Gluten-Free Chiffon Cake

Light, airy, and irresistibly tender, this Gluten-Free Chiffon Cake is a showstopper dessert that everyone can enjoy! Baked with a blend of gluten-free all-purpose flour and whipped egg whites, this cake achieves the perfect balance of fluffiness and structure, making it a dreamy option for those avoiding gluten. The subtle hints of vanilla and the neutral sweetness create a versatile base that can be served plain or dressed up with gluten-free toppings like fresh fruit, whipped cream, or a dusting of powdered sugar. Perfect for special occasions or as an everyday treat, this elegant cake is not only easy to make but also highly customizable. With just 20 minutes of prep and no need for frosting, it’s a simple yet sophisticated addition to your gluten-free baking repertoire!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 10

Ingredients

• 130 grams Gluten-free all-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Salt
• 200 grams Granulated sugar
• 5 pieces Large eggs, separated
• 100 milliliters Water
• 80 milliliters Canola oil
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Cream of tartar

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

In a medium mixing bowl, whisk together the gluten-free flour, baking powder, and salt until well combined.

Step 3

In a separate large bowl, beat the egg yolks and half of the sugar (100 grams) with a hand mixer until the mixture is thick and pale.

Step 4

Add the water, canola oil, and vanilla extract to the egg yolk mixture and mix until just combined.

Step 5

Gradually add the dry ingredients to the wet mixture, and stir gently until you have a smooth batter.

Step 6

In another clean bowl, beat the egg whites with the cream of tartar until soft peaks form.

Step 7

Gradually add the remaining sugar (100 grams) to the egg whites while continuing to beat until stiff peaks form.

Step 8

Gently fold one-third of the egg whites into the batter to lighten it, then carefully fold in the remaining egg whites using a spatula.

Step 9

Pour the batter into an ungreased 9-inch (23 cm) tube pan.

Step 10

Bake for 40-45 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.

Step 11

Immediately invert the pan onto a bottle or funnel and let the cake cool completely in the pan.

Step 12

Once cooled, gently run a knife around the edges and center to release the cake from the pan.

Step 13

Serve plain or with your choice of gluten-free toppings.

Nutrition Facts

Serving size	772.8 grams (772.8g)

Amount per serving	% Daily Value*
Calories	2302

Total Fat 101.30g	130%
Saturated Fat 13.30g	67%
Polyunsaturated Fat 19.20g
Cholesterol 930mg	310%
Sodium 2215mg	96%
Total Carbohydrate 321.00g	117%
Dietary Fiber 3.10g	11%
Total Sugars 201.90g
Protein 34.60g	69%

Vitamin D 205IU	1025%
Calcium 160mg	12%
Iron 5mg	29%
Potassium 602mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.1%

Protein: 5.9%

Carbs: 55.0%