Gluten Free Angel Food Cake with Peach Sangria Sauce RecipeI don’t know what happens to me when I go to the market in the summer; I see all those crates filled with summer fruits just bursting with flavor and something overtakes my common sense and I end up buying enough to feed an army. I think that the market bewitches me. In the moment, the amount of fruit I buy seems perfectly reasonable. Once I return home (and whatever spells the market has placed on me start to wear off) I realize that my family and I could not possibly consume that much fruit before it turns from perfectly ripe to rotten.
Hating to waste even a single portion of these summer gems means I need to get creative. It was just this type of moment that was the birth of one of my new favorite summer desserts; Gluten Free Angel Food Cake with Peach Sangria Sauce.
I often serve sangria as my cocktail when entertaining, especially in the summer when I make it with a light sweet Riesling, sun ripened peaches and berries. This got me thinking – why not make a sangria sauce for one of my other summertime favorites, gluten free angel food cake?
Angel food cake is really kind of perfect for a summer time dessert – it is dairy free, ethereally light and fat free. Gotta love fat free during bathing suit season!
Because it is summer and things should be easy this time of year, I used Kinnikinnick Angel Food Cake Mix. Ironically, I was first told about this cake mix from a person who is NOT gluten free; he told me he had tried it and it was one of the best angel food cakes he had ever eaten. That is pretty high praise from someone who does not need to eat gluten free.
I am not sure if the market really does bewitch me into over-buying summer fruits or not, but I do know that this dessert has some magical powers of its own!
Gluten Free Angel Food Cake with Peach Sangria Sauce Recipe
1 box Kinnikinnick Angel Food Cake Mix
12 egg whites
2 teaspoons pure vanilla extract
1 ½ cups Riesling wine
Juice of 1 orange
¼ cup honey
3 ripe peaches, peeled, pitted and sliced
1 pint raspberries
1 cup seedless green grapes, halved
Using the cake mix, egg whites and vanilla, prepare the Angel food cake per the package directions. Let cool.
Combine the wine, orange juice and honey in a sauce pan, bring to a simmer and let simmer for 10 minutes to reduce the mixture slightly. Place the fruit in a bowl, pour the warm wine sauce over and let sit for a few minutes. Slice the cooled cake and top with the warm sauce.
This Gluten Free Angel Food Cake with Peach Sangria Sauce recipe serves 8
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