Hi Edward! When it comes to meringue based cakes, replacing the sugar with a sugar substitute won't always give the best results. We did test our Baking Sugar Alternative in an angel food cake recipe and found that because it doesn't form a firm meringue you don't get the correct structure. Couple that with a gluten free recipe and you run the risk of your bake being quite dense. You might be able to experiment with part Baking Sugar Alternative and part traditional sugar (no more than 50% BSA) and get it to work, but you will likely end up with a moister, slightly denser result. 

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