want to make.
I wouldn’t recommend swapping flours in this one because the ratios will be different. Try these almond flour recipes and these coconut flour recipes!
Can the egg whites be replaced? I can not eat egg whites. Else the cake looks delish.