If you’re looking for a dessert that’s both light and satisfying, a Gluten-Free Chiffon Cake is an excellent choice. Known for its airy texture and subtle sweetness, chiffon cake is naturally soft and spongy, and with a few adjustments, you can easily make it gluten-free without compromising on taste or texture.
In this post, we’ll walk you through how to make a gluten-free chiffon cake, the best flour choices, and tips for achieving that perfect fluffy crumb.
Table of Contents
What Is Chiffon Cake?
Chiffon cake is a hybrid between sponge cake and butter cake. It gets its light texture from whipped egg whites and its rich flavor from oil rather than butter, making it moist yet airy. It’s perfect on its own, dusted with powdered sugar, or served with whipped cream and fresh fruit.
Ingredients Overview
1 cup gluten-free all-purpose flour blend (with xanthan gum)
1½ teaspoons baking powder
¼ teaspoon salt
¾ cup granulated sugar (divided)
4 large eggs, separated
¼ cup vegetable oil
⅓ cup water or milk (dairy or non-dairy)
1 teaspoon vanilla extract
¼ teaspoon cream of tartar (to stabilize egg whites)
Optional: zest of 1 lemon or orange for extra flavor
How to Make Gluten-Free Chiffon Cake
Prepare Dry Ingredients
In a large bowl, whisk together gluten-free flour, baking powder, salt, and half of the sugar. Set aside.
Mix Wet Ingredients
In a separate bowl, whisk egg yolks, vegetable oil, water or milk, vanilla extract, and citrus zest (if using) until well combined.
Pour the wet mixture into the dry ingredients and stir until smooth and lump-free.
Whip Egg Whites
In another clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
Fold Egg Whites
Gently fold the whipped egg whites into the batter in three batches. Be careful not to deflate the egg whites—this is key to a light chiffon cake.
Bake
Preheat the oven to 325°F (165°C). Pour batter into an ungreased tube pan (angel food cake pan). Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Cool Upside Down
Invert the pan immediately after baking and let the cake cool upside down completely. This prevents the cake from collapsing and keeps it tall and fluffy.
Tips for Perfect Gluten-Free Chiffon Cake
Use a good gluten-free flour blend that includes xanthan gum for structure
Do not grease the pan—this allows the cake to climb the sides and stay tall
Whip egg whites to stiff peaks but avoid overbeating
Fold egg whites gently to maintain airiness
Cool the cake completely upside down before removing from the pan
Variations to Try
Add a teaspoon of almond or coconut extract for extra flavor
Use matcha powder or cocoa powder for a different twist
Make a lemon or orange glaze to drizzle over the top
Serve with fresh berries, whipped cream, or a dusting of powdered sugar
How to Store Gluten-Free Chiffon Cake
Store at room temperature in an airtight container for up to 3 days
For longer storage, refrigerate for up to 5 days, or freeze slices wrapped tightly for up to 1 month
This Gluten-Free Chiffon Cake is light, airy, and absolutely delicious—a perfect dessert for anyone avoiding gluten but still craving a fluffy, moist cake. Whether you enjoy it plain or dress it up with your favorite toppings, it’s sure to impress.
