Dairy-Free Chiffon Cake
Light, airy, and perfectly tender, this Dairy-Free Chiffon Cake puts a delicious spin on the classic dessert without using any dairy. Featuring a harmonious blend of pantry staples like all-purpose flour, vegetable oil, and granulated sugar, this cake achieves its fluffy texture through the delicate folding of whipped egg whites into a velvety yolk-based batter. With just 20 minutes of prep time and simple ingredients like vanilla extract and cream of tartar, this recipe is ideal for anyone seeking a light and versatile dessert suitable for dietary restrictions. Baked in an ungreased tube pan and cooled upside down for maximum height, the result is a show-stopping, dairy-free treat that’s perfect for celebrations or everyday indulgence. Serve slices on their own or pair them with fresh fruit for an elegant finish!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 5 large Eggs, separated
- 0.5 cup Water
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cream of tartar
Instructions
Preheat the oven to 325°F (163°C).
In a large bowl, sift together the all-purpose flour, baking powder, and salt. Add 3/4 cup of the granulated sugar and whisk to combine.
In another bowl, whisk together the egg yolks, water, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined.
In a separate, large clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gradually add the remaining 1/4 cup of sugar to the egg whites, continuing to beat until stiff peaks form.
Gently fold the egg whites into the batter a third at a time, being careful not to deflate the mixture.
Pour the batter into an ungreased 10-inch tube pan, spreading evenly.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and invert the pan immediately to cool completely, which prevents the cake from collapsing.
Once completely cool, run a knife around the sides of the pan to release the cake.
Slice and serve, or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2360 mg | 103% | |
| Total Carbohydrate | 321.4 g | 117% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 202.0 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 687 mg | 15% | |
*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.
