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Gluten Free Lemon Angel Food Cake

Prep Time:20
Cook Time:35
  • 97 Calories
  • 13g Protein
This Gluten Free Lemon Angel Food Cake Recipe results in a light, fluffy, and most importantly, delicious gluten-free dessert! Proving dessert doesn’t have to be unhealthy, this gluten free lemon angel food cake uses Kodiak Cakes Rocky Mountain Oat Gluten-Free Flapjack and Waffle Mix to bring about 13 grams of protein to each slice. Top with your choice of fresh berries, a bit of lemon for good measure, and dollop of whipped cream if you don’t mind the extra sugar.


  • 12 egg whites
  • 1 teaspoon cream of tartar
  • 3 tablespoon lemon juice
  • 1-2 tablespoon extra fine sweetener of choice to taste
  • 3/4 cup Kodiak Cakes Gluten Free Baking Mix
  • 1 teaspoon lemon zest
  • 1/4 cup almond flour
  • Pinch of salt


  1. Preheat oven to 350 degrees F
  2. Combine Kodiak mix, almond flour, lemon zest, salt and half of the fine sweetener in a small bowl, sift together and set aside
  3. Add egg whites, lemon juice, cream of tartar until soft peaks begin to form. Slowly sprinkle in remaining sweetener and beat to stiff peaks
  4. Sprinkle some of the flour mixture on top of egg white peaks. Gently stir in by hand. Repeat until all of the flour mixture has been evenly stirred in
  5. Bake for 35 minutes until golden brown in color and cake is cooked through. Remove from oven, invert and cool cake completely, leaving it in the pan
  6. Once cooled, remove from pan and serve with fresh berries and whipped cream if desired

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