Chiffon Cake (Gluten Free)
Special Diets, Recipes on on May 27 2015 by Cassidy Stockton

Chiffon Cake (Gluten Free)

At first glance, a chiffon cake looks an awful lot like an angel food cake. The two are quite similar: both lean heavily on egg whites for their structure. Where angel food cake relies purely on whites, a chiffon cake uses whole eggs to impart a richness not found in an angel food cake. Additionally, chiffon cake uses oil, where an angel food cake does not. As a result, a chiffon cake is much more similar to a pound cake with a rich, dense crumb than it is to an angel food cake. For this heavenly (but not angelic) cake, we took our Gluten Free 1-to-1 Flour and put it to the test. We love our new flour blend so much, we cannot help but test it in all sorts of recipes. As suspected, it performed beautifully in this simple cake. Chiffon cake is perfect served with fresh whipped cream and fruit, but it can also be drizzled with chocolate or a sugary glaze for a stunning dessert.

Chiffon Cake

Prep time: 30 minutes | Cook time: 60 minutes | Passive Time: 30 minutes | Serves 16-18
  • 7  Eggs separated
  • 1 1/2 cups Sugar divided
  • 1/2 tsp Cream of Tartar
  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 3/4 cup Milk
  • 1/2 cup Oil
  • 2 tsp Vanilla Extract
Step 1 Preheat oven to 325°F and set aside a 10-inch tube or angel food pan. Step 2 In a large mixing bowl, whip the egg whites with 1/2 cup sugar and cream of tartar until stiff and glossy. Set aside. Step 3 In a small bowl, combine Gluten Free 1-to-1 Baking Flour, baking powder, salt, and remaining 1 cup sugar and set aside. Step 4 In a clean large bowl, beat yolks, milk, oil, and vanilla extract until thoroughly combined. Add the flour mixture and beat until well blended, about 2 minutes with an electric mixer. Step 5 Add a large scoop of the whipped egg whites to the cake batter and mix gently but thoroughly. Add the remaining egg whites and gently fold into the cake batter using a large wire whisk, making sure to scrape down the bottom of the bowl frequently. Step 6 Transfer the batter into the tube or angel food pan and bake at 325°F for 50 minutes without opening the oven door during this time. Increase heat to 350°F and bake an additional 10 minutes. The cake is done when the surface springs back immediately after pressing on it with a finger. Step 7 Cool the cake upside down for 30 minutes, resting the pan over a bottle-necked jar or on 2-4 thick wooden spoon handles before unmolding. Serve with glaze, powdered sugar, airy frosting, or whipped cream and fruit.


  1. Nettie
    Way TOO delicious! I divided the batter between two nine inch round pans. It made beautiful birthday cake. This was an experimental run, so I split one of the layers, which was also surprisingly easy, and spread the inner layer with chocolate mascarpone and whipped cream, covered the top with leftover homemade chocolate frosting. The cake was fantastic! Now to make the real cake next weekend...a gluten free cassata cake. So happy my gluten free guest will be able to enjoy her granddaughter's birthday cake!
  2. Jennifer
    Excellent! I did the 2 9" cake pans and made a b-day cake. I did NOT beat step 4 for 2 minutes because I learned from experience with another recipe that overbeating makes gf cake like a rock. I only beat just until well-mixed. The consistency of the cake was perfect! I used lemon extract and grated lemon peel in batter. I made a lemon pudding icing/filling with cream cheese, heavy whipping cream, sugar, lemon pudding mix, and extra milk until I liked the consistency. I iced between layers and lightly on top/sides, and added blueberries and sprinkles. Thank you!
  3. Candice
    Terrific GF Chiffon Cake recipe. Thank you for sharing
    1. Whitney Barnes
      Happy you enjoyed it! :)
  4. Iris Lopez
    Why do the recipes require so much sugar? Can I substitute???
    1. Whitney Barnes
      Hi Iris - You can use your favorite sugar substitute in most recipes - like Splenda or Swerve.
  5. Jen B
    Can you sub the sour cream for coconut cream (not milk) in this recipe for dairy free?
    1. Whitney Barnes
      Hi Jen - I'm sorry, I don't understand your question. There is no sour cream in this recipe. If you're looking to substitute the dairy milk for a non-dairy option, coconut milk or any other alternative milk will work. Coconut cream would likely not work; it's much higher in fat and becomes solid at room temperature, changing the texture of the final cake.
  6. Phyllis Collett
    This is almost identical to the Joy of Cooking Chiffon cake. What is the reason for using milk as the liquid instead of water? Chemical/physical reaction or just nutritional? I'm interested.
    1. Elisabeth Allie
      Hi Phyllis! The milk adds flavor, aroma and a little color.

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